Our winemaking mission is simple: to craft wines that represent the purest expression of our unique terroir.


We use a high proportion of wild yeasts in ferments. Chardonnay is predominantly whole bunch pressed to obtain the finest juice, Pinot Noir and Shiraz also see some whole bunches in the ferments.


High quality, tight-grained French oak barrels are used where appropriate, always as a light seasoning to add complexity without dominating fruit expression.

Our winemaking facility was completed in time for the 2014 vintage and is equipped with state of the art equipment, including:

  • The latest, very gentle pneumatic press

  • The latest gravity operated grape receival equipment system, including sorting table and Vaslin Bucher “Oscillys” destemmer

  • Temperature and humidity control for barrels and packaged wine

  • Our own in-house bottling line.

The Vineyard


Elmswood Estate is located at 240m above sea level in an area that is known as the ‘Upper Yarra’ due to its higher altitude and cooler conditions.


The vineyard has both northerly and easterly aspects and is planted to Chardonnay, Pinot Noir, Syrah, Merlot, and Cabernet Sauvignon.


The soil is a deep red, basaltic silty loam, volcanic in origin. The 35 year old unirrigated vines crop at a maximum of 5T/hectare, resulting in small, intensely flavoured berries.

Since 2014, we have begun a program of refining our vineyard, including the planting of heritage Syrah clones, new Pinot Noir clones, as well as increasing the planting density of the original Pinot Noir block.

We have also been conducting trials with making our own composts, as well as the application of biodynamic sprays. We believe these practices will help improve the sustainability and biodiversity of our vineyard, and ultimately, translate into better fruit and better wine.