Winery » Winemaking
White grapes and our sparkling bases are hand-picked to preserve varietal integrity and quality, and low yields are encouraged on all vineyard sites. Red fruit grown in the Perth Hills is hand-picked, whereas Margaret River reds are machine harvested in the cool of the night. The timing of harvest is based on taste.
Fermentation and Pressing
We have a basket press for reds and a modern air-bag press for whites. Deliberate oxidation of juice is common. Grapes are pressed to taste, and no additives are used. Native yeasts are encouraged on all grape varieties.
Open fermenters, foot stomping and hand-plunging is used for fermenting reds. (no recipes here!) Typical fermentation may last from 5 to 28 days, using native yeast strains. Temperature is used to control the rates of ferment.
Our Blanc de Blancs spends a minimum 30 months on yeast lees in the bottle, whereas our aromatic verdelho may be released as early as May of the same year. Most of the wines we produce will see some French oak during there life. Because we have minimal filtration and no fining, the time in oak help ensure stability, softness and balance. All wines are ready to drink upon release.
The fruity whites and Rose are bottled young for freshness and vibrancy, reds are typically bottled the following year.