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