VINEYARD
HISTORY
One touch of nature makes the whole world kin
Generations of the Staehr Family have been actively farming in the Laharum district, to the North-west of the Grampians National Park.
In 1957, third generation farmer Ivan, wife Shirley, with sons Gary and Howard accepted a soldier settlement block as a part of the Farley Estate. Ivan grew oats, wheat and bred merino sheep.
Gary joined his father on the farm in 1970. Over the next 40 years, Ivan and Gary added barley, faba beans, canola and prime lambs to the farming mix. Gary’s son Robert returned to the farm in 2010 after completing a Bachelor of Business, and now jointly run the property.
The vineyard was planted on the historic Goonwinnow property in 2002, by the Staehr Family. Howard took over operations of the vineyard and engaged winemaker Don McRae. The first vintage was in 2004. Over the next 14 vintage’s Howard achieved great success with his shiraz receiving multiple international awards. In 2017, Howard’s brother Gary, with wife Mary, and their children Robert (Diploma of Viticulture), and Victoria with her husband Heath, took over the vineyard. After a long wait and many hours spent in the vineyard on March 17th 2018 our first vintage became a reality.
REGION
One touch of nature makes the whole world kin
Mount Stapylton Vineyard lies on the western slopes of the Grampians on the foothills of the Mount Stapylton range. This terroir is beautifully suited to Shiraz at an elevation of more than 170 meters above sea level. Soils consist of a top layer of loam over orange clay with veins of buckshot gravel below.
The vineyard enjoys a dry, continental climate, with warm days that peak around 4:00pm. North – South rows utilise drip irrigation so the vines can cope with extreme summer heat. Cool nights and dominant South-west winds allow the vines to cool down at night promoting a long, intensity-building growing season that extends into the months of March and April.
We believe that great wines are made in the vineyard. Our family meticulously nurture each vine. Hand pruning in winter ensures optimum vine balance. At harvest, each bunch is handpicked to ensure only the best quality fruit makes it into a bottle. Cover crops are sown each year along with under vine mulch applied to improve organic matter and build soil health.
The single-vineyard small batch wines are gently crushed and hand plunged in small open-top fermenters. Left on skins for 2 weeks for extra tannin extraction. Pressed into fine American, French Oak barriques and left to age for 15 to 18 months.
These subtle nuances deliver a full-bodied style wine with a generous ripe nose, in typical Grampians elegance.
The farm gallery
