Just as your life is too short to drink ordinary wine, so ours are too short to make it.
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Frank van de Loo, Viticulturist and Winemaker. |
At Mount Majura Vineyard, we only want to make wines that are unique and interesting - because no other vineyard is quite the same as ours. So of course, we only use grapes grown at Mount Majura.
Just like the foods you prefer are fresh, pure and regional, so each of our wines is the expression of one vineyard and one season.
We want you to be able to recognize the unique qualities that somehow, magically, reappear each year, telling us what effect the whole combination of soil, climate, and environment has on a particular variety. Its all about terroir. And, at the same time, you can taste in Mount Majura wines the effect of the weather – no two vintages are ever the same.
Obviously at Mount Majura, we believe the maxim that wine is made in the vineyard, so we do all that we can to produce the best possible grapes. If we believe the vines are out of balance, we change the trellis. And to make sure they stay in balance, we prune them by hand. If the bunches aren’t getting enough light, we pull some leaves off. Then when they’re ripe, we pick them by hand.
In the winery, we aim to capture and express the quality of the grapes. If the viticulturist has got it right, the winemaker’s job is easy, and at Mount Majura Vineyard, they’re the same person! Frank van de Loo guides the process from the first sign of budburst each spring, to the last bottle filled a year or two later. We at Mount Majura, don’t make wine to a price or a style. We make the best wine we can. It’s no way to make more than a drop in the ocean, but it’s the drop we want to drink and hope you’ll also enjoy!