The grapes are usually harvested between February and April – a great time to stay with us and help out with the winemaking!
The berries are pressed to a low yield per ton for the best quality. Fermentation happens between 23 and 25 degrees Celcius, in open tanks with four pump-overs a day. We mature our wines in French oak barrels for around 15 to 22 months and release the finished product for sale about two years after harvest. While they are very popular at this stage, our wines will continue to mature and improve for at least another 10 years – if you can wait that long!