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:
2014 SABRE by MH Sparkling
85% Chardonnay & 15% Pinot Noir from the Macedon & Pyrenees ranges. A blend of tank & barrel aged batches are fermented & aged in bottle for over three years. A carefully selected reserve dosage liqueur adds just 4.5g/L sugar to create a complex and powerful aperitif style that sits in the top echelon of Australian sparkling wine. 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.
2017 Mitchell Harris Sauvignon Blanc Fumé
Wild yeast fermentation in French oak hogsheads on full juice solids. Approximately 10% fermented on skins for 2 weeks. The ripe grapefruit and passionfruit characteristics from the vineyard, with wild ferment and Fumé-style funk, 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 18 months, there is cassis, dark chocolate, mint, and fine chalky tannins driving a long and persistent finish. Purchase
2016 Mitchell Harris Shiraz
The inclusion of 25% 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 concentrated vibrant red and blue berry fruit notes from the vineyard. Purchase
2014 MAJOR Cabernet Sauvignon & Shiraz
From a warm and low yielding vintage, two barrels stood head and shoulders above the rest for their power, structure and complexity. Cabernet Sauvignon (60%) and Shiraz (40%) combine seamlessly to create a powerful and complex long-living Pyrenees classic.
Blanc#1 by The Maker, The Muse & The Alchemist
Inspired by the French vin de liqueurs and mistelle de raisins. A rare and intriguing fortified and barrel aged Sauvignon Blanc. Enjoy on its own or with ice and soda or a dash of gin or vodka. Will cellar to transform into something even more complex & intriguing. A great aperitif or alternative dessert style. Purchase