Fermentation takes place over the course of 20-35 days and then ages 11 months in small French Oak barrels (25% new).

Harvest takes place in early-to-mid October with only the healthiest bunches being picked. The must is traditionally vinified with a long, cool maceration over a period of 20 days with frequent pumping over the must to extract more color, aromas, and body. Fermentation takes place at no more...

The spread of picking dates enabled a range of flavours within the Sauvignon Blanc from ripe tropical fruits to more herbaceous green herbs. The picking period was driven partially by yield and fruit condition but also because of the many different block locations and aspects on the vineyard...

Produced from Pinot Noir (95%) and Pinot Gris (5%) the juice was drained immediately on arrival at the winery. Half of the juice was lightly pressed with the balance being free run juice only. Inoculated with an aromatic yeast and fermented at a steady 120C, the Rosé was fermented to...

We did an early pick of very clean fruit on 31st March followed by selective picks of the Riesling ensuring only clean ripe fruit was harvested on 10th 13th and 14th April. The grapes were whole bunch pressed, with the free run and pressings kept separate. The juice was settled for 36 hours...

We did an early pick of very clean fruit on 31st March followed by selective picks of the Riesling ensuring only clean ripe fruit was harvested on 10th 13th and 14th April. The grapes were whole bunch pressed, with the free run and pressings kept separate. The juice was settled for 36 hours...

All of our Chardonnay was handpicked in different batches depending on levels of ripeness which was just as well as the later picks needed a good deal or sorting because of diseases pressure. TheFruit was then gently whole bunch pressed which resulted in delicate fruit-driven aromas and good...

All of our Chardonnay was handpicked in different batches depending on levels of ripeness which was just as well as the later picks needed a good deal or sorting because of diseases pressure. TheFruit was then gently whole bunch pressed which resulted in delicate fruit-driven aromas and good...

The harvest was 100% destemmed to open fermenters. After a cold soak of 5 -10 days a fast fermentation ensued. All the time being treated very gently with careful plunging twice daily. The wines were then left on skins for a further period, some cuvees pressed quickly to retain freshness and...

The harvest was 100% destemmed to open fermenters. After a cold soak of 5 -10 days a fast fermentation ensued. All the time being treated very gently with careful plunging twice daily. The wines were then left on skins for a further period, some cuvees pressed quickly to retain freshness and...