What happens in the winery over winter?

With harvest now complete, the focus in the winery has shifted from harvest to the maturation phase, where the new wines are settling down and starting their evolution.

While the pace may seem quieter from the outside, winter is an important period in shaping the wines that we have in the cellar. We are monitoring the analysis, flavour development, and general health and wellbeing of each parcel over the cooler months.

All wines are now sulphured and are being regularly topped to protect their purity and preserve the vibrant fruit character captured during harvest. During the ageing process, wines are resting in barrel, where they gradually integrate with the oak, developing nuance, complexity, texture, and depth of flavour. We have 32 individual parcels all up across all varieties, these being Chardonnay, Roussanne & Marsanne, Pinot Noir, Barbera, Syrah, and Nebbiolo.

Meanwhile, this year's rosé is being stabilised in preparation for bottling, ensuring it retains its freshness, brightness, and clarity, with bottling planned for early August and its release shortly thereafter.
We are starting the evaluation process also; whereby careful consideration is paid to each parcel of fruit to assess the quality and direction of each wine.