...the 'Spirit of Marlborough' !
Step 1 Handpicking
Handpicking grapes guarantees that only the ripest and undamaged fruit is chosen, ensuring the highest quality for superior wines. The 2024 vintage started exceptionally early with the Pinot Noir being picked on 8th March!
The grapes undergo quality check under the watchful eyes of Hans, to ensure there are no impurities. Grapes are destemmed (often by hand to avoid any harsh tannins). Stalks out, berries in, and let the cold soaking festivities begin!
Step 3 Cold soak (skin maceration)
Step 4 Fermentation and remontage (pumping over)
Remontage, or pumping over, is a key winemaking technique. It involves pumping wine from the bottom of the fermentation vessel over the grape skins and seeds (must). This process aids in releasing carbon dioxide, aerating the must, and extracting colour, flavour, and tannins from the skins, resulting in more richness and complexity of the resulting wine.
Micro-oxygenation is to aerate the must during fermentation to assists in the health of our wild yeasts during alcoholic fermentation, better wine colour and stability and adds, more complex organoleptic characteristics. Soften tannins, stabilize colour, and enhance aroma and flavour development, leading to smoother and more balanced wines.
The journey begins with the wine's transfer into barrels for secondary malolactic fermentation. Over the aging period, the controlled oxidation within the barrels plays a pivotal role. This oxidative environment facilitates the gradual softening of harsh tannins and the seamless integration of flavours, ultimately achieving a harmonious balance. Throughout maturation, the wine accrues layers of complexity, depth, and character, culminating in a meticulously crafted final product that epitomizes the artistry of winemaking, a testament to the meticulous care and expertise invested in its creation.