The Winery

The winemaker has 2 roles. The first is to choose how to express the fruit flavours from the grapes within the wine. The second is to ensure that quality is not compromised throughout the process. We only use our own fruit and so the wines reflect our unique site. A lot of time is spent in the vineyard ensuring the quality of the fruit is maximised. Traditional winemaking techniques are employed to make textured and complex wines. Scientific methods monitor the process. We use the highest quality French Coopered Barriques made with 3 and 4 year seasoned French Oak. Indigenous yeast ( the yeast naturally occuring on the grapes) is applied in combination with cultured yeast to give complexity and help express the characteristics of our Terroir. Gravity and inert gas pressure are used to rack and move the wine around the winery.

- Shiraz
 The Shiraz is picked in 3 batches, of varying ripeness to give the wine different flavours. The batches will include indigenous yeast and cultured yeasts, whole bunch fermentation and about 5% Viognier. The wine is left on the skins generally for two weeks, and is then pressed and racked to barrel with about 20% new French oak. The wine is bottled after 18 months.

- Pinot Noir
 The Pinot is picked in 2 different batches. The batches will include the use of indigenous yeast and cultured yeasts and about 25% of the bunches are left whole with the stems. The wine is pressed off and racked to barrel with about 25% new Burgundy Coopered French Oak. The wine is blended and bottled after 11 months.

- Chardonnay
The Chardonnay is handpicked and then whole bunch pressed. The juice is then partially cold settled, and then fermented in barrel with about 30% new Burgundy Coopered Hogheads. Fermentation proceeds with 100% indigenous yeasts. It is allowed extended time on lees and is bottled after approximately 11 months.

- Cabernet Sauvignon
We manage the yield of the Cabernet Sauvignon to very low levels to ensure it has the required richness. Fermentation proceeds with Indigenous and selected cultured yeasts. It  is left on skins for some time after fermentation before being pressed off and racked to barrels with approx 25% new Bordeaux Coopered French oak. It is bottled after 18 months.