Ray Nadeson of Lethbridge Wines in the Moorabool Valley, is the winemaker of the Basils Farm range of wines and is guided by the wineries artisan winemaking principles, incorporating wild fermentation with natural yeasts. In keeping with this holistic approach, no artificial additions or enhancers are used.

Minimal intervention starts in the vineyard and is continued into the wine making process. The Basils Farm range includes Pinot Noir, Shiraz, Chardonnay, Rosé, Pinot Gris, Sauvignon Blanc and Sparkling.

The ripe fruit is handpicked, gently de-stemmed and then cold macerated for up to seven days without any additions. Some whole bunches are retained.

Primary fermentation takes up to 14 days to complete. During this period we hand plunge the vats. At the end of primary fermentation with the temperatures still around 25 degrees during the day, wild malolactic fermentation generally takes place. We test the PH at this stage but find that the grapes, being picked at optimum time, with balanced vines and balanced soil ecosystems, usually require minimal intervention. At the completion of malolactic fermentation the vats are pressed and the wine placed into premium French Oak barriques where it is left to age until the following year.  Prior to bottling a careful blending procedure takes place ensuring the most exciting combination of elements goes into the bottle.

During the year Ray will be holding a number of special wine events. It’s a great opportunity to learn more about the winemaking process from a renowned winemaker and increase your wine knowledge, whilst appreciating Basils Farm wines.

View videos of our visit to see winemaker Ray Nadeson in May 2017. Ray discusses oak selection for barrels, the winemaking process and making the Basils Farm range of artisan wines. HERE.

Wine Filling process