Low Intervention
Our approach to winemaking is to let the fruit do the talking. We work with the best growers, pay lots of attention to getting the timing right on when to pick and in the winery we work to preserve the beauty of the fruit.
Hand-picked fruit gives us the option to include some whole bunches in the ferment - a technique that helps to provide more texture and restraint
in the final wine. We ferment naturally, allowing the wild yeasts to do their job and we gently hand plunge twice a day to avoid over-extracting the fruit.
Following the primary fermentation, we transfer to French oak for a period of 12-16 months to allow the wine to soften a little and take on some of the spice that the oak provides.