Winery Building:
Situated at Polish Hill River in the Clare Valley and is constructed of steel and local stone (also double insulated).

Have all modern winemaking equipment including tank presses, crusher destemmer, must chilling facilities, temperature controlled 316 stainless steel storage and fermentation tanks.

Fruit Handling:
Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Minimal amounts of SO2 added in the vineyard to protect against oxidation in delicate white varieties (Riesling, Sauvignon Blanc, Semillon). Reds have SO2 added at the crusher prior to maceration/fermentation. Pectic enzymes added to white varieties ex press, juice/must adjusted where necessary with tartaric acid. Inert gases, carbon dioxide and nitrogen, are used extensively to protect all our wines from oxidation.

Pure yeast cultures added for most delicate whites produced as well as most reds. Wild yeast ferments are encouraged for some Shiraz and Sangiovese batches. Some batches of Sangiovese, Grenache and Mourvédre may receive post ferment maceration for up to 3 weeks. We encourage 100% wild yeast fermentation in the Chardonnay and Viognier with solids. MLF happens naturally and is desirable in all reds.

Oak Usage:
All red wines matured in oak 12-18 months prior to bottling. We use only high quality 228 L & 225 L French oak barrels. We top barrels once a month during most of the year. Chardonnay and Viognier may have their lees stirred occasionally during maturation and then are racked only once (off lees) prior to bottling, while the reds may have up to three rackings.

Finishing the Wines:
All whites are cold and heat stabilised prior to bottling. If fining is required PVP is our preferred agent. Membrane filtration is carried out at the bottling stage. Reds are fined only if necessary and minimum filtration if required.

We aim to produce wines that reflect their variety, region and vintage conditions. We are quite happy to watch over the wines during their formative stage and intervene only when necessary. We aim to produce the best wines we can from the fruit our vineyards give us from any particular vintage.