We believe that if we’ve farmed well, there is little need to intervene much in the cellar.
All of the fermentations use native yeasts. With very little intervention, we let the grapes become wine.
The lees in the barrels are stirred regularly through the malolactic process. Blending is done in the late spring. Our red blends are never fined or filtered.
We only make blends from estate fruit and don’t adhere to conventional notions of what works. Rather, curiosity and creativity dictate what goes into our final blends.