Based in our home town of Ballarat, and surrounded by the great wine regions of Western Victoria, winemaker John (Johnno) Harris, works with growers in the Pyrenees, Macedon and Henty to craft wines that show real varietal, vineyard and regional character.
Our philosophy is to let the fruit do the talking and to minimise chemical inputs where possible. Most of our wines are wild yeast fermented and are generally unfined and unfiltered. From the classic Western Victorian pepper and spice in our 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 region special.
We are proud to have been awarded a 5 red star rating in the 2016 James Halliday Wine Companion.
Our Current Range:
2013 SABRE by Mitchell Harris $42 ea or $225/6 pack or $425/doz
A sophisticated sparkling wine fermented in bottle from Macedon and Pyrenees fruit. 75% Chardonnay and 25% Pinot Noir. Partial wild yeast fermentation in barrel for complexity, three years on yeast in bottle, and 5g/L sugar added at dosage. Aperitif style, with drive, volume and persistence – in the top echelon of Australian sparkling wine. BUY NOW
2016 Mitchell Harris Sauvignon Blanc Fumé $27 ea or $145/6 pack or $275/doz
The antithesis of the big volume, simple, tangy style. Ripe Pyrenees Sauvignon Blanc undergoes wild yeast fermentation and partial MLF in French oak hogsheads on full solids. Some wild ferment on skins for 2 weeks. The ripe lime zest and passion-fruit characteristics from the vineyard, plus Fumé-style winemaking in oak, delivers a Sauvignon Blanc with complexity, length, texture and zing. Great food matcher. BUY NOW
2014 Mitchell Harris Sangiovese $30 ea or $160/6 pack or $300/doz
Grown on the undulating slopes around Moonambel in the Pyrenees, the MH Sangiovese underwent simple open top fermentation with light tannin extraction to maximise vibrant fruit characters. Matured in old French oak hogsheads for 12 months, the 2012 Sangiovese displays spicy black cherry fruit and savoury dark chocolate tannins for which the variety is famous. BUY NOW
2013 Mitchell Harris Mataro $30 ea or $160/6 pack or $300/doz
Mataro is a rare find in the undulating valleys around Moonambel. Fine and elegant with lively savoury spice, white pepper and red fruit notes. Partial whole bunch fermentation to preserve aroma and flavour vibrancy, maturation in old French hogsheads for 18 months. Savoury length and softness to the palate. BUY NOW
2015 Mitchell Harris Cabernet Sauvignon $30 ea or $160/6 pack or $300/doz
The Peerick vineyard in the Moonambel hills provides ideal ripening conditions for Cabernet Sauvignon. Handled gently through fermentation to manage tannin extraction, this wine was matured in French oak hogsheads for 18 months. The wine screams of the Pyrenees, with its bright cassis, chocolate biscuit, mint and fine, long and chalky tannins. BUY NOW
2015 Mitchell Harris Shiraz $35 ea or $185/6 pack or $350/doz
From the rolling Peerick vineyard in Moonambel & the much loved Malakoff vineyard in Landsborough. Co-fermentation with 2% Viognier, the inclusion of 50% whole bunches, and wild yeast fermentation bring added layers to the wine. 18 months maturation in French oak provides a fine savoury edge in harmony with the vibrant red and blue berry fruit notes. BUY NOW
Blanc#1 by The Maker, The Muse & The Alchemist
$35 ea or $185/6 pack or $350/doz
Inspired by the aperitif fortified styles of France, and blended from equal parts younger (2014) and aged (2010) Pyrenees Sauvignon Blanc, Blanc#1 is a fortified wine displaying vibrant citrus characteristics and the spirit of youth with the integration, harmony and complexity of age. Drink now to enjoy its zesty & spiritous youth, or cellar to watch the spirit and fruit transform into something even more complex & intriguing. A collaboration with ‘Flavour Alchemist’ Craig McKenzie of Grounded Pleasures. BUY NOW