Cart 0

“Nature herself is the author of wine. Nothing added nothing lost”

axedale-29 (1).jpg

Our vineyard is located near Axedale, half way between Bendigo and Heathcote in central Victoria. 

In 2011 we started developing the vineyard, planting four varieties of vines, shiraz, malbec, sangiovese and viognier. We now have 2550 vines. We consider nature herself to be the author of wine, hence we employed minimal intervention principles from the beginning.with the dorper sheep being responsible for weed control. 

Just as in food we believe in the principle of nothing added nothing lost. We are uniting the wine growing and wine making low intervention principles to produce  authentic soulful wines.

Due to the birds attacking our first vintage in 2016, this year we decided to net the vines which was successful. We picked about a ton of our own GilGraves Estate grapes, predominately shiraz and a small amount of viognier and malbec. This will be released in 2018..... can't wait. In 2016 we purchased shiraz grapes from Barfold Estate, near Redesdale and a small amount of malbec grapes from Chalmers at Heathcote. The shiraz was handpicked on 3rd March 2016, fermented (by natural yeast of course) with 30% whole bunches, hand plunged for three weeks prior to pressing to stainless steel where the wine was settled before being racked to a combination of old french oak and new Italian acacia barrels and topped with malbec, approximately 8%. The wine received a small sulpur addition post malolactic fermentation. It was bottled on 15 February 2017. 

Tasting notes for GilGraves shiraz/malbec 2016 - a dark fruited, spiced red. Herbaceous aromatics of thyme and myrtle. Generous ripe fruits - very dark raspberry, chocolate. Structurally balanced with soft tannins.

This wine was well received and has sold out.   

The GilGraves Rose 2017 is available  now and drinking well. The Cabernet Sauvignon is grown on sedimentary soils south of the Heathcote G.I. The fruit was handpicked, whole bunch pressed and settled in stainless steel before fermenting in old French oak for 6 weeks and racked with minimal sulphur to the bottle. The wine is a pale golden colour with abundant aromatics , including bay leaf, gumnut blossom, apricot and rose petal- distinctively Victorian. This unique wine features apricot, dried apple, honey and rosemary spice punctuated by lemon and mandarin acid. This low intervention wine is a refreshingly savoury dry Rose.