The vineyard is managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyard to organic once the vineyard’s immune system is fully developed.
Wine Making
The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids, with minimal sulphur added. Fermentation occurs using wild yeast and it is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation . A minimal amount of sulphur is added and left in barrel for a total of 6 months where it is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration.
Tasting Notes
The height of the vineyard results in long ripening and high levels of natural acidity persisting through to the wine, which although powerful and textured still remains restrained and elegant. There are hints of nuts, white flower and lemon/mandarin. On the Palate there is an entry of pear and citrus with mid palate weight and flow, while finishing tight and dry.
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