Chevre Wines

Chevre Wines, established by Jordy Kay, is an exciting and innovative producer located in the Otway Ranges of Victoria, Australia. The winery is known for its low-intervention, natural winemaking style and its focus on expressing the unique terroir of the region.

Winemaking Philosophy & Methods

Jordy Kay's philosophy is rooted in minimal intervention, drawing inspiration from natural winemaking traditions while adapting them to the cool climate of the Otways. The goal is to produce vibrant, lively wines with a sense of place.

• Vineyard Management: Chevre Wines sources fruit from a variety of vineyards in the Otway Ranges, Grampians, and Henty regions. These vineyards are often managed using organic or biodynamic practices. Kay is also focused on planting native Australian cover crops to improve soil health and biodiversity.

• Harvest: Grapes are hand-harvested at a point of ripeness that balances fruit juiciness with bright acidity, a key characteristic of cool-climate winemaking.

• Fermentation: The winemaking process is driven by spontaneous fermentation using indigenous yeasts. This means no cultured yeasts are added, allowing the natural microflora from the vineyard to shape the final wine.

• Additives & Filtration: Wines are typically made with a no-fining, no-filtration approach. Sulfur is used sparingly, if at all, depending on the vintage and the specific wine.

• Aging: Aging takes place in a variety of vessels, including old wooden barrels, to add complexity without imparting new oak flavors. Some wines may also see extended skin contact for added texture and savory characteristics. The use of a basket press and a "slow pressing" technique is noted for some wines.

• Unique Techniques: Kay is known for his experimental and playful approach, for example, fermenting Cabernet Sauvignon on Pinot Gris skins, which results in a unique and textural wine.

Grapes & Wines

Chevre Wines works with a diverse portfolio of cool-climate varieties, often showcasing them in non-traditional and energetic styles.

• Pinot Noir: A significant focus for the winery, often made in a juicy, full-bodied style with a hint of whole-bunch fermentation.

• Pinot Gris: A key variety for skin-contact whites, producing textural wines with a savory and saline-driven character.

• Sauvignon Blanc: Sourced from vineyards in the Otways and other cool-climate regions, used to produce a refined and mineral-driven white.

• Riesling: A recent addition, producing a wine that is known for its bright acidity and purity.

• Syrah: A cool-climate expression of Syrah, resulting in a lighter and more elegant wine.

• Cabernet Sauvignon: Used in innovative blends, showcasing the potential for this variety in a cooler climate when treated with a natural winemaking approach.