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Mac Forbes

After studying a degree in winemaking, Mac Forbes, did as many Australian winemakers do, and went exploring overseas, gaining experience in Europe. What he discovered from conversations on his travels, was that whilst the terroirs of Europe are widely understood and respected for quality winemaking, not the same appeared to resonate in peoples thoughts about Australia.

When he returned home to the Yarra Valley, and set up his own winery in 2004, he had a goal, to learn more about the land he lived on, and build a conversation around Australian terroir.

We think he’s well on his way to achieving this goal, whilst becoming one of Australia’s finest winemakers at the same time.

What's in the box?

As Mac would say about this wine – retaining the Sauvignon character is not the objective here. The fruit all comes from the Willow Lake Vineyard, in the Yarra Valley, but is handled in 3 different ways, to build depth, texture and structure.

Portion 1 – 100% whole berry ferment in an open fermenter. 10 days on skins. Pressed to old oak, and sat on gross lees until it was racked.

Portion 2 – 100% skin contact (crushed and destemmed) with 4 days on skins before pressing.

Portion 3 – Crushed and destemmed before immediately pressing.

Find out more: macforbes.com