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Winemaker Darrin Gaffy takes care to ensure the flavours found out in the vineyard are maintained and enhanced by traditional winemaking processes.

All grapes are hand harvested typically between the months of March and May.  

The whites are gently whole bunch basket pressed and put straight into oak barrels for fermentation.

The reds are crushed and destemmed, then put into open fermenters.  They are hand plunged (no pumping) until the fermentation begins naturally with the indigenous yeast from our grapes.  

Once fermentation is over the wines are allowed to sit on their lees to build palate weight and texture for some time prior to going into a mixture of new and aged French oak barrels.  

Wines are racked after malolactic fermentation and carefully aged for around 18 months.

We believe the gentle, traditional treatment within the winery allows the wine to show its gentler side, with a more textural palate weight.  We believe above all, that it produces a wine which will age well and be enjoyed for many years to come.