Bobar Wines

We met in the late 1990’s while studying viticulture at Charles Sturt University. We’ve both worked full-time in vineyards and wineries since 1997 throughout south-east Australian wine regions, and have been settled in the Yarra Valley, where Tom grew up, since 2004. After we completed our viticulture study, we travelled to France in 2007 with our then two children to work in a variety of wine regions throughout France for fifteen months, including vintages in Champagne and Beaujolais. We returned to Australia in November 2008 with a clear vision of the type of wines we would like to make. Since the 2010 vintage, we’ve made Bobar. We aim to take the essence of grapes into the glass, seeking to capture a pure expression of the season, the place and ourselves in each of our wines. When we make the Bobar Syrah we’re inspired by the wines of Beaujolais. We use 100% whole-bunch carbonic maceration, pressing direct to stainless steel tank, matured on lees for four months, racked once and bottled on the following moon cycle. Apart from a small sulphur dioxide addition prior to bottling, we make no other additions; no yeast, acid, enzymes, tannin etc. We’re seeking a light bodied style of red, earthy, fragrant and textured with a large dose of good times and conviviality. YGOW