Wicks Estate Wines is a family owned and operated wine company producing premium wines from their vineyard located at Woodside in the picturesque Adelaide Hills, one of Australia’s premier cool climate wine growing regions. Tim and Simon Wicks proudly front the Wicks Estate Label armed with a firm belief in long term success through dedication to excellence. The company's outstanding achievements have positioned the Wicks Estate Brand where it is regarded as one of the Adelaide Hill’s finest premium wine producers.
The Wicks Family has a long history of involvement in agriculture with the Woodside Vineyard following on from their Orchard and Nursery operations at Highbury. In late 1999, the 54 hectare property at Woodside was chosen and purchased for its scenic location and suitability for premium wine grape production. The vineyard, planted to Sauvignon Blanc, Riesling, Chardonnay, Shiraz, Cabernet Sauvignon and Merlot was designed around the gentle undulating slopes studded with a number of ancient red gums and the Inverbrackie Creek that winds its course through the length of the property.
The winery is a ‘state of the art facility' situated amongst the estate vineyard utilising Worlds best practice grape growing and wine making procedures. This world class processing facility, completed in early 2004, was designed and constructed utilising a team of private and independent engineers, machinery manufacturers, winemakers and builders under the guidance of the Wicks family as project managers.
Wicks Estate Wines
Wicks Estate Wines have full control over what they do by owning and operating the vineyards and winery which enables them to harvest and process fruit at optimal levels achieving the best possible result every time. This is all done under the management of Wicks family members and renowned winemakers Tim Knappstein and Leigh Ratzmer.
Located in Adelaide Hills, they produce cool climate style wines displaying exceptional primary fruit flavours. With whites they achieve this by meticulous handling and carefully selecting yeast strains for fermentation that best show off each varietal style. The reds are picked with the latest machinery to maintain whole grapes which are placed into open fermenters. They are then hand plunged and pressed after fermentation into separate batches to give the best blending options. Maturation occurs for 12 months in French oak barrels, resulting with wines that have a great balance of oak and fruit.
Did you know...
We are 100% family owned and operated and proud of it!