From the Winery - "We use organic and biodynamic methods and adhere to Old World, sustainable practices in our vineyards to ensure that the vines are nourished and in balance. Our soils are free of chemicals and are kept healthy by using plant extracts, fungi and bacteria from our own organic compost.
The two single vineyard blocks are approximately five kilometers from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of decomposed granite origin with medium sized stones, helping with drainage.
A Gentle Hand
We follow a ‘less is more’, minimal intervention winemaking philosophy for all our wines and the grapes are tasted at regular intervals to determine optimal ripeness and flavour development.
We pick our grapes early in the mornings, when they are still cool, which helps to preserve the flavours.
The red varietals are sorted and placed into wooden fermenters by the use of a gravity flow system. We do natural whole-bunch fermentation for all our Rhône varietals and believe that tannins should be extracted slowly and gently during the fermentation process. In order to achieve this, we stomp the grapes twice a day with our feet instead of using a machine or doing pump overs. The wine then spends roughly one month on the skins, after which it is run down via gravity and the skins are pressed in a basket press.
Malolactic fermentation also takes place naturally in barrel, without the addition of bacteria. Our Mourvèdre was aged in older 600L French barrels for about 16 months.
In keeping with our philosophy of minimum intervention, this wine only underwent a basic filtration prior to bottling, to ensure that the wine is enjoyed in its purest form."
The two single vineyard blocks are approximately five kilometers from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of decomposed granite origin with medium sized stones, helping with drainage.
A Gentle Hand
We follow a ‘less is more’, minimal intervention winemaking philosophy for all our wines and the grapes are tasted at regular intervals to determine optimal ripeness and flavour development.
We pick our grapes early in the mornings, when they are still cool, which helps to preserve the flavours.
The red varietals are sorted and placed into wooden fermenters by the use of a gravity flow system. We do natural whole-bunch fermentation for all our Rhône varietals and believe that tannins should be extracted slowly and gently during the fermentation process. In order to achieve this, we stomp the grapes twice a day with our feet instead of using a machine or doing pump overs. The wine then spends roughly one month on the skins, after which it is run down via gravity and the skins are pressed in a basket press.
Malolactic fermentation also takes place naturally in barrel, without the addition of bacteria. Our Mourvèdre was aged in older 600L French barrels for about 16 months.
In keeping with our philosophy of minimum intervention, this wine only underwent a basic filtration prior to bottling, to ensure that the wine is enjoyed in its purest form."
Overall Rating
0 out of 5 Based on 0 Review