Winemaking

Ben’s approach to winemaking is measured and shaped by place. Drawing on ten generations of family experience, his style leans into small-batch techniques, handpicked fruit and a focus on balance over power. He uses tools like wild fermentation, gentle extraction, lees stirring and careful oak handling to support the fruit’s natural character rather than dominate it. Each season is approached on its own terms, always aiming for structure and finesse.

The wines are built for enjoyment now, but carry the depth and detail to evolve with time.

The Process


All fruit is handpicked and sorted before gentle destemming using an Oscillys machine, which preserves whole berries for better flavour and structure.

Fermentation takes place in stainless steel or French oak, depending on the variety, with wild yeasts used to build complexity.

Lees are stirred periodically to enhance texture, and a portion of the wines undergo malolactic fermentation for softness and balance.

Aging occurs in carefully selected French oak barrels, mostly seasoned, with minimal new oak to avoid overpowering the fruit.

Every step is designed to let the site speak, producing wines that are balanced and expressive of the Yarra Valley’s cool-climate character.

A person’s hands harvest a bunch of dark purple grapes from a vine, using pruning shears, surrounded by green leaves in a vineyard.
Picking
Two hands reach down to sort or pick through a large pile of dark grapes, possibly in a winery or vineyard setting, with a shallow depth of field and blurred foreground and background.
Crushing & Destemming
Large wooden fermentation tanks with black metal bands are lined up inside a dimly lit industrial brewery or distillery, with metal railings and walkways above each tank.
Fermentation
Rows of dark glass bottles are stacked closely together, viewed from below. The bottles have metal clasps and stoppers, reflecting light, creating a pattern of shiny highlights and deep shadows.
Riddling
A close-up of a hand stained with red grape juice holding a glass of red wine, with traces of wine on the glass and fingers. The background is blurred.
Blending

Viticulture

A bottle of rosé wine with a copper-colored cap stands next to green ivy leaves, set against a light beige background. The wine label reads “Château Mosé” with elegant, minimal design.

Vineyard practices are adapted seasonally to maintain vine balance and support fruit development, with a focus on canopy structure, soil health and managing disease pressure through proactive, low-intervention methods. Attention to detail helps preserve natural acidity, encourage even ripening and reduce reliance on inputs.


At both the Coldstream and Gladysdale vineyards, the approach is responsive rather than prescriptive. Each block is managed to reflect the climate and character of the vintage.

Biodiversity

A clear wine glass contains a fluffy, beige lichen or moss, set against a smooth, neutral background with soft lighting.

Biodiversity plays a key role in the vineyard management. By encouraging a diverse and balanced ecosystem, the team supports vine health and builds resilience into the landscape.

Cover crops are used to improve soil structure, support beneficial insect populations and reduce erosion. Native plants are maintained around the vineyard to promote natural biodiversity. Minimal use of synthetic inputs allows soil life and vine-root systems to thrive.

This approach not only reduces environmental impact but also contributes to fruit quality and character of the wine.

Clones and Rootstock

Every vine on the estate is a partnership between what grows above the ground and what anchors it below. Clone and rootstock selections are matched to each site to support vine balance and fruit quality.

Our Pinot Noir includes MV6 and 777, chosen for small berries and fine aromatics. Chardonnay draws from P58 and I10V1, which provide texture and natural acidity. For Cabernet Sauvignon, a mix of SA125 and CW44 brings structure and fragrance. Each clone contributes to the way the vineyard expresses its site.

Rootstock choices reflect the soils and conditions of each vineyard. In Coldstream, 101-14 and SO4 manage growth and suit the grey loam and alluvial clay. At Gladysdale, 3309C performs well in the red volcanic soils and cooler air. These pairings help the vines stay healthy, ripen evenly and produce fruit that reflects the season.

Dominique Portet

“From fruit to bottle, the focus is on letting the site speak and the season lead. The result is wines built with care, balance and the detail to reward time.”