Our grapes are carefully caressed into the finest wine by the experienced winemaking brothers using the best of old world methods combined with new world winemaking techniques in our own modern winery.
Our grapes are picked based on flavour profile and ripeness, sugar levels (baume), acidity and ph are collated as only a point of reference and for later discussion. Overall we have implemented a more European wine style and approach to ripeness levels. Focussing on the individual flavour ripeness for each individual vineyard and guided by our winemaking techniques, we strive for perfect balance of palate weight, structure, phenolic levels, acidity and sweetness.
We use gravity, minimal intervention, small batch winemaking, hand picking, whole bunch fermentation, gentle vacuum pressing, hand plunging, select wild and cultured yeast strains, batonage (lees stirring), destelage’ (rack and return), minimal SO2 and the finest French and Hungarian oak hogsheads and puncheons to age and compliment our fine wine.