The original Upper Tintara winery was built in 1863 and is one of the few wineries to pre-date the use of concrete. The original fermenters were made from massive slabs of Slate quarried in the Willunga Hills. The winery had slowly decayed for 95 years before we restored the last standing Slate fermenters in 2018. They are thought to be the last of their type remaining in Australia – and quite possibly the world.
Lovely winter and early spring rain ensured the Upper Tintara Vineyard was in great health leading into a dry summer. The Moreton Bay block was picked on the 8th March 2022, the fruit destemmed, crushed and chilled before we bucketed it out of bin into the slate fermenters, built in 1863.
Fermentation began after about three days, the natural yeast taking this long to get going. For ten days the ferments were hand plunged morning, noon and night.
Towards sugar dryness the wine was pumped out, before we jumped into the fermenters and bucketed the skins out which were then pressed.
The wine was then transferred to French oak barriques and matured for 15 months, before bottling on the 7th February 2025, and released in April 2025.