Our styles

Initial crops were sold to Mermerus Vineyard, where winemaker Paul Champion has produced the last two vintages of grassy point . These wines have met with instant success and are currently stocked at a number of prominent local restaurants. The popular Sauvignon Blanc sells out quickly and has attracted a waiting list!

Grapes are all estate grown, hand picked and deliberately low yielding, giving intense flavours, good tannin structure and cellaring potential.

Winemaking

Reds:

The hand harvested fruit is crushed to open fermenters in the traditional burgundian style. The pinot undergoes cold maceration for 1 to 2 days and then ferment is started with 25% to wild yeast to increase the complexity and flavours and the balance inoculated with burgundian yeasts. Regular hand plunging is undertaken for the duration of fermentation.

After pressing in a traditional basket press, the wine is allowed to settle overnight and is then transferred to a combination of new French, and older French barriques, with the shiraz into American barrels. After up to twelve months maturation, the wines are racked off their lees, filtered and bottled. Wines are released following six months bottle ageing.

Whites:

Sauvignon Blanc is grown on an east-west trellis to enhance the complexity of the wine. A close watch is kept on ripeness indicators to pick at the optimum time to trap the tropical fruit and asparagus flavours. The wine is tank fermented and left on lees til August when it is cold stabilised and bottled.

Chardonnay is gently crushed, destemmed and pressed, then about 40% fermented in new French oak with the balance tank fermented. This approach gives pleasant buttery oak flavours and allows the citrus and peach fruit to be enjoyed.