0Our Winery
THE WINERY
The winery was built in 1998, to process fruit and provide the very best winemaking expertise and resources for many of the regions premium vineyards. Since 2004 it has been the home of all Howling Wolves Wine Group winemaking.
The winery can produce in excess of 1,600 tonnes of fruit, making over 1.5 million liters of premium and super-premium quality Margaret River wines per vintage.
STATE-OF-THE-ART
TOOLS & METHODS
All the equipment in the winery is state- of-the-art including a 40 tonne Diemme Press,15-tonne Vaslin Bucher Press and an imported Italian Basket Press for hand-crushing smaller premium batches.
The winery also boasts an array of Vaslin Bucher processing equipment, Spiral Flo heat exchangers and electronic temperature controlled stainless steel fermenters.
TECHNOLOGY
MEETS TRADITION
With sophisticated Nano and Ceramic Cross-Flow filtering technology and a fully equipped, state-of-the-art laboratory dramatically improving both the efficient making and handling of the wines.
OUR PROCESS
Barrel fermented whites are aged in both French and American oak, depending on variety and winemaker choice, to ensure seamless integration of oak and maximum complexity. Red wine ferments are managed according to the wine style required, techniques employed include the use of enzymes for maximum colour, and stability, cold soaking, extended maceration and variations on the length and type of automated pump-overs, which most commonly occur every six hours.
The winery has over 120 individual static stainless steel tanks ranging in size from 1800 litres to 49, 000 litres – the most common of these being the 12,340 litre tanks.
We are proud to announce that our production processing facility was certified organic in 2017.
