Our acclaimed and awarded chief winemaker Cameron McPherson works hand-in-glove with the Howling Wolves team to control all aspects of our winemaking – from the vineyard to the barrel.

The winery was built in 1998, to process fruit and provide the very best winemaking expertise and resources for many of the regions premium vineyards. Since 2004 it has been the home of all Howling Wolves Wine Group winemaking. The winery can produce in excess of 1,600 tonnes of fruit, making over 1.5 million litres of premium and super-premium quality wine per vintage.  The size and flexibility of the winery provides Howling Wolves with great opportunity to create, innovate and explore widening winemaking boundaries in terms or varieties and styles.  Our new ranges include the “Red Wolf” and our award winning unwooded Chardonnay and unique Moscato
style Cabernáto.

State-of-the-art technology and traditional winemaking methods are seamlessly integrated. Every stage of production is fastidiously computer monitored and sensory evaluated.  Stringent temperature controls are maintained throughout production, along with anaerobic handling of white wines, barrel fermentation and the careful maturation of red and white wine in temperature controlled barrel storage.

All the equipment in the winery is state-of-the-art including a 40 tonne Diemme Press,15-tonne Vaslin Bucher Press and an imported Italian Basket Press for hand-crushing smaller premium batches.

 

The winery also boasts an array of Vaslin Bucher processing equipment, Spiral Flo heat exchangers and electronic temperature controlled stainless steel fermenters. With sophisticated Nano and Ceramic Cross-Flow filtering technology and a fully equipped, state-of-the-art laboratory dramatically improving both the efficient making and handling
of the wines.

Barrel fermented whites are aged in both French and American oak, depending on variety and winemaker choice, to ensure seamless integration of oak and maximum complexity.  Red wine ferments are managed according to the wine style required, techniques employed include the use of enzymes for maximum colour, and stability, cold soaking, extended maceration and variations on the length and type of automated pump-overs, which most commonly occur every six hours. 

The winery has over 120 individual static stainless steel tanks ranging in size from 1800 litres to 49, 000 litres - the most common of these being the 12,340 litre tanks.