The first acre of Jinks Creek vineyard was planted in 1979 consisting of equal portions of Pinot Noir and Chardonnay. The vineyard has been growing ever since and now is around 8 acres (very small by most standards). The soil gets little or no fertilizer and the spraying of the vines is kept as close as possible to using basics like sulphur and copper. Irrigation is kept to an absolute minimum and normally the vines are not irrigated except in unusually dry years.
Winemaking is the same; minimal inputs, lots of solids, some wild ferments, no filtration (except for Sauvignon Blanc) and minimal use of SO2.
Andrew likes to think that the vineyard is as close to its "Terroir" as possible and that the wines reflect that. In 1984 Andrew started his own viticulture consultancy business. Over the years this has given Andrew the opportunity to source some very good grapes for wines made under the Jinks Creek label.
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Now rated at 5-stars by James Halliday, and reviewed with marks over 90 by American wine guru Robert Parker Jnr, Jinks Creek Winery has an exclusive boutique appeal. The wine is sold in top restaurants in Melbourne, Sydney and Brisbane, with export sales to New York and Singapore and more recently to France and the U.K.
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