Fowles are a motley crew of raconteurs and entrepreneurs, auctioneers, law men, farmers, hunters and wine makers. From the frontier land, their forefathers (and mothers) founded what is now Bendigo Bank. Since then, they've gone wild, settling into a life on the land.
Vigneron, hunter and farmer, Matt Fowles raises the bar, swapping the vitriol of the courtroom for the vineyards of the Strathbogie Ranges. Matt leads a team of characters making wine with character.
Since the gold rush in the 1800's to the first blush of spring every year since, our team of passionate producers continue to break ground. From family to friends, it's the hardworking team behind the scenery that pour everything into making Fowles Wine one of Australia's finest cool climate wine producers and one of Victoria's most welcoming farm, food and wine experiences.
Matt Fowles, a former lawyer who swapped the vitriol for the vineyard, is an avid food and wine man. While his chief responsibility is the business of wine, he spends much of his time feeding his connection to the Strathbogie Ranges. Whether that is time in the vineyard, playing with wine or hunting for his table, he truly understands this land. Matt is also the man behind the innovative Ladies who Shoot their Lunch wine, the world's first wine to be blended to complement wild game meat. In 2007, Matt was selected as part of the 'Future Leaders' program aimed at fostering the next generation of wine industry leaders. The program is run by peak industry bodies; the Winemakers' Federation of Australia and Wine Australia. Matt now sits with the Winemakers' Federation of Australia.
The fruit for this wine came from vineyards in the Strathbogie Ranges and was harvested during the day between the 15th and the 30th of March 2016. Sourcing the fruit from the cooler sites of their preferred Pinot Noir vineyard, Billis Vineyard.
This wine was fermented in high tech stainless steel sweep-arm fermenters between 20-30 °C to maximise colour and flavour. Wild yeasts were used to help develop complexity. The wine was then matured using a combination of old and new French Oak for five months. They blended a very small component of Sangiovese (3%) from the Upton Run Vineyard into the wine. The Sangiovese contributes more intense red fruit aromas and a lovely texture which increases its ability to match beautifully with game food.
With a dash of Sangiovese, this wine is a vibrant cherry red colour. Aromas of strawberry, cherry and spicy oak excite the nose. The palate is soft and bright with flavours of fresh red fruits and silky texture.
Matches perfectly with roast rabbit wrapped in a blanket of prosciutto.