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We’re a small family run winery, with founder David Anderson planting our first vines at the Alan’s Cabernet vineyard in 1974. Now, David with his son Liam, and a fabulous team strive to create wines that excite wine enthusiasts and novices alike. Wines that drink wonderfully young and fresh, as well as when gracefully aged.
We use traditional viticulture and winemaking techniques, including cane pruning, hand picking, open and barrel fermentation, whole bunch fermentation, hand plunging and basket pressing. We use new and old oak maturation for up to 36 months depending on the wine.
We apply minimal inputs into our vineyards other than what naturally occurs. We open up our soils via deep ripping to allow our vines to use it at their will, which keeps them healthy and vibrant. We allow our shoots to naturally sprawl, or we lift them vertically with wires depending on the vigour of the site, allowing each bunch access to sunlight at some point during the day.
Our winemaking is minimalist, allowing our fruit to express itself fully. We hand plunge the skins four times per day, using some whole bunches in most ferments for complexity of aroma and texture. Some extended skin contact is used on some batches when required. Each batch is then basket-pressed into the best French and American oak hogsheads and barriques with the tightest grain. The wine rests in these barrels for up to three years depending on the batch and its final destination.