The Winery

The winemaking at Seifrieds is done in a modern winery which was built in time for the 1996 vintage, after 'out-growing' the original winery. The winery was designed to compliment the wine sales and restaurant area which is situated within the same vineyard.

During the winemaking process great care is taken with equipment to maximise flavour and aroma retention. This involves the use of a balance between traditional and modern methods. An example of this is the use of traditional gravity and modern Nitrogen pressure to transfer wine within the cellar.

Fruit from all vineyards is harvested, pressed, fermented and aged individually, enabling blends of wines to be assembled using a range of components from the various vineyard sites. Such a practice allows for wines which best express the varietal characters of the fruit.

The extensive use of French and American oak barrels under regulated temperature control in the winery helps to ensure consistency in Chardonnays and red wines. Sauvignon Blanc undergoes a closely monitored cool fermentation to capture the intense, zingy flavours produced from low cropping vines. Similarly, cool fermentation using aromatic yeasts help to enhance the natural flavours of Riesling.