Winemaking at Coriole is a very traditional process. Red wines are mainly open fermented in stainless steel or old wax lined concrete tanks. Ferments are hand plunged. New oak is used but many wines such as Sangiovese and Redstone Shiraz are specifically matured in older oak to gain maturity but with minimum contribution of oak flavour and extract in the wine.
It is an old maxim that good wine is made in the vineyard. Fortunately Coriole owns or manages most of the vineyards where our grapes are sourced. One of the features of the winemaking is that each block or part of a block are processed separately to maximise the potential of the fruit. This also allows the wine quality to be linked to the vineyard management of each block.
The winemaking team at Coriole is led by Senior Winemaker Alex Sherrah and General Manager and past winemaker Mark Lloyd.