Our aim is to produce wines that reflect site and season, wines that have a sense of place and individuality. Our style is one of balance, elegance, supple structure and fine texture.

To achieve this we believe wine making should be restrained, organic and minimal use of the ‘recipes’ you learn at wine school or in the laboratory.

We employ a variety of wine making techniques, from the use of natural yeasts, full solids, to 100% whole bunch fermentation to extended barrel maturation, all these lending to natural complexity and balance. We look for wines that are naturally balanced with complexity of flavour coming from from the grapes and vineyards than via intervention.

We are a modern winery that uses traditional thinking, we understand the science believing that good practice gives us the ability to be hands off.

We eschew aids, additives and fining with filtration and the use of sulphur kept to a bare minimum.

Our wines should reflect variety, Central Otago, the vineyard from which they are grown and our own personality – not just one of those elements.

Above all they should be enjoyed.