All grapes are traditionally hand-picked which ensures the gentle handling of the fruit. We aim to pick all of the different varieties at optimal ripeness for the particular style produced.
Our Vermentino grapes pressed on receipt into the winery and are then fermented in tank. Post fermentation the wine is bottled early to retain freshness and facilitate immediate drinking on release. The wine does not undergo any malolactic fernmentation
Marsanne Viognier Roussanne
The grapes for this blend are picked and then pressed together. The blend is then co-fermented in barrel and post fermentation the wine spends approximately 5 to 6 months in barrel to provide better rounded texture and mouthfeel. The wine does not undergo any malolactic fermentation so that the wine retains a crisper acidity. Traditionally this wine ages extremely well.
The grapes are picked so that the wine retains a freshness and expresses the red cherry suppleties of the Sangiovese variety. On receipt into the winery the grapes are processed through a crusher destemmer and then fermented in smaller open fermenters. Tannin extraction is managed by keeping a moderate fermentation temperature. Post fermentation the wine is aged in older French oak barriques for up to 12 months to ensure that the more delicate fruit characters of the Sangiovese are not dominated by pronounced oak characters.
Again the grapes are picked so that the wine retains the freshness of the Nebbiolo variety. Nebbiolo is traditionally a more lightly coloured variety and every effort is used to gain the maximum colour extraction without excessive tannins which are recognised in the variety. After the grapes are processed through a crusher destemmer the wine is fermented is smaller open fermenters. Post fermentation the wine is left to sit on skins for up to 10 weeks to facilitate the stabilization of colour and tannins. After pressing the wine is then aged in older French oak barrels and bottled at approximately 12 months
Our other reds notably Shiraz and Cabernet Sauvignon and picked at optimal ripeness and on receipt into the winery are processed through a crusher / destemmer and then fermented in smaller open fermenters. Post fermentation the wine is pressed off and is aged in a mixture of both American and French oak barriques with a mixture both older and new oak being used. The wines are aged in oak for approximately 18 months before bottling. All of the red wine produced undergo malolactic fermentation and experience minimal filtration before bottling.
The olives that are grown at McIvor Estate are predominantly oil varieties.
All varieties used for oil production are mechanically harvested at the same time using a shacker. The different varieties are kept separate and processed separately. Post harvesting the olives are cold pressed and left to settle post pressing before release. The olive oil is then stored in containers so that the oil is not exposed to either light or air and therefore retains its freshness throughout the year.