Wine only made in the good years
We are family. We’re also fussy drinkers. Therefore, each vintage we decide which grapes are good enough to be harvested for our Gledhill wines range from vineyards in South Australia and New South Wales. Our grape to glass process is really just from our family to yours, which is why we only select great grapes in great years.
Wine is a journey, vintage by vintage, and we’d love you to join us as we forge a path from vine to wine.
I’m a fifth generation grape grower but the first of our family to venture into winemaking as a career.
And you’re a big part of this journey! So, let me know your thoughts about our wine, because at the end of the day, wine is best enjoyed in company.
“Let the Gledhill Vignerons story become your story. As you open a bottle of our wine and enjoy a glass of our dreams and passion, if you find the wine a pleasure to drink, raise a toast to us as we will to you”
Learn about our grapes. There are many stories spanning two states and five generations.
Browse our virtual cellar door, read our wine tasting notes, and stock up your basket with some great wine.
You know what winemakers are like, we love a good chat. Read John’s ramblings, written while imbibing.
BAppSc (Viticulture) BAppSc (Wine Sc) CSturt
After growing up on the family vineyard, John studied viticulture at La Trobe University, leading to work at Mitchelton Wines in Nagambie, central Victoria. This experience inspired his winemaking philosophy and led him to Charles Sturt University where he earned his double degree in Wine Science and Viticulture.
I Have Experience With…
My Approach & Philosophy
Grapes are harvested and transported for vinification, under the skilled eye of Director / Vigneron John Gledhill, a now well regarded craftsman in Oenology.
Vinification takes place in small open fermenters, with a few days of cold skin contact to stabilise colour extraction, inoculation with a Mauriferm yeast strain, fermented dry before pressing and transfer to French Oak barrels for malo-lactic fermentation for a further 12-18 months.
Flavour and colour extraction is achieved by a combination of plunging and pumping over of the cap three to four times per day which is determined solely by daily ferment tasting.
A rack and aerative return may be employed if we wish to achieve more extraction or if there is any presence of Hydrogen Sulphide during ferment that yeast nutrient does not reduce.
The Winemaker’s Blog
Here are some occasional articles published by John Gledhill.
Get In Touch
Gledhill Vignerons Pty Ltd is a registered wine business in based in Australia, formalised as a legal entity in June 2010 by the Australian Securities and Investment Commission and approved for a South Australian alcohol Producer’s Licence by the Office of the Liquor and Gambling Commissioner of South Australia in December 2010.
37 144 945 835
Liquor Licensing Act 1997 Producer’s Licence: