The hand-harvested Shiraz and Sangiovese grapes are transported to Kooyong winery on the Mornington Peninsula in half tonne bins. The fruit is destemmed and pumped to small open fermenters, where indigenous yeasts carry out fermentation. The wine remains on skins until after the cap sinks (usually around 3 weeks), when it is pressed off to fine-grained French oak barriques (of which 20% are new) for maturation. The oak comes from a selection of forests to complement both the fruit and style of wine being produced. The wine stays in barrique for a minimum of 18 months (to a maximum of 24 months) depending on the variety and season.
The Greenstone Vineyard comprises 20 hectares of Shiraz, Sangiovese, Colorino and Monastrell were planted on the old red Cambrian soils in Colbinabbin.
The Vineyard is planted to a density of 4,545 vines per hectare to reduce vigour, and ensure low crop per vine of intensely flavoured grapes.
Row orientation is east-west in order to protect the vines from the hot summer sun, and to prevent sun burn and preserve vibrant flavours in the grapes.
Grass was planted between the rows in order to reduce vigour, add organic matter and improve the soil environment for vine root activity.
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