The philosophical aspects of winemaking are intensely important to the wine-makers who consider wine growing and winemaking as a continuous process. For this reason our winemakers can be seen inspecting the vines with the viticulturist throughout the growing season while the viticulturist is often seen tasting the ripe fruit and the ensuing ferment with the winemaker.

Once the winemakers understand a particular vineyard, their job is to complete the process that was started there. The characters and personality
of the fruit must be protected as the juice is transformed into wine.
They strive to guide this process
with minimal intervention during
its magical journey.

It all comes down to picking the fruit when it is physiologically ripe, and then treating it gently through the processes of harvesting, fermentation, maturation, bottling and finally storage. Wines are like people. They seem to be best when they are treated gently and with respect.

Our climate in Western Australia is a blessing for wine-grape growing, yet the warmth, which the vines enjoy, is a curse for winemaking. Hence, one of the critical aspects of our winemaking is controlling temperature. This is achieved by harvesting in the cool of the early morning and further chilling the fruit before processing. Close control of temperature during fermentation
and storage of the wine as it matures
is essential.