Farming & Practices

No pesticides with the exception of sulphur are used so that we can claim to be “organic” or more correctly “sustainable”. Sulphur has to be used sparingly to combat mildew which can if unchecked destroy a grape crop.

Californian wild flowers and clover are planted between the rows. After flowering the space between the rows is mown by hand. Any weeds around the base of the vine are removed by hand hoe.

In early/mid January the vines have their first pruning whereby the. Are reduced by half. We often have heavy rains rain at this time of the year, and even if the vineyard is flooded by 3or 4 inches it does harm the vines.

In March/April the vines receive their second pruning during which the.

Bud break is a critical time, the danger is frost for which we can protect, however heavy rain or strong winds can equally cause damage to the delicate buds.

Dependent upon the weather the leaves are left on to protect the bunches from excessive sun, alternatively they are removed if the sun is weak and we wish the grapes to ripen.

Once the grapes appear ready for picking the winemaker goes through the rows in the vineyard indicating to the pickers the clusters that he wishes to be picked.

We normally pick 4 or 5 times each season in order to ensure the highest quality for crushing. This is very labor intensive and only possible in a small hand crafted vineyard. This pratise also blends with our use of . Gallon fermenters that we use in the initial crush.

After initial fermentation we transfer to 60 galloon oak barrels and part to new 30 galloon French oak barrels which give us a much added oak flavour to the wine.

The winemaker aims to produce a Bordelais type of wine that is not excessively high in alcohol which drinks well with food.