Sewn, Estate and Reserve ranges. The Dr McMahon shiraz is a single wine
dedicated to the original owner Peter McMahon.
Dylan McMahon, Winemaker
Seville Estate wines are made with minimum intervention, with the varietal and site expression in mind. Winemaking techniques are delicate and labour-intensive based around showcasing the true fruit characters, not artefact. All our Estate wines are fermented using indigenous yeasts.
Our Chardonnay (including the Blanc de Blancs) and Riesling are barrel-fermented. Varying amounts of new oak (Estate and Reserve Chardonnay only), percentage of solids and larger oak formats are used across the wines depending on the style and vintage. The wines are treated oxidatively pre and during fermentation to ensure a healthy fermentation. After fermentation the wines are sulphured and kept in a reductive environment. Malo Lactic Fermentation is not encouraged.
For our red wines, a broader amount of techniques is used depending on the varietal and vintage conditions. Although, most wines are generally cold soaked before fermentation, using differing percentages of whole bunch and pumped over. The wines are then delicately pressed off and run to barrel, matured for 1 year and bottled without finning or filtration. Our Pinot and Cabernet see a small percentage of new oak, and the Shiraz uses only older 500lt puncheons. All coopers are judiciously chosen so the oak characters are well integrated without dominating the fruit or the tannins of the wine.
Dylan McMahon was on track to become an electronic engineer until he decided to follow his destiny and make wine. His grandfather Dr Peter McMahon planted the first vines at Seville Estate in Victoria’s Yarra Valley in 1972.
Dylan spent his first years working under the direction from previous winemakers Alistair Butt and Iain Riggs at Seville Estate and Brokenwood. Dylan feels fortunate to have travelled in his early career working vintages at Hugel & Fils (2002), Domaine Paul Blanck (2003) and Jean Claude Boisset (2008) in Burgundy.
Graduated from Charles Sturt Uni in Wagga with a bachelor of Wine Science in 2008. Dylan took over as winemaker in 2004 and continues the wine styles that Dr McMahon believed in. Seville Estate has since won extensive trophies and medals and maintains a red five star rating through James Halliday wine companion.
Dylan regularly judges at Wine Shows around the country which is crucial to continuing his knowledge and skills in the industry. He also sits on local industry based committees contributing his time to help improve and develop Yarra Valley wines.
Peter McMahon has undoubtedly been a notable influence on Dylan’s chosen career, “My grandfather retired in 1996. I’ve learnt from him that while concentration is important in wine, elegance and finesse is the key to our wine.”
Seville Estate is situated at the beginning of the Upper Yarra Valley at an elevation of over 200 metres. Our 10-hectare vineyard with a predominant southeast aspect protects our grapes from the hot north winds of summer. This along with an average rainfall of 750mm allows our vines to ripen their fruit slowly providing maximum flavours. Soil types vary throughout our vineyard starting with a rich organic topsoil over clay / mudstone at lower elevation, leading up to red volcanic soil on our higher plantings.
Our vines are 100% cane pruned utilising vertical shoot, positioning to maximise ripening potential and minimise disease pressure. Cropping levels vary for Chardonnay, Shiraz and Riesling (8 tonnes / Ha) to Pinot Noir and Cabernet Sauvignon (4 tonnes / Ha). Working with nature, we encourage indigenous flora throughout our property, as this allows beneficial insects and birds of prey to thrive, giving our vineyard fantastic protection.
Our vineyard is constantly evolving and we have begun a project to future proof our vineyard by taking cuttings from our old vines and grafting onto Phylloxera resistant rootstock. At Seville Estate we are constantly improving and refining our viticulture techniques, and drawing from decades of experience in grape growing in the Upper Yarra. This gives us confidence in producing plump, clean grapes that are bursting with flavours and is very satisfying at the end of every vintage.
Andrew's family have been growing fruit crops for generations in Australia. His first introduction into the wine industry was working with his father to develop the Deer Farm vineyard in the Upper Yarra and also to study Viticulture with Melbourne polytechnic (1993-2006).
After his father retired, Andrew decided to take a position with Yarra Burn (Accolade Wines) to gain further experience (2006-2012). He started at Seville Estate in December 2012, with a hunger to be involved in the total process.
Andrew enjoys camping and outdoor activities with his family and has a passion for flyfishing.