Eperosa owner and Wine Companion 2021 Winemaker of the Year Brett Grocke qualified as a viticulturist in 2001 and, through Grocke Viticulture, consults and provides technical services to over 200ha of vineyards spread across the Barossa Valley, Eden Valley, Adelaide Hills, Riverland, Langhorne Creek and Hindmarsh Valley. He is ideally placed to secure small parcels of organically managed grapes, hand-picked, whole-bunch fermented and foot-stomped, and neither filtered nor fined. The wines are of impeccable quality – the use of high quality, perfectly inserted, corks will allow the wines to reach their full maturity decades hence. Exports to the UK, the US, Canada and China.
Our wine style is firmly entrenched in the vineyard and is the basis of our motto 'wines built from the dirt up'. With many years of experience in vineyard management and consulting we've fine tuned our farming practices allowing us to produce fruit of the highest quality. We follow organic principles in our farming to create healthy soils that support healthy vines with resilient, flavoursome fruit. Our intervention in the vineyard comes with balanced hand pruning, shoot thinning, bunch thinning, mechanical and hand weeding and the use of sulphur and copper to control mildews. The fruit is all handpicked and hand sorted with some blocks undergoing multiple picks per season in order to achieve the optimum level of maturity.
Our winemaking is along traditional methods where we seek to capture the true characters of the vineyard. Our aim is to harvest fruit that is balanced, vibrant and flavoursome and requires little or no additions. The fruit is hand sorted into small open fermenters and the whole clusters gently foot stomped. Natural fermentation, hand plunging, rack and returns and no cooling all part of the winemaking process. The ferments are left on skins for approximately 14 days before being basket pressed into a mix of new and seasoned French oak. The wines are aged for 8-18 months (depending on the cuvee) on full lees where malolactic fermentation runs its natural course. The wines are carefully hand racked and are neither fined nor filtered. A conservative level of sulphur is added prior to bottling.