Winemaking…

Minko proudly practices eco sustainable viticulture with an ethos of caring for the environment, our staff and our customers. We produce wines which are balanced and elegant, and which enhance the flavour of food.

All our wines are made solely from grapes grown at Minko – our family farm in Mount Compass. We currently grow Chardonnay, Pinot Gris, Savagnin, Pinot Noir, Merlot and Cabernet Sauvignon.

Our wines are made at Hawkers Gate – a boutique winery in McLaren Vale. Hawkers’s Gate specialises in meticulous handling of small parcels of fruit. James Hastwell’s scientific approach to wine making ensures that the fruit reaches its full potential.

Our philosophy is simple: grow excellent fruit in a healthy vineyard, pick the grapes at their best and minimise intervention in the growing and winemaking process. The objective is to let the quality of the grapes speak for itself. A careful, scientific approach is adopted allowing the fruit to take centre stage,expressing its true potential in the resulting wine.

In making our white wines we strive for a balance between simplicity and complexity. The aim is to let the underlying fruit of the wines speak for itself, whilst at the same time being supported by the careful use of oak and other winemaking techniques such as malolactic fermentation and extended lees contact.

Our red wines are built around a philosophy of softness and approachability, while at the same time being complex, flavoursome and bold.

They are made using small open fermenters with a submerged cap system using heading down boards (what we call “heads”)

The head holds the cap of skins under the surface, where the colour, flavour and tannin of the grapes are gently leached into the juice. To aid this leaching, the juice is circulated around the fermenter in a process know as a pump-over. Open fermenters, through their gentle extraction and contact with air, can produce wines soft, velvety tannins, great colour and beautiful fruit flavours.

When fermentation is nearly complete, the liquid, which is now wine, is drained off to a tank, and the skins left behind are transferred to the basket press. This type of press dates back to the Romans, and is similar to the open fermenter in that it allows some contact with air and is a soft method of pressing.

We press when the wine is still slightly sweet, which allows us to let the wine finish fermentation in oak. This results in better integration between fruit and oak flavours and the two dance in the mouth.

We handcraft all our wines. Careful attention is paid to little details to ensure the best possible wine is made from the grapes nature has given us each year.

As we wish our customers to enjoy our handcrafted wines without cork taint, we use Stelvin closures for all our table wines including reds, and Zork closures for our Sparklings, which have the added benefit of being resealable.

Enjoy our wine with family and friends, a simple meal or an extravagant feast!