Our aim at Pikes is to produce wines with character and personality which reflect the variety, the region and vintage conditions.

We closely monitor our wines during their formative stage and intervene as little as possible during the vinification process, thereby protecting the integrity of the fruit characters delivered to us by the vineyard.

A combination of both modern and traditional winemaking techniques ise used to produce wines of subtlety and style which celebrate the fruit grown in our Polish Hill River Estate.

Pure yeast cultures are used to inoculate our delicate white varieties, and most of our reds. Some wild yeast ferments are encouraged for shiraz and sangiovese to build complexity. Our grenache, sangiovese and mourvedre may stay on skins for up to 3 weeks after fermentation to extract for colour flavour and tannin.

Maturation takes place in high quality French oak barrels – sourced from several different regions and producers – to increase our wine’s complexity, structure and balance. Once maturation is complete, and after gentle fining and filtration where necessary, our finished wines are bottled.