To create ultra-premium fine wines that are produced in a way that enhances, protects and sustains the environment.
In order to ensure the integrity of our wines our grapes are managed organically, using beneficial plants/insects, ducks, mulches, seaweed fertilisers and compost in place of harmful chemicals.
It is our aim is to produce ultra-premium fine wines so to this end our wine-maker, John Thorpe, uses traditional French methods of production. Our grapes are always hand-picked and whole-bunch pressed. The wine is fermented in French oak barriques and matured on the lees for 10 months before bottling. The wine is always held for a further 9 months under strictly controlled environmental conditions before being released.
We only lightly crop our vines in order to produce the highest quality grapes, with full, rich flavours. The volume of wine produced is therefore small, ranging from 50 to 200 cases a year depending on the season. We will maintain this philosophy.
Like most organic wineries, we do use sulphur dioxide, but insist that our wine-maker use only the minimum necessary for good wine practice.
No other artificial chemicals, animal by-products or dairy products are used in the production of our wines, so they are suitable for vegans and vegetarians.
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