Our aim: to produce high quality, big flavoured red
wines that can be cellared for up to 10 years.
Like all fruit, some berries ripen before others. We closely monitor our grapes during harvest, so that each variety is picked at different stages of ripeness. This imparts a broader spectrum of flavours, adding complexity to the final wine.
After destemming and crushing,
the grapes are chilled down to 8ºC and cold soaked for three days prior to yeast inoculation. In this way, we are able to intensify the wines’ aromas.
Oak barrel maturation for 18 months supports smooth integration of the oak flavours giving our reds a more silky mouth feel and adding further layers of complexity.
