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. “

Riesling “Cheshunt” Single Vineyard

King Valley

2017

Variety: Riesling – Single Vineyard “King Valley”

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)

Tasting Notes: Lemon curd, lime and floral aromas, vibrant fruit flavours, complimented by a zesty bright acidity.

Chardonnay “Yering” Single Vineyard 

Yarra Valley

2018

Variety: Chardonnay – Single Vineyard “Yarra Valley”

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.

Tasting Notes: Nectarine and cashew nut aromas, subtle stone fruit flavours, complimented by a creamy texture, long mineral acidity and underlying toasty oak.

Chardonnay “Two Hills” Single Vineyard 

Glenburn

2019

Variety: Chardonnay – Single Vineyard “Glenburn”

Vineyard: Two Hills Estate Single Vineyard located in the sub-region outside of the Yarra Valley in  ‘Glenburn’. Vineyard established in 2000 , it has a Northern exposure. Higher in altitude, the vineyard is subject to light winds which come up from the valley floor and has many cool nights during the growing season, so it is one of the last to ripen its fruit.

Grape Variety: 100% Chardonnay

Soil Composition: Sandy with 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 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 (Blended Forrest), 33% new for a period of 10 months, followed by bottle aging of 10 months prior to release.

Tasting Notes: Nectarine and cashew nut aromas, subtle stone fruit flavours, complimented by a creamy texture, long mineral acidity and underlying toasty oak.

Rose – “Ragazza Magra”

Pyrenees & King Valley

2018

Variety: Rose – Nebbiolo “Pyrenees” & Sangiovese “King Valley”

Vineyard: Fruit was sourced from two vineyards to make this Rose blend;

The Malakoff Vineyard outside of Landsborough, Southern Pyrenees. This vineyard was planted in 2000 to Nebbiolo, 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.

Upper King Valley vineyard in the sub-region of Cheshunt. This vineyard was planted in 1992 to Sangiovese, 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: 50/50 blend of Nebbiolo and Sangiovese

Soil Composition: Malakoff Vineyard – Red ferrous clay soils with heavy deposits of quartz and ironstone.

Upper King Valley – Sandy with clay loams

Training System: Vertical shoot position (VSP) for both vineyards

Winemaking: Fruit was crushed and de-stemmed and placed into open pots. Skin contact for both varieties took place for several hours. Juice from both varieties was separated from its skins and transferred into a stainless steel tank in order to achieve a 50/50 co-fermentation blend. Juice was then transferred to old 500 French oak barrels, inoculated with a yeast culture where primary fermentation took place for over 15 days.

Maturation: In 500 Litre Old French Oak Barrels for 7 months, followed by bottle aging of 4 months prior to release.

Tasting Notes: In 500 Litre Old French Oak Barrels for 7 months, followed by bottle aging of 4 months prior to release.

Pinot Noir “Two Hills” Single Vineyard

Glenburn

2019

Variety: Pinot Noir – Single Vineyard “Glenburn”

Vineyard: Two Hills Estate Single Vineyard located in the sub-region outside of the Yarra Valley in  ‘Glenburn’. Vineyard established in 2000 , it has a Northern exposure. Higher in altitude, the vineyard is subject to light winds which come up from the valley floor and has many cool nights during the growing season, 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: Vertical Shoot Position (VSP)

Winemaking: De-stemmed whole berry with partial 30% whole bunch into open 1 tonne fermentation pots. Inoculated fermentation, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French Oak Barrels (Blended Forrest), 30% new for a period of 10 months, followed by bottle aging of 3 months prior to release.

Tasting Notes: Rich dark cherry and ginger aromas, subtle spice, silky tannins interwoven with underlying savoury oak.

Shiraz – “Wandin” Vineyard (Three Acre Block – Reserve)

Yarra Valley

2016

Variety: Shiraz – Single Vineyard (Three Acre Block – Reserve) “Yarra Valley”

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.

Tasting Notes: Concentrated dark berry fruit flavours, completed by spicy pepper and fine grained tannins interwoven with vanilla oak.

 

Cabernet Sauvignon “Coldstream” Single Vineyard

Yarra Valley

2015

Variety: Cabernet Sauvignon – Single Vineyard “Coldstream”

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. 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 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.

Tasting Notes: Rick berry fruit aromas and flavours, cedar oak with hints of mint and capsicum. Long palate with fine grained tannins.

Sangiovese “Cheshunt” Single Vineyard

King Valley

2017

Variety: Sangiovese – Single Vineyard “King Valley”

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.

Tasting Notes: Cherry, raspberry and almond aromas, leather and savoury notes, complimented by a balanced fine texture with soft ripe tannins.

Barbera “Cheshunt” Single Vineyard

King Valley

2017

Variety: Barbera – Single Vineyard “King Valley”

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. Fruit was 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 , 30% new for a period of 14 months, followed by bottle aging for 12 months prior to release.

Tasting Notes: Dark berry and plum aromas, subtle spice, the palate is earthy and complimented by a balanced fine texture and bright acidity.

Nebbiolo “Malakoff” Single Vineyard

Pyrenees

2017

Variety: Pyrenees “Malakoff Vineyard” Nebbiolo

Vineyard: Single vineyard located outside of Landsborough, Southern Pyrenees. Vineyard was planted in 2000 to Nebbiolo. 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% Nebbiolo

Soil Composition: Rich red ferrous clay base soil, quartz and ironstone throughout.

Training System: Vertical Shoot Position(VSP)

Winemaking: Hand harvested, de-stemmed and transferred into open 1 tonne fermentation pots. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time (on skins) of 180+ days!!

Maturation: In 300 and 500 Litre French Oak Barrels, 10% new (in order not to over oak the delicate Nebbiolo aromas) for a period of 22 months.

Tasting Notes: Low yields & astute viticulture combined with Nebbiolo’s late ripening make for grapes of wonderful balance, retaining acidity whilst still achieving sugar & flavour ripeness. The wine displays aromas of rose petals, tobacco and leather,  light to medium body complimented by fine grained tannins. Very approachable in its youth.

Dante

Cavoodle

2013

Variety: Cavoodle

Vineyard: Dante loves all the Vineyards, checking all the vines and ensuring they’re well watered.

Grape Variety: 100% Nebbiolo. It’s Dante’s favourite, we’ve even named it after  him.

Composition: His Mum is a Cavalier and his Dad is a Poodle

Training System: Puppy training, well really it for us not him.  He sits, lays down, rolls on his back when he meets someone for the first time and tilts his head from side to side when you talk to him! A beautiful trait.

Winemaking: Well lets put is this way he keeps us entertained in the cellar. Dante ensures that we put a lot of love into our wines and he loves finding spare rubber barrel bungs and playing fetch with them!

Maturation: Going on 7 years in September 2020.

Notes: Dante loves to be with us all the time.  He has a life of freedom, walks with us amongst the vines, lives in fresh country air almost all the time and his favourite food is ham and pasta, well in small dozes folks! He also accompanies us on our delivery trips around Melbourne, so if you’ve ordered wine and we are personally delivering perhaps next time ask us if Dante is around.

Femme Nue ‘Syrahvese’   (Syrah & Sangiovese)

Yarra Valley & King Valley

2017

Variety: ‘Syrahvese’    Syrah & Sangiovese

Vineyard: Fruit was sourced from two single vineyards to make this blend;

The Malakoff Vineyard outside of Landsborough, Southern Pyrenees. This vineyard was planted in 2000 to Shiraz, the region is renowned for longer and warmer ripening periods during autumn compared to other cool climate regions which presents ideal conditions to ripen Shiraz fully.

Upper King Valley vineyard in the sub-region of Cheshunt. This vineyard was planted in 1992 to Sangiovese, 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: 90% Shiraz (Syrah style) & 10% Sangiovese

Soil Composition: Malakoff Vineyard – Red ferrous clay soils with heavy deposits of quartz and ironstone.

Upper King Valley – Sandy with clay loams

Training System: Vertical shoot position (VSP) for both vineyards

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

For the Sangiovese component; machine harvested fruit was transferred into open 1 tonne fermentation pots. Fruit was 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 15 days

Maturation: In 300 Litre French Oak Barrels, 30% new for a period of 18 months, followed by bottle aging for a further 12 months prior to release.

Tasting Notes: Layered with Syrah notes of plum, violet, herbs pepper and spice characters. The Sangiovese provides a burst of refreshing cherry fruit with a savoury finish.

Femme Nue ‘Nebnoir’   (Nebbiolo & Pinot Noir)

Pyrenees & Yarra Valley

2018

Variety: ‘Nebnoir’   Nebbiolo & Pinot Noir

Vineyard: Fruit was sourced from two single vineyards to make this blend;

The Malakoff Vineyard outside of Landsborough, Southern Pyrenees. This vineyard was planted in 2000 to Nebbiolo, the region is renowned for longer and warmer ripening periods during autumn compared to other cool climate regions which presents ideal conditions to ripen Nebbiolo fully.

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: 75% Nebbiolo & 25% Pinot Noir

Soil Composition: Malakoff Vineyard – Red ferrous clay soils with heavy deposits of quartz and ironstone.

Yering Vineyard – Sandy with clay loams

Training System: Vertical shoot position (VSP) for the Nebbiolo and Scott Henry for the Pinot Noir.

Winemaking: For the Nebbiolo component; Hand harvested, de-stemmed and transferred into open 1 tonne fermentation pots. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a total maceration time (on skins) of 180+ days!!

For the Pinot Noir component; De-stemmed whole berry with partial 30% whole bunch into open 1 tonne fermentation pots. Innoculated fermentation, the cap was hand plunged twice daily, with a total maceration time of 20 days.

Maturation: In 300 Litre French Oak Barrels, 10% new for Nebbiolo and 30% new for Pinot Noir for a period of 18 months, followed by bottle aging for a further 6 months prior to release.

Tasting Notes: This wine blends delicate floral notes of violets and roses from Nebbiolo accompanied with the fruity scent of wild strawberries, blackcurrants and pepper from Pinot Noir. On the palate the Nebbiolo takes centre stage with its dusty tannin which is balanced with the grace and charm of Pinot Noir. The result …. complexity, finesse and elegance.

Femme Nue ‘Charvignon’   (Chardonnay & Sauvignon Blanc)

Yarra Valley

2019

Variety: ‘Charvignon’    Chardonnay & Sauvignon Blanc

Vineyard: Fruit was sourced from a single vineyard to make this blend;

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: 60% Sauvignon Blanc & 40% Chardonnay

Soil Composition: Sandy with clay loams.

Training System: Scott Henry.

Winemaking: For the Sauvignon Blanc component; Hand harvested grapes, crushed and de-stemmed, skin contact for a few days, then pressed and transferred into temperature controlled stainless steel tanks. Juice was inoculated with a suitable yeast culture and the wine left on lees prior to blending.

For the Chardonnay component; 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. Wine left on lees prior to blending.

Maturation: In 300 Litre French Oak Barrels used for Chardonnay, of which 33% were new. Sauvignon Blanc was matured in stainless steel.

Tasting Notes: Refreshing citrus and summer fruit flavours with a hint of vanilla (from the Chardonnay), complemented by a soft round texture which finishes with some zippy acidity.

Femme Nue ‘Menage a Trois’   (Chardonnay, Sauvignon Blanc & Cabernet Sauvignon)

Yarra Valley

2019

Variety: ‘Menage a Trois’   Chardonnay, Sauvignon Blanc & Cabernet Sauvignon

Vineyard: Fruit was sourced from a single vineyard to make this blend;

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: 50% Chardonnay, 46% Sauvignon Blanc and 4% Cabernet Sauvignon

Soil Composition: Sandy with clay loams

Training System: Scott Henry and Hanging Cane for Cabernet Sauvignon.

Winemaking: For the Sauvignon Blanc component; Hand harvested grapes, crushed and de-stemmed, skin contact for a few days, then pressed and transferred into temperature controlled stainless steel tanks. Juice was inoculated with a suitable yeast culture and the wine left on lees prior to blending.

For the Chardonnay component; 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. Wine left on lees prior to blending.

For the Cabernet Sauvignon component; de-stemmed whole berry into open 1 tonne fermentation pots. Cold soaked initially for 5 days. Juice was inoculated with a suitable yeast culture, the cap was hand plunged twice daily, with a long maceration time of 3 months.

Maturation: In 300 Litre French Oak Barrels used for Chardonnay and Cabernet, of which 33% were new. Sauvignon Blanc was matured in stainless steel.

Tasting Notes: Aromas of strawberries and cream with hints of watermelon and lychees. A silky palate with soft touches of summer fruits and a long lingering finish.