Our new winery was built to be completely self-sufficient. All operations and tasks are now possible from our home property in North Canterbury.
Our new winery provides enough space to make the “Growers Collection” and the “Home Collection” under one roof, and in addition, allows for storage and shipping from the winery itself. It was important to us to have a large enough space where we could produce our wines following our philosophy of small ferments and natural winemaking using organic and biodynamic techniques. All of our fermenters are 1,000 litres or less, which allows us to be very close to the wine in a physical sense. This allows us to hand and foot plunge and allows us to listen to the health of each ferment before we intervene. We never use commercial yeast for fermentation. We culture our own yeast through starter cultures, developed in each vineyard we source fruit from. This is a technique that Mike Weersing developed to ensure that each of our wines talks entirely about where it is from without compromise from commercial yeast.
In keeping with the tradition of growing all of the fruit using organic and biodynamic practices, we have built the winery with energy conservation in mind. Very little energy is used in the wine making process. There are no pumps as we gravity feed, no filtering devices as we naturally settle, and we have no heating or cooling systems. The winery is very well insulated and because it’s relatively small, we can use nature’s elements to heat and cool the wine. This is simply done by moving tanks outside in the evening to cool and then returning them inside wrapped with blankets each morning. Being such a small highly focused winery, each tank can be individually treated this way. Energy consumption is minuet and as a result, our energy footprint is one of the lowest in the industry, way below industry benchmarks.
All fruit is treated as softly as possible with hand and foot crushing of reds the only form of plunging.
All of our Home Pinot Noirs are hand sorted and hand de-stemmed. This ensures that we keep fully intact berries and allows us to make sure that only the highest quality makes it into the tank. Hand sorting is the ultimate interface of what happens in the vineyard and what enters the winery and finally enters the bottle. If this sorting process takes two weeks then so be it. This is a process that our friends, sommeliers, distribution partners, interns, international winemakers assist us with each year.
The winery is a space where fruit can gently transition to wine. It is never pushed in a direction it doesn’t want to go or be and is always left to be ready when it feels ready.
Our wines are unfined and unfiltered where ever possible, with little to no additives. If sulphur is used it is only the minimum amount required pre-bottling.
We age our wines in clay and in barrel. When we use new oak it is in smaller quantities as we believe that our wines should tell a story of where they come from, the vineyard, the season, not the particular cooper and how long the wood was seasoned for.
At home we have the ability to not compromise on our beliefs and our intentions to produce transparent wines showing site, soil and season of the highest quality from great vineyards across New Zealand.