We believe in minimizing sulphur usage and avoiding all additives whenever possible. We avoid the use of cultured yeasts, bacteria, associated nutrient products and filters. We avoid racking whenever possible and do wine work according to lunar and celestial rhythms. Our grapes are handpicked and then brought to our winery, where we sort through the individual bunches, of which a portion is kept whole with the stalks intact. The balance is then destemmed and the individual berries cross over a second sorting table for inspection by the winery team. Each block within the respective vineyards is fermented separately in a combination of open top wooden and stainless steel fermenters. The indigenous ferments are nurtured for 17-22 days and given a combination of gentle pump overs and plunge downs before being pressed off and transferred to French barrels. We prefer oak to be a partner and support the wine but not to show overtly, and so we only use 20-30% new oak. After around 11 months in barrel we then taste, evaluate and select the parcels of wine that will be bottled, unfined and unfiltered as Burn Cottage Vineyard, Moonlight Race and Valli Vineyard. Our wine talks of place, climate, geology and most importantly of the people that make the dream possible.