Mount Cathedral Vineyards
The philosophy behind the establishment of Mount Cathedral Vineyards is one that is still central to the operation today. That is, the production of high quality fruit in order to produce wines of high quality and character. This has been our driving force from initial vineyard site selection right through to the production of wines today.
Located in the heart of Taggerty, Victoria.
- Our Mission is to produce the most outstanding wines we can. It is not quantity, it is quality.
- Meeting / Conference Facilities:
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- Dog Friendly:
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Practices & Techniques
In the case of our Chardonnay, the fruit is whole bunch pressed and barrel fermented. The Chardonnay is matured in the highest quality French oak where it is lees stirred and partly put through malo-lactic fermentation. After 12 months the wine is stabilised, filtered and bottled.
The reds are fermented in small one tonne open fermenters where it is hand plunged until dryness. The wine is then racked to barrel, again only French oak, where malo-lactic fermentation is induced. The red wines are matured in barrel for 18 to 22 months. The wines are racked 4 times during this maturation period and are only given a light filtration prior to bottling. Throughout these processes the wines are moved from vessel to vessel gently via gravity feed. Pumps are only used at bottling stage.
These processes are employed in order to retain the gentle, complex fruit qualities we strive to achieve in our wines.
Mount Cathedral Vineyards currently produces approximately 1200 cases of wine per year from vines yielding around 1.5 tonnes per acre. As a small and individual winery, Mount Cathedral Vineyards mainly supplies the domestic market with only a small portion allocated for export.