The cool climate grapes are carefully caressed into the finest wine by the experienced winemaking brothers and their team, using the best of old world methods combined with new world winemaking techniques in their modern winery.
The grapes are picked based on flavour profile, ripeness, sugar levels (baume), acidity and pH. These technical notes are used as an important point of reference for later vintages. The winemaking team have implemented a more European wine style and approach to ripeness levels. By focussing on the individual flavour ripeness for each individual vineyard and guided by their winemaking techniques; they strive for perfect balance of palate weight, structure, phenolic levels, acidity and sweetness.
The brothers use gravity, minimal intervention, small batch winemaking, hand picking, whole bunch fermentation, gentle vacuum pressing, hand plunging, select wild and cultured yeast strains, batonage (lees stirring), destelage’ (rack and return), minimal SO2 and the finest French and Hungarian oak hogsheads and puncheons to age and compliment their fine wine.