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The Home of Pinot Noir only minutes from Geelong






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Step 3 Plunging

Posted on 23 February, 2016 at 18:30 Comments comments ()

Step 3 Plunging the Pinot.

Leo isn't allowed to help with this, his paws are too small and a little hairy. But he is a good supervisor!

Step 2 De-stemming and Checking Sugar Levels

Posted on 23 February, 2016 at 18:25 Comments comments ()

Step two of Leo's vintage induction.

Destemming and checking the sugar level. 13 Baume and already extracting great colour

Step 1 Inspecting the Fruit

Posted on 23 February, 2016 at 18:25 Comments comments ()

It's Leo's first vintage so he getting to know the process.

First step: Inspecting the fruit. Some delicious Pinot Noir gets the tick of approval.

Meet Ben

Posted on 19 February, 2016 at 0:05 Comments comments ()

 Ben Grayson

Job description: Property/Vineyard Manager

What does your job entail?

First and foremost managing the Vineyard. From pruning through to harvest but also managing the property, we grow our own wheat and Barley crops to use as straw mulch undervine. Managing and caring for our waterways(Sutherlands Creek)including revegatation programs.


 How long have you been working at RFV?

4 and a half years


What did you do before joining RFV?

I was an Irrigation Supervisor at one of Australia’s largest Hydroponic farms.


Best part of the job?

The location is serene, and the enjoyment from growing Pinot Noir to produce excellent, award winning wine.


Worst part of the job?

Being dry grown in the western district of Victoria does have its challenges.


Words of Wisdom

….Diversity! Growing/farming, any form of horticulture, viticulture or agriculture requires constant improvements and adjustments to improve the health of our soils, our environment and finally……The Wine!


Meet Duncan

Posted on 2 February, 2016 at 17:20 Comments comments ()

Duncan Lowe

Job description: Winemaker and Leo's Personal Assistant



What does your job entail?

Transforming our delicious dry grown fruit into the best quality wine possible by using traditional techniques such as wild fermentation and open fermenters, quality French oak and minimal fining.



How long have you been working at RFV?

I was the assistant winemaker for RFV from 2011 until the end of vintage 2013. In 2014 vintage I had the opportunity to be the winemaker and create the style of wine I enjoy.


What did you do before joining RFV?

I started in the wine industry straight after high school. I studied my degree off campus while working at the Mount Langi Ghiran in the Grampians. From there I have been fortunate to work with some amazing winemakers including Brokenwood and Bannockburn Vineyards.


Best part of the job?

VINTAGE! Vintage is the crazy time of the year where most of the big decisions are made, what time to pick, when to press, what to add, what not to add. It involves long days covered in sticky grape juice and continues cleaning but the beer at the end of the day never tastes better. It is a lot of fun.


Worst part of the job?

It really is hard to find a down side to my job. I have found the perfect balance between my love for science without being stuck in a lab with a white coat and my passion to build and create something that I can share and enjoy with family and friends.


Words of Wisdom

My first lecture for my wine science degree was titled ‘It’s all in the glass’. The lecturer emphasised over an over that whatever you do from deciding to pick the grapes right up until you put the wine in a bottle it all boils down to the first glass that will be poured from the bottle.

Over the years I have realised how important that lecture was. Most of our wines will be consumed at a wine bar, restaurant or at home, there will not be a sales person telling the consumer how amazing our vineyards are or how much effort we put into making that glass of wine. The wine has to speak for itself, it has to draw you in so much that you want to know more about it and were it came from and of course it needs to be yummy.

Every time I taste my wines I remember that first lecture and before I bottle a wine I always ask myself is it all in the glass?