Product Overview

Infusion Wines is a collaboration between Mark and Andrie Whisson and Tom Munro (wine maker - Whisson Lake).

The name “Infusion Wines” comes from the winemakers' collective desire to make wines of greater drinkability through minimal intervention winemaking processes and an avoidance, in particular, of coarse extraction from the grape.

In other words, they allowed the flavours of the grapeskin to infuse into the juice during fermentation without any physical maceration by common winemaking processes such as 'plunging' (where the floating layer of skins on the surface of a red wine fermentation is broken up using a plunging tool or by foot-stomping, hand-plunging, etc.).

Winemaking Process

To enhance the fine texture of the wine from this approach, the grapes remained unfined and unfiltered and they see no additions of any kind during the winemaking process with the exception of preservative 220.

The grapes for Infusion Juliette come from the Mount Torrens Vineyard on the warmer eastern side of Adelaide Hills.

Tom Munro wouldn't tell us what the grapes were - the idea was to enjoy the wine regardless of any information about the wine and we love that fresh approach!