Kyneton Ridge Estate

Macedon Ranges, Victoria, Australia

Angela and Andrew Wood purchased Kyneton Ridge Estate in the Macedon Ranges in 2019. The first vineyards blocks were planted in 1997 by John Boucher and Pauline Russell during Macedon Ranges’ second wave. The Woods added Nebbiolo, Riesling, more Pinot Noir and Chardonnay, Merlot, Cabernet Franc, and Cabernet Sauvignon. They have expanded the vineyard area from five to 13-acres under vine (of the 100-acre property), while returning 30-acres to natural habitat (from farming land), with a ‘bug corridor’ on the ridge to nurture pollinators, beneficial insects, and provide a windbreak. The Woods joined Sustainable Winegrowing Australia in 2023, becoming the first vineyard in the Macedon Ranges to be certified sustainable by Sustainable Winegrowing Australia in December 2024. Kyneton Ridge Estate pushes the winemaking envelope. They aim for quality site expression with classical, small-batch viticulture adapted to season and sustainability, with new wave experimentation. Winemaker, Patrick Wood, has wide experience incl. vintage in Bordeaux and Castillon in France at small, family-run Domaines and as a winemaker at respected, independent wineries in the Yarra Valley. Patrick has a sustainability focus, with minimal inputs adapting to the specific site and growing conditions. Primary fermentation is generally in temperature controlled stainless steel, with red wines fermented (usually cultured yeasts) on skins in open top fermenters before being pressed to oak and full bodies whites barrel fermented (wild yeasts) for malolactic fermentation. With small fermenters and the temperature-controlled barrel hall, Patrick and Greta experiment with different extraction, ferments, maturation, and oak regimes. The wines are bottled onsite.