Every stage of the wine making process from fruit to bottle is overseen by both Joy and Bob Downing to ensure the unique terroir quality and complex character of their wines is captured.

With each new season, the ripening of the grapes is carefully monitored and selectively picked when the grapes have achieved optimum fruit flavour and sugar levels. This attention to detail provides a concentration of mature berry flavours and forms the basis of our concentrated fruit driven wines.

Once the pick has been completed, the fruit undergoes gentle pressing and fermentation on skins for seven days before being transferred to a mix of new and second use French and American barriques, to complete primary and secondary fermentations.

The wine is then matured in barriques for 24 months, allowing the quality of the fruit, tannins, acid and oak sufficient time to fully integrate forming a complex, soft and well-balanced wine.

All vintages are bottled using minimal filtration and are cellared for a further twelve months under ideal conditions at a constant temperature. This allows the wine to further develop before being released for sale.

With careful cellaring, these wines will continue to develop and mature well into the next decade.

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