Winemaking
We nurture fruit expression from grape to bottle.
Considered steps, a knowing of when to intervene (and when not to)
Winemaking ethos.
This starts well before our fruit is harvested, and goes well beyond the time it hits the bottle. Our wines are determined by the nature of the seasons, then exactingly considered for optimal ripeness and condition. Bunches are thoughtfully selected, and handled with the softest touch. So much is given before the sugars start to turn.
Ferment energy is mesmerising. We respectfully manage this with precise temperature control and gently folding in extraction. These wines are made of now, as a snapshot of time and place, to keep well 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
Whites are 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.
