https://www.nomadsgarden.com.au/coming-soon daily 0.75 2018-08-27 https://www.nomadsgarden.com.au/about daily 1.0 2020-04-03 https://www.nomadsgarden.com.au/about-1 daily 0.75 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5ba1bd344ae237d7f2768437/1537326607511/Eurangie_Park_SM.jpg About - EURANGIE PARK VINEYARD ~ KING VALLEY https://www.nomadsgarden.com.au/nero-davola daily 0.75 2018-09-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5b35a708352f5320a979b517/1530242946143/Nomads_Garden_Bottle.jpg Nero D'Avola - 2017 Nero D'Avola Handmade - Hand Picked - Basket Pressed - Wild Yeast Ferment 100% Whole Bunch - No Acid Added - Barrel Aged on Lees Vineyard ~ Eldorado Road Home Vineyard Selected from our home vineyard at Eldorado in the Woolshed Valley at the foot of the Beechworth plateau, just outside the official Beechworth GI. Over millions of years the Reedy Creek which meanders through our farm has washed down a unique narrow seam of decomposed red granite soil from its origin up on the Beechworth plateau. This special dirt and the continental Mediterranean climate was the inspiration for planting this Sicilian native. Given this is our own vineyard hand tended by us we saw the opportunity to experiment with some surplus fruit in 2017 that looked just perfect for early picking to create a wine inspired by the easy drinking Gamays of Beaujolais. Grapes were handpicked at 12 baume and a pH of 3.5 then transferred as whole bunches directly to stainless steel fermentors, covered and protected with CO2. Fermentation didn’t commence for nearly a week and then was allowed to rise to a temperature of 30 degrees Celsius where it was held. After 2 weeks the we begun foot treating the ferments to compact the bunches, then after three weeks all ferments were gently basket pressed to 4-6 year old 500L French oak puncheons then allowed to rest on full lees to build texture for 12 months. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle. This wine also looks fantastic as a lightly chilled red in the warmer months.   https://www.nomadsgarden.com.au/new-page daily 0.75 2018-12-15 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5b35a91c8a922d62fc0aef70/1530243424715/Nomads_Garden_Bottle.jpg Pinot Blanc - 2017 Pinot Blanc Handmade - Hand Picked - Basket Pressed - Wild Yeast Ferment No Acid Added - Barrel Aged on Lees - 36 Hours on Skins Vineyard ~ Murtagh Vineyard, King Valley Sourced from a well known and well run vineyard perched on the side of a mountain well up from the valley floor and thus cooler, vital for maintaining natural acidity. This vineyard predominantly grows better known varieties, when we discovered there were a few rows of the little known Pinot Blanc we thought what the heck and took 1.5 tonnes to experiment with. As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Pat the grower and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right. Once handpicked and in the winery one half of the fruit was crushed and then gently whole bunch pressed in our wooden basket press directly to seasoned 5 year old French Oak. The second half was destemmed and crushed then allowed to remain on skins for 36 hours at which point fermentation had already commenced, then pressed to 5 year old oak. Oak of this age will impart very little, if any oak characteristics instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural product that allows the wines breath and evolve with time, something not possible with tanks. Once the juice was in barrel it was protected with CO2 until the natural yeast indigenous to vineyard took hold and begun the fermentation process, when using natural yeast we expect fermentation to begin with 3-5 days of crushing. Ferments were temperature controlled in our barrel room to stay at approximately 24 degrees Celsius to retain aromatics. Once fermentation was complete the Pinot Blanc was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle https://www.nomadsgarden.com.au/contact daily 0.75 2018-09-03 https://www.nomadsgarden.com.au/fiano daily 0.75 2018-09-19 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5b35a993758d46d1dc9a7eba/1557729024543/Nomads_Garden_Bottle.jpg Fiano - 2017 Fiano Handmade - Hand Picked - Basket Pressed - Wild Yeast Ferment No Acid Added - Barrel Aged on Lees Vineyard ~ Lewis Vineyard, Alpine Valley Sourced from one of the most passionate salt of the earth growers we know in Brian “Bri” Llewis from his spectacular Greenacres Vineyard in Merriang South. This vineyard is deep in an isolated valley of the sprawling Alpine Valleys GI and such a cool site it is not unusual for it to snow there a couple of times over the winter period. As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Bri and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right. Once handpicked and in the winery the fruit was crushed and then gently whole bunch pressed in our wooden basket press directly to seasoned 5 year old French Oak. Oak of this age will impart very little, if any oak characteristics instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural product that allows the wines to breath and evolve with time, something not possible with tanks. Once the juice was in barrel it was protected with CO2 until the natural yeast indigenous to vineyard took hold and begun the fermentation process, when using natural yeast we expect fermentation to begin with 3-5 days of crushing. Ferments were temperature controlled in our barrel room to stay at approximately 24 degrees Celsius to retain aromatics. Once fermentation was complete the Fiano was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle. https://www.nomadsgarden.com.au/distribution daily 0.75 2020-04-03 https://www.nomadsgarden.com.au/2018-sauvignonblanc daily 0.75 2019-05-13 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5cd90f0024a6940af358ea7f/1530243560268/Nomads_Garden_Bottle.jpg 2018 Sauvignon Blanc - 2018 SAUVIGNON BLANC Handmade - Wild Yeast Ferment - Unfined - No Enzyme Added No Acid Added - Barrel Aged on Lees Vineyard ~ Eurangie Park, King Valley Sourced from uppermost vineyard in the King Valley, the Eurangie Park Vineyard is approximately 6km further up the valley past the village of Cheshunt and is run by one of the best in the game, Richard Carson. Paul has had a relationship with Richard dating back some 20+ years, when we decided we wanted to make a premium low intervention, single vineyard Sauvignon Blanc, Richards name was top of the list. The cool site along with Richards expert hand in the vineyard allows the grapes to ripen slowly and develop complex flavours whilst retaining good natural acidity. As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Richard the grower and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right. Picked in the cool of the night then given 7 hours on skins before gentle pressing straight to seasoned French oak barriques ranging between 4-7 years old. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural product that allows the wines breath and evolve with time, something not possible with stainless steel tanks. Natural wild yeast fermentation began within a couple of days, a slow cool ferment then progressed over 3 weeks with temperature not allowed to rise above 18c as to retain aromatics. Once fermentation was complete the Sauvignon Blanc was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. During this period barrels were stirred 8 times to build texture without overworking what we want to be a fresh wine. The wine was then lightly filtered and bottled, before been given at least 3 months post bottling to settle. https://www.nomadsgarden.com.au/2018-gewrztraminer daily 0.75 2019-05-13 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5cd910708165f54f0d15d0cf/1530243560268/Nomads_Garden_Bottle.jpg 2018 Gewürztraminer - 2018 Gewürztraminer Handmade - Basket Pressed - Wild Yeast Ferment - Unfined - No Enzyme Added No Acid Added - Barrel Aged on Lees Vineyard ~ Eurangie Park, King Valley Sourced from uppermost vineyard in the King Valley, the Eurangie Park Vineyard is approximately 6km further up the valley past the village of Cheshunt and is run by one of the best in the game, Richard Carson. Paul has had a relationship with Richard dating back some 20+ years. Gewürztraminer vines produce large purple coloured super aromatic berries that are best grown in cooler climates, thus perfectly suited to Richards cool site at the top of the valley. We were like kids in a candy shop walking around Richards vineyard, we spotted the Gewurtz and thought it would make a cool experimental white for 2018. Picked in the cool of the morning at a fresh 11.5 baume then taken straight to the winery to be gently basket pressed straight to seasoned 5 & 6 year old French oak Puncheons and Barriques. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to age in. Oak is a natural living product that allows the wines breath and evolve with time, something not possible with stainless steel tanks. Once the juice was in barrel it was protected with CO2 until the natural yeast indigenous to vineyard took hold and begun the fermentation process, when using natural yeast we expect fermentation to begin within 3-5 days of crushing. Ferments were temperature controlled in our barrel room to stay at approximately 20 degrees Celsius to retain aromatics. Once fermentation was complete the Gewurtz was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. The wines are then lightly filtered and bottled, before been given at least 3 months post bottling to settle. https://www.nomadsgarden.com.au/2018-dolcetto daily 0.75 2019-05-13 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5cd91189e5e5f0d283afa6f2/1530243560268/Nomads_Garden_Bottle.jpg 2018 Dolcetto - 2018 DOLCETTO Handmade - Hand Plunged - Basket Pressed - Wild Yeast Ferment - Unfined - No Enzyme Added - No Acid Added - Barrel Aged on Lees Vineyard ~ Eurangie Park, King Valley Sourced from uppermost vineyard in the King Valley, the Eurangie Park Vineyard is approximately 6km further up the valley past the village of Cheshunt and is run by one of the best in the game, Richard Carson. Paul has had a relationship with Richard dating back some 20+ years. When we visited to have a look at the Sauvignon Blanc Richard was very keen for us to have a look at his Dolcetto. The fruit looked great, the Dolcetto comes from a section of the Vineyard steep on the wall of the Valley, it was settled, Dolcetto would be our experimental red for 2018. On the drive home it dawned on us we knew nothing about the variety, after some research we found it to be bright fruited, low tannin variety. Plenty of scope to have some fun! Picked in the early morning at 11.7 baume before being destemmed but not crushed as to retain whole berries. To really get funky we put a layer of fresh pressed Sangiovese skins on the bottom of the fermenter before filling it up with the Dolcetto whole berries. Mainly because we could but also to give it a lick of tannin. A huge 40% of the free run juice was run off to ensure the wine had intensity of flavour and colour, we had learned to Australian Dolcetto has often in the past lacked backbone. The grapes were protected under CO2 prior to the natural wild yeast fermentation commencing 48 hours later. The ferment was allowed to rise to 30c then held, 3 weeks on skins before gentle basket pressing to seasoned French Oak Puncheons and Barriques between 4-6 years old. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to age in. Oak is a natural living product that allows the wines breath and evolve with time, something not possible with stainless steel tanks. The Dolcetto then spent 12 months in oak on full lees (lees are the solids that drop and of the wine post fermentation) to build texture. The wine was then lightly filtered and bottled, before been given at least 3 months post bottling to settle. This was a complete surprise packet, a super perfumed wine with plenty of attractive fleshy bright red fruit and silky tannins. https://www.nomadsgarden.com.au/2018-pinot-noir daily 0.75 2019-05-13 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/t/5cd91285eef1a15db85fcbce/1530243560268/Nomads_Garden_Bottle.jpg 2018 Pinot Noir - 2018 pinot noir Handmade - Hand Plunged - Basket Pressed - Wild Yeast Ferment - Unfined - No Acid Added - Barrel Aged on Lees Vineyard ~ Greenacres Vineyard, Alpine Valleys Sourced from one of the most passionate salt of the earth growers we know in Brian “Bri” Llewis from his spectacular Greenacres Vineyard in Merriang South. This vineyard is deep in an isolated valley of the sprawling Alpine Valleys GI and such a cool site it is not unusual for it to snow there a couple of times over the winter period. As with all wines released under the Nomads Garden range input from us in the winery was kept to an absolute minimum. Instead careful attention was paid to working closely with Bri and ensuring the grapes were picked at exactly the right moment to ensure the natural pH and the flavours were just right. This is a pilot run, a very promising one at that. The goal, to make a good Pinot Noir from North East Victoria that actually looks like a Pinot. Only 700kg of fruit was available to us in 2018, although it was of a very high quality. Unlike may Pinot vineyards in the North East this is a Vineyard dedicated to growing fruit for table wine not sparkling base, this means it is cropped at much lower levels. Handpicked at daybreak with a baume of 12.8. Destemmed not crushed with 15% whole bunches added to the ferment, the grapes were protected under CO2 prior to the natural wild yeast fermentation commencing 3 days later. No pump overs or plunging where done as we didn’t want the wine to become over extracted. Instead once a day we used our hands to lightly push the cap down and wet it. A short 15 days on skins before gentle basket pressing to a single 5 year old French oak Puncheon. Oak of this age will impart very little, if any oak characteristics instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural living product that allows the wines to breath and evolve with time, something not possible with tanks. The Pinot Noir then spent 12 months in oak on full lees (lees are the solids that drop and of the wine post fermentation) to build texture. The wine was then lightly filtered and bottled, before been given at least 3 months post bottling to settle. We believe this be a promising start to what will hopefully become staple of the Nomads Garden range. https://www.nomadsgarden.com.au/new-products daily 0.75 2020-10-08 https://www.nomadsgarden.com.au/new-products/nero-davola monthly 0.5 2020-08-15 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5b87338221c67cb8d50af360/1535587256991/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 Pinot Meunier https://www.nomadsgarden.com.au/new-products/pinot-blanc monthly 0.5 2020-08-15 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5b873528032be4f3974d34ea/1557730670424/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 Skin Contact White Field Blend https://www.nomadsgarden.com.au/new-products/fiano monthly 0.5 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5b87348faa4a99b038a6161a/1557730461103/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2017 Fiano https://www.nomadsgarden.com.au/new-products/sauvignon-blanc monthly 0.5 2020-08-15 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5cd9156ee79c70f3242bf8c8/1535587671300/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2018 Sauvignon Blanc https://www.nomadsgarden.com.au/new-products/gewrztraminer monthly 0.5 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5cd915dee5e5f0d283afb684/1535587671300/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2018 Gewürztraminer https://www.nomadsgarden.com.au/new-products/dolcetto monthly 0.5 2020-06-05 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5cd9165aae45060001edc3ec/1535587671300/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2018 Dolcetto https://www.nomadsgarden.com.au/new-products/pinot-poir monthly 0.5 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5cd9168b7398a70001907fd5/1535587671300/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 Pinot Noir https://www.nomadsgarden.com.au/new-products/pinot-blanc-ylja6 monthly 0.5 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5e86d83679449e7020c2c959/1585895645727/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 GRÜNER VELTLINER https://www.nomadsgarden.com.au/new-products/pinot-blanc-tcd8m monthly 0.5 2020-04-03 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5e86d8fc1d07fb41749068ca/1585895787428/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 Syrah https://www.nomadsgarden.com.au/new-products/fiano-33pzc monthly 0.5 2021-02-21 https://static1.squarespace.com/static/5b2717a44611a03086c85a53/5b872be44fa51a22c68c824e/5f7f88bb289f207c61d302be/1613943991237/Nomads_Garden_Bottle.jpg OUR WINES / PURCHASE - 2019 Fiano