The Cellar itself is a working effigy of old and new, bringing together nature’s infinite wisdom and modern science and using the latest technology such as a manual or automatic pressing machine and a leading-edge pumping system, which is highly diligent in sorting and selecting. Then we add the skill of the winemaker to sharply identify nature’s offering at that moment. They follow a code known only to them, something that they can seldom explain – A vision and virtual taste of what will be bottled and offered to appease a variety of palates. This process dictates further treatment, such as vat storage and fermentation time.
Our wines are not a “transported in bulk”, new world, supermarket and under-priced brand. All the wines in the range reflect the stylist’s sensitivity to the vineyard’s baton. The wine-making itself, is flexible and variable: in some, skin and even stem contact is permitted, to ensure distinctiveness in fruitiness and suppleness. Some ferment naturally, others commercially, soft filtration in some, clay in others. Twenty per cent are matured in French oak barrels.
The wines are distinctive, distinguished and in a class of their own. The chosen top of the range will target outlets at boutique wine shops, wine clubs and selected restaurants.
Our grapes are harvested two to three weeks later than other regions, allowing for an extended ripening period and in turn, allowing a stress-free sugar forming process.
A vision and virtual taste of what will be bottled and offered to appease a variety of palates.