Canberra District, ACT
Proprietor: Sue, Dave & Chris Carpenter
Year of Establishment: 1978
Size of Estate: 10 Hectares
Av. bottles/annum: 24,000

Website: larkhillwinery.com

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Lark Hill was established in 1978 by Sue and David Carpenter, looking for a cold, high altitude site to produce elegant wines of distinction.

 

Originally organic, Lark Hill transitioned to biodynamic in 2003. Lark Hill is a pioneer in the Canberra district, as the only organic, biodynamic producer.

 

We generate our own power (and sell surplus), recycle and compost on-farm waste and aim to produce wines of integrity using biodynamics to preserve the unique terroir of our two vineyards, while conserving the land for future generations.

 


 

VINES

Lark Hill

Size
6 Hectares
% of your production
TBC
Owned
Harvested by hand
Dry grown
Soil/s
Depleted shale over heavy clay
Varieties planted
Riesling, Pinot Noir, Chardonnay, Gruner Veltliner
Training system
Vertical Shoot Positioning/Modified goblet/fan
Fertilizer
Biodynamic preparations, manure, green manure, mulch and humus.
Pest control
Milk products and hydrogen peroxide
Weed control
Deep mulching
When was it converted to natural farming
2003 - Biodynamic certified by NASAA

 

Dark Horse

Size
4 Hectares
% of your production
TBC
Owned
Harvested by hand
Dry grown
Soil/s
Granite
Varieties planted
Shiraz, Sangiovese, Viognier, Marsanne, Rousanne
Training system
Vertical Shoot Positioning
Fertilizer
Biodynamic preparations, manure, green manure, mulch and humus.
Pest control
Milk products and hydrogen peroxide
Weed control
Deep mulching
When was it converted to natural farming
2011 - Biodynamic certified by NASAA

 

 
 

Wines

Gruner Veltliner

2015
Variety
Gruner Veltliner
Name of the vineyard/s where this fruit is sourced
Lark Hill
Days of skin contact
1 day
Filtered
Yes - cellulose pad 1 micron
Fined
No
Elevage
7 year old 300 litre barrels for 4 months
Wild Yeast
Total Sulphites (ppm)
86ppm

 'Mr.V'

2014
Variety/ies
Marsanne, Roussanne, Viognier
Name of the vineyard/s where this fruit is sourced
Dark Horse
Days of skin contact
30+ days
Filtered
Yes - cellulose pad 1 micron
Fined
No
Elevage
Skins ferment in stainless steel, then 7 to 10 year old barrels for 8 months.
Wild Yeast
Total Sulphites (ppm)
82ppm

Sangiovese

2014
Variety
Sangiovese
Name of the vineyard/s where this fruit is sourced
Dark Horse
Days of skin contact
45+ days
Filtered
Yes - cellulose pad 1 micron
Fined
No
Elevage
Skins ferment in stainless steel, 30+ days post ferment maceration + malolactic fermentation also in stainless steel.
Wild Yeast
Total Sulphites (ppm)
74ppm