Tomfoolery Winery

The Tomfoolery winemaking philosophy is simple: small parcels of fruit,
had crafted with the aim to truly reflect the individual characteristics of the vineyard and variety.

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The Tomfoolery winemaking philosophy is simple: small parcels of fruit, had crafted with the aim to truly reflect the individual characteristics of the vineyard and variety. The fruits are hand picked come harvest time, fermented in open fermenters, followed by maturation in barrels and finally bottled with no fining or filtration. This process has led to wine maker Ben Chipman winning the 2014 Peoples Choice of Young Guns of Wine 2014, and a nominated finalist in 2015.

History

 

The Tomfoolery adventure began in the sweltering heat of the 2004 harvest between best mates Ben Chipman and Toby Yap, and a tonne of old vine Shiraz. The fruit was picked with some generous assistance from friends, then destemmed and basket pressed to produce the first ‘Artful Dodger’ Shiraz. Over the following vintages the boys expanded their production to include Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Cabernet Franc, Mataro, Tempranillo and Pinot Noir.
The Tomfoolery winemaking philosophy is simple: small parcels of fruit, hand-crafted through a simple and relatively non-interventional approach with the aim to truly reflect the individual characteristics of the vineyard and variety.  Tomfoolery wines are made with old world simplicity in a new world of wine. The fruit from our selected vineyards is hand picked and fermented in small open fermenters, which are pumped over by hand twice daily. Wines are matured in barrel, stacked in pyramids on traditional stillage, and bottled with no fining or filtration.
The Tomfoolery winemaking philosophy is simple: small parcels of fruit, hand crafted through a simple and relatively non-interventional approach, with the aim to truly reflect the individual characteristics of the vineyard and variety. The wines that we produce are true to their variety, balanced and classic in nature – they will stand the test of time if patiently cellared.
Ben and Toby aim to produce individual and unique world-class wines using only hand selected, premium vineyards while taking advantage of the distinctive hallmarks of the Barossa. We ensure that all our vineyard sources offer variety as well as the highest quality.
As vintage approaches we regularly check the fruit in the vineyards personally to ensure every parcel reaches its optimum quality. The Sauvignon Blanc, Pinot Gris and Cabernet Franc Rosé vineyards are harvested in the early morning to keep them cool for delivery to the winery, were they are gently pressed. After cold settling the clear juice is carefully racked to cooled fermentation tanks and inoculated with selected yeasts. Cool fermentation is followed by minimal handling and gentle filtration prior to bottling.
The red vineyards are also picked in the early morning (to ensure the longevity of the vines and integrity of the fruit, we employ only handpicking techniques) before being delivered to the winery and gently destemmed into stainless open fermenters. These ferments are temperature controlled and the juice is pumped over twice a day for seven days to gently extract, homogenize and regulate temperature before draining and loading the basket press by shovel. The skins are then gently pressed before being blended back into the total blend. The wine completes its malolactic fermentation in barrel, before being racked off lees and matured in new and seasoned American and French oak barrels for 12 to 24 months, depending on wine style. We utilize old world and new world technology, minimal handling, with no fining or filtration to ensure the full potential of the fruit is captured, resulting in fruit driven wines with subtle complexity.