We are excited to introduce Forest Hill
FOREST HILL WINES
Riesling / Vine age ranges from 15-43 years, Fermented using a combination of neutral and wild yeasts – a portion is left on the lees for a short time to build richness
Chardonnay / Vine age ranges from 15-43 years, fermented using a combination of barrel and stainless steel, and both wild & neutral yeasts, lees stirring & partial MLF
Cabernet Sauvignon (89% Cab / 11% Malbec) / Old vines: 45 years, Open-top fermentation, matured in neutral french oak barrique, 15mos
Shiraz / Open-top fermentation with native yeast, matured in neutral french oak barrique, 10mos
Australia: Broad & Diverse
As the world’s 6th largest country—larger than all of Europe—Australia has a diverse wine scene across 65 distinct wine regions.
Australia has been a land mass for over 100 million years—its soils are some of the most ancient and varied on earth, from fertile volcanic soils to younger sand and limestone. Australia is home to the largest population of pre-phylloxera vines on the planet.
- Forest Hill’s vines were planted in 1965, and is Western Australia’s oldest cool climate vineyard with well-drained gravel soils over a clay base.
- MWC’s Pinot Gris and Pinot Noir grow in Strathbogie just north of Melbourne, elevation here gets up to 2000 feet, to gravel and patches of quartz.
- When & Where Wines are grown in Riverland, a formerly under-appreciated region that has very quickly been breaking boundaries as a premium wine-growing area. The soils here vary significantly, but the two main types are river valley soils, consisting of sandy loams over clay subsoils, and Mallee soils on higher ground, consisting of wind-blown sands over lime and clay layers.
Understanding the authenticity of Australian wines
Liam Carmody, Forest Hill’s Senior Winemaker has built vast experience in cellars around the world, including South Africa, France, California, New Zealand and Australia. Having been with Forest Hill since 2008, Liam is a firm believer in the balance and fruit quality seen from dry grown vineyards, combined with a great passion for the subtleties of cooler climate winemaking.
America’s newest imports from Australia are uplifting and delicious.”