OUR PHILOSOPHY

ENTIRELY GROWN, VINIFIED AND BOTTLED ON THE PROPERTY

VINEYARD

  • No insecticides
  • Only copper, sulphur, milk and oil as foliage sprays
  • Hand pruned
  • Shoot thinning
  • The vineyard is drip irrigated just prior to verasion, with a dry spring however, this may commence slightly earlier
  • Watering is very limited to keep small berry size carrying most of the fruit through to slow vigour
  • Verasion sees some definite bunch thinning to balance ripening ability

 

VINTAGE

  • Hand picked
  • Cold soaked 48 hours, 10 degrees Celsius then off to begin wild ferment
  • Pressed, settled overnight then put to barrel in 1/3 new French oak, the rest two - three years old
  • Our initial and malolactic fermentations are brought about from the yeasts endemic to the vineyards
  • 17-18 months oak ageing contact withstanding rackings and a minimum of five months bottle age pre release

 

WATER

  • Our vineyards drip irrigation water is sourced from our dams which are fed by winter and spring run off
  • No bore, well, creek or river pumping of this precious resource
  • Winery water is caught on the winery and barrel room rooves
Website by WWWART Design Services