Carefully considered vineyard selection and meticulous canopy management, to painstaking vinification, maturation and bottling, a non-negotiable set of procedures and benchmarks defines the integrity of our wines. The High Road Practices guide us and keep us on the high ground of principled winemaking and business ethics.
The cellar has been designed and equipped to be uniquely suited to our way of working, from the receiving of grapes in the cool of morning, to the consummate blending by our dedicated winemaker, Mark Carmichael-Green.
First, the grapes are carefully harvested in small lug boxes so as to avoid premature crushing under their own weight. In the cellar, the bunches and berries are hand-sorted. Only those in prime condition are crushed. Fermentation follows – a lengthy and carefully monitored process. The next step is resting in one of the maturation cellars, individually maintained at constant degrees of coolness for different blends and life stage of each blend.
Our zero-compromise approach is evident in the fact that smaller quantities of higher quality are produced for our appreciative following of wine lovers. It is also reflected in the industry awards we have won.