The estate covers 10 hectares. It was planted in 2000 in the Awatere Valley, close to the river, on free-draining gravel over mudstone, with occasional patches of loess.
The winery was built in 2005. Production is small, entirely from the estate’s own fruit, with yields of 8 tonnes per hectare – well below average for the area – and a low extraction rate of 65 litres to 100 kg. They follow the ecological principles of the “Sustainable Winegrowing of NZ”. In making the Sauvignon, most is whole bunch pressed, with about 30% destemmed and crushed before pressing. Fermentation is cool: 12-15 C with several months on fine lees before bottling at the end of winter. The 2014 vintage stood up very well when we first blind-tasted it against other better known names, and we have not looked back. Every year we admire its rich but understated character (by Marlborough standards!). It is also completely dry, unlike many of the more commercial examples available.
A small quantity of Pinot Noir is also produced and we are pleased to have some on our portfolio. This receives a cold soak for a week before a short fermentation at 30C with hand ‘pigeage’, and then another week on skins post fermentation before running off into second and third fill barrels where it stays for 12 months.