Winemaking

Kyneton Ridge Estate pushes the winemaking envelope. They aim for quality site expression with classical, small-batch viticulture adapted to season and sustainability, with new wave experimentation.

From the 2022 vintage, Angela and Andrew’s son Patrick and his partner Greta began making wine for Kyneton Ridge Estate. They were attracted to developing a generational vineyard, and the diverse soils and microclimates of coolest wine region in mainland Australia, Macedon Ranges.

Winemaker, Patrick Wood, has wide experience incl. vintage in Bordeaux and Castillon in France at small, family-run domaines and as a winemaker at respected, independent wineries in the Yarra Valley. Patrick has a sustainability focus, with minimal inputs adapting to the specific site and growing conditions.

Primary fermentation is generally in temperature controlled stainless steel, with red wines fermented (usually cultured yeasts) on skins in open top fermenters before being pressed to oak and full bodies whites barrel fermented (wild yeasts) for malolactic fermentation.

With small fermenters and the temperature-controlled barrel hall, Patrick and cellar supervisor Greta experiment with different extraction, ferments, maturation, and oak regimes. The wines are bottled onsite.

Kyneton Ridge sits on the border between cold alpine and maritime influence from the south moderated by the warmer continental influence from the north, so they adapt to the distinctive season.

In 2024, vintage stretched from 12 Feb to 24 April, including fruit processed from earlier ripening Heathcote to the last crush of the home block.