Delatite   ★★★★★

Cnr Stoneys Road and Pollards Rd
Mansfield  Victoria  3722
Tel.: 03 5775 2922
Fax: 03 5775 2911
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Overview of Delatite

Established: 1982
Winemaker: Andy Browning
Annual Cases: 12500
Region: Upper Goulburn
Delatite is best known for its aromatic whites that have won many trophies and medals over the years, as well as receiving many great reviews. Robert and Vivienne Ritchie first planted vines here in 1968 and built the winery in 1982 and in 2005 the baton was passed to their son David.
The 26 hectare vineyard sits between 450 and 500m above sea level in the foothills of the Victorian Alps below Mt Buller. The slopes vary in gradient and outlook (from north-east to north-west) whilst the predominant soil type is red ironstone.
Around 90% of the fruit comes from the Estate vineyards and from 2013 this has been tightened up so that the Reserve and Estate ranges are made only from Delatite fruit. No added yeasts have been used since the 2009 vintage – indigenous or ‘wild’ yeasts have done all the fermenting giving added complexity.
Rudolf Steiner’s Biodynamic principles have been followed since 2003 and have used them exclusively since the spring of 2005. As fertilizers reactive rock phosphate, fish/kelp/fulvic acid, BD 500 and manure concentrate are applied. No herbicides, insecticides or systemic/curative fungicides are used – the only vine sprays are wettable sulphur, copper and Bacillus thuringiensis.

White Wines
The fruit is generally whole bunch pressed while cool and, depending on the variety may then be put through the must chiller, chilled and held on skins for a few hours in the press. The juice is then cold settled, racked, and allowed to slowly warm up and begin fermenting naturally. Ferments run for around two to three weeks at between 10 and 15 degrees Celsius and then the wines have an extended period sitting on gross lees before being cleaned up for bottling.

Red Wines
The grapes are crushed as the arrive and the must will cold soak for up to five days before being warmed up and allowed to ferment. We do as much as possible in small tubs or tanks, plunging the cap the traditional way, and then post ferment he wines are matured in small oak barriques and hogsheads for a period of 12-18 months depending upon the wine.
James Halliday in his Australian Wine Companion 2013 & 2014 Editions:
Winery Rating: Five Red Stars

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