Once the grapes have been picked by hand they are taken straight to our on-site winery where they are sorted, processed and made into wine. We’ve never been shy of trying new things and we love to experiment with different methods and blends to get interesting results. One example is our Ripasso Noir, which is made by drying Acolon grapes on straw before fermenting and then blending with Pinot Noir. The drying process concentrates the sugars in the grapes, increasing potential alcohol and body, which when blended with the lighter Pinot Noir, makes for a distinctively warming red. Try pairing with game, pasta ragu or aged cheese. Or in front of a roaring fire on a cold winters day.

We use stainless steel tanks for fermenting and then transfer to barrels to age – we don’t have a set amount of time for ageing, but regularly taste the wine to know when its ready. Once we feel the wine has had enough time, we blend (if blending) and then bottle. The wine is unfiltered and unfined, but racked as finely as possible. This does leave a haze or sediment in the bottle, however we believe it benefits the aromas and flavours and allows for the wine to truly develop with age.