Crafted With Passion
The grapes were handpicked and transported to the cellar in small lug boxes. On arrival at the winery, the bunches underwent sorting, followed by destemming, then further hand sorting to remove any remaining stems and unripe or imperfect fruit.
Following a light crush, and without pumping, the grapes were lowered into stainless steel tanks. Fermentation was slow and gentle. The skins were basket pressed and the wine matured between 18 and 24 months in new and second-fill French oak barrels.
The Process
Grape bunches ready to be harvested
In the cool early morning hours these ripe bunches were handpicked
Erny carefully tipping the bunches out of a lugbox onto the vibrating sorting table
Removing any unripe and/or over-ripe bunches by hand
Quality controlling the movement of the bunches on the conveyor belt to the destemmer
The family hand sorting out any unripe and/or over-ripe grapes on another vibrating table
Conveyor belt transporting ripe and healthy grapes to the crusher
These grapes dropping into the crusher positioned over a stainless steel satellite tank
A full satellite tank hoisted up onto the tank gantry
The valve of the satellite tank is opened and the grapes fall into a stainless steel fermenting tank
A pre-cooled fermenting tank full of grapes before fermentation begins
Three times a day during fermentation the fermenting grapes are punched through – so that mixing between grape juice and grape skins occur
Wine peacefully fermenting
Wine maturing in 225 litre oak barrels after fermentation and pressing – up to 24 months
Finally in the bottle