The Winery

Our winery is located amongst a tranquil rural setting in wattle flat about 30 mins south of McLaren vale. The winery has been designed for our unique winemaking techniques, to allow for the ‘cold soaking’ and ‘reduction’ processes which gives our wines their amazing intensity and softness. All of our wines are then stored in a careful selection of French and American Oak for a minimum of 18 months. We don’t use stainless steel tanks for storage only 100 percent oak barrels

Our wines are truly hancrafted. Upon receiving the grapes they are immediatly crushed into open top fermenters. The first step is to drain 15% or so of the juice from the ferment when you consider that all of the colours, flavours and aromas are extraced from the skins, you can see that by reducing the volume of the juice we are able to produce beautifully deep and rich wines. As soon as the juice is removed, we insert the cooling plates and cool the ferment to 12 degress for a week long cold soak. The ferment is pumped over and punched down by hand twice daily, by the time the week is over the juice is almost as rich and dark as the finished wine. Ferment is then to warm up to 20 degrees and allow fermentation to begin, continuing our daily regime of pumpovers and punch downs. After a slow and steady ferment, when colour, flavour and aroma concentration is optimal, we drain the free run wine from the skins by gravity into 225 liter oak barrels, where the wine will slowly age for a minimum of 18 months. Finally, the skins are pressed into separate barrels for later evaluation. While this is a long and time consuming process, it is time honored and time tested, we believe the proof is in the bottle and we are sure you will love them as much as we do!