Winemaking note The grapes for this Reserve Shiraz Cabernet were picked and crushed during the cool of night, thus ensuring the retention of varietal character, while modern winemaking techniques were employed throughout, all of which help to create the famous McPherson style. Fermentation took place in sweeping arm red fermenters, giving the wine a denser, richer colour and allowing for gentle flavour extraction. Careful attention was also paid to the oak selection for the Shiraz Cabernet. This wine was aged on French oak for nine months, giving the wine a smooth and elegant oak influence.

Andrew McPherson established his winery in 1968 and is known for his famous Australian Shiraz. He has released this special Reserve Shiraz Cabernet, made from the best grapes of the vintage, as the flagship wine for the McPherson Family Winery.

McPherson Andrews Reserve Pink Moscato 2019

Fruit for the Andrew’s Reserve Pink Moscato was harvested during late February 2019.  The fruit was crushed, pressed and cold settled before being inoculated.  The juice was also fined prior to inoculation to ensure that the final wine is smooth and easy to drink.  The fermentation was conducted at very cool temperatures ranging between 8-10°C, with the fermentation period taking 10 days. To make certain sugar / alcohol balance was perfect, the ferment was measured daily for sugar and alcohol levels. The final wine was then fined, cold stabilised and filtered within a week to ensure the retention of the spritz and to keep the wine as fresh and fruity as possible. 

Another season has come and gone and we are once again astounded by the joys and challenges that Mother Nature continually throws our way!  2019 is a very good year for quality, the season was warm and dry and we were kept on our toes as once we started picking everything ripened up pretty quickly.  Intense flavours came in late this year - holding off picking to allow maximum  flavour means alcohol in the grapes will also marginally rise - so resulting alcohols will be a little higher than we saw in 2018.  The whites are all fruit forward, with lovely fresh acidity whilst the reds have excellent colour and flavour to match.  This vintage is a beauty and subsequently we have made some cracking wines in 2019. 

McPherson La Vue Victorian Grenache Rose 2019

Fruit for the Rose was harvested from our vineyards during April 2019. The juice was run off the skins early in order to extract only the perfect amount of colour and then inoculated and fermented cool. This allowed the retention of the summer berry characters, as well as retaining colour and intensity. Post fermentation the wine was fined, cold stabilised and filtered, ready for bottling. The entire process from juice to bottle was less than six weeks, keeping the wine fresh and vivacious.

Vintage 2019 is best described as a waiting game. The season was very long with fruit slow to ripen and although the urge just to pick it all was there, we had to bide our time until we had optimal flavours and ripeness. Once I made the decision to pick the grapes came in at an orderly pace, although increased yields due to the rain in spring made the juggling game in the winery even more challenging, with tank space at a premium. We made it through our marathon 2019 vintage and are thrilled with the exceptional quality including a number of really extraordinary parcels.

McPherson La Vue Victorian Riesling 2020

This wine is sourced from grapes grown in our Goulburn Valley vineyards, based in the region of Central Victoria. The parcels of fruit were harvested separately over a three week period in March. Picking and crushing was during the cool of the night to maintain fruit freshness. Fermentation at cool temperatures for 14 days in stainless steel fermenters has helped enhance the pure, fresh clean flavours.

McPherson Three Vineyard Sparkling Chardonnay Pinot Noir 2019

This wine was crafted from 60% Chardonnay and 40% Pinot Noir grapes, chosen from our three best performing vineyards. Grapes were picked and crushed during the cool of night to retain their fresh, varietal flavours. The juice was then divided into three select parcels. Each parcel underwent a different treatment such as malolactic fermentation; fermentation and time with French oak; or spending an extended period on yeast lees. Each treatment resulted in an individually flavoured parcel of wine, and the unique character and personality of the final blend is a result of the special handling of these separate parcels. It’s a wrap for another season and once again Mother Nature has dished us out a few challenges! Due to an extremely hot January vintage began a week or two later than normal, and once we got picking whites and reds rolled in at a cracking pace. White yields were lower than anticipated whilst reds were on par with previous years. Overall it was another great vintage with bright and fresh whites and beautifully coloured, rich reds.