After 13 years making wine at his uncles domain, Giaconda, Peter Graham decided to set up his own winery. Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it. Winemaking is traditional. Taste is more important than numbers. The yeasts come from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak barriques before being bottled unfiltered.
The fruit was basket pressed, juice assembled then racked to barrel with some solids retained. Fermentation was allowed to proceed on wild yeast, at medium temperature. Malolactic fermentation occurred in barrel slowly during the winter. The wine was ready to bottle a little earlier than the usual 18 months, and has been settling in bottle for the last six months.