Winemaking Practices

At Murdoch James Estate, ferments are inoculated with carefully selected yeast cultures. Nothing is left up to chance. The goal is to produce consistently high quality wines each vintage. All practices are hands on enabling the winemaker total control of the progress of the wines. Fermentation size is limited, with all clones being fermented separately. This preserves the complexity of the wines, due to careful blending later. A true ownership emerges throughout this process.

Remains of the old ways still linger in the winery with the old vats of past vintages still operation alongside new energy efficient fermenters which herald the new age technology of wine making. Our old generation bag press (circa 1960) has been refurbished and is still pressing excellent quality juice.

All whites are steel vat fermented and the red wines age in French Barriques made of tight-grained oak. These red wines sit in racks in underground cellars. The constant temperature there ensures less evaporation and a quiet cool place to mature.

When they are ready the team assembles and begins the process of blending barrels. This can take several days.

Why is there a need to blend? The answer is because the grapes are growing in a number of different vineyards, and they pick up the characteristics of each vineyard's terroir. In addition, each different clone of Pinot Noir was fermented and matured in different barrels, and the blending approach, also seeks to capitalise on that, as each barrel has subtle differences. Having a sensitive nose and palate is essential for this task. The selection process involves all our family members, but with the final decision sits with our winemaker, Carl Fraser.

For up to date news on what is happening in the winery and vineyard, check out our Blog: Birth of a Wine

For more information, please feel free to contact on Phone: +64 (0)6 306 9165, Fax: +64 (0)6 306 9120 or E-mail: info@murdoch-james.co.nz