Working with a core group of growers to produce the best fruit reflecting the site and vintage conditions is what we are about.
Some of the vineyards we source from have traditionally gone to bigger wine companies where the fruit has been lost in larger blends. Our growers delight in seeing what the potential of their vineyard can produce.
Our growers are committed to quality. Careful pruning, restriction of yields, vine canopy manipulation and sustainable practices producing the best fruit possible.
Our winemaking is sympathetic to our fruit.
All fermentations are spontaneous.
Oak barrels used are 228L barrique and 500L puncheon.
Winemaking inputs are minimal. Some new oak is used and minimal sulphur dioxide is added to the wines prior to bottling.
Whole bunch fermentation may be used in our reds, along with extended maceration. Oak maturation is used to support and enhance the wine, to lift aromatics and enhance structure and mouthfeel, but not to encroach.
Whites are whole bunch pressed and oxidatively handled. Fermented in barrel. Lees stirring is occasionally used to add complexity and mouthfeel.
All wines are bottled under screw cap to ensure uniformity and peace of mind if cellaring.