Siers Field is Rees Miller Estate's premier wine. It is a blend of all the varieties on the estate except pinot noir. It was conceived to uniquely reflect the ideal nature of the site, and to demonstrate the potential of the Yea area for both structure and flavour.

Siers Field is a deep, dense, gorgeously mouthfilling wine.


In winemaking, we strive to simply allow the flavours of the fruit and therefore the special character of the vineyard to be reflected in the wine. In this context, the techniques used are thousands of years old and have changed very little since their first discovery.

Grapes from our low yielding vines are hand harvested, destemmed, crushed and pumped into the tanks. They stay there untouched until fermentation starts of its own accord, usually after a few days.

Fermentations are carried out using the wild yeast of the vineyard, and other yeast may be added according to the conditions at the time. We avoid additions to the must where possible, and have never used yeast nutrients, artificial fermentation stimulants, enzymes, or added tannin, as we do not want to interfere with the unique flavours we have laboured for twelve months to produce.

As fermentation proceeds, the cap is plunged by hand 4-6 times throughout the day and night. Temperatures are monitored and usually allowed to rise to their natural level. Occasionally wines are given limited post ferment maceration on skins, but most are pressed into French and American oak for cellar maturation. A traditional basket press is used to lightly press the skins, and the pressings are added to the wine.

The malolactic fermentation is allowed to occur naturally in barrel, and it is usually complete by December. The wine is then racked before being bottled without fining or filtration.

Rees Miller wines are bottled on the estate, and usually matured in glass for at least one year before release.
Tasting Notes This is a deep, dense, gorgeously mouthfilling wine which was conceived to uniquely reflect the ideal nature of the site, and to demonstrate the potential of the Yea area for both structure and flavour. The Sier's Field is a a stunning blend of Cabernet Sauvignon, Shiraz, Merlot & Cabernet Franc and is the flagship wine of the Rees Miller Estate.
Awards, Reviews etc. The Rees Miller Estate is a compact little operation on the highway to the snowfields, just outside Yea. It is an unfussed, hospitable little farm with a cellar door built in the time-honoured tin shed style. Wines from other vineyards in the area are also available here, a great example of regional cooperation. The climate is cool but the good summers can provide ideal ripening conditions for making wines that are out of the Aussie mainstream, more European accented. This is a challenge that Rees and Miller accept, making exotic Shiraz and Shiraz-Viognier that are strongly reminiscent of Frances Rhône Valley. Chardonnay is made with a similar Gallic slant. Ralph Kyte-Powell

Winemaking Notes The wines are made in traditional fashion - open fermenters, hand plunging and pumping over, and basket pressing. Wild yeast are used in the fermentation and the wines are allowed to complete their MLF naturally. French oak is used in the cellar and the wines are bottled unfined.