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MAKING

WHAT WE DO (AND DON'T DO)

 

I've stuffed up a lot of really good grapes.

I've also made some good wine, occasional great wine,   & some really really bad wine.  Don't ask...

But always honest wine

That might sound a little bit weird. But, there are a bunch of things you can do to wine that can muddle where the grapes are from. You can add tannins extracted from trees and nuts, adjust the acidity to make it seem crisper or safer, or apply additives and packet fixes to make things ‘better’.  All of these additives gets you wine cheaper and more consistent.

Which is good.  I guess?

We prefer OUR wines to reflect the land that grew it, the weather that was that year, and the hard (or lazy) work that has been put in. That means in our winery we use all-wild ferments and  minimal additives.  And in the vineyard we lean on fences and chat to the neighbours about the rain and long-range forecasts.

We grow stuff.

And in the shed we mess about with the stuff that we have grown.  Trying different techniques such as: air-drying, lees stirring, skin ferments & carbonic maceration where they have no right being implemented.

The question is usually: what would happen if we did this?

We’ve busted up a lot of good grapes in our quest to craft wines with nothing added and nothing taken away.  And, we’ll continue to keep testing and tasting to push things further and get closer to where we want to be. 

Every season of growing throws up a new series of challenges. But, with a blend of new-world training, old-world techniques and endless experimentation we’ve managed to produce some wines that are true to where they’ve come from.  And they are pretty nice to drink and share too.

 

 

 

 

 

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