All our fruit is hand-picked into small bins, and transported personally, directly and immediately to the winery. There the grapes are destemmed but left uncrushed, and the whole berries fermented with minimal intervention using traditional techniques. Selected yeasts augment indigenous yeasts which come along from the vineyard.

Young wine is handled respectfully, and aged in New French Oak.

Winemaking consultant: Chris Camarda, Andrew Will Winery