FARMING AND WINEMAKING

Farming

You can feel our vision when you walk through the vineyard.

It doesn’t look like a conventional vineyard, and instead looks wilder, scruffier and more unkempt. You’ll see long and diverse grasses through our ‘wildlife corridors’; yeomans plough rips in the mid row to let water and biodiversity get deep into the soil; ladybirds, birds, ducks and wildlife flourishing, and, depending on the time of year, a heap of friends toiling as we do everything by hand and don’t use harsh chemicals to take short cuts.

Our sprays are always organic, and include kelp, fish oil, compost tea, nettle tea and whey. We whipper snip under the vines instead of using herbicides, and celebrate the spiders and birds to take care of the caterpillars and other ‘pests’, instead of pesticides. We’re growing our little team of sheep to cell graze the grasses and naturally fertilise, and we’ll soon have a gaggle of ducks and geese to eat bugs and poop out magic. We don’t irrigate using heaps of scarce water, and all our vines are dry grown: straight from the sky only.

You can also find the Zig Zag Road Growers toiling at their 1 acre market garden, and you may run into our ‘poultry magicians’ who are starting to graze their ducks, geese and chickens through the vineyards. These micro-enterprises help like minded friends to earn a livelihood, whilst creating biodiversity and natural systems and resilience for the vines.

We can do all of this because we only farm on 10 acres (about 7,000 vines), and supply locally. We’re not ‘industrial agriculture’, and instead can focus on a farming process that is not only sustainable, but regenerates the soil and wildlife as we produce. We see this as the only viable future.

There’s much more to do, and we’re at the beginning of our journey. We are learning, and surrounding ourselves by like minded, passionate people who have either blazed this trail before us, or coming on the journey with us. But, safe to say, we’re utterly energised to regenerate soil health, feed the microbes, and build up a vast underground fungal network to support the well-being and health of our vines.

Come on the journey with us through our Wine Folk memberships, or simply taste (and support) our vision by buying our wines.

Winemaking

We make wine in the vineyard.

Our natural, regenerative farming isn’t only starting to create a little biodiversity haven on our little patch of land, but produces the most wonderful and chemical-free grapes that represent the people, climate, season, and soil. This translates into beautiful wine.

We’re privileged to be stewarding vines that were planted in 1972, and we want to make wine that celebrates their age. Nothing generic or mass produced. As they are is what you’ll taste.

This translates into our wine making, and our role in vintage (the time of year when we pick the grapes and make the wine), is to stand back as much as possible, and let the grapes express themselves through the wine.

This means fermenting using only the natural yeasts; extracting flavour, tanin and colour through gentle and infrequent hand or foot plunges; limited crushing of the berries before ferment; no filtering to allow the proteins and sediments add life to the bottle; little or no new oak to allow the fruit to dominate; celebrating the Macedon Ranges climate and elevation by not trying to make big bold wines.

Whilst we make most the wines ourselves in our winery, we’re working with some incredible winemakers who mentor, support and guide us, and there’s no possible way we could make the wines we make without the giants of the shoulders we stand upon.

Check out our wines to taste our style, and become a Wine Folk member to get closer to our winemaking.

Zig-Zag-Rd-Winery-winemaking
Zig-Zag-Rd-Winery-tractor
Zig-Zag-Rd-Winery-Farming
Zig-Zag-Rd-Winery-Wine-Folk-Membership-winemaking-1

Farming

You can feel our vision when you walk through the vineyard.

It doesn’t look like a conventional vineyard, and instead looks wilder, scruffier and more unkempt. You’ll see long and diverse grasses through our ‘wildlife corridors’; yeomans plough rips in the mid row to let water and biodiversity get deep into the soil; ladybirds, birds, ducks and wildlife flourishing, and, depending on the time of year, a heap of friends toiling as we do everything by hand and don’t use harsh chemicals to take short cuts.

Our sprays are always organic, and include kelp, fish oil, compost tea, nettle tea and whey. We whipper snip under the vines instead of using herbicides, and celebrate the spiders and birds to take care of the caterpillars and other ‘pests’, instead of pesticides. We’re growing our little team of sheep to cell graze the grasses and naturally fertilise, and we’ll soon have a gaggle of ducks and geese to eat bugs and poop out magic. We don’t irrigate using heaps of scarce water, and all our vines are dry grown: straight from the sky only.

You can also find the Zig Zag Road Growers toiling at their 1 acre market garden, and you may run into our ‘poultry magicians’ who are starting to graze their ducks, geese and chickens through the vineyards. These micro-enterprises help like minded friends to earn a livelihood, whilst creating biodiversity and natural systems and resilience for the vines.

We can do all of this because we only farm on 10 acres (about 7,000 vines), and supply locally. We’re not ‘industrial agriculture’, and instead can focus on a farming process that is not only sustainable, but regenerates the soil and wildlife as we produce. We see this as the only viable future.

There’s much more to do, and we’re at the beginning of our journey. We are learning, and surrounding ourselves by like minded, passionate people who have either blazed this trail before us, or coming on the journey with us. But, safe to say, we’re utterly energised to regenerate soil health, feed the microbes, and build up a vast underground fungal network to support the well-being and health of our vines.

Come on the journey with us through our Wine Folk memberships, or simply taste (and support) our vision by buying our wines.

Winemaking

We make wine in the vineyard.

Our natural, regenerative farming isn’t only starting to create a little biodiversity haven on our little patch of land, but produces the most wonderful and chemical-free grapes that represent the people, climate, season, and soil. This translates into beautiful wine.

We’re privileged to be stewarding vines that were planted in 1972, and we want to make wine that celebrates their age. Nothing generic or mass produced. As they are is what you’ll taste.

This translates into our wine making, and our role in vintage (the time of year when we pick the grapes and make the wine), is to stand back as much as possible, and let the grapes express themselves through the wine.

This means fermenting using only the natural yeasts; extracting flavour, tanin and colour through gentle and infrequent hand or foot plunges; limited crushing of the berries before ferment; no filtering to allow the proteins and sediments add life to the bottle; little or no new oak to allow the fruit to dominate; celebrating the Macedon Ranges climate and elevation by not trying to make big bold wines.

Whilst we make most the wines ourselves in our winery, we’re working with some incredible winemakers who mentor, support and guide us, and there’s no possible way we could make the wines we make without the giants of the shoulders we stand upon.

Check out our wines to taste our style, and become a Wine Folk member to get closer to our winemaking.