Innovation

In winemaking

I dread the thought of becoming old fashioned and dated.

The region started out making Port and Muscat for gold miners just like Rutherglen, Ballarat and Geelong.  If it wasn’t for the market changing we wouldn’t have.

Innovation to me comes in two areas.

Those of us who worked as Flying Winemakers in the early 90’s in Europe learnt what they did but never set out to copy or plagiarise.  Those that did have failed.

Instead we have our own experience, knowledge and perspective and the styles have become Australian.  I wont bore you with analogies but as wine lovers you know what I mean even if it can't be described. 

Preservative Free WINES

An example is our Preservative free organic Shiraz.  This draws on my experience with Merlot in Bordeux France and my understanding of Beaujolais, south of Burgundy; a different grape altogether but made with youth and generosity (at least the good ones are).

Organics

The other area of innovation is Organics which doesn’t rely on interfering with grapes and wine, but challenges you to lift the quality and strength of plants to build resistance to problems that might eventuate.  There is no rule book and every vineyard is different.  This is challenging yet rewarding and it gets me up in the morning.

It is so important that we keep reviewing how we make wines and what type of wine sets the wine loving public on fire.  Some of it is a fashion business, some of it very traditional and some wines are pure focus groups and timing.

  • What do we want to do different from say ten years ago.
  • Wines that best suit our climate
  • Avoid the heavily alcoholic reds that characterized the drought years
  • Look to other European areas other than France for inspiration
  • Drink less and drink better

A healthy dose of innovation in my mind can progress these ideas.

Biodynamics

So Biodynamics! What is it?

It is now not common, but also not rare as a solution to give the land a chance to self heal, improve and provide a system that delivers the solutions rather than new problems. 

There are two parts to it, and they are practiced under a regime of improving quality of the end product; in my case better wine. To make better wine, I need to do this.

One part involves improving the soil and atmosphere interface by providing the right balance of background elements or making them available in a form that is a useful formulation.  More...

David Lowe