Situated among the verdant dairy farms of South Gippsland, Victoria, Lyre Bird Hill produces fine cool climate wines from grapes grown on the property.

Riesling, Chardonnay, Traminer, Pinot Noir,
Cabernet, Shiraz and Sparkling Phantasy and some blends from these varieties.

Lyre Bird Hill wines have rapidly established an award winning reputation of consistent intensity and quality, the result of Owen Schmidt’s experience and understanding of viticulture and wine making in cool climates.

September, October: The vintage year starts, when the buds and shoots start to push into beautiful green shoots. The vigneron holds his breath and prays that a late frost doesn’t sneak up and burn the new shoots off.

November, December: The fruit buds form and flower. Fruit set depends greatly on warm days and gentle breezes. Mildews from humidity are a concern to the vigneron. The vines grow upwards at a rate of up to a foot a week.

January, February: Regular rainfall, spraying for mildews, and canopy work continue. Veraison occurs, when the grapes change colour, and the birds can find the fruit easily. Netting the vineyard to prevent bird attack is a priority. Harvesting for verjuice and sparkling wines takes place.

March, April: The sugars are increasing in the fruits, and usually, late in March, the harvest starts for the white varieties. Harvest of each variety continues, with workers coming in to assist in the handpicking. Late nights in the winery are due to the diligence in processing the fruit, and meticulous cleaning of equipment.

May, June: Winemaking, bottling the red wines from the previous year, cleaning barrels for the new wines, following up on marketing, and planning for festivals in the summer keep the winemaker busy.

July, August: Maybe time for a holiday, pressure is off. Pruning takes place over the winter months, and assessing improvements to the vineyard and winery.