How do we make our wine?
All great wines are ‘grown’ in the vineyard and the care and attention the vines receive is one of the most important aspects of the winemaking process.
Every interaction with the vines, planned and unplanned, human or climatic, has a bearing on the end result. It’s all about making the right decision at the right time; from ensuring that essential planned vineyard management tasks such as pruning, leaf plucking, fruit thinning, etc, are all carried out in a precise and timely fashion, through to how you react to the less predictable climatic challenges, particularly frost. The winemaker ultimately determines when the grapes are ready to be harvested and at this point, the rest of the process takes place in the winery.
Firstly the grapes go under cold maceration for a number of days and are then fermented in open top fermenters. Cap management is then controlled by hand plunging where the juice is released. This is then followed by post fermentation maceration ensuring that optimal flavour, tannin, texture and structure is extracted. This can take up to 45 days, this is a critical stage in the winemaking process and should not be hurried. When the winemaker feels this process is completed, free run wine is taken directly to barrel and the rest is pressed and then taken to barrel. Malolactic fermentation is carried out in the barrel. The wine is aged for 10 months or more in the barrel before it is blended and filtered ready for bottling.
Time to enjoy all the hard work!