Land of Tomorrow by Vignerons Susie Harris & Sue Bell

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The ‘Land of Tomorrow' wines take their name from the translation of the indigenous word ‘Kanawinka’, which is also the name of the fault line that runs through the Wrattonbully wine region.

The Kanawinka Fault was responsible for the uplifting of the Naracoorte ranges several million years ago, exposing the network of limestone caves for which the region is famous.

Along side big hitter Sue Bell of Bellwether Wines, Susie Harris believes her Wrattonbully vineyard is a cool and undulating place, the shiraz site being loam with ironstone over clay and limestone and the chardonnay site a more generous sandy loam over limestone. The elevation of the vineyard is approximately 80 metres asl, with the shiraz and cabernet sauvignon taking up slightly higher country, and the chardonnay the lower, cooler land.

“The name not only reflects the unique geological features of the region, but it also echoes to us the timelessness of this place and the responsibility we have in caring for it”

Susie Harris, owner and vigneron.
 2015 Land of Tomorrow Chardonnay  Chardonnay was handpicked in the cool of the morning and wholebunch pressed. Wild fermented for 10 days days in 30% new French oak and 70% stainless. It was allowed to matured on full lees, with weekly battonage reducing to monthly and then bimonthly. Partial malolactic fermentation and aged for 10 months - 30% in new French oak puncheon, 70% stainless steel.  The wine is sent to bottle unfined and 75ppm sulphur added. Bottle aged for 15 months before release

2015 Land of Tomorrow Chardonnay

Chardonnay was handpicked in the cool of the morning and wholebunch pressed. Wild fermented for 10 days days in 30% new French oak and 70% stainless. It was allowed to matured on full lees, with weekly battonage reducing to monthly and then bimonthly. Partial malolactic fermentation and aged for 10 months - 30% in new French oak puncheon, 70% stainless steel.

The wine is sent to bottle unfined and 75ppm sulphur added. Bottle aged for 15 months before release

 2016 Land of Tomorrow Shiraz  Handpicked as bunches then basket pressed as 30% wholebunch and the remainder destemmed. Wild fermented for 12 days in one tonne open fermenters and followed by full natural malolactic fermentation. The wine is racked twice before being sent to bottle without finings.  Aged for 10 months in old French puncheons and 80ppm sulphur added.

2016 Land of Tomorrow Shiraz

Handpicked as bunches then basket pressed as 30% wholebunch and the remainder destemmed. Wild fermented for 12 days in one tonne open fermenters and followed by full natural malolactic fermentation. The wine is racked twice before being sent to bottle without finings.

Aged for 10 months in old French puncheons and 80ppm sulphur added.