Our viticultural philosophies
Cabernet Sauvignon vines are grown on the vineyard at Coomealla to traditional French cropping levels of 2-3 tonnes per acre and are subjected to strong ‘deficit irrigation’ principles between veraison and harvesting. Our viticultural philosophies allow the manipulation of vine physiology, grape development and berry size. These attributes minimise the requirement for chemical application to produce sound fruit and all are vital in concentrating the naturally occurring aroma and flavour compounds associated with the magnificent Cabernet Sauvignon grape.
The soil
The vineyard is planted on a red sandy-clay-loam topsoil which is nutrient rich and allows for excess soil water drainage and promotes a favourable deep root system development enabling the vine to utilise nutrient and moisture from deep down in the soil matrix.
There is a calcium carbonate or limestone layer below the 1.5 to 2.5 metre deep topsoil which assists in maintaining the soil pH balance and below that is a heavier yellow to grey clay layer which plays an important role in retaining moisture and nutrient for the vine to access during the deficit irrigation strategy adopted.
The vines are planted on a slight hill with a southern aspect in 3m row spacing and 3m vine spacing providing a low density plantation while promoting desirable conditions for sunlight interception and sufficient air-flow through the canopy to reduce and discourage many pest and disease pressures.
The East-West row orientation further optimises the photosynthetic potential of the vine and increases rootzone activity as the arc of the summer sun follows the vine row throughout the day. The canopy captures the light that is essential for sugar accumulation, but protects the precious berries from sunburn as dappled light penetrates through the vine framework hitting the ground.
Light and heat energy that is absorbed by the red earth during the day then radiates back through the vineyard in the hours after sunset regulating the diurnal temperature fluctuation reducing stress and temperature shock on the vine.
Our white wines
Our white wines have come from family connections we have made over the years, believing that a family farmer has a much greater investment in their vineyard than many of the large scale commercial vineyards, where tonnage becomes the focal point for those vineyard managers.
In each vintage we have produced a white wine, we have sourced white grape varieties that if made well, will benefit from ageing and like a good red, gets better with age.
Our red wines
John’s approach to red winemaking is centred on maintaining the true expression of the grape and varietal in every bottle. He believes that careful vineyard management and block selection are essential to achieving this goal, with an emphasis on meticulous monitoring of each vineyard’s unique characteristics.
By incorporating hybrid yeast technology, John enhances the fermentation process, allowing for greater expression of fruit flavours while promoting the natural characteristics of the grapes.
His approach focuses on crafting wines that are vibrant and authentic, structurally sound and he strongly believes that overall wine balance is paramount, showcasing the purity of the fruit while merging innovation with tradition.