Grapes are hand harvested, chilled and transported to Pikes Vintners winery in the Clare Valley. Most fruit is lightly crushed and destemmed prior to pressing or fermentation. Some whole bunch pressing carried out on Chardonnay with most Pinot Noir being destemmed only. Minimal amounts of SO2 added in the vineyard to protect against oxidation in delicate aromatic white varieties. SO2 added to Pinot Noir prior to maceration/fermentation. Pectic enzymes added to white varieties ex press, juice/must acid adjusted where necessary. Inert gases, carbon dioxide and nitrogen are used extensively to protect all our wines from oxidation.
Pinot Noir is matured in oak for 12 months prior to bottling and Chardonnay can have 10 months or so in barrel. We use only Burgundy sourced premium quality French oak barrels. We top our barrels once a month during most of the year. Chardonnay is racked only once (off lees) prior to bottling, while the Pinot Noir may have up two rackings prior to bottling.