The vines are hand pruned to balance the yield and the grapes are hand picked to achieve optimum fruit quality. These factors combine to produce small intensely flavoured and coloured fruit necessary to make premium wines. The use of synthetic chemicals to manage the vineyard is kept to an absolute minimum to promote better soil and vine health.
The 10 Ha of Shiraz was hand picked in separate parcels dependent on soil type from the estate vineyard. Red veined quartz offering spice and tight tannins. Sandy Ironstone giving thickness and power. Deeper loams over gravel giving fruit fragrance and silky fine tannins. The fruit was hand picked and sorted post destemmer. These parcels were handled by gravity (no pumps) and fermented in small open pots as separate parcels, spending 3 to 4 weeks on skins. They were then matured in French oak (about 20% new) for about 14 months prior to blending and bottling in June 2018."- Simon Osicka