The 2025 vintage contrasted sharply with 2024: arid conditions and elevated early temperatures created the earliest harvest in 34 years of winemaking. These unprecedented growing conditions – never before experienced at the estate – seemed to reward rather than challenge our biodynamic practices.
The difference in vineyard response was striking – our biodynamic practices seemed particularly suited to these demanding conditions. The almost religiously applied processes that achieve superior fruit quality without chemical input proved invaluable this season, reinforcing our fundamental belief: exceptional fruit quality ultimately determines wine potential.
Autumn / Winter Newsletter 2025
WINES THAT REFLECT PLACE
After more than three decades, the process of grape growing and winemaking remain a labour of love. And the most satisfying part of my job is spending time in the vineyard. It’s such a healthy and uplifting place. It offers hope and is my happy place.
Twenty five years ago an ideal unplanted site became available. Altitude, aspect and geology were a match for the grape varieties I wanted to plant. The site was a much larger area than required for vines, so it offered the chance to re-establish native trees and shrubs essentially surrounding the vineyard with vegetation.
Applying organic practices early made sense and biodynamic certification was a natural progression as the importance of diversity and interconnectedness became apparent.
I’ve already seen benefits flow. The pristine condition of the fruit allows the winemaking approach to be one of the lightest touch, and the wines being vegan and vegetarian friendly.
When I taste these latest releases, I feel like all the planning, thought and research put into site, aspect, orientation, clones and training, just to mention a few, are proving hugely rewarding. For those who enjoy delicious, clean, fresh expressive wines, don’t miss this latest offer.
These are without doubt among the best I’ve made – delicious, elegant wines from healthy, vibrant vines.
I recommend all three of the latest releases to you without hesitation.
Stephanie
Mount Horrocks Wines vineyard is a finalist in the ‘Young Gun of Wine Vineyard of the Year Award’.
2024 MOUNT HORROCKS SEMILLON
The Mount Horrocks Semillon Vineyard is on distinctly weaker, rocky soil. The vines struggle and the crop is kept in check, resulting in great depth of flavour. Mount Horrocks Semillon demonstrates long lingering lemon and spice flavours complemented by creamy lees complexity and a touch of French oak.Light, bright yellow-gold colour. Appealing granny smith apple, lemon, subtle grassy aromas with spice notes and restrained oak. It’s generously flavoured yet crisp and refreshing, with supple, vibrant fruit and lovely texture and mouthfeel enhanced through barrel fermentation and maturation. Delicious now but has the depth and structure to age for at least a decade. Outstanding.
2023 MOUNT HORROCKS ‘ALEXANDER VINEYARD’ SHIRAZ
Hand-picked fruit is whole-bunch foot crushed to give more perfume, while the remainder is crushed and fermented for more palate weight. Both components then spend 18 months in French oak barriques. Described by some as ‘European approach’ Stephanie prefers the term ‘balanced’. This latest shiraz certainly reflects that.
Vibrant dark red-purple. Generous aromas of lush red berry, spice and tobacco leaf carry through to the mouth. Deceptive in that it’s more elegant than the rich aromatics might suggest – reminiscent of a cooler climate style, with supple, elegant structure, displaying concentration and length. Finely poised and polished with wonderful distinctive varietal character, this is a shiraz for the ages.
‘A superb expressions here… All the joy’ – Mike Bennie, Halliday Wine Companion, April 2025
2023 MOUNT HORROCKS CABERNET SAUVIGNON
The yeasts from the vineyard initiate the fermentation as is now the case with all our red ferments. Gently plunged just twice daily, fermentation is followed by 18 months maturation exclusively in French barriques, 35% of which are new. Hand-working and harvesting cabernet vineyards, as Stephanie does, is becoming rare. Here, the benefits are clear.
Brilliant deep red. Effusive dark red fruits including blackcurrant and blueberry with cocoa/dark chocolate, subtle cedar and dried leaf. The red fruits flow through to the palate, underpinned by beautiful fine-grained tannins, delivering a wine of great structure and length. It’s seamless and so appealing. One for the cellar if you’ve the patience – confidently another decade or even two.
‘Utterly charming and great’- Mike Bennie, Halliday Wine Companion, April 2025
