Making

Like most wineries our aim is to make great wine, but we also want to make the most honest.
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 like it’s come from a cooler climate, or apply additives and packet fixes to make things ‘better’.
We prefer our wines to reflect the land it has been grown from and the hard work that has been put in. That means the use of all-wild ferments, air drying, lees stirring, skin ferments, carbonic maceration and other grape-y methods that allow us to get closer and closer to our goal.
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.  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 happy wines that are true to where they’ve come from.
And, they taste great. Honest…
For more on our winemaking techniques, check out our blog where we talk about our wins, losses and what can be done to make wines a little more honest.  And click here to see a list of what we use in each wine.
You can also sign up to our newsletter to get a free copy of our book What’s In Your Wine? , which details the additives commonly used in modern-day winemaking.
Give me the juice!