Pyrenees, Macedon Ranges, Ballarat, Grampians - Victoria

Proprietor: Owen Latta
Year of Establishment: 2012
Size of Estate:
Av. bottles/annum: 8,000

Website: www.lattavino.com.au

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LATTAvino is patchwork quilt network of vines owned by friends from Western Zone Victoria and Macedon Ranges off various sites, soil types and climates.

 

Owen Latta (of Eastern Peake) has been involved in wine all his life, at the age of 15 it was a jump straight in the deep end during vintage when his father Norman got severe concussion and Owen had to complete the vintage while balancing school. In 2012 it was time to start playing with new varieties from the surrounding region in 2015 LATTAvino was launched.

 

All wines are made with no additions in the winemaking; concrete open fermenters, indigenous yeasts, long maceration, neutral oak, skin/lees contact, long maturation, unforced naturally occurring malolactic fermentation. Un-fined, unfiltered and un-tinkered. (Some wines get small sulphur additions post malolactic fermentation).

 


 

VINES

MALAKOFF ESTATE - pyrenees

Size
32 Hectares
% of your production
10%
Buying fruit from
Harvested by hand
Irrigated
Soil/s
Permeable red clay interspersed with                    quartz and ironstone
Varieties planted
NEBBIOLO, SHIRAZ, VIOGNIER
Training system
Vertical shoot positioning
Fertilizer
Yes, conventional
Pest control
Conventional, copper and sulphur
Weed control
Conventional
When was it converted to natural farming
Not Yet
Will the vineyard ever be converted? If so specify time frame
Under discussion

OLD BURNS VINEYARD - pyrenees

Size
20 Hectares
% of your production
5%
Buying fruit from
Harvested by hand
Irrigated
Soil/s
Red podzolic soils overlying on a soil                   of ironic schists and quartz
Varieties planted
SANGIOVESE, CABERNET SAUVIGNON, MERLOT, RIESLING
Training system
Vertical shoot positioning
Fertilizer
Some conventional plus biodynamic preparations, manure and mulch
Pest control
Copper and sulphur
Weed control
Conventional/mechanical
When was it converted to natural farming
Following principles of organic/biodyanamico

 

EASTERN PEAKE - ballarat

Size
6 Hectares
% of your production
2.5%
Buying fruit from
Harvested by hand
Dry grown
Soil/s
Weathered basalt grey loam
Varieties planted
PINOT NOIR & CHARDONNAY
Training system
Vertical shoot positioning
Fertilizer
Yes, conventional, mulch and humus
Pest control
Copper and sulphur
Weed control
Under vine spray and cultivation plus mechanical
When was it converted to natural farming
Not yet
Will the vineyard ever be converted? If so specify time frame
In the process of moving to quantum farming practices

OLANDEZOS - macedon ranges

Size
1 Hectare
% of your production
100%
Buying fruit from
Harvested by hand
Dry grown
Soil/s
Shattered quartz overlaying silt stone
Varieties planted
PINOT NOIR & SAUVIGNON BLANC
Training system
Vertical shoot positioning
Fertilizer
Conventional, mulch and humus
Pest control
Copper and sulphur
Weed control
Conventional
When was it converted to natural farming
Not yet
Will the vineyard ever be converted? If so specify time frame
Under discussion

HOPES - pyrenees

Size
6 Hectares
% of your production
15%
Buying fruit from
Harvested by hand
Dry grown
Soil/s
Red gravelly shale & quartz overlying deep clay
Varieties planted
SAUVIGNON BLANC, CHARDONNAY & CABERNET SAUVIGNON
Training system
Vertical shoot positioning
Fertilizer
Conventional
Pest control
Copper and sulphur
Weed control
Conventional
When was it converted to natural farming
Not yet
Will the vineyard ever be converted? If so specify time frame
Under discussion

 

 

 
 

Wines

NEBBIOLO YOUNG SKIN No. 1NON DOS (ZERO SO2)

2014
Variety/ies
Nebbiolo
Name of the vineyard/s where this fruit is sourced
Malakoff Estate
Days of skin contact
9 Week post ferment maceration in 3,000 liter concrete fermenters
Filtered
No
Fined
No
Elevage
4-10 year old mix of 225 & 300 litre french barrels for 10 months.
Wild Yeast
Total Sulphites (ppm)
No added sulphites

SHAYS FLAT SANGIOVESE YOUNG SKIN No. 2 NON DOS (ZERO SO2)

2014
Variety/ies
SANGIOVESE
Name of the vineyard/s where this fruit is sourced
Old Burns vineyard
Days of skin contact
10 Week post ferment maceration in 3,000 liter concrete fermenters
Filtered
No
Fined
No
Elevage
4-10 Year old mix of 225 & 300 litre french barrels 10 months
Wild Yeast
Total Sulphites (ppm)
No added sulphites

REFLECTIONS 2013 DEXTEROUS BATCH CLUSTER CONTACT

2013
Variety/ies
50% CHARDONNAY 50% SAUVIGNON BLANC & GEWURZTRAMMINER BUNCHES
Name of the vineyard/s where this fruit is sourced
52% EASTERN PEAKE 48% OLANDEZOS
Days of skin contact
17 MONTHS CLUSTER CONTACT IN CASK
Filtered
No
Fined
No
Elevage
One 6 year old 225litre French Barrique for 17 months
Wild Yeast
Total Sulphites (ppm)
20-30ppm approx

GISBORNE 2013 SUR LIE SAUVIGNON BLANC OLANDEZOS MACEDON RANGES

2013
Variety/ies
SAUVIGNON BLANC
Name of the vineyard/s where this fruit is sourced
OLANDEZOS 100%
Days of skin contact
3 Hours whole bunch pressed, 17 months full lees contact
Filtered
No
Fined
No
Elevage
17 months lees contact in stainless steel
Wild Yeast
Total Sulphites (ppm)
30ppm approx