“Nothing added, nothing taken away” in our natural wines!
We make premium quality natural wines in Barossa Valley, using traditional, low-intervention winemaking methods. Our single-vineyard wines are fully estate-made – from hand-picking the grapes, winemaking, wine maturation, bottling and labeling.
The wines contain no additives or preservatives of any kind, vegan-friendly
.Stan, Mill About Vineyard’s winegrower and winemaker, crafts the wines exclusively from our own organically-managed vineyard – 90-year old Grenache, Semillon, Muscat, and Mataro.
A field blend of two grape varieties that we grow in our vineyard: Grenache and Mataró. Fermented in a beeswax lined clay pot. No stirring, no additions whatsoever, no racking, no fining, no filtering, just peace and quiet, and occasional topping up of the barrel. This natural wine is matured for eight months in an old French oak barrique. Here is a link to the Tinto Rosso winemaking flowchart. Alcohol level: 13°. Drink now or cellar for 2-3 years.
A blend of unirrigated Semillon, Muscat Blanc plus a little bit of Muscat Rouge. The Muscat portion was fermented on skins, with native yeasts. Following fermentation the two were blended straight into an old French oak barrique and matured there for 7 months. Full natural malolactic fermentation with no acidity adjustments. In some parts of the world this natural wine will fall in the category of “amber” wines – made from white grapes but with red winemaking techniques. Bottled without SO2, pure natural bliss! Drink now or cellar for 2-3 years. Here’s a link to the Ambrato winemaking flowchart.
Dry grown Grenache picked early at the right Baume and pH for a Rose. Barrel fermented with its native yeasts and bacteria, full malolactic. Matured on fine lees in an old French oak barrique (hence the name) for 8 months without racking. Bottled straight from the barrel. No fining, no filtering. Drink this natural rose wine now or cellar for 2-3 years.