Fenian wines are made using grapes sourced from a small vineyard in Dunns Creek Rd., Red Hill. Ed’s philosophy of winemaking is a belief that quality starts in the vineyard. Getting the ideal fruit and then ensuring the winemaking process is expressing the best out of that fruit.
“All our fruit is single vineyard and hand picked. The Chardonnay is whole bunch pressed and fermented in a mixture of new and old French oak barriques, using indigenous yeast. I try and just let nature do it’s thing from start to finish and not interfere too much.”
Many of our processes are based on handcraft rather than mechanisation, minimising the use of pumps, ensuring gentle processes and conserving as much character and flavour as possible.
“Our Pinot is crushed/destemmed into open fermenters. I tend to vary the percentage of the whole bunch in ferments, depending on the vintage and other factors.”
To date , our Pinot Noir is still pressed in a basket press by hand. Again maturation is a mix of new and old French oak for a year or so before going to bottle.