Winery & Vintage Info
The 21/22 season is one for the books. Winter rains replenished parched soils and broke a three-year drought. A warm and wet winter continued into spring, bringing lush growth to the vines, a perfect flowering and an abundance of fruit. January was warm and dry, and decisions to reduce yields on almost every block ensured quality was the driver. This was beneficial as February saw a significant rain event, followed by cool weather, slowing ripening and retaining acids. March was near perfect weather wise, other than several days of evening rain. What could have been an early harvest, came just in time. Fruit had concentration of flavour and vibrancy. A slow start on the 11th March finished swiftly with Sauvignon Blanc on the 6th of April. Matt Ward, Winemaker
After the hard work was done in the vineyard this season, the fine weather in March allowed us to pick excellent fruit, close to perfection. Individual vineyards and blocks were kept as separate as possible in the winery. The juice was split quickly from the skins and lightly clarified before a low-and-slow fermentation. The wines rested for 6-8 weeks before blending and bottling in July 2022. No animal products were used, creating a vegan and carnivore friendly wine.
