The Wines


The wines currently produced at Jasper Hill are:

'Georgia's Paddock' Shiraz'Georgia's Paddock' Shiraz - first vintage 1982
'Emily's Paddock' Shiraz & Cabernet Franc'Emily's Paddock' Shiraz / Cabernet Franc (95%:5%) - first vintage 1982
'Georgia's Paddock' Nebbiolo'Georgia's Paddock' Nebbiolo - first vintage 1999
'Georgia's Paddock' Riesling'Georgia's Paddock' Riesling - first vintage 1984
'Georgia's Paddock' Semillon'Georgia's Paddock' Semillon - first vintage 1997
Occam’s Razor ShirazOccam’s Razor Shiraz* – first vintage 2001
Lo Stesso FianoLo Stesso Fiano** - first vintage 2012

* produced by Emily McNally from organic grapes grown by the Conforti family, within the Heathcote region at Mia Mia, just south west of Heathcote on granite based soil.

** produced by Emily McNally and Georgia Roberts from grapes grown on a vineyard at Jasper Hill. 

The Jasper Hill ‘Georgia’s Paddock’ Viognier was produced between 2009 and 2011.

The Jasper Hill ‘Cornella’ Grenache was produced between 2004 and 2012. Unfortunately a bushfire burnt out the vineyard on Boxing Day 2013. 



In partnership with Michel Chapoutier of Hermitage, France, two wines are also produced:

La Pleiade Heathcote ShirazLa Pleiade Heathcote Shiraz – first vintage 2003
Agly Brothers Cotes du Roussillon, FranceAgly Brothers Cotes du Roussillon, France – first vintage 2003


All wines are produced with the same minimal intervention during fermentation and maturation, allowing the terroir of each individual vineyard to be highlighted. Underscoring the quality of the soils, at vintage the grapes retain high levels of natural acidity. Acid adjustment is rarely ever needed, even when sugar levels reach 14 Baume or higher.


All fermentations are carried out by the indigenous (native or wild) yeasts present on the grape skins. All pressings are returned for completeness of the wine. The red wines are then racked off gross lees into small French oak barriques (20 percent new each year) for oak maturation of about 15 months with no racking or fining. Spontaneous malolactic fermentation occurs naturally in the barrel without any inducement during late spring. After blending, they are given only a coarse filtration just prior to bottling on our own state-of-the-art equipment.