The Winemaker
In 2015, an idea had formed that brought together the various strands of his life experience - marketing, wine distribution and hands on workmanship. So he commenced a Viticulture degree at Queensland University, completing with a full qualification in 2017.During this degree course, he was so convinced of his future that he began constructing the winery in Wandin. He subsequently spent two years in a hands-on labouring role at a prestigious Heathcote winery to hone his tertiary education knowledge.
He now manages every aspect of the winemaking process at Relm, drawing on his vast skills and knowledge base, as well as collaborating with other local winemakers.
He now manages every aspect of the winemaking process at Relm, drawing on his vast skills and knowledge base, as well as collaborating with other local winemakers.
The Process
Wine Concept
Our fruit is grown in the northern part of the world famous Heathcote wine region in central-west Victoria to the north of the Great Dividing Range. At RELM, we pick the grapes 14-14.5 Baume (sugar proportion measured by refractometer) and process it immediately on site at the winery. The grapes are destemmed, crushed and then gently placed into open fermenters.
During primary fermentation the fruit is hand plunged many times each day Once the fruit is dry and the sugar converted to alcohol it is basket pressed. Both the free run juice and pressings are mixed together in this process to bring greater complexity to the wine. The juice is then placed in tanks of various size and secondary fermentation commences, a process that can last up to four months. After this time, the wine is transferred into New French oak barrels and use barrels. The wine then remains under oak for 19 months and is racked up to three times during this time, helping to separate the yeast lees from the wine.
At Relm, the wine is neither filtered nor fined and, once bottled, it remains in the winery for a further ten months allowing the wine to develop more complexity and length with a more balanced mouth.
Only after this exacting and lengthy process are we happy to release our vintage to you, the discerning consumer.
During primary fermentation the fruit is hand plunged many times each day Once the fruit is dry and the sugar converted to alcohol it is basket pressed. Both the free run juice and pressings are mixed together in this process to bring greater complexity to the wine. The juice is then placed in tanks of various size and secondary fermentation commences, a process that can last up to four months. After this time, the wine is transferred into New French oak barrels and use barrels. The wine then remains under oak for 19 months and is racked up to three times during this time, helping to separate the yeast lees from the wine.
At Relm, the wine is neither filtered nor fined and, once bottled, it remains in the winery for a further ten months allowing the wine to develop more complexity and length with a more balanced mouth.
Only after this exacting and lengthy process are we happy to release our vintage to you, the discerning consumer.
Newsletter
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Contact
Contact us
0411 116 979
Tasting Room
468 Queens Rd Wandin East
