The team inspect these vineyards and taste the grapes at different stages of ripeness in order to ensure that they are harvested when the optimum flavour and acid balance is reached.

When they are not in the vineyard they can be found in the winery tasting ferments, assessing wines in barrel, evaluating wines being matured in bottle for release, or experimenting with new wine and oak combinations.

Steve and Michael are charged with ensuring that Piggs Peake remains at the forefront of Australia’s wine industry.

Drop in and see them during March if you would like to see first hand how our wines are made.