We make a variety of still and sparkling wines, both white and rosé using a selection of grape varieties. Our winery was established in 2016, where we were able to press the entire 2016 fruit. Our four-tonne press has the ability to process the grapes for our still wines in an inert environment using nitrogen, eliminating oxygen and preventing deterioration of the flavour and aromatic potential of the wines. Our wines are then fermented at low temperatures, preserving these primary flavours and aromas. They are then settled in tanks equipped with a positive nitrogen gas system that prevents any potential oxidation from ullage space. Our sparkling wines are made using the traditional method, and have a minimum of 2 years on the lees before they are released.
An intriguingly flavoursome yet delicate and dry rosé. The ripe raspberry and strawberry aromas and flavours are pronounced due to the cold maceration of the fruit for 4 hours before fermentation. This wine has excellent balance with a fresh lingering finish.