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. Our farm is Fully Certified Organic by OrganicFarmNZ, OFNZ No. GS-004-2007 We use beneficial plants/insects, ducks, mulches, seaweed fertilisers and compost in place of harmful artificial chemicals.
It is our aim is to produce ultra-premium fine wines, to this end our wine-maker, John Thorpe, uses traditional French methods of production with absolutely minimal intervention. We want the wine to express the true uniqueness of our tiny vineyard. Our grapes are always hand-picked and any rot removed in the vineyard before the grapes are sent to be pressed. They are carefully, and gently, whole-bunch pressed and the wine fermented in French oak barriques. It is then matured on the lees for 10 -12 months before being fined, using only bentonite clay, before being bottled. We prefer to use screwcaps to maintain the beautiful characteristics of our wine. It is held for a further 9 - 12 months under carefully controlled environmental conditions before being released.
We always lightly crop our vines in order to produce grapes of the very highest quality, 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 NOTpick our grapes if we feel that the quality of our wine would be compromised. This has occurred four times, in 2003, 2005, 2006 and 2007. We hope that this sacrifice maintains our very high standards and to that end YOUR full enjoyment of our wines. We will endeavour to 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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