Winemaking
Our philosophy is simple; varieties, grown in the right areas, in the most harmonious way with nature, are used to produce our wines. We believe in minimal intervention in both the vineyards and winery, so the grapes fully express the characters and influences of the vineyard sites.
Harvest
The fruit for our white and sparkling wines is hand-picked to preserve varietal integrity and quality. Maximum yields of 2-3 tonnes per acre are maintained, and all fruit is transported directly to the winery. Red fruit grown in the Perth Hills is handpicked, whereas Margaret River reds are machine harvested in the cool of the night. All fruit maturity is based on sugar accumulation and taste.
Fermentation
Whole bunch pressing of white grapes and cold soaking of reds on skins is applied to all fruit. Both red and white grapes are fermented cool. Native yeasts are encouraged on all grape varieties, and some wines are inoculated with hydrated cultured yeasts. Typical fermentation lasts between 14-28 days. Temperature is used to control the rates of ferment, and minimal use of preservative is observed at all times.
Maturation
Wines are stored in stainless steel vessels or French oak, and some wines are aged with contact on yeast lees from primary fermentation. Whilst each wine is matured depending on type and style, all wines are assessed on their merit and bottled, then released at their optimum. Whilst some of our wines may change over time, all wines are ready to drink when they are released.