The vines are spur pruned, the canopy is a lazy VSP system giving protection from the westerly winds and extreme summer sun. Grapes are harvested in the cool of the night to ensure fruit is delivered at temperatures less than 20 degrees.
Fermentation on skins in open fermenters with subsequent maturation in tanks and oak barrels prior to bottling. Stelvin closures are used for freshness and to ensure long term quality.
Barbecued red meats, mushrooms and aged cheeses.
Cellaring 8 years.
Deliveries to capital cities is 48 to 72 hours. Outlying areas a bit longer. For more expediency call me and I’ll sort it.