Since 2007 our unique collaboration has granted us access to some of the best vineyards from The Great Southern and Margaret River regions in Western Australia and enabled us to produce delicious wines.
Our winemaking philosophy is simple and relatively non–intrusive – to produce fine and distinctive wines, that reflect the individual characteristics of the vineyard and variety.
Many organic principles are incorporated into our vineyard systems.
All nutrition requirements are based upon stringent soil analysis, and a spring application of mineral based fertiliser that is microbially seeded and spread as required. During the warm summer months liquid kelp is used as a conditioner to maintain leaf health so important during the final ripening phase.
We always use a very soft fungicide program and rely on organically approved sulfurs and copper, as the backbone of our programs, used in conjunction with canopy manipulation to reduce the incidence of pests and disease.
It is a ‘holistic approach’; with each component affecting the next with a strong emphasis on soil and plant health as a natural deterrent to pest and disease.
Margaret River is the major geographical indication wine region in southwest Western Australia, with 5,017 hectares under vine and 215 wineries as at 2012. Margaret River wine region is made up, predominately, of boutique size wine producers; although winery operations range from the smallest crushing of 3.5 tons per year to the largest around 7,000 tonne.
The climate of Margaret River is more strongly maritime-influenced than any other major Australian region. It has the lowest mean annual temperature range, of only 7.6C, and for good measure has the most marked Mediterranean climate in terms of rainfall, with only 200 millimeters of the annual 1,160 millimeters falling between October and April. The low diurnal and seasonal temperature range means an unusually even accumulation of warmth. Overall the climate is similar to that of Bordeaux in a dry vintage.
Although the region produces just three percent of total Australian grape production, it produces over 20 percent of Australia’s premium wine market. The principal grape varieties are fairly evenly split between red and white; Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon, Shiraz, Merlot, Chenin Blanc and Verdelho – however, new and exciting varietals such as Malbec, Sangiovese and Tempranillo are showing huge potential in Margaret River.
Not surprisingly, this is the region where over 60% of Vinaceous’ production lies; with DIVINE LIGHT Sauvignon Blanc, SHAKRE Chardonnay, SALOME Tempranillo Rose, RED RIGHT HAND Shiraz Grenache Tempranillo, RACONTEUR Cabernet Sauvignon and the award winning VOODOO MOON Malbec are grown, selected and made.
THE GREAT SOUTHERN
It's said that the first vines were planted in the region in 1859, in 1965, we know of trial vineyards planted near Mount Barker, and both Riesling and a Cabernet Sauvignon were produced in 1972.
Recognition quickly followed.
Today, The Great Southern winemaking is in the hands of talented, award-winning winemakers operating world-class wineries across the region, providing region-wide quality assurance and continuous improvement across classic varietals, while also providing room for innovation, contemporary exploration and production. Now, Shiraz is predominate in The Great Southern winemaking alongside Cabernet Sauvignon, Sauvignon Blanc , Malbec, Pinot Grigio and Chardonnay.
According to wine critic, James Halliday, each of the wine region’s subregions produce distinctive wine styles and subregional flavours:
- Frankland River: for rich reds, Shiraz and Cabernet Sauvignon
- Mount Barker: cool and complex, for structured examples of Riesling and Shiraz
Ideal climate and unique soils that we find in The Great Southern are ideal to grow and make the Vinaceous SIRENYA Pinot Grigio and SNAKE CHARMER Shiraz