Harvesting is done entirely by hand. This allows us to be scrupulous in our rejection of any unsuitable grapes and ensures that only the highest quality fruit is used to make our wine.

As part of our gentle approach, fruit is processed using gravity flow. We use the traditional technique of pigeage à pied (stirring the must with legs and feet) and punch down by hand rather than using machines or pumps.

Bunches are fully destemmed and berries fermented whole in small (3000 litre) fermenters.

Different clones are fermented and matured separately allowing us to maximise blending options.

At the end of maturation we carefully select the best barrels for our Folding Hill label and de-classify the remainder.

Mist over the Clutha River on a late summer's morning at Folding Hill