HELENS HILL
The Helen’s Hill wine range holds the spirit of those who have gone before us. It celebrates passion, persistence and the genuine connection between people and land. Each wine is hand crafted and under goes an arduous selection process before it makes it into a Helen’s Hill bottle. As we know, great wine is made in the vineyard and as such only small select parcels of fruit from certain rows of our single vineyard site are handpicked at harvest. Each wine is fermented in select French oak barrels. Prior to bottling, each barrel is tasted and ranked with only the best barrels selected for the Helen’s Hill range.
SCOTT MCCARTHY
Winemaker Scott McCarthy was born in the wine game. From the moment he was old enough to walk his father had him in the family vineyard picking grapes. Scott joined Yalumba and after spending 10 years working in the Barossa Valley, he spent a number of years in areas as diverse as the USA's Napa Valley, the Loire Valley and Languedoc region in France, and Marlborough, in New Zealand. He came to realise that making wines from a cool climate region was where his true winemaking passion lay, and as a result he settled back in Australia at one of the best cool climate regions in the world; the Yarra Valley.
Syrah 2020
The key to our Helen’s Hill Syrah is hand picking. By hand picking we can ensure that our Syrah is at the optimal ripeness and flavour profile at harvest time and therefore allow this variety to show its renowned and universally enjoyed full ripe flavours. After picking the fruit is de-stemmed and crushed into our open top fermenters to undergo primary fermentation. (approximately 6-8 days) The fruit then spends up to 6 weeks in the fermenters going through post ferment maceration to extract maximum color and tannins from the skins whilst adding texture and weight to the juice.
After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then "racked” off to French Oak barrels (45% New, 55% Old) for full malolactic fermentation which takes approximately 4 months. After malolactic fermentation is complete the wine is "racked” to tank, the barrels are cleaned, and the wine is returned to the same barrels for final barrel maturation.
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