Winemaking
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Winemaking

Huntington Estate winery is staffed by a small team of passionate workers headed by Cheif Winemaker Tim Stevens, Wine Maker Ruben Rodrigues and Cellar Hand Bec Johnston. These workers are gatekeepers for the 'Estate Grown, Made and Bottled' tags proudly worn on the Huntington Estate label.

Tim Stevens, began his working life as a journalist working for The Land newspaper, ABC Radio and The Australian newspaper covering rural issues. Having studied the winegrowing course at Charles Sturt University, he made the not-so-obvious leap to the wine industry in 1996 by establishing the Abercorn winery next door to Huntington Estate.

He had been a long term fan of Huntington Estate and the iconic winery had served as an inspiration for his leap to Winemaking. His desire was to produce wines of a similar ageing-style.

Having won numerous local and national trophies his real dream became true when he purchased Huntington Estate in 2005 and is determined to ensure the landmark styles of both wineries remain and are improved.

“I am a firm believer that the true test of wine is age - Huntington Estate's red wines in particular have proven their worth for nearly 40 years. It is a great challenge to keep that tradition and improve on it.”

White wines are generally fermented cold in stainless steel tanks while reds are fermented on skins for up to 10 days. Small oak barrels from France and America are used on all red wines and a small percentage of whites. Red wines are usually aged for 2 years in these barrels before being bottled on-site.

The winery is set-up to process 400 tonnes each vintage which is equivalent to approximately 30,000 cases. However, much less is usually processed, enabling more focus on each individual wine.

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