Sustainability & Vineyards

Our Vineyards

Situated in the heart of the stunning Bellarine Peninsula, Leura Park Estate is a 150 acre property with 40 acres planted to vine. Varietals grown onsite include Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir and Shiraz. We also have six acres planted to Riesling and Cabernet Sauvignon respectively on a 250 acre property near St. Leonards adjoining the picturesque Swan Bay shores. It is here that we also grow organic lambs (most of which end up being sold to local restaurants) and crop Lucerne and hay both of which are highly sought after by the local equestrian community.

Wine lovers actively seek out the viticulture offerings from this region because of its unique ‘terroir’, the overall growing environment embracing both soil and climate. The Bellarine’s terroir is often referred to as mirroring attributes of two of the most acclaimed wine growing regions in the world, Burgundy and Bordeaux.   We enjoy a cool maritime climate which embraces long, slow ripening periods and a moderate to low rainfall which results in relatively low yielding but high quality fruit.

Soil ranges from grey to pale sandy loam top soils and light yellow/orange sub soil over orange clays. Overall, very good water holding capacity and excellent top soil drainage facilitates exceptional viticulture environments.

Surrounded by a magnificent cypress guard, the Leura Park property is blessed with rolling, north facing slopes – ideal for growing splendid cool climate fruit. Good fruit is the first essential required to craft wines of calibre and poise, attributes for which Leura Park Estate is known.

VINEYARD cycle Pruning: June until August Budburst: August/September – varietal dependent Flowering: November Fruit Set: December Veraison: Mid to late January Harvest: Mid-February – late April

Sustainability – our commitment is daily 

At Leura Park Estate, we are committed to sustainable principles in every facet of vineyard and winery management. Minimal interference, natural canopy protection as well as minimal usage of non-environment harming pesticides are at the forefront of our practices. Much of our mulch comes from a special partnership which facilitates the fermentation and subsequent transition into mulch of local green household waste from Queenscliff. Vineyard clippings and grape matter such as skins (during harvest, post crushing) are used as under vine mulch.

We are proud of our reputation for crafting premium boutique wines, not producing bulk offerings to the market. Average annual production for Leura Park Estate runs between 5,000 – 8,000 x dozen per year, depending on fruit yield (Mother Nature has a fair bit of influence on that one!)

The fruit from much of our vineyard harvest is handpicked and foot stomped. It is also often whole bunch pressed to ensure optimal intensity of flavour. Any pesticides/sprays used on the vines are naturally derived such as copper and chicken manure. Regular, soil nutrient analysis tests are conducted to ensure only those specific nutrients required are supplemented to ensure least interference in the vineyard’s natural ecosystem.

Utilisation of moisture probes to target dryer vineyard blocks ensures keen water management and conservation. If irrigation is ever required, the system in place is a target drip feed system, designed to specifically target the base of each vine to facilitate minimum water wastage.