Based in our home town of Ballarat, and surrounded by the great wine regions of Western and central Victoria, winemaker John Harris, works with our growers in the Pyrenees, Macedon, Ballarat and Henty wine regions to craft wines that display distinctive varietal expression and reflect individual vineyard, vintage and regional character.
Peerick Vineyard – Pyrenees Wine Region
Nestled in the hills just outside of Moonambel and at the end of the narrow, dusty and bumpy Wild Dog Track, is the Peerick Vineyard. The first Pinot Noir, Cabernet Sauvignon, Sauvignon Blanc and Shiraz vines were planted here by Chris & Merryl Jessup in 1990. Planted on undulating slopes to maximise the abundant sunlight and to allow cool air movement from the surrounding hills, the shallow, rocky, and quartz laden soils provide an ideal site to ripen all varieties planted.
Pierrepoint Vineyard – Henty Wine Region
In the heart of the Kanawinka Volcanic Plain, one hour from the coast and one hour from the heart of the Grampians National Park, lie the vineyards of Henty. Swept with chilly Antarctic winds from the Southern Ocean, Henty is amongst the coolest and Southern most wine regions of mainland Australia, and thus, is ideally suited for growing Pinot Noir for our Sabre sparkling wines. Planted in the late 1990’s, Jen & Andrew Lacey’s vineyard is planted on weathered basalt with gravelly loam topsoil overlying red clay. Organically farmed, yields are low, often less than 1.5 tonnes per acre.
Wilimee Vineyard – Macedon Ranges Wine Region
At an altitude of 600m and planted on some of the oldest Cambrian soils in Australia, the Wilimee Vineyard is one of the oldest vineyards in the Macedon Ranges. Originally founded as the Portree vineyard in 1982, we are honoured to work with our friends Ben Ranken and Sally Richardson who carefully grow the Chardonnay that has formed the backbone to our Sabre sparkling wines since 2013.
Wightwick Vineyard – Ballarat Wine Region
Located just 8 km to the north of our CBD cellardoor, between Creswick and Ballarat, the Wightwick Vineyard at Invermay is perched on a gentle north east facing slope approximately 500 m above sea level. 400 million year old Ordovician soils of structured clays and gravely quartz are moderately fertile and have good water holding capacity. Planted exclusively to Pinot Noir and Chardonnay, we look forward to working with Keith and Anne Wightwick to help grow and make our first Chardonnay and Pinot Noir table wines under the Mitchell Harris label.
In the winery, like in the vineyards, our philosophy is to let the fruit do all the talking and to minimise chemical inputs where possible. Our winemaking aims to preserve the inherent quality and character of the fruit from the vineyard and to reflect the peculiarities of the season. Most of our wines are wild yeast fermented and are unfined and are filtered just prior to bottling. Our wines are crafted to be enjoyed in the vibrancy of youth but to also reward medium to long-term ageing.
From the classic Western Victorian pepper and spice in our Pyrenees reds to the cool climate focus and finesse of our Sabre sparkling, we hope our wines will give you a real glimpse into what makes our central and western Victorian wine growing regions so special.
We are proud to be a 5 red star rated winery in the 2018 James Halliday Wine Companion.
Our Current Range:
2015 SABRE by MH Sparkling
2015 SABRE by Mitchell Harris
65% Chardonnay and 35% Pinot Noir from the Macedon and Pyrenees ranges. Both tank and barrel fermented batches are assembled, fermented and aged in bottle for over three years.
A dosage liqueur designed from carefully selected reserve wines adds just 4.5 g/L sugar to create a complex and powerful aperitif style. Purchase
2013 SABRE Rosé by MH Sparkling
60% Chardonnay & 40% Pinot Noir from the Macedon & Pyrenees ranges. Three and a half years yeast age delivers a complex and a creamy middle palate. Young Pinot Noir table wine delivers the subtle bronze hues, power and drive at just 4 g/L dosage. SOLD OUT.
2018 Mitchell Harris Sauvignon Blanc Fumé
Wild yeast fermented and matured in French oak hogsheads on full juice solids. The ripe grapefruit and passionfruit characteristics from the vineyard, with wild ferment struck-match, and Fumé-style reductive complexity, delivers a Sauvignon Blanc with complexity, length, texture and zing. Purchase
2016 Mitchell Harris Cabernet Sauvignon
The gentle west facing exposure and red/brown, rocky, free-draining soils, provides ideal ripening conditions for Cabernet Sauvignon. Matured in French oak hogsheads (20% new) for 12 months, there is cassis, dark chocolate, mint, and fine chalky tannins providing a long and persistent finish. A classic Pyrenees Cabernet to enjoy now to 10+ years. Purchase
2016 Mitchell Harris Shiraz
From a cool and mild vintage, the inclusion of 30% whole bunches, 3% Viognier and wild yeast fermentation, bring cool stems and black spice complexity to the nose and palate. 12 months maturation in French oak provides a fine savoury edge in harmony with the vibrant and concentrated red and blue fruit notes from the vineyard. Enjoy now to 10+ years. Purchase
2017 MAJOR Cabernet Sauvignon & Shiraz
Cabernet Sauvignon (60%) and Shiraz (40%) combine seamlessly to create a powerful and complex, long-living Pyrenees classic. From a low yielding and cooler vintage, two barrels stood head and shoulders above the rest for their concentration, power, structure and finesse. A stylish and refined blend that will live for a very long time. Purchase