About IRONCUTTER
Why Ironcutter?
After winemaking at Brindabella Hills Winery for 19 years I've been able to realise a dream in establishing the boutique wine label, IRONCUTTER WINE. Ironcutter is a translation of the German surname 'Eisenhauer'. Three generations of the Eisenhauer family migrated from Germany in 1854. They established a vineyard and continued their occupation of wine grape growing and wine making after acquiring a 46 acre block near Albury, NSW. As the years passed members of the family moved to Tumbarumba, Coolamon, Junee and eventually to Temora transitioning from winegrapes into stone fruits and potatoes to grazing and cropping.
As a fourth-generation descendant of that pioneering family, I have proudly re-connected with that wine making history.
The Wines
While contract winemaking in the Canberra district and beyond for many years I've been able to establish contacts with a number of local grape growers. Through these contacts I'm able to source premium quality fruit for the Ironcutter label.
Since 2017, all Ironcutter wines are vegan.
Traditional methods combined with new technologies.
Throughout the winemaking process beginning with grapes in the vineyard to finished wine, I have been implementing new technologies that not only significantly reduce the winery's carbon footprint but ensure a more environmentally friendly work practice. Wineries are traditionally heavy consumers of electricity. Cold settling of juices to prevent early onset of fermentation and cold stabilisation to prevent tartrate crystal formation typically consume huge amounts of electricity. I incorporate new, sustainable technologies in my winemaking that promote fresh, clean ferments whilst avoiding those high electricity consumption practices.
I don't encourage frogs in the winery but sometimes it seems they come in to check that I'm looking after their environment!