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Logan Wines


How good is wine!


Logan is one of the most exciting young wine labels to come out of Orange. The family owned and operated business is run by husband and wife team Peter (winemaker) and Hannah (sales and marketing).
These wines are made purely from grapes grown on our estate in Orange. At an altitude reaching 1050 metres above sea level, the vineyards are some of the highest in Australia.

We selected the region of Orange over all others in NSW when we started the Logan label because we believe the region’s altitude and
accompanying cool weather and rich volcanic soils are the perfect ingredients for producing premium, fruit driven table wines. The illustrations you see on the labels are a fitting metaphor for the patience, care and love that goes into every bottle.

 

The Winemaker

A chemist-turned-(failed)-muso turned winemaker Peter Logan is now focused on producing cool climate wines across a range of grape varieties including sauvignon blanc, chardonnay, pinot gris, pinot noir, shiraz, cabernet sauvignon, merlot and cabernet franc.

 

Logan Wine Types

While loving the character of rich fruit in Australian wines, Peter also admires the style and balance of old world wines. His winemaking philosophy is a hybrid of the two styles – wines with Australian fresh fruit flavours and European structure and finesse. He achieves this using fruit from high altitude cold climate Orange and the nearby Mudgee.

 

Awards

Logan label from Orange has been widely acclaimed both locally in Australia and in the International circuit of wine shows and wine media. Logan Wines has secured a solid future, with over 100 Australian and International Wine Show awards including the top gold prize for their 2012 Weemala Riesling at the esteemed 2013 Canberra International Riesling Challenge.r


Peter’s a bit of a romantic.

He dreamt of being a musician. He even gave it a good crack, until the looks on the crowds faces matched those of his band members. Pete was a crap musician.

But he was good at science. He majored in biology and chemistry at Macquarie University and went into the pharmaceutical world, working as a process chemist. But he was a romantic, and there’s little romance staring into a beaker extracting compounds from clover.

At the same time, his Dad wanted to get into wine. All of a sudden, he could see a romantic avenue for his skills. He jumped straight into a Graduate Diploma of Oenology (Grad Dip Oen) from the University of Adelaide, which he completed in 1996.
Now he was a winemaker, and loved every minute of it. However, it’s not all romantic. Early cold mornings, snakes, insects, drought, floods and the odd vintage destroyed.

For two decades he has made wines in styles as diverse as sparkling, crisp and aromatic white, smooth and textured white, rose?, desert wines and reds ranging from lighter styles such as pinot noir (crushing with his own feet) through to fuller bodied longer aging varieties.

While loving the character of rich fruit in Australian wines, Peter also admires the style and balance of old world wines. His winemaking philosophy is a hybrid of the two styles – wines with Australian fresh fruit flavours and European structure and finesse.

When he’s not making wine, Peter is selling overseas, promoting ours and Australian wines to countries as diverse as Japan, Finland, Oman and USA.

Peter’s a busy boy. He oversees a range of grape varieties from Orange and Mudgee including semillon, sauvignon blanc, pinot gris, gewu?rztraminer, chardonnay, riesling, viognier, pinot noir, pinot meunier, shiraz, cabernet sauvignon, merlot, cabernet franc, tempranillo and muscat a petit grains. Then of course there’s his rose?, which he made for his bride Hannah on their wedding day.

Such a romantic!Previous
Duncan and Tim doing nothing

 

 

2013 Pinot Gris

Weemala is both an Aboriginal word for ‘good view’ and the name of our vineyard in the Central Ranges of NSW. As the birds that live here can testify, it does have a bloody good view. Right now you’ve got a pretty good view of our Pinot Gris. The 2013 Pinot Gris is light gold in colour, and has aromas of pear, honeysuckle and nougat with poached apple, white peach and nutty flavours on a silkily textured palate before a long lemony finish.

WINEMAKING

After picking and crushing the grapes in the cool of the night, the majority of the juice was clarified by floatation with oxygen and nitrogen. Most of the wine was processed utilising oxidative handling of the juice pre-ferment. A small parcel of the wine was fermented on skins. This portion remained on skins for 40 days before being basket pressed. The wine underwent wild yeast ferment and the fermentations averaged 31 days in mostly stainless steel tanks at low temperatures. About 50% of the wine underwent malo- lactic fermentation. The wine remained on full yeast lees with regular stirring for two months. The wine was filtered before bottling.

ANALYSIS

Alcohol: 13.5%
Titratible acidity: 5.1 g/l
pH: 3.55
Residual sugar: 3.0 g/L

2013 Weemala Pinot Noir

Weemala is both an aboriginal word for ‘good view’ and the name of our vineyard in the Central Ranges of NSW. As the birds that live here can testify, it does have a bloody good view. Right now you’ve got a pretty good view of our Pinot Noir. The 2013 Pinot Noir is light cherry red in colour and has perfumed aromas of red cherry, fresh cut mushroom and spice with flavours of strawberry, cherry and cinnamon on a bright and long palate.

WINEMAKING

The grapes were machine harvested and crushed in the cool of the night. Fermentation was in a combination of small open fermenters which were plunged twice per day and larger rotary fermenters, spun twice per day. The fermentation began with wild yeasts before inoculation with RC212 yeast. The wine was pressed off the skins at 0° Baume? with a small amount completing primary and malolactic fermentation as well as maturation in Hungarian Puncheon (500L) oak barrels with the remainder in stainless steel. The wine was filtered before bottling.

ANALYSIS

Alcohol: 13.5 %
Titratible acidity: 4.9 g/L
pH: 3.82
Residual sugar: 1.0g/L

2013 Sauvignon Blanc

Winemaking

After picking the grapes in the cool of the night the juice remained on skins for 10 hours before being pressed.
The juice was then clarified by floatation with nitrogen. The fermentations took place over an average of 30 days mostly in stainless steel tanks. 15% of the wine was barrel fermented in Hungarian and French oak barrels (225L & 500L). The wine remained on yeast lees for three months with frequent stirring. The barrel fermented portion underwent partial malo-lactic fermentation. The wine was filtered before bottling.

Tasting notes

The Logan 2013 Sauvignon Blanc is very pale gold in colour. It has a vibrant aroma of guava, pink grapefruit and white flowers. The gently textured palate zings with sea salt and flavours of passionfruit, lime and nuts with a long mineral finish.

Analysis

Alcohol: 13.5%
Titratible acidity: 5.6 g/L
pH: 3.42
Residual sugar: 1.8 g/L