Our first vintage in 1986 required one 1500 litre stainless steel tank and five barrels. We continued this way until 1990, when 80 tonnes were processed during our first truly commercial vintage. Today 600 tonnes are processed for the Scotchmans Hill wines, as well as contract winemaking for a number of local clients.
The winery today is a modern facility featuring an 8000 cubic metre temperature controlled barrel hall that houses up to 1000 barrels. The winemaking equipment ranges from modern and progressive through to traditional. Our ultimate aim is to produce highly individualistic wines by using both modern and traditional winemaking techniques.
Commencing his career at St Helena winery near Christchurch in his native New Zealand, Robin Brockett attended Charles Sturt University on scholarship to study viticulture, then wine science, and worked at the University winery. When he joined the nascent Scotchmans Hill in 1988, he thought he might only stay a couple of years. 30 years on, Robin has been instrumental in the development of the vineyards and winemaking style of Scotchmans Hill. He was integral in establishing it as the leading winery of the Bellarine Peninsula, and one rated among James Halliday’s Top 100 Australian Wineries.
Senior WinemakerMarcus Holt
Marcus Holt joined Scotchmans Hill in 2003 following stints at the world renowned winery Dr. Loosen in the Mosel Valley, Germany, and the vastly contrasting Esporao winery in Alentejo, central Portugal. Marcus has travelled extensively through Burgundy, Alsace, Portuguese and Northern Italian wine regions, bringing a wealth of experience and knowledge to the winemaking team at Scotchmans Hill.
“Good wine can be made in the winery, but great wine is made in the vineyard. We focus on managing the vineyard to produce the healthiest, clean and intense fruit characters possible”
- Robin Brockett
Like all vineyards, we have a unique terroir encompassing the soil, climate and people. A sense of place. Derived from volcanic action, the basalt, black soils lend great depth and structure to our wines. High in iron, these soils are unique to Scotchmans Hill, its immediate surrounds and the Bellarine Peninsula.
Our vineyard management encompasses a combination of modern equipment and methods, married with traditional techniques. All vines are vertical shoot positioned to maximise vine balance and fruit exposure, and our newer vineyards are south facing to delay ripening. Our vines are generally cane pruned to maximise consistency and quality.
Region: Bellarine Peninsula
Vine Age: 1982 to 2017
Trellis style: Vertical Shoot Positioning (VSP)
Mean Jan Temperature: 19.1 degrees
Heat Degree Days: 1350 degrees
Annual Rainfall: 550mm
Rainfall: Oct - March 248mm
Relative Humidity: (9am) 69%
Sunshine: Oct – Mar 7.9hr/day
YEARLY CYCLE OF VINEYARD
Pruning: June until August
Budburst: August/September, variety dependent
Fruit Set: December
Veraison: Mid to late January
Harvest: March / April
Our estate vineyards are widely exposed to a cool maritime climate, moderated by Port Phillip Bay and strong, cool Antarctic winds. With moderate to low rainfall, our crop levels are generally low due to climatic influence, resulting in small, high quality berries.
Scotchmans Hill is located on an extinct volcano named Mount Bellarine. Thick, black and fertile volcanic soils of black clay with basalt subsoil lend individual and intense characters to our wines.
Our estate vineyards consist of Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Pinot Grigio and Shiraz.