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All About Bigibila

Our Name:

“Bigibila” is an Aboriginal word for “Echidna”.

The word "Bigibila" comes from the Gamilaraay language, spoken by the Gamilaroi people.

We are lucky enough to have echidnas on the farm, so we wanted to incorporate the indigenous animals into our new name and labels.

Echidnas are from a sub-family of mammals known as monotremes. There are only three animals in the world that fall into this category, of which the short beaked echidna and the platypus are found in Australia. As it reads on our labels, “We strive for our wine to be as distinctive and delightful as the monotreme Bigibila.”

Echidna

 

 

Our Story:

Bigibila (formerly Polleters) is a small, family-owned vineyard nestled in the foothills of the Pyrenees Ranges, 2 km south west of Moonambel, Victoria, Australia.

Bigibila produces a range of premium red wines and was rated 5 stars in the 2009 edition of James Halliday's Australian Wine Companion.

Peter purchased the 60 hectares of farmland on the outskirts of Moonambel in central Victoria in 1993 after an enjoyable weekend of wine tastings within the Pyrenees. At the time, the land was part of a sheep farm that had been in the ownership of the same family for many generations. The soil itself consists of the remnants of the mud rock and ironstone outcrops dating back some 600,000,000 years and forming a part of the Pyrenees mountain range.

Located on the 37th parallel, the vineyard enjoys near perfect growing conditions with warm dry days under a beautiful blue sky and cool clear nights. From the start of our planning to the present, we at Bigibila have been dedicated to enhancing this very special parcel of land and creating the Bigibila vineyard using traditional and sustainable farming practices. No artificial fertilizers have been used by Bigibila opting instead to use large volumes of animal manures and ground limestone to feed the soil, and support our healthy and balanced vines. These techniques along with carefully selected varieties and clones, allows us to achieve a low yielding crop that enhances the beautiful terroir of this ancient land. The fruit is handpicked, open vat fermented and hand plunged. After storage and final fermentation within American oak for 18 months, the final product is the wonderfully fruit-driven, well-balanced wines that are the Bigibila range. Bigibila wines are all about the true flavours of this exciting unique area and are a constant source of pleasure for both us at Bigibila through to the final consumer.

Our Story