Windy Peak wines are made at De Bortoli's Dixon's Creek winery from carefully selected fruit grown in the Yarra Valley, King Valley and other regions. The wines are generous in flavour with fine grained texture, perfect for bringing out the best in food.
Fruit is sourced from carefully selected parcels of Shiraz grown on the red volcanic soils of Northern Heathcote. Fruit is harvested at 14.0-14.5 baume to achieve a balance of fruit ripeness and balanced acidity. Grapes are destemmed and crushed into both static and rotary fermenters. The resultant wine is then fermented for up to two weeks on skins prior to pressing and racking. A third of the blend is matured for 5 months in older casks and the remainder stays in tank for freshness and brightness.