Rob Gibson's Winemaking Philosophy

Flavour is maximised through management of soil and the extraction of water from it by the grapevine.  The expression of the variety and site potential is best achieved by separating the vineyard into 20-30 lots of wine.  These are made seperately from particular harvest dates and sections of the vineyards.  These blend components are then very carefully assembled to produce many layers of flavour without exerting undue force.

Varieties used are those which have proved themselves in the Barossa Valley in the northern Stockwell Light Pass areas.  They are Shiraz, Mourvedre and Grenache.  In addition to the traditional varieties, Merlot is included due to the coolness of this elevated northern site.  When blended with Adelaide Hills material it shows promise as a wine with aging potential.

Read more about Rob Gibson's thoughts on wine making and life in general in his blog at www.robgibson.com.au