Fruit ripeness is the window of time when rising sugars and declining acids reach an optimal balance of flavors.
Dudley and Irina walk and taste the rows of vines every day to find the neck hair raising moment of ripeness to pick.
We handpick our grapes into small bins with the help of backpackers before the sun gets too warm and de-stem whole fruit to small fermenters in the afternoon.
To make wine of freshness and intensity, we've chosen a less modern path than most. We shoot and fruit thin our vines for evenness throughout the season and are able to pick our grapes earlier in the season than most. We eliminated both fruit pumps and refrigeration that use a lot of electricity as well as damage fruit by using gravity fed small fermenters,. We hand plunge our wild ferments and, most importantly, don't use DAP, tartaric acid, tannin or other common additions to our wine.
Our long, natural "wild" ferments preserve freshness while slowly extracting colour and intense flavours at lower alcohols than is common elsewhere. All wines are then gently basket pressed prior to ageing in first class oak barrels.