Overlooking the vineyard is our winery, a converted grain store and cattle shed with solar-panelled roof, where we house our winemaking equipment and a 120,000 bottle insulated store.
Our philosophy is to produce premium wines that reflect the vineyard’s unique ‘terroir’ – the combination of rock and soil types, topography, micro-climate, viticultural growing methods, vine varieties, clones and rootstocks, and so on. To this end, we focus on preserving and enhancing the crisp freshness and distinctive delicate aromas and flavours characteristic of English-grown grapes. All our grapes are hand picked to ensure optimum condition and then whole-bunch pressed. We then carefully select each yeast strain to optimize the aromatic potential and style of each grape variety.
We have invested in specialised winemaking equipment that ensures our philosophy is realised:
Inert gas pressing extracts the grapes’ juice in the absence of oxygen (oxidation can rapidly destroy aromas)
Computerised temperature control systems and tank-mounted carbon dioxide emission sensors to allow accurate and steady control of fermentation rates: cool, slow fermentations are essential for preserving varietal aromas. Our still wine fermentations are kept at between 11 and 15°C and run for approximately 15 days.
Our wines are bottled on site. Our still wines are bottled under inert conditions, utilising the highest quality Stelvin screw caps to ensure optimum preservation of the wines.