About Moppity Wines
The Moppity Vineyard was established in 1973. But it has taken vision, intuition, hard work and investment to get us to where we are today. And our journey has only just begun!
Follow your dream, Chase your rainbow
In 2002, Jason and Alecia Brown began their search for a vineyard from which to pursue their dreams of making world class Shiraz. They saw an opportunity to bring something new to the already rich landscape of Australian wine making. It was a time when Australian wine was known largely for producing big, bruising, “blockbuster” styles. By contrast, it was Jason’s love for (and desire to make) wines of elegance, brightness and ﬁnesse that led them to the cool climate region of Hilltops in Southern NSW. The Moppity Vineyard was already 30 years old then but it was another 11 years of trial and reﬁnement before its true potential began to crystalise.
“We referred to the vineyard as a sleeping giant. There was so much untapped potential when we purchased Moppity Vineyard in 2004. Look in any text book and in chapter 1, paragraph 1, it will tell you that site selection is the key. I agree, but I also don’t think it’s enough. What we’ve done, demonstrates the value and benefit in stopping, listening and paying attention to your site. Because if you understand the specific challenges, then little changes in viticulture can have a profound effect on fruit quality and flavour. Maybe it’s not just site, maybe it’s about responding to site, to allow the fruit to express itself. For us, that has been our biggest challenge and our greatest break-through” Jason Brown
The Secret’s in the Terroir; Climate, soil and altitude
Moppity Vineyard shares many similarities with the Canberra Wineries (its nearest neighbours), but dig a little deeper and you will see strong parallels between the soil at Moppity and that of Coté Rôtie in Northern Rhone. Apart from the atypical soil, it is also especially rare to find vineyards at Moppity’s altitude of 600m (in Australia, less than 1% of the viticultural land is at an altitude of 600m or more). The high altitude produces a combination of warm days and cool nights. The vines work hard during the day and shut down at night. This constant “on/off” cycle results in greater flavour concentration with lower sugar/alcohol and higher natural acid levels, creating wines with more balance and refinement.
JB (Jason Brown) explains “The vines will madly produce sugar, ﬂavour and colour during the warmth of the day but then with a signiﬁcant drop in overnight temperature the vines will get that ‘shut down’ period. This slows the vine down and allows it to retain natural acidity and produce vibrant ﬂavour proﬁles. If the night and days were equally warm, the vines would produce heavy, jammy, ﬂabby wines”
The Future’s bright
JB and Alecia have one of the largest vineyards in the region. At 170 acres there is an endless mix of blocks which are planted to various clones, with a variety of aspects and soil types. Thanks to their hard work and investments, they have managed to release the true potential of the vineyard, unlocking a kaleidoscope of flavour and textural profiles, allowing the vineyard to speak through the wines, revealing a harmonious union of power and elegance. Over the last decade, they have accumulated numerous Trophies and medals for Shiraz, Cabernet, Merlot, Riesling and Chardonnay. But JB has always embraced the notion that, Australia, as a young winemaking nation, has only really scratched the surface of what varieties should be grown, and more importantly where they should be grown. The next phase has already begun, with almost instantaneous success awarded upon Tempranillo, Nebbiolo and Sangiovese. The future is bright.
We’re lucky in Hilltops, we have a kind of balance where we can bring together the best of both warm and cold climate wine styles. You’re getting a richness and generosity of the warmer styles but seeing restraint and savoury characters, ﬁnesse and elegance of the cooler climates. And because of this, we’ve been able to undertake a very exciting evolutionary process, where we can experiment and push the boundaries of diversity rather than continue to only focus on the same handful of classic varieties as other regions. That‘s what excites me about being here.” Jason Brown