Winemaking

I like to describe my winemaking philosophy as follows: Wine barrels

Vineyard expression. Over and above the use of good viticultural practices to produce the best possible fruit, the wine in the bottle must always reflect the vineyard source of the grapes.

Purity of fruit. Of the many options on offer to winemakers, such as use of oak, different yeasts, fermentation techniques and more, I believe the best winemaking comes from an understanding of the fruit and the vineyard. The key lies in knowing how to let this pure fruit express itself, without heavy-handed intervention.

Palate length and texture. While we can be enticed by an alluring aroma, wines must also taste and feel good when we drink them. I believe in top-notch vineyard management, along with careful and intuitive winemaking, to give my wines the texture and length to match the aroma.