Our objective is to make great wine. Our strategy is to combine world-class vineyard management methods, the best winemaking equipment, proven traditional vinification techniques, and an uncompromising commitment to quality.
Each step of our winemaking process was carefully developed to ensure the wine reaches its maximum potential. Let’s use Pinot Noir as an example. Utilizing a 5-level gravity flow system, the wine is processed with minimal handling and no harmful pumping to help maximize the quality.
Here’s what happens: The handpicked grapes come into the winery in small 20-kilogram baskets. The grapes are then hand sorted and placed on a conveyor belt that deposits them into the de-stemmer crusher. From there, the grapes fall directly into state-of-the-art 4.5 tonne temperature controlled stainless steel fermenters.
The juice and skins are hand-plunged every six hours to extract maximum colour and tannin without over-extracting bitter character. Post fermentation, the wine is run directly to the lower level barrel cellar where is aged in 100% French oak barrels and awaits malolactic fermentation in the spring. After all the babying our wines receive, by the time it’s bottled, you can count on a great bottle of wine!