Situated on the Orchard Vineyard we converted a fruit packing house to our winery in time for the 2009 vintage. You will find no receival bin here – our grapes are hand harvested and hand sorted across a table. Mixing the modern with the traditional, we have small stainless steel tanks among traditional Burgundian puncheons, French cuves and French oak barriques for ageing.
A modern take on tradition sums up our winemaking philosophy, making authentic wine is very important to us, as well as making the best wines we can. We try and pick grapes on fruit days, in accordance with the biodynamic calendar, and thereafter we choose fruit days to work with these wines. We find this works with the rhythm of nature and makes better wine. We allow natural yeasts the ability to do their thing wherever possible and we use sulfur sparingly and bottle with minimal fining and filtration.
Embodying the old world philosophy of oak supporting fruit in wine we use a range of traditional oak vessels. For example, we use puncheons for our white wines and for some of our Central Otago Pinot Noir to express the floral characters of the fruit. Our wines are released when they are ready, or as the French say éleve, which means we allow the wines to mature.