Wines built on tradition, nurtured by skill and created by passion for the craft. Petronio blurs the line on what can be accomplished, by balancing new and old world techniques.

Our Wines

Our Wines

“The history of winemaking in Victoria dates back to the mid 1800’s, whereby mother nature has provide us the ‘terrior’- the balance between topology, soil and climate for several premium wine growing areas to emerge. It is within these growing areas where week seek out the fruit for the making of Petronio Wines. “

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Single Vineyard Riesling

2017

Type: Single Vineyard Riesling

Vineyard: Single vineyard located in the upper King Valley in the sub-region of Cheshunt. Vineyard was planted in 1980 on sandy clay loam soils. The region is renowned for longer and warmer ripening periods during autumn compared to other cool climate regions which presents ideal conditions for Mediterranean varieties.

Grape Variety: 100% Riesling

Soil Composition: Rich brown and red clay loams

Training System: Vertical Shoot Position(VSP)

Winemaking: Whole bunches straight into the press. Gentle pressing took place with the free run juice separated. Inoculated with a yeast culture in stainless steel tank (20% went into barrel) where primary fermentation took place for over 20 days. Racked of lees, stabilized prior to bottling

Maturation: In stainless steel  (20% into seasoned barrel)

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Wandin Vineyard Sauvignon Blanc

2016

Type: Wandin Vineyard Sauvignon Blanc

Vineyard: Bluestone Acres Estate Single Vineyard located in Wandin in the upper Yarra Valley. Vineyard established in 2001, it has a Northerly exposure with a gentle slope.  Altitude the vineyard around 400 metres above sea level. Fruit generally ripens a bit later than usual.

Grape Variety: 100% Sauvignon Blanc taken from a 2.5 acre block

Soil Composition: Volcanic soil with some clay loam

Training System: Vertical Shoot Position(VSP)

Winemaking: Whole bunches straight into the press. Gentle pressing took place with the free run juice separated.  Inoculated with a yeast culture, primary fermentation took place in stainless steel tank  with approximately 20%  in seasoned oak barrels.

Maturation: In stainless steel tank plus two 300 Litre French Oak Barrels for a period of 5 months. Released after one month from bottling.

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Yering Vineyard Chardonnay

2015

Type: Yering Vineyard Chardonnay

Vineyard: Yering Farm Estate Single Vineyard located in the heart of the Yarra Valley in an area known as ‘Yering’ .Vineyard established is 1989, it has both a North and East exposure. Relatively low in altitude, the vineyard is subject to many cool nights, so it is one of the last to ripen its fruit.

Grape Variety: 100% Chardonnay

Soil Composition: Sandy with clay loams

Training System: Scott Henry

Winemaking: Whole bunches straight into the press. Gentle pressing took place with the free run juice separated.  Inoculated with a yeast culture and transferred straight to barrel where primary fermentation took place for over 15 days. Malo-lactic bacteria added to barrel.

Maturation: In 300 Litre French Oak Barrels (combination of blended forest and also single forest ‘Allier’), 30% new for a period of 10 months, followed by bottle aging of 11 months prior to release.

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Yering Vineyard Pinot Noir

2015

Type: Yering Vineyard Pinot Noir

Vineyard: Yering Farm Estate Single Vineyard located in the heart of the Yarra Valley in an area known as ‘Yering’ .Vineyard established is 1989, it has both a North and East exposure. Relatively low in altitude, the vineyard is subject to many cool nights, so it is one of the last to ripen its fruit.

Grape Variety: 100% Pinot Noir (MV6 Clone)

Soil Composition: Sandy with clay loams

Training System: Scott Henry

Winemaking: De-stemmed whole berry with partial whole bunch into open 1 tonne fermentation pots. Cloud soaked initially for over 1 week. Spontaneous fermentation with indigeneous yeasts plus some pots were inoculated with a yeast culture. The cap was hand plunged twice daily, with a total maceration time of 23 days.

Maturation: In 300 Litre French Oak Barrels (Allier), 40% new for a period of 11 months, followed by bottle aging of 9 months prior to release.

Wandin Vineyard Shiraz (Three Acre Block)

2014

Type: Wandin Vineyard Shiraz (Three Acre Block)

Vineyard: Bluestone Acres Estate Single Vineyard located in Wandin in the upper Yarra Valley. Vineyard established in 2001, it has a Northerly exposure with a gentle slope.  Altitude of the vineyard around 350 metres above sea level. Fruit fully ripens later than surrounding vineyards.

Grape Variety: 100% Shiraz taken from a 3.0 acre block

Soil Composition: Volcanic soil with some clay loam

Training System: Vertical Shoot Position(VSP)

Winemaking: De-stemmed whole berry into open 1 tonne fermentation pots with approximately 20% of whole bunches added.  Cloud soaked initially for 5 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French Oak Barrels , 40% new for a period of 18 months, followed by bottle aging for 6 months prior to release.

Wandin Vineyard Shiraz (Three Acre Block – Reserve)

2015

Type: Wandin Vineyard Shiraz (Three Acre Block – Reserve)

Vineyard: Bluestone Acres Estate Single Vineyard located in Wandin in the upper Yarra Valley. Vineyard established in 2001, it has a Northerly exposure with a gentle slope.  Altitude of the vineyard around 350 metres above sea level. Fruit fully ripens later than surrounding vineyards.

Grape Variety: 100% Shiraz taken from a 3.0 acre block

Soil Composition: Volcanic soil with deposits of clay loam

Training System: Vertical Shoot Position(VSP)

Winemaking: De-stemmed whole berry into open 1 tonne fermentation pots with approximately 20% of whole bunches added.  Cold soaked initially for 5 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French and Hungarian oak Barrels , 100% new for a period of 18 months, followed by bottle aging for 12 months prior to release.

Coldstream Vineyard Cabernet Sauvignon

2014

Type: Coldstream Vineyard Cabernet Sauvignon

Vineyard: Bindara Estate Single Vineyard located in Coldstream, Yarra Valley. Vineyard established in 1997, it has a mainly East-West  exposure with a gentle slopes.  Altitude the vineyard around 250 metres above sea level.

Grape Variety: 100% Cabernet Sauvignon

Soil Composition: Sandy with clay loam

Training System: Vertical Shoot Position(VSP)

Winemaking: De-stemmed whole berry into open 1 tonne fermentation pots. Cloud soaked initially for 5 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 23 days.

Maturation: In 300 Litre French Oak Barrels , 50% new for a period of 20 months, followed by bottle aging for 1 year prior to release.

Yering Vineyard Cabernet Sauvignon

2012

Type: Yering Vineyard Cabernet Sauvignon

Vineyard: Yering Farm Estate Single Vineyard located in the heart of the Yarra Valley in an area known as ‘Yering’ .Vineyard established is 1989, it has both a North and East exposure. Relatively low in altitude, the vineyard is subject to many cool nights, so it is one of the last to ripen its fruit.

Grape Variety: 100% Cabernet Sauvignon

Soil Composition: Sandy with clay loams

Training System: Hanging Cane

Winemaking: De-stemmed whole berry into open 1 tonne fermentation pots. Cloud soaked initially for 3 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French Oak Barrels , 25% new for a period of 21 months, followed by bottle aging for 2 years prior to release.

Single Vineyard Sangiovese

2016

Type: Single Vineyard Sangiovese

Vineyard: Single vineyard located in the upper King Valley in the sub-region of Cheshunt. Vineyard was planted in 1992 on sandy clay loam soils. The region is renowned for longer and warmer ripening periods during autumn compared to other cool climate regions which presents ideal conditions for Mediterranean varieties.

Grape Variety: 100% Sangiovese

Soil Composition: Rich brown and red clay loams

Training System: Vertical Shoot Position(VSP)

Winemaking: Machine harvested and transferred into open 1 tonne fermentation pots. Cold soaked initially for 7 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French Oak Barrels , 35% new for a period of 13 months, followed by bottle aging for 3 months prior to release.

Single Vineyard Barbera

2016

Type: Single Vineyard Barbera
Vineyard: Single vineyard located in the upper King Valley in the sub-region of Cheshunt. Vineyard was planted in 1980 on sandy clay loam soils. The region is renowned for longer and warmer ripening periods during autumn compared to other cool climate regions which presents ideal conditions for Mediterranean varieties.
Grape Variety: 100% Barbera
Soil Composition: Rich brown and red clay loams
Training System: Vertical Shoot Position(VSP)
Winemaking: Machine harvested and transferred into open 1 tonne fermentation pots. Cold soaked initially for 6 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time of 20 days.
Maturation: In 300 Litre French Oak Barrels , 30% new for a period of 14 months, followed by bottle aging for 3 months prior to release.