“Even though we know through experience what the season is going to produce, each vintage is different and there is always a sense of excitement during harvest as we anticipate our ‘little bit of magic’.”
With an ambition to produce some of the finest wines available in the world today, and a strong focus on expressing the vineyard’s unique characteristics, the Tumblong Hills team work passionately and tirelessly nurturing vines, handpicking fruit at their optimal point of ripening, understanding the often dynamic climate, and of course, experiencing the joy of the first comprehensive tasting after harvest.
Tumblong Hills produces approximately 250,000 litres of wine annually and uses small batch ferments, typically five to eight tonnes, to maintain control over the entire fermentation process. Most of the winery’s wines are fermented in open stainless steel vats with some exceptions, which are fermented in French oak barrels.
Over the years, the close-knit Tumblong Hills team has refined their processes to make achieving world-class results, from vine to bottle, as seamless as possible.