OUR STORY

Warrabilla Wines 25112

WHO WE ARE

Warrabilla Wines have an unapologetic approach to flavour, with a reputation of producing big, bold and balanced reds. White varietals include exceptional examples of Marsanne and Riesling.  Warrabilla also produce a small but high quality range of fortifieds.  Andrew & Carol Smith established Warrabilla Wines in 1991. Opening their cellardoor in 1996, on the Murray Valley Highway 18 kms west of Rutherglen.

Andrew is a fifth generation wine maker to the historic wine region of Rutherglen, whose family owned the famous All Saints Winery from 1864 to 1988.  Andrew is a graduate and scholar of Charles Sturt University and has worked extensively throughout the Australian wine industry.

Since 1981 he has worked for companies including Seppelts, Charles Sturt University (Ron Potter Scholar), Yellowglen, Mildara, Stanley, McWilliams and All Saints. Whilst developing Warrabilla Wines, Andrew also worked for Chambers Rosewood Winery and Fairfield. He also undertook consultancy during this time to other wineries in the North East of Victoria.

In 2012 Andrew and Carol’s youngest daughter Amy returned home to join the family business as Assistant Winemaker. She is studying at CSU Wagga and as a 6th generation winemaker brings the business a young and fresh perspective.

WHAT WE DO

14514126091_5e03636c8a_kRed wine making is a great love of our winemakers.  Warrabilla, use a combination of very basic traditional techniques and some exceptionally modern microbiology.

Our wine begins in the vineyard with low cropped vines picked very ripe. From good soils our grapes have great depth of colour and structure. This is the heart of what we do.

Open fermenters and gentle pressing techniques used today are no different to wine making in the 1870’s.

The wines are racked off lees several times, blended (always the most fun!) and then filtered, ready for our bottling line.

Our style which has become our signature, is all about flavour, richness and balance. We definitely chase the black fruit flavours and soft tannins that come with properly matured fruit. No green and herbaceous, hard, mean wines here! This may mean that there is sometimes a fair bit of alcohol in there as well….but don’t get stuck on that. Balanced wines can be 11 % or 18%. So long as they’re balanced.

14516140874_b104ad1156_kWines like this tend to eat up oak (to stay in balance) so our styles tend to have a great backbone of  oak characters in there as well. As the natural preservatives in wine are acid, alcohol, oak and tannin, our wines are made for long to very long term cellaring.

When serving a Warrabilla wine, we recommend some ageing on our premium wines. To get the most out of an aged red, we recommend pulling the cork at least an hour or so beforehand and serving at 15-20 degrees Celsius. (10 minutes in the vegetable crisper on a hot day is just perfect).  Decanting is recommended for our wines. Allowing the wine to breath and to catch sediment.

PAROLAS – our premium wine, only made in the best vintages with the best fruit.  Aged in new oak puncheons for 10 -12 months. Super premium wine at an approachable price.

RESERVE – our standard wine label, available in nearly all vintages, consistent high quality at a very reasonable price

WHERE WE ARE

vineyard1Warrabilla Wines is situated 18kms West of Rutherglen on the Murray Valley Highway between Rutherglen and Yarrawonga.

Rutherglen is one of Australia’s oldest wine regions, both our climate and soil attribute to the ability of Rutherglen to produce, world renowned fortifieds and  a reputation of producing high quality table wines, especially reds. Vines were brought to the area in the 1850s. Several families that established the wine industry in Rutherglen still have descendants  continuing their family traditions today.

Warrabilla has two vineyards.

The home vineyard of 15 Acres, is on lean and hungry sand, perfect for ethereal perfumed wines.
The Parola’s Vineyard of 36 acres is 5 km west of the winery overlooking the Oven’s River on the border of the Rutherglen region. It’s just far enough away to spread the risk of bad weather. Situated on a magnificent ridge of deep red loam.

Different areas have their own regional flavors, which we try to enhance. Basically, it comes down to dirt. Sand and light soils give a good fresh nose and clay gives more weight and tannin.