Great wines are born in great vineyards and it is vitally important that our viticulture and wine-making teams work together to produce our wines.
Having the vines in balance and ripening their fruit early in the season without stressing the vines is always our aim. The Angas Plains Estate wines are generally made in small batches (10 tonne) and the red wines ferment in open top vessels over 8 days. They are pressed off skins and filled into French barrels for the Cabernet and a combination of French and American oak barrels for the Shiraz. Each year 25 to 33% of the barrels are replaced to keep the proportion of new oak in the system in balance with the fruit.


For our Special Reserve Cabernet Sauvignon, Emily Cross Shiraz, Quintessential and Reserve Shiraz, the finest new barrels are chosen from our range and the wine is left for an extended maturation time of 12 – 18 months dependent on the wine. These wines are produced from parcels of wine that show exceptional qualities to produce in-depth quality and flavour. Our PJs Shiraz and PJs Cabernet Sauvignon remain in the oak barrels for 12 months, gaining the complexity desired for our finished wines. The wines are carefully monitored through the maturation to ensure the right balance of fruit and oak is achieved to give fruit driven wines with the complexity expected of oak maturation.


Peter Douglas as Angas Plains Winemaker has a careful watch and taste of the wines, and together with Phillip & Judy select the wines to ensure consistent quality across the range. These techniques have consistently yielded wines with good palate length, medium alcohol, great berry fruit, medium oak level and the ability to be cellar aged for those that like to enjoy aging their own wines.


Phillip has now taken up the roll of winemaker using his chemistry knowledge combined with his passion for wine
to produce a range of alternative variety wines these are all made at Angas Plains. Phillip enjoying wine making in small batch sizes.