Winery Philosophy

Winery philosophy

Having spent 6 vintages working at traditional producer; Domaine de L'Arlot in Burgundy, winemaker Troy Walsh always looks to his European influences to make decisions in the winery. The philosophy is very much minimal intervention with our wines wherever possible. We pick early to ensure a good acid profile and favour whole bunch. We don't inoculate, preferring wild yeast fermentation, for reds - in our large, open oak fermenters and barrel fermentation for our whites.

You can't make good wine from bad grapes, so the winemaking journey starts in the vineyard. Our labour intensive sites, with much of the work done by hand, are our focus. Since we are always striving to allow the wine to truly express terroir, we do as little as possible in the winery (as hard as that can be!) and for this reason you'll always see vintage variance in our wines. Most wines spend 18 months in oak and a year in bottle (under cork) before release as we believe the wines' journey has just begun.