The people, the pedigree and the stories behind the Great Southern Wine Region are as captivating as the wines themselves. Over the coming weeks, we’ll introduce you to some of the region’s leading wine makers and growers, the stewards of soil, climate and vine, as they share their philosophies on three key pillars of their craft. These are the voices behind the vines.
Andrew Vesey, Chief Winemaker at Castelli Estate.
With five distinct sub-regions all providing unique characters to each of their respective sub-regional hero’s it allows diversity in winemaking expression, style, a tiered quality approach to a diverse winery portfolio. The Great Southern is unlike any other region in the world with its diverse sub-regional micro-climates and vineyard sites. From Sparkling styles, Riesling, Chardonnay, Pinot to pretty and bold Shiraz and dense Cabernet’s at world class quality levels, it is all possible from this one region. Every season is exciting!
On Vineyard Management: As much work as possible in the vineyard both proactive and reactive to the season to maximise fruit development and flavour, allowing the winemaking process to be gentle, minimal, simple and expressive of vineyard site. Pinot and Chardonnay are closest to our heart here in Denmark, we have a unique hilltop site, northerly aspect influenced by the Southern Ocean. Our aim is to be unique in every wine we make, let the vineyard expression shine and work with each sites quirky expression as opposed to trying to hide behind winemaking technique.
On Organic and Sustainable Practices: As many low impact practices as suitable for each site are employed, mechanical under vine weeding as opposed to spraying, hand de-suckering as opposed to chemical de-suckering, incorporating organically certified fertilisers into the program and a targeted approach with rotation of non-organic fungicides to retain efficacy in the management program.
On Winemaking Techniques: Gentle, minimal and targeted approach for each of style of wine to be produced, winemaking starts in the vineyard for each product and sites are graded prior to harvest to allow the winemaking stream to clear upon fruit entering the winery, juices are handled gently to avoid excessive fining and ferments managed with predominantly organic sources of nitrogen to allow both cultured and wild yeasts to achieve maximum aromatic, flavour and texture potential.