Yarra Valley Wines by Kiltynane Estate

allowed to commence wild fermentation...

Kiltynane Estate produces unique Yarra Valley Wines including Pinot Noir, and a still Blanc De Noir grown following organic and biodynamic farming practices - artificial inputs are only used as a last resort. This 2010 vintage we've also made a very special wild fermented Shiraz and fume style Sauvignon Blanc - realease 2011.

For the Pinot Noir, the grapes are hand picked in the cool of the very early morning. Each clone is picked as it comes to full physiological ripeness, destemmed and then cold macerated for up to seven days without any additions. 10% whole bunches are retained. When the grapes start to show signs of fermentation, the vats are brought out of the cool room into the warmth and allowed to commence wild fermentation.

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This takes usually up to 5 days to complete, during which time the fermentation is allowed to reach 30-32deg. During this period we hand plunge the vats gently up to 8 times a day. At the end of primary fermentation with the temperatures still around 25 deg during the day, wild malolactic fermentation generally takes place. We test the PH at this stage but find that the grapes, being picked at optimum time, with balanced vines and balanced soil ecosystems, usually require little intervention. At the completion of malolactic fermentation the vats are then pressed using a basket press, into selected French Oak barriques. The wine is left to age until bottling the following year - the clones at this point having gone through a careful blending procedure, to ensure the most exciting combination of elements of each.

Kiltynane Estate wines can now be enjoyed in select Melbourne restaurants - see restaurants and outlets. Private tutored tastings and sales are welcome by apointment and mail order. Those seeking low allergy, vegetarian, organic or biodynamic wines will find these wines suitable. Low levels of natural preservative have been used.

Self Contained Bed and Breakfast Cottage