Our winemaker David is in constant contact with the vines, which gives him a solid insight into the optimum vinification methods for any given growing season. His winemaking tends to favour a non-interventionist style.
The goal is for each wine to convey the unique characteristics of our vineyard and the best attributes from each season’s climatic conditions. Grapes are hand-harvested into 30-pound picking bins at optimal ripeness. These smaller bins ensure the fruit arrives at the winery in pristine condition. The fruit is then sorted by hand, allowing for only the very best quality grapes to make the cut. Fermentation takes place in small batches using inoculated and native yeasts. Our barrel program consists of a selection of high-quality French oak of varying ages and cooperages.