Our winemaking philosophy is very simple……we aim to craft wines that reflect our site, the soils and each season. Where possible, we aim to have little input into the wine to ensure true expression of our terroir.
Where ever possible we ferment all our wines using natural yeasts derived from the vineyard and winery. No enzymes or tannins are added to either juice or wine at any stage, and sulfur is kept to a minimum.
The Pinot Noir is made using a large amount of whole clusters, with the remainder destemmed and placed directly into small open fermenters. Fermentation begins naturally after 4-6 days, and continues with a gentle hand-plunge once a day, and an occasional pump-over. Once dry, the wine is allowed time on skins, to develop a longer, more supple mouth-feel and beautiful velvet-like tannins. Total time for fermentation is between 18-25 days. It is then drained off to tank, then barrel for maturation and malolactic fermentation.
Our whites are slowly whole-bunch pressed in our small pneumatic press and settled in tank for 12-24hrs without enzymes. The then still-cloudy juice is racked to Burgundy coopered French oak barrels of different size and age, depending on the style of wine. Ferment begins with natural yeasts, and proceeds un-assisted to dryness, usually within 2-4 weeks. Malolactic fermentation is either encouraged or prevented depending on acidity and level of maturity.
Once in barrel, our wines are matured on ferment lees for up to 12 months for the Pinot Noir and Chardonnay, or less for the other styles. Fining and filtration is used only if absolutely necessary.
- Clem Blanc
- Grüner Veltliner
- Pinot Noir