Our wines are made from 100% estate grown fruit with minimal intervention – we are determined to craft true expressions of varietal, vintage and site. Winemaking techniques are a flow on from the vineyard – delicate and labour-intensive. From soil to bottle, every stage in our wine’s development is carefully considered and assiduously implemented.

Our whites – Chardonnay, Riesling, Blanc de Blancs – are all barrel-fermented. We use a combination of old and new French oak, as well as different formats. The wines are treated oxidatively before and during fermentation to ensure a healthy fermentation. Malolactic fermentation is not encouraged, although we do permit small percentages depending on the vintage.

Our reds – Pinot Noir, Shiraz, Cabernet Sauvignon – see a broader range of techniques utilised depending on varietal and vintage. Generally, they are cold soaked before fermentation with differing percentages of whole bunches. The wines are delicately pressed and run to French oak barrels (only a small percentage new) for maturation. Coopers are diligently selected so that oak characters are well integrated. We bottle without fining or filtration.