0

Your Cart

  • Your cart is empty.
TotalA $
For efficiency, sustainability and to ensure that your wines arrive safely, online orders must be a multiple of six bottles.
For the same reasons we are pleased to offer a 10% discount for orders over a dozen bottles.
Hello. We are Brad Moyes and Kendall Grey. We established Orbis Wines in 2018 to pursue the sustainable production of healthy, living wines. Together with our children, we are the proud custodians of a very special vineyard in McLaren Vale, South Australia.
Our belief is that the best results are achieved through taking a long-term view, win-win collaborative endeavor and fair reward and recognition of the many people that contribute.

The Ouroboros

The mythical creature the ouroboros symbolises a perpetual, self sufficient system that does not impact outside of itself. Our name Orbis means circular motion and captures our aspiration simply. Never has it been more important that we take responsibility for the effect that we have on others.
We take satisfaction from finding solutions that maximise positive contributions and eliminate or minimise negative impacts. We feel that this ethos has been captured by artist Dan Tomkins in our happy ouroboros logo.

The Vineyard

The 32 hectare site, overlooking the valley floor, is some 150m above sea level and just 10km west of the cool deep waters of St Vincent Gulf, making it one of the higher and cooler vineyards in the region. As such, it benefits from sea breezes during the day and cool gully breezes descending from the ranges above in the evening. The aspect, sun, temperature and airflow affecting the microclimate make it the ideal site for growing premium organic grapes.

Planted in the 1960s and 70s by Ryecroft and then the Leask and Hardy families, the original vines are north-south orientated with generous 3.3m row and 2.1 vine spacing. These old vines reach deep into the Kurrajong soils beneath them, adding structure and complexity to the wines they give us.
In 2014, 3.2 hectares of the vineyard was grafted to Tempranillo, to complement our 21 hectares of Old Vine Shiraz. Tempranillo is native to Spain and produces excellent quality fruit in our Mediterranean-like climate. We are excited to be adding Grenache, Albarino, Montepulciano, Nero D’Avola and Fiano to the vineyard and look forward to the wines that these will create.
One of the higher and cooler vineyards in the region.

Viticulture

Under the expert direction of Richard Leask, we employ regenerative, or circular, farming practices on our land. This means that we take all practical measures to provide the vineyard with what it needs to maintain natural fertility and good drainage, from the vineyard itself. In the winter months sheep roam freely, controlling weeds and undergrowth, and adding nitrogen, good bacteria and carbon to the soil, creating natural fertility.

Timber is sustainably grown on site to provide shelter, posts for the vineyard and materials for the construction of our on-site winery and facilities. Wood waste, grape skins, stalks and seeds are all composted to return nutrients to the vineyard. We take joy in observing the abundant ecosystem that this supports. Magpies, Cockatoos, Kangaroos, Frogs and Bearded Dragons, just to name a few, are our ever-present companions and make time spent in the vineyard even more special.
Old vines require a great deal of manual effort to keep them producing consistent, high quality grapes. Richard’s expert crew is supported by local viticulture contractors and our family and friends. No machine will train down a cane to replace an old vine cordon. The COVID-19 lockdown has given us the opportunity to make great progress in preserving the heritage of our 50 year old vines and we thank our family and friends for all of their hard work.
In the winter months sheep roam freely, controlling weeds and undergrowth, adding nitrogen, good bacteria and the carbon needed to the soil creating natural fertility.

Sustainability

We are committed to sustainability, carbon neutrality and bio-diversity preservation.

We minimise our impacts and emissions by minimizing the transport of materials on and off our vineyard, harnessing solar energy to power the winery and our vehicles where possible, capturing water to recharge underground aquifers and using standardised lighter weight, locally produced bottles.

Natural cork closures produced from sustainable cork forests which sequester carbon are used. Each cork closure and the forestry practice required to produce it leads to the sequestration of 300g of CO2 compared to up to 37g of carbon emitted to produce each aluminium cap. Corks of course allow our wines to stay alive and continue to develop in the bottle.
Our corks are individually tested to verify the absence of TCA cork taint. You’ll notice that we have dispensed with the traditional foil cap. In our view they serve no purpose and cost the planet. The cork and absence of the foil cap makes it easy to enjoy one of our wines and to wash and reuse the bottles, so please keep your carton and your bottles and we’ll be pleased to collect them and perhaps drop off some more!

Our labels are locally produced by Label Partners from 100% bagasse (sugar cane waste), are biodegradable and easily removed from the bottle for refilling.

We maintain part of the site as sustainably farmed forest and maintain perennial pastures to rebuild soil carbon to offset our emissions. The aim is to lock up more carbon than we release. An aim we believe we achieve. We know that healthy, living soils produce great wines, and hope to inspire others by our actions.
We are committed to sustainability, carbon neutrality and bio-diversity preservation.

Hand Picking

The picking crew are key. We hand pick the fruit for our wines for many reasons. Hand picking enables quality control in the vineyard, removing any diseased or under ripe fruit and retaining whole berries protected from oxidation. Handpicking and the mere 200 meter journey to the winery eliminate any need for the common commercial practice of adding potassium meta bi-sulphate (PMS) to the bin.
Eliminating PMS keeps the yeasts that naturally exist on the skin of the grapes healthy and ready to do their magic. Hand picking also protects our old vines and the natural ecosystem that supports them.
Hand picking protects our old vines and the natural ecosystem that supports them.

Winemaking

We have established key collaborations with winemakers Samuel J Smith and Nick Dugmore. Sam and Nick have been responsible for production of our wines. We are inspired by their skill in the use of indigenous yeast and ability to produce clean, long lived wines without the addition of Sulphur at any stage of the process.
We believe that the courage and hard work of their generation and their commitment to challenging convention is significantly responsible for the quality of our wines.
We are inspired by their skill in the use of indigenous yeast and ability to produce clean, long lived wines without the addition of Sulphur at any stage of the process.

Stockists

2019 / 2020
NV Tempranillo Rosé

The 2019 season was hot and dry—ideal conditions for Tempranillo. This 2019 Tempranillo was picked by family and friends on 19 February. This early pick delivered light, bright, fruit forward flavours, crisp acidity and lower sugar levels (12.8 baume).

Transported straight to our off-grid winery in the middle of the vineyard, 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters. Indigenous fermentation started with three days carbonic maceration then gentle hand plunging and a further two days skin contact completed the lighter style we desired. One year in second fill American Oak Hogsheads on its own lees delivered the vanilla and creaminess that complements the red fruits.

At no time was sulphur added to the wine. The indigenous yeast converts some of the sugars to glycerol adding viscosity and lowers the ethanol content contributing to the very approachable 12.2% abv. Only 950 bottles produced.

The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla, creaminess and great mouth feel. A wine made for sharing with your family and friends.

Winemaker: Samuel J Smith 

  Read more
Sold out
Family & Friends
2019 Tempranillo

The 2019 season was hot and dry — ideal conditions for Tempranillo. Our 2019 Tempranillo was picked by family and friends on 19 February. This was earlier than usual, but meant for low sugar levels (ust 12.8 Baume) and light, bright fruit forward flavours.

Transported straight to our completely off-grid winery in the middle of the vineyard, where 90% was whole berry de-stemmed over 10% whole cluster into 1/2 tonne open fermenters.

Three days carbonic maceration, five days total skin contact and gentle hand plunging led to one year in second fill American Hogsheads. At no time was sulphur or any preservative added.

The result is a delicious living wine. Plum, rhubarb and cherry are complemented by vanilla and creamy tannins. A wine made for sharing with your family and friends.

  Read more
Sold out
Block 4
2019 Shiraz

The 2019 season was hot and dry. The 50 year old vines with their roots deep in the loamy Kurrajong formation soils of our Block 4 produced concentrated small berry fruit which was selectively hand-picked at 13.8 Baume for acid balance.

The fruit was whole berry fermented onsite using indigenous yeast without sulphur addition at any stage of the process. The yeast indigenous to the vineyard develops a higher proportion of glycerol than most commercial yeasts. The longer chain glycerol increases viscosity evident in the persistent legs or tears in the glass and reduces ethanol (13.2%abv) and alcohol heat. 

Maturation in second fill American Oak Hogsheads for one year with regular lees stirring has resulted in a wine that balances acidity, dark fruits with sweet vanillin oak. The wine has silky fine tannins, tremendous body, length and breadth on the palate. It is drinking beautifully now but we expect will live on for many years to come. Hide some away while you can. Only 820 bottles produced.

Winemaker: Samuel J Smith

  Read more
Sold out
The Original
2020 Shiraz

Every wine made in 2020 is reason to celebrate the resilience of the many people that persevered to produce premium grapes and turn them into premium wine whilst battling our worst bushfire season and the challenges of COVID -19. This wine is just what you need to celebrate your own resilience!

Our first 2020 release is from the original 1968 vines planted by Ryecroft. These old vines have produced concentrated small berry fruit which benefited from an extended cooler than average ripening season allowing full flavour development and excellent acid retention.

The grapes were hand-picked for acid balance at 13.8 Baume. Indigenous yeast fermentation with 20% whole bunches was used prior to maturation for 7 months in 3 year old French oak barriques. No Sulphur was added at any stage of the winemaking process.

The wine displays red and black fruit balanced with spicy oak and refreshing acidity. This drink-now style wine encourages you to seize the day. 1560 bottles produced.
13.9% abv.

Winemaker: Nick Dugmore

  Read more
Sold out
Join our mailing list
Orbis
We are committed to the pursuit of sustainability and carbon neutrality.


Our wines are vegan friendly, and free of gluten, preservatives and pesticides.
307 Hunt Road
McLaren Vale SA 5171
hello
@orbiswines.com.au


Designed by
Parallax Design