Located in the coveted south end of Heathcote the vines nestle in the sought after granitic soil amongst dramatic scenery of large granite boulders, majestic rolling hills and imposing gullies all framed by the Great Dividing Range.
Since our humble beginnings in 1997 when we purchased a grazing property at the southern end of the Heathcote Wine Region, McIvor Estate has been developed, within the imposing gullies of the Great Dividing Range.
Our vineyard and olive grove thrive in the sought-after granitic soils, amongst the dramatic scenery of large ashen boulders and majestic rolling hills. The property has yielded some amazing award-winning wines, and is home to a small herd of beef breeding cows. It has been a pioneer in growing alternate grape varieties in the Heathcote wine region with the oldest plantings of Sangiovese, Nebbiolo and Marsanne.
The vineyard and olive grove have been modelled after a traditional Italian mixed farm, in homage to Cynthia’s rich Italian heritage.
We cordially invite you to a day at our winery. Come have a taste of our exclusive selection of great wines among miles of lush vines and plentiful olive groves.
Our wines reflect the true nature of the central Victoria’s climate and soil and the Heathcote Wine Region
Planted along a gently undulating north facing slop, we have paid close attention to each of the varieties we have planted. Our varieties range from cabernet sauvignon and merlot to the Italian varietals such as Sangioves, Nebbiolo and the regionally acclaimed Shiraz.
Our process begins with the hand pruning of our vines to ensure that the vines during the growing season are in balance and given the best chance of producing fruit of exceptional quality. At harvest we also pick our grapes by hand facilitating gentle handling and so that the fruit can be delivered into the winery in good condition. The grapes are then fermented through traditional open fermentation methods, and then carefully aged in a variety of oak barrels including barriques, hogsheads and puncheons for 12 months to 18 months. Our traditionally later vintage conditions result in wines that possess both intensely elegant flavours and highly aromatic qualities.
Our wines both red and white develop very well with age, reflecting a finesse and elegance unique to McIvor Estate wines.
OUR OLIVE GROVE
The first olive tree at McIvor Estate was planted in 1999. Since then, the grove has grown and flourished in the free-draining granitic soils. It has been populated with the best plant varieties for olive oil production: the Italian’s frantoio and corregiolo and the Spanish-bred manzanilla and nevadillo blanco. We also have a small number of kalamata trees for table olive production.
McIvor Estate produces premium extra virgin olive oil, available for purchase in small quantities from our cellar door or online. We also produce tubs of delicious preserved olives, available at our cellar door. Join us at McIvor Estate and experience first-hand the wonders of olive harvesting.
All grapes are traditionally hand-picked which ensures the gentle handling of the fruit. We aim to pick all of the different varieties at optimal ripeness for the particular style produced.
Our Vermentino grapes pressed on receipt into the winery and are then fermented in tank. Post fermentation the wine is bottled early to retain freshness and facilitate immediate drinking on release. The wine does not undergo any malolactic fernmentation
MARSANNE VIOGNIER ROUSSANNE
The grapes for this blend are picked and then pressed together. The blend is then co-fermented in barrel and post fermentation the wine spends approximately 5 to 6 months in barrel to provide better rounded texture and mouthfeel. The wine does not undergo any malolactic fermentation so that the wine retains a crisper acidity. Traditionally this wine ages extremely well.
The grapes are picked so that the wine retains a freshness and expresses the red cherry suppleties of the Sangiovese variety. On receipt into the winery the grapes are processed through a crusher destemmer and then fermented in smaller open fermenters. Tannin extraction is managed by keeping a moderate fermentation temperature. Post fermentation the wine is aged in older French oak barriques for up to 12 months to ensure that the more delicate fruit characters of the Sangiovese are not dominated by pronounced oak characters.
Again the grapes are picked so that the wine retains the freshness of the Nebbiolo variety. Nebbiolo is traditionally a more lightly coloured variety and every effort is used to gain the maximum colour extraction without excessive tannins which are recognised in the variety. After the grapes are processed through a crusher destemmer the wine is fermented is smaller open fermenters. Post fermentation the wine is left to sit on skins for up to 10 weeks to facilitate the stabilization of colour and tannins. After pressing the wine is then aged in older French oak barrels and bottled at approximately 12 months
Our other reds notably Shiraz and Cabernet Sauvignon and picked at optimal ripeness and on receipt into the winery are processed through a crusher / destemmer and then fermented in smaller open fermenters. Post fermentation the wine is pressed off and is aged in a mixture of both American and French oak barriques with a mixture both older and new oak being used. The wines are aged in oak for approximately 18 months before bottling. All of the red wine produced undergo malolactic fermentation and experience minimal filtration before bottling.
The olives that are grown at McIvor Estate are predominantly oil varieties.
All varieties used for oil production are mechanically harvested at the same time using a shacker. The different varieties are kept separate and processed separately. Post harvesting the olives are cold pressed and left to settle post pressing before release. The olive oil is then stored in containers so that the oil is not exposed to either light or air and therefore retains its freshness throughout the year.