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Contacts:

101 Prunevale Road
PRUNEVALE
NSW 2587
AUSTRALIA

Tel/Fax
+61 2 6384 4299
 

For sales inquiries:
Email:
sales@freemanvineyards.com.au

Mobile:
0429 310 309

Winemaking
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FREEMAN RONDINELLA CORVINA

The philosophy of the fermentation is to develop a wine style reminiscent of the traditional Italian Ripasso and Amarone red wines that is complex and savoury while also retaining characteristic Australian fruit-driven flavour.

Part of the crop is dried on prune racks and then mixed with the fresh, undried grapes. All the grapes are destemmed, crushed and fermented in stainless steel tanks. The cap is managed by pumping over and the wines are pressed when fermentation is complete. The wine goes through malaolactic fermentation and is then aged in five- to eight-year-old barrels before bottling in Spring.


Solar power in action

Solar power in action
Grapes after the drying process is complete

 

 

 

 

 

 

 

Grapes after the drying process is complete

 

FREEMAN FORTUNA

Freeman Fortuna is a serendipitous blend crafted predominantly from pinot gris, riesling, sauvignon blanc and chardonnay grapes handpicked from low-yielding, mature, dry-grown vines.

Winemaker Brian Freeman believes it is possible to create a wine with aroma, structure and balance by capturing and blending the essence of different grape varieties. His intention is literally to create a wine in the vineyard. The various varieties provide different but complementary components, and the outcome is an arrestingly different wine style.

Accordingly, the pinot gris provides pear flavour and savouriness, riesling adds acidity and minerality, chardonnay contributes palate weight and the sauvignon blanc enlivens the palate. A splash of Aleatico adds the scent of spring roses to this unique, limited edition wine, named after the Roman goddess Fortuna.


FREEMAN RONDO ROSÉ

Inspired by the dry savoury rosé wines of northern Italy, this wine is made usinmg the saingnee method from 100% Rondinella grapes.

The grapes are gently crushed and drained from the skins after 12 hours contact to produce a salmon hued wine, the juice ferments at low temperature and some is barrel fermented to add structure. The wine is bottled in spring to maintain aroma freshness.