Our mission is to create exceptional wine from the best regions in Victoria. If you want the best... why not use the best? We work closely with Rob Dolan and his winemaking team to create, taste and develop wine varieties that suit our brand.
Our Geelong range of wines are made using grapes sourced from the Geelong area to create a local variety. Our Geelong range Rose' is made using grapes grown on site here at Mt Duneed Estate in Waurn Ponds.
For our Regional and Single Vineyard range of wines, grapes are selected from numerous vineyards across the Yarra Valley with the majority of Fruit for Mt Duneed being sourced from Vineyards in Dixons Creek/Yarra Glen/Coldstream and Healesville sub-regions.
Growers have all had long term relationships with Rob Dolan – with some dating back to 1992 (25 Plus years) with many vineyards still hand picking grapes.
Grapes on arrival at the Winery are either whole bunch pressed as is the case with the majority of Chardonnay and Sauvignon Blanc. Pinot Grigio is a little different as grapes are gently crushed and then “held on skins” in the press prior to pressing 6-12 hours later.
This encourages colour extraction and firmer structure exhibited by the Pinot Grigio.
White grapes are gently destemmed and lightly crushed with “rollers open” then chilled so that extraction of harsh tannins is minimal. After pressing and settling, the juice is then inoculated with a yeast strain specific to each variety and wine style.
Fermentation is in both French Oak and Stainless steel Tanks so as to maintain varietal fresh fruit characters. The use of light solids in ferment adds to softer and more robust styles and added complexity.
Red grapes are destemmed then lightly crushed and chilled prior to being “cold soaked” pre initiation of ferment in small 3-5 Tonne open fermenters.
Resultant wines are “hand plunged” and “pumped over” at least twice per day then after 10-14 days drained and skins hand shovelled into containers prior to pressing either direct to French Oak or into stainless steel tanks for settling and Malo lactic fermentation.
Selected Vineyard parcels are made in tiny batches of 2-3 Tonne then transferred to selected French Oak for maturation for Single Vineyard wines – often for 16-18 months prior to bottling.
Maturation time in oak varies for each wine style from between 4 months through to 18 months with fine tuning, fining and the bottling occurring based on vintage variation and vintage wine style.
The overall wine style at Mt Duneed Estate is : clear varietal definition, fruit driven fresh and lively and lightly oaked but with the ability to reward medium term cellaring.
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