about our winery



Over the past few years we have moulded our vineyard philosophy towards making a more sustainable and strong viticultural system. Moving away from herbicides and synthetic fertilisers along with using more natural inputs helps to promote a more natural balance for the soil and vines. We believe this is the best way to ensure a long term future for the vineyard.

This philosophy has resulted in not only environmental and sustainable benefits. It has also resulted in healthier fruit that has led to better quality wine.

To assist us with our goals we implement practices such as applying our estate made compost and straw mulching to improve soil organic matter and water retention. Cover crops are used as a green manure to improve soil structure, increase organic matter and provide an environment beneficial to soil microbiology.

Our black faced Suffolk sheep roam the vineyard during winter to assist in minimising the weeds and therefore removing the need to mow and slash while utilising their manure as a natural fertiliser. We use the German built Clemens under vine weeder to keep the weeds under control and remove competition and allow the vines to reach their full potential for that season.

Our Estate grown compost is derived from farm green waste, kitchen waste, winery waste such as grape skins and stalks. These are supplemented with dry waste such as straw mulch and wood chips to balance out the carbon nitrogen ratios. By recycling the farm waste we are also recycling nutrients that would otherwise be lost and retaining them in the natural system.

We have implemented a smarter spray program that minimises the amount of sprays per season. This benefits the vineyard in the use of less diesel being used, less soil compaction due to less passes in the tractor overall more environmentally friendly. We have also moved to a more natural spray program to benefit the vineyard ecosystem; not only the vines and soil but the soil microbiology and the beneficial insects such as spiders that roam the vineyard.


Clyde Park sits on top of the hill overlooking 167 acres of farm land and vineyard in the Moorabool Valley. The site offers different aspects and stunning views of the surrounding hills. Our goal at Clyde Park is to offer a memorable experience every time you visit.

Sustainability is at the forefront of the winery’s philosophy. Most of the water used in the winery is collected from runoff from the roof. The leftover grape skins and seeds are composted and returned to the vineyard as a way of recycling nutrients. 100 Solar Panels on the roof help to power the day to day running of the winery. All the retired barrels are given a new home in the bistro or used as plant pots as part of our philosophy of upcycling.
We are always conscious of where our inputs come from. For instance; our barrels are predominantly sourced from sustainable oak forests in France and our wines are moving towards being vegan friendly.
The winery has been set up to collect all the rainfall that hits the roof. Multiple water tanks are filled from the roof and re used in the winery and on the garden beds surrounding the winery and Cellar Door. If the water tanks are full we have the ability to redirect the water into the adjacent dam to be used for irrigation of the vines and surrounding gardens.

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