So these paths have been followed, bringing them and us to the 'Jim Jim' in the Macedon Ranges of Victoria. This is the place chosen to grow the Pinot Noir and Chardonnay that go into MACEDON.
Ten years have gone into the making of this wine and in 1990 John and Ann realised their ambition to make a premium Australian sparkling wine. Did we mention that this is a cold climate vineyard? Very cold! Ask the vineyard workers, when their teeth stop chattering enough to answer you. The vagaries of the weather at Hanging Rock prompted John to produce a cuvee style rather than a vintage wine, which could suffer in quality from year to year due to bad weather. To this end, MACEDON is unashamedly styled on the great non-vintage styles of Krug and Bollinger, blending back vintages to maintain style and quality from year to year. Does it work?
The first release sold out in three months. In 1995 Macedon was named 'Best Australian Sparkling Wine' in the Penguin Good Australian Wine Guide, by Huon Hooke and Mark Shield.
What do you call a great Australian sparkling wine?...not 'CHAMPAGNE'!
'Champagne' is so named because it comes from the Champagne region of the north of France. It is a carefully controlled name, with legal constraints on the planting areas, varieties, and methods of viticulture and winemaking. In the Macedon region, all the sparkling wine makers have adopted similar rules for the production of our own regional sparkling wine, which we all call 'Macedon'. 'Champagne' is from Champagne, 'Macedon' is from Macedon.