Our philosophy is very much minimal intervention with our wines wherever possible. We pick early to ensure a good acid profile, favour whole bunch and use a sorting table. We don't inoculate, preferring wild yeast fermentation in our large format oak fermenters. Since we are always striving to allow the wine to truly express terroir, we do as little as possible (as hard as that can be!) and for this reason you'll always see vintage variance in our wines. Most wines spend a year in oak and a year in bottle (under cork) before release as we believe the wines' journey has just begun.