Paradigm Hill
Our history
As George states "Our idea for Paradigm Hill was conceived almost 30 years ago. We have always been passionate about food and wine and our 'other' careers have laid the foundation for this adventure. As with so many other things we've ever tackled - it's been a case of "all or none" and our obsession with the pursuit of quality has meant pushing the boundaries with viticulture and viticulture and to work within the domain of ecologically responsible practices" What a vision!
The Vineyard
It has often been said, great wine is made in the vineyard. George and Ruth have just over 10 acres of north facing gently sloping vineyard. The vineyard has been established with a very low density of vines (average only 500 vines per acre) grafted onto vigour and phylloxera resistant rootstock. The trellis runs north south and vines have been trained to a VSP approach with a keen eye on ensuring a balanced vine. They are committed to using only estate grown grapes for on site production of pinot noir, Shiraz, Pinot Gris and Riesling. The philosophy of their wine making is to guide the wine with minimal intervention, through the vinification process. Our fruit is picked by loving hands, with vintage being a time for celebration.Vineyard and Winery Staff
- Wine Maker/Proprietor: George Mihaly PhD, MSc, B.Pharm.
- Viticulturist/Proprietor: Ruth Mihaly
- Property Manager: Matt Danaher
Vineyard
- Area under Vine: 10.3 acres (4.2 hectare)
- Soil Type: Rich Volcanic friable/loam [50cm] over mineral clay
Vine varieties:
- Pinot Noir: MV6 & 115 - 550 vines /acre
- Shiraz: 1654(R99), 1654(R110), B4RC30(R99) and B4RC30(SO4) - 2.2 acres - 380 vines/acre
- Riesling: I10V14 and D243 - 2.0 acres - 550 vines/acre
- Pinot Gris: D1V7 - 0.9 acre - 770 vines/acre
Restaurants: Paradigm Hill wines available at Australia's leading restaurants [ie the one, two and three chef hat & star awards, as rated in the The Age/Sydney Morning Herald "Good Food Guide" or Gourmet Traveller Restaurant Guide]
Vintage 2008 conditions
After the challenges to vintage 2007, the lead up to the 2008 harvest was about as good as it gets. Whilst rainfall was below average, there was sufficient moisture available to the vine roots to withstand the continuing fairly dry conditions. Whilst bud burst was again early, the overall hang time of the fruit on the vines was maintained and with warm and perfect ripening conditions in January and February 2008, harvest started a bit earlier than the long term average [but similar to recent years], in late February. As per our longstanding practice, we continued our fastidious and rigorous attention to selection of fruit [particularly removal of any of the damaged fruit] - and we were graced with a generous and immaculate crop. Just prior to harvest, the fruit was subject to detailed berry sensory assessment so as to ensure we picked the fruit when it had the best expression of ripe varietal character and maximised natural acidity.