Vines as they age face various risks, some natural, some mand made, some accidental. We are very fortunate that our vineyard although now more than 70 years old has very few gaps, but when a vine does die what do we do, how do we restore productivity to the panel missing the vine or vines.

A field blend is a wine made from grapes harvested and fermented together from a single block within a vineyard planted to multiple grape varieties. Simple, but if they are so special why are they so rare?

The last two years, essentially spent with in the Australian borders has been wonderful, but it is time to get back on the road, dinners, events, here we come!

Special Tawny requires the right grapes, picked at the right time, with the right spirit, aged, blended. Often unappreciated but incredibly important, the role of the barrel. A critical ingredient in any great barrel aged fortified.

After a period of appointment only, our cellar door will reopen for regular hours from June 1. We have a new team, a new look and some great new wines to show our visitors. So book a time and we welcome you with open arms!

It is often said that it takes a lot of beer to make good wine. Let me add, coffee is almost as important. But where do we buy it in the Barossa Valley?

Hayes Family Wines is a small team, just the three of us full time, but we bring together growers, winery workers, pickers, vineyard workers, suppliers and so many more people to contribute to each Vintage at Hayes Family Wines.

The Vintage Journal, by Andrew Caillard MW, is a free resource primarily published for the fine wine industry and wine collectors. In collaboration with Angus Hughson, it is a much needed addition to the Australian Wine Landscape. The feature on the Barossa is reason enough to have a read.

With Vintage 2022 coming to a close, it is time to turn our attention to the vineyard once more. Wines are made in the vineyard. And this year, we are adding some mulch and straw to the tough blocks up the hill.

Vintage 2022 has been a long season. It is slowly coming to an end. On 28 April the last our fruit has been delivered, with now 3 weeks ahead to finish for another year. A wonderful vintage, cannot fault it. Time will tell just how good it is (we suspect very good).

After fermentation, we put the grape skins into one of our two small basket presses to extract the ‘pressings’ to combine with the free run juice already extracted. Pressing tend to by higher in tannin, deeper in colour and generally more intense. A critical component of many of our end wines.

Vintage 2022 after a slow start is now into full swing. Our Shiraz at the Estate Vineyard is now picked, as is our Eden Valley Shiraz the first of the Shiraz from Ebenezer. A number of Grenache blocks have also been picked. Pressing our Fromm Shiraz is also complete. And the grapes looks spectacular!

Our size gives us the opportunity to try things, both with new wines, new vineyards and of course vintages. Vermouth has always been something both Andrew and I enjoy, but for sipping, and of course the occasional cocktail. We had the base fruit, we had the wormwood, we had the spirit, all we needed was to try some different ingredients, and our first vermouth was born!

The Barossa Arts Festival is a month long event through April 2022 celebrating the living artists throughout South Australia. Hayes Family Wines are celebrating with local artist, Janette Humble. Janette’s work is vibrant, emotive and expressionistic. We love it and I am sure you will too.

Vegan Friendly Wines are growing in popularity all the time. We are regularly asked whether our wines are vegan friendly, the answer is yes, but what makes them vegan friendly and do they taste any different?

Vintage 2022 has started, almost 2 weeks later than last year. We have picked Chardonnay, Semillon and the fruit for our Rose. All resting safely in the winery. Beautiful fruit, a wonderful start to the vintage. The reds are still some weeks away.

The Hayes Family Wines team, although small, is exceptional. The winery and vineyard team consists of myself, Andrew Seppelt and Mandy Mader, Kylie looks after Finance and Operations. Mandy looks after the vineyards and as this year’s Barossa Viticulturalist of the Year, Mandy is a godsend, and a truly wonderful woman in wine,

Spring in the valley can be unpredictable, with frost, hail and wind always a threat, this year did not start well, but it has recovered. The vines were tested but once again proved they are resilient

The 2021 Vineyard of the Year Awards Top 50 has just landed and we are very excited that our Estate Vineyard has once again got a spot. The awards were launched last year and we are proud to once again to be one of the featured vineyards. Winners will be announced in February

In collaboration with Laava, we have been piloting a new technology that allows you to verify the authenticity of your wine purchase. We decided to encourage you to participate by providing a great prize for those that scanned. The prize, a trip to the Barossa has been drawn and won. Any feedback? We would love to hear from you