Our winemaking approach is simple: strict fruit selection, gentle handling and minimal intervention.
Harvesting is done by hand into shallow bins to obviate any premature crushing or oxidation, and then quickly delivered to the winery. Some fruit selection takes place in the vineyard. However, once in the winery each bin is tipped onto a sorting table where we examine individual bunches and discard any under ripe or imperfect fruit, prior to gentle crushing and de-stemming. The sorting, crushing and de-stemming takes place on the mezzanine level of the winery directly above the fermentation tanks on the lower level. Simple force of gravity carries the must, via a stainless steel funnel, through the floor and into the tanks below, without the need for a must-pump. This has the effect of reducing the astringency of harsh tannins that may come from crushed stalks or grape pips.
Each varietal is vinified separately in small stainless steel tanks. Following fermentation the wine undergoes extended maceration to extract colour and flavour. The free-run wine then goes directly into barrel, and the pomace of skins and pulp is pressed in a small basket press.
The wine will then spend between 12 and 18 months, depending on the vintage, in a mix of new and one-year-old French oak barrels, undergoing malolactic fermentation during its first winter. Our underground barrel cellar ensures a low, even, year-round temperature and perfect humidity conditions for the development of the wine. Prior to assembling and blending of the finished wine, each barrel is tasted, and any that fails to meet the highest standard is not included in our flagship wine, simply called "The Point". The wine is not fined or filtered prior to bottling.
The wine remains in our cellar for a further six months prior to release. Production is between 500 and 800 cases a year, depending on the seasonal conditions.
Sales are by mail order; at the cellar door; and at the winery restaurant and tasting-room.
Our Chardonnay is again hand-harvested, and then whole-bunch pressed, cold-stabilised and fermented in new French oak. Lees stirring by hand adds complexity, and our aim is to produce a wine of elegance, subtlety and restrained varietal flavour, with gentle oak. Production is very small, and largely sold through our restaurant and wine-tasting room.