• En Vie Blanc de Noir. I say 'En Vie' as in the French, 'in life!' You say 'Envy' as in 'I want what you have.' However you say it, En Vie is a sparkling wine that invites a celebration; relaxed, spirited, simple, complex - wherever the mood or occasion takes you. A stunning sparkling, destined for great quality drinking, our 2015 Blanc de Noir has alluring aromas of cream biscuits and fresh strawberry; a generous mouth filling palate delivering flavours of shortbread and subtle berry fruits - a clean fresh finish. A celebration of life - that's why we made it!
  • It is with great pleasure that we introduce the newest addition to the Helen’s Hill wine range; Lana’s Rose’. As with all wines made under the Helen’s Hill label, the newest arrival follows our maniacal attention to detail in both the vineyard and the winery. And of course, it is made from 100% Single Vineyard fruit for the patch of dirt we call home. Hand picked at harvest, the fruit is gently pressed off skins to extract the minimal of colour. The juice is then fermented for approximately 4 weeks in old French oak barrels to add both texture and complexity to the final wine. After primary fermentation, the wine is matured in stainless steel tanks to maintain a fresh, clean finish. The colour of the wine is iridescent pink with hints of bright copper. The nose is a mixture of wild berries, strawberry and hibiscus. The palate is true to the nose displaying a wonderful array of wild berries, strawberry and flora characters. The mouth feel is enhanced by complexity and texture from time in old oak. The finish is dry and fresh, making the wine devilishly food friendly. As is our tradition, all of the wines made under the Helens Hill label carry a unique name. As a rule, the name is derived from the location of the special vines that supply the fruit that make the Helen’s Hill wines. In this case, I have named the wine after my daughter. So, I am making an “exception to the rule”. A phrase that captures the true essence of my daughter.
  • Handpicked fruit is crushed and gently pressed into a holding tank for 48 hours to separate the clear juice from the settled lees. The juice is then racked to a combination of 30% new and 70% older French oak barriques for primary fermentation. 100% wild yeast ferment. The fermenting barrels are placed in a temperature controlled storage area where the primary fermentation process is monitored until complete. After primary fermentation approximately 20% of the barrels undergo malolactic fermentation to add complexity and soften the acid structure. Throughout the entire fermentation process the wine undergoes battonage (lees stirring) to harmonize and add creaminess to the palate. Battonage continues through until the wine is prepared for bottling.
  • Following traditional French winemaking methods our Evolution as the name suggests is left entirely to nature. Sauvignon Blanc from our single vineyard site is handpicked at harvest, gently crushed and the juice is pressed off to a holding tank for 48 hours to separate the clear juice from the settled lees. The juice is then “racked” to old French oak barriques for primary fermentation. All of the barrels are left to ferment naturally. The fermenting barrels are placed in a temperature controlled storage area where the primary fermentation process is monitored until complete. After primary fermentation is complete the barrels are literally stuck in the corner of our barrel hall and left to evolve for 18 months. (periodic battonage or lees stirring occurs during this 18 month maturation)
  • The key to our Helen’s Hill Syrah is hand picking. By hand picking we can ensure that our Syrah is at the optimal ripeness and flavour profile at harvest time and therefore allow this variety to show its renowned and universally enjoyed full ripe flavours. After picking the fruit is de-stemmed and crushed into our open top fermenters to undergo primary fermentation. (approximately 6-8 days) The fruit then spends up to 6 weeks in the fermenters going through post ferment maceration to extract maximum color and tannins from the skins whilst adding texture and weight to the juice. After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then “racked” off to French Oak barrels (45% New, 55% Old) for full malolactic fermentation which takes approximately 4 months. After malolactic fermentation is complete the wine is “racked” to tank, the barrels are cleaned, and the wine is returned to the same barrels for final barrel maturation.
  • Our Helen’s Hill “Long Walk” Pinot Noir is one of our hallmark wines. All the fruit is fermented in open top fermenters before being transferred to French oak for maturation. Different clones to Pinot Noir wine are like patches on a patch work quilt: individually, they look good, but put them all together and they are sensational.
  • Our Cabernets blend combines all 5 of the traditional Cabernet varieties to produce a classic cool climate wine. The blend is approximately 50% Cabernet Sauvignon, 30% Merlot, 12% Cab Franc, 7% Malbec and 1% Petit Verdot. All fruit is grown on our single vineyard site and hand picked at harvest to ensure that all fruit is picked at optimal ripeness. The fruit is de-stemmed and crushed into our open top fermenters to undergo primary fermentation. (approximately 6-8 days) The juice then spends up to 6 weeks in the fermenters going through post ferment maceration to extract maximum color and tannins from skins. After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then “racked” off to French Oak barrels (50% New, 50% old) for full malolactic fermentation which takes approximately 4 months. After malo fermentation is complete the wine is “racked” to tank, the barrels are cleaned and the wine is returned to the same barrels for final barrel maturation.
  • Our Helen’s Hill Vintage ‘Blanc de Blanc” is made predominantly from our Single Vineyard Chardonnay plantings using the traditional methods of early harvest, gentle whole bunch pressing, and long maturation on lees before disgorging. A fresh but complex and balanced wine that combines the natural acidity and flavours of our Chardonnay fruit with creaminess and texture from ageing on lees for four and a half years.
  • The Ingram Rd breed of Chardonnay is exciting, fresh, zesty and truly does the great grape variety known as Chardonnay justice. Gone are the days when you need a knife and fork to drink Chardonnay. Now, our Chardonnay is being made to reflect the subtle and complex fruit structure of this variety whilst maintaining a clean fresh finish on the palate.Our Ingram Rd Chardonnay is not like most inexpensive Chardonnays. Firstly it is made from our cool climate Yarra Valley Estate fruit, secondly small parcels are hand picked at harvest based on fruit flavours, thirdly it is 100% French oak fermented and matured and finally we utilize significant amounts of “wild” fermentation during the primary fermentation stage. This hand’s on approach, much of which relies on Mother Nature ensures that the fresh, complex, high quality Chardonnay fruit ends up in the bottle. For those that think that they do not like Chardonnay, our Ingram Rd Chardonnay will open your taste buds up to the complex delights of what this great variety can taste like.  
  • Bright crimson in colour with a bouquet of bramble fruits and forest floor characters. The palate displays chocolate and ripe raspberry flavours with smooth tannins and a rich palate weight. Planted in one of the warmer areas and cropped at low yields to ensure full ripeness. Called Cabernet’s’ because three of the traditional Cabernet varieties blended to create this unique wine. Cabernet Sauvignon, Merlot and Cabernet Franc
  • Why an Ingram Rd Shiraz from Heathcote? Because we love Heathcote Shiraz. We help work the vineyard. The fruit is from a single site. It ticks all the boxes. Yarra Valley is our rule, but every rule has one exception so why wouldn’t we put that legendary terroir into Ingram Rd? Our favourite cousin has come to stay. A rich inviting palate, delicious fruit flavours supported by firm but integrated tannins all provide for an elegant full bodied wine.
  • Our Merlot is planted in one of the hottest areas in the vineyard, and is cropped at extremely low yields to ensure that the fruit is at optimal ripeness and flavours. After fermentation we allow the fermented juice to cold soak with the skins in the fermenters for up to 6-8 weeks to extract extra tannins and skin flavours. And finally, all wine is matured in 100% French oak.The result is a Merlot that captures the uniqueness of this variety. Deep, dark ruby red colour. A nose that displays those toasty, nutty and vanilla characters that Merlot is famous for. The palate is a virtual “Christmas pudding” or “fruit cake”. Rich blackcurrant, blackberry and stewed plums with hints of lighter redcurrant and raspberry flavours abound. Due to the extended time on skins post fermentation, the finish (which can sometimes be a little lacking in Merlot) is long with smooth structured tannins and toasty oak characters.