The Winemaking
This kept simple and traditional to continue the theme of wine being
influenced by the vineyard.
As the winemaking process is biogro certified all products added are certified
organic this produces a wine that is natural and has very low total sulphur level.
The Gruner Veltliner being an aromatic variety is fermented in stainless steel tanks
with no oak. This ensures the crisp acidity and citrus and stone fruit flavours and spiciness.
The Chardonnay is barrel fermented in a blend of new and old oak barrels using wild yeast.
Left to go through malolactic fermentation and lees stirred. The wine is left in barrel for 14
months before bottling.
The Syrah is fermented in open fermentation tanks, hand plunged 3 x per day to extracted maximum
colour and grape skin contact. Left to go through malolactic fermentation and mature in a mixture of
old and new French oak for 18 months.
