Winemaking

We pursue a more structured, complex and handcrafted tradition than is typical in NZ, and aim to make wines that are resolutely food-friendly. We avoid at all costs the creation of what we call "doughnut hand grenades" – wines that have a fruit explosion (as in a hand grenade) an empty middle palate with a hole in it (like a doughnut!) and then and a short,whimpering finish at the end.

Instead, we strive for wines that have more finessed and elegant beginning, a complex multi-layered middle palate and a linger taste at the end (the finish) that goes on and on for a couple of minutes. These are more interesting wines and wines that one drink more easily with food.

Grapes are normally whole-bunch pressed and then fermented with a range of commercial and wild yeasts (we prefer the latter, even though it is risky as it gives great complexity). A secondary "malolactic" fermentation is allowed, but tightly controlled (limited to 60% completion) in order to give the wine further depth and refinement. Our wines are made in up to a dozen different batches, which are then re-blended at the end – this enhances complexity. Our oaked wines are normally barrel fermented and aged 12 months sur lie (on the dead yeast cells) before they are released to the markets, in order to give greater complexity and weight. We prefer to minimise filtration, especially for the Pinot Noir.

We are extremely fussy about our choice of oak barrels and use 11 different French suppliers, sourcing barrels from different forests (preferably northern ones) and with different toasting levels. Only 30% of the oaked wines are normally treated with new oak (the rest is a range of aged barrels), so as to keep oak flavours in the wine from becoming too dominant.