The Making of …

 ...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!

Step 2 Sorting and destemming

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)
A "cold soak" is a winemaking process where freshly harvested grapes are soaked in their juice at cool temperatures before fermentation begins. This helps extract colour, flavour, and aroma compounds from the grape skins, enhancing the overall quality and complexity of the resulting wine.

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.

Step 5 Micro-oxygenation

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.
Step 6 Pressing
Hans allows the must to undergo post-fermentation skin maceration for several days, enriching the wine with additional colour, flavour, and structure before pressing. He utilizes an old-fashioned manual gentle bag press to carefully extract juice, steering clear of excessive pressure that could introduce bitter aromas from the seeds. He opts for a moist must, perfect for producing top-notch grappa.
Step 7 Into the barrel

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.

Step 8 Extensive bottle ageing to enjoy at optimum drinking stage.

Reminiscent of a "Grand Cru", the wine matures for at least three additional years in the bottle, in our barrel hall, offering outstanding quality without the premium price tag. This extended aging allows the wine to reach improved maturity, ensuring that enthusiasts indulge in it at its finest, with flavours and aromas harmoniously integrated.

 Step 9 Time for patient aging, then, the ultimate reward: a perfectly balanced, matured wine ready to be savoured.

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