Handling the fruit with reverence
The first thing we do in the winery is gently de-stem the fruit using more bespoke equipment (we only use the fruit itself, never the stems or stalks). We then lightly crush the grapes just enough to allow the concentrated flavors and energy to burst out without damaging the seeds.
In fact, everything in the winery is done so as not to force the fruit or juice in any way whatsoever. By handling things this way the maximum amount of flavor, phytonutrients, antioxidants and essential minerals are preserved within the wine itself – this is a key part of what gives our wines so much vibrancy.
After the gentle crushing action the juice is allowed to sit on the skins. With our Chardonnay we allow this to happen for an extended period.
During fermentation, juice is very gently raised up from the lower section of the vat to lightly rain over the surface. In this way the skins are never allowed to cap the surface and slow down the fermentation process. The pump we use to move the juice is an Auger pump which gently brings the juice to the top of the vat using an Archimedes screw action.
Developing vibrant and elegant flavors without losing purity
We like to call our fermentation process an eco multi-flora fermenting process. This is a fundamental key in develop the unique elements we are looking for when bringing together the different batches of wine.
We use what’s commonly called “wild fermenting” however we may also add small amounts of naturally cultured yeast too so as to give the wine hints of spicy notes – hence the eco multi-flora aspect to the process.
After fermentation, the wine is slowly filtered through the skins. The skins, sediment and seeds are then again gently pressed, making sure that none of the wonderful properties of the fruit are lost. After this, the pressed juice is stored separately just like the different batches of filtered wine. We allow Maceration with some of the wine, but only for a short while, as we don’t want our wine to become too one dimensional.
While the wine is maturing we gently stir the lees every week, encouraging the nutrients to remain more vibrant and giving the wine greater energetics.
None of our wine goes through a fining process as it isn’t required and because we don’t like the idea of stripping out the goodness or personality of the wine.