Located in the heart of Merricks North, Victoria.
Fax: 61 (0)3 5989 7007
- One of Melbourne's premium wine merchants.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Wine Club:
- Lodging / Bed & Breakfast:
Tod moved home to Australia in January 1987, and after an extensive search he and his wife Debbie bought a vineyard site at Merricks North on the Mornington Peninsula. Later that year they planted their first 1.6 hectares of Chardonnay and Pinot Noir. Tod then joined forces with Brian Stonier at Stonier Wines where, over the next ten years, he grew the company to become one of Australia's premium producers of Chardonnay and Pinot Noir. During this decade the wines Tod created received many accolades both at home and internationally.
Practices & Techniques
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
Dexter Mornington Peninsula Chardonnay:
Hand picked fruit is gently whole bunch pressed into a tank and settled overnight. It is then transferred into French oak barriques (20% New, 80% second, third and fourth use) and inoculated with a neutral yeast. Fermentation is relatively vigorous and complete within two weeks. From May until spring the barrels are stirred every two weeks until MLF is complete. The wine is left on lees until bottling with filtration in February, 10 months after harvest.
Estate Vineyards / AVA
Growing premium fruit has always been the ultimate aim. Row spacing (2.5 metres) and vine spacing (1.5 metres) optimize the interception of sunlight by the vines and allows a good ratio of fruit weight to leaf surface area. This promotes even ripening and good balanced fruit. The first planting was one clone each of Chardonnay and Pinot Noir. Subsequent plantings have resulted in 3.54 hectares of each variety and a multitude of clones.