Our winery is 100% solar powered by 108 solar panels and 80kw of battery storage. The winery collects all its own water from the roof and all winery waste is treated on site through a closed loop waste management system.
We see the winery building as an extension of farming philosophy- work with the seasons and the weather; use the natural resources available; conserve where possible.
By necessity we believe in small batch winemaking at Moore’s Hill as a way of maximising quality and complexity in our wines.
Our winemaking philosophy revolves around crafting technically precise wines with both class and character. Good winemaking has nothing to do with luck, rather it reflects a complete dedication to detail, a deep understanding of chemistry and the creativity of the Artist.
This strategy is supported through a programme of multiple small picks that means we can sometimes pick a whole block or a single row depending on flavour and physiology. This philosophy allows the vineyard to fully express itself.
We have built a reputation for our Riesling through the years winning multiple trophies and medals making Moores Hill synonymous with Tasmanian Riesling. We produce dry and sweet Rieslings bursting with flavour and aromatics while maintaining balanced racy acidity and elegant minerality. We aim to release our Rieslings early however they are built to age extremely well and reward careful cellaring.
We make a fully barrel fermented, lightly oaked Chardonnay. The fruit is handpicked into small bins, pressed and fermented using a combination of wild and dry yeasts. We like to add complexity and structure to our Chardonnay through diversity in the winemaking process, for example, we ferment and mature in a combination of new and old French oak barriques to develop a rounder fuller wine bursting with flavour.
Our Pinot Noirs are made in small lots based on different vineyard picks. All wines are cold soaked for up to a 10 days to tease out early vibrant colour and cheeky bright fruit characters before being open fermented, pressed and finished in a combination of new and old French oak. After secondary fermentation is completed wines are racked and left in cask to mature for at least 10 months after which time we classify each barrel based on its potential and style. Wines appropriate for our reserve range and then left in barrel for up to another 12 months prior to bottling and wines appropriate for our estate range get lightly filtered then bottled.
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