To capture the essence of McLaren Vale, we strive for absolute quality, beginning in our old vineyards, through every phase of winemaking, to the wines before you, wherever that may be. The WOODSTOCK wine portfolio includes a range of fresh aromatic whites, opulent yet finely structured reds and finally, an eclectic selection of after-dinner wines.
We believe in capturing natural acidity and fresh grape characters in our whites and rosé.
WOODSTOCK reds are all about smooth tannins and purity of fruit. As grape tannins age on the vines, they become less bitter making their wines softer. WOODSTOCK reds are soft and approachable when young, yet with structure to age with cellaring.
Our aim is to put together balanced table wines with all the building blocks necessary for them to grow in flavour profile and intensity with careful cellaring.
WOODSTOCK founder Doug Collett had the foresight to make fortifieds to benefit future generations of wine lovers. His son Scott, continues those footsteps and releases consistent, evolving quality classics.
The majority of our wines are sourced from WOODSTOCK Estate, which lies between McLaren Flat and Blewitt Springs, east of the town of McLaren Vale. Winemaker Scott Collett’s close proximity and deep understanding of these vineyards over many years maintains strict quality benchmarks of maximum flavour and intensity for which the WOODSTOCK Estate is known. The varieties planted are Shiraz, Cabernet Sauvignon, Grenache, Riesling, Chardonnay, Semillon and Montepulciano.
WOODSTOCK Estate owns some of the oldest vineyards in McLaren Vale, with our flagship ‘The Stocks’ Vineyard planted circa 1900, a bush vine Grenache vineyard which was planted in 1930, and even our ‘young’ vineyards being planted in the early 1970-80s. Although not yet certified organic, our vines are treated with minimal impact sprays and no pesticides. We tend our vine canopies by hand, and if required the vines are leaf plucked or crop thinned to ensure even ripening and good concentration of berry flavours.
To produce wines of intensity and balance, the choice of harvest time is crucial. The optimum harvesting window of opportunity to ensure the berries are picked at their best is often only a day or two for early ripening whites and less than a week for the reds. Vintage usually commences in late February with the whites the March for Shiraz, then Cabernet Sauvignon and lastly Grenache. Mechanical harvesting during the night is preferred so the grapes can be picked promptly at their optimum ripeness in the cool of the night to preserve natural flavours. Our vineyard and winery managers work closely during harvest to ensure the grapes are crushed immediately when delivered.
On arrival at the winery, grapes are immediately weighed, sampled, tasted and tested. The best Italian crushers have been specifically chosen for their gentleness and ability to vary in process depending on fruit harvest method and the wine style desired. White juice is drained and cold settled to remove solids, flesh and pulp before decanting or “racking” to fermentation vessels. Reds are cold soaked for 24 hours before fermentation with their grape-skins for at least five days, mixed twice daily. The juice is mixed with skins which float on top. This helps cool the fermenting skins and to extract their colour and flavour. The yeasts used are started from freeze dried cultures from various sources, not genetically modified to our knowledge. Swiss Isolated and French Rhone Valley cultures are selected for their unique fermentation characteristics. Temperature during fermentation is raised or lowered to control the yeast activity.
Fruit-driven white and rosé wine styles are kept cold and bottled young to retain freshness. Oak aged wines are monitored and regularly topped in barrels, then drawn out when ready to bottle. Our bottling is carried out by a specialist bottling company Vinpac International then stored in temperature controlled warehouses before dispatch. A museum for older wines is kept at WOODSTOCK to monitor their progress before released again as aged classics.
Scott Collett & Ben Glaetzer
As the son of Doug Collett and proprietor of WOODSTOCK Estate, award winning winemaker Scott Collett believes winemaking is a matter of “getting it right”. This starts in the vineyards and finishes in the tasting glass so involves many steps along the way. Scott monitors the grapes grown and purchased. He decides which blocks will go into the different styles well before they are harvested. Scott decides and organises the harvest dates and ensures the grapes are delivered to the crushers at their peak. Ben Glaetzer, Trevor Roether, Tim Gladigau and their dedicated wine-making team take over from there in regular consultation with Scott. Outside of vintage time, Scott is also responsible for all of WOODSTOCK’s fortified wines, indulging in his passion while continuing the tradition started by his father over 30 years ago.
Scott Collett joined forces with the famous wine-maker Ben Glaetzer in 1999. Together they jointly create the table wines that capture the essence of the rich vineyard resources of WOODSTOCK Estate. Scott and Ben unite in the tasting room to thoroughly assess each wine and to decide on any adjustments before bottlings. The present day generations of the both the Collett and Glaetzer families have built upon their long winemaking lineages to enable WOODSTOCK Estate to produce terroir driven wines of compelling quality and consistency.