DOMENICA sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.
Shiraz, Roussanne and Marsanne have a natural affinity with warm dry summers, granitic soils, slopes and altitude. Beechworth has a deserved international reputation for chardonnay, and Nebbiolo occupies the steep, cool acre of shale at the south eastern corner of the property. The fruit is grown for quality, ten acres of hand tended, low cropped vines annually produce around 1500 cases of wine. The whole philosophy behind the growing and making of these wines is simplicity.
For a wine to go beyond varietal expression, and assert its own identity requires a site which can dominate the various manipulations the fruit undergoes throughout the process. Vitculture revolves around processes which concentrate expression – water, weed control, canopy management, crop level, and the health of the heart of it all, the soil.
The Winemaker, Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University.
Vintage experience at Ramey in Sonoma, California, a joint venture with Michel Chapoutier, and various travels through many European and Australian wine regions ensured the development of a truly international palate.