Manley has its own unique terroir, with very old shale soil that is perfect for red wine production. Because of this soil, our yield is somewhat lower than that of other cellars in the region as we get smaller berries, but our grapes tend to have thicker skin with a higher concentration of flavour.
Our sorting process is three-fold: it starts in the vineyard, where the undeveloped bunches and berries are cut down in the ‘green harvest’. Later the harvested bunches are sorted, leaving only the grapes, which are sorted again to remove small, green berries, as well as any with bird damage.
Fermentation happens between 23 and 25 degrees Celcius, in open tanks with four pump overs a day. The berries are pressed to a low yield per ton for best quality.
We mature our wines in French oak barrels for around 15-22 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!
The grapes are usually harvested between February and April – a great time to stay with us and help out with the wine making!