Our
belief
is
that
wine
making
starts
in
the
vineyard.
First
and
foremost
with
root
stock
and
clone
selection.
Secondly
with
individual
block
and
vine
management
and
thirdly,
with
disease
and
spray
control.
The
above
requires
a
“hands
on”
daily
walk
through
of
the
vineyard
by
a
viticulturist
checking
on
plant
stress,
soil
moisture,
growth,
bunch
structure,
etc,
etc…
Each bunch is individually managed from budding to harvest. Any spoilt berries are removed by hand. Crop thinning varies dependent upon the cultivar and prevailing conditions. We expect to crop at between 6 to 8 tons per hectare.
