WINEMAKING
Nurturing fruit expression, from grape to bottle.
Considered steps.
Knowing when to intervene (and when not to).
Winemaking ethos.
Well before harvest, continuing long after bottling.
Our wines begin with the season. Weather and soil set the direction; we respond with exacting decisions around ripeness and condition. Bunches are carefully selected and hand-sorted, handled with the lightest touch — so much given before the sugars begin to turn.
Fermentation is mesmerising. We steward that energy with precision, gently folding to extract what each parcel offers. Minimal intervention: little added, nothing taken away. Harvest timing, temperature control and considered handling are our tools, not chemicals.
Respecting heritage; All our wines are matured in young French oak, fastidiously topped and persistently checked.
These wines are of the moment — a snapshot of time and place — made to unfold and evolve into the future.
REDS
Slow and gentle extraction is key. Our reds are gently destemmed, rarely crushed and occasionally layered with whole bunches.
Matured in French oak barriques, puncheons and demijohns for a full season (minimum). We think of them as classically trained but contemporary expressions.
WHITES
Whole-bunch cold pressed for optimal juice purity. Occasional and brief time on skins for phenolic complexity.
Oak fermented & native wild yeasts, with temperature control and careful monitoring; a balance of old world winemaking and new (albeit pretty basic) technology.
Rarely disturbed and respectfully aged.
