We use a small batch winemaking method. It’s a low-intervention, hands-off approach that first and foremost respects the wine. Our aim is to keep the wine honest and full of the unique details that bring complexity and flavour, by using methods like ageing it on its lees (the sediment) and minimising fining (changing or adding things to the wine). We divide the wines into sub-lots in barrels or tanks and treat them all differently according to their needs – using different yeasts, or varying the time spent fermenting in the barrel for example – so they come together perfectly to create the end product.
Our barrels are worth a mention. We sourced very specific, high-quality barrels from Burgundy in France, where they’d been used exclusively for white wine for three years. The barrels at this stage are considered neutral in terms of flavour impact but help us build texture and complexity in the final blends. We love the sustainability of this approach too – we’re reusing barrels that have already had a previous life in winemaking.