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All our wine is made from a single vineyard site at Sandspit, Matakana, where Biodynamic practices are used.
The grapes are hand picked into small baskets and taken directly to the winery in Matakana, where they are gently crushed into small open top fermenters.
In line with biodynamic practices we are moving towards utilizing only natural yeasts for the primary fermentation, but until these are well established on the flora and winery we have chosen a special blend of cultured yeasts.
During fermentation, hand plunging and pumping over of the cap are used to ensure extraction of colour and tannins from the fruit. After a period of post-fermentation maceration, the free run wine is run to barrel for aging. The wine is regularly racked prior to light egg white fining and bottling.
Once our oak barrel stock is built up we will use less new oak so as to retain and express as much of the natural qualities of our grapes in the wine we make.
Eventually our winemaking will utilise natural wild yeasts for fermentation and avoid the use of any winemaking aids, additives or agents to enhance the quality and minimize the use of sulphur dioxide. All wine making will utilise technique consistent with our biodynamic principles and any egg whites used for finings will be from a biodynamic source. Our wine making will take account of planetary and lunar positions to determine the timing of events. Our winemaker’s skills will be invaluable in ensuring that this is achieved successfully.
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