〝in the end, we do this kind of work because it connects us to a place and to an industry. We’re part of something big, risky and real, but also something ethereal and intangible…〞 

Photo by Georgie James @bygeorge_photo

Our take on grapegrowing & winemaking

By no means a manifesto, what we’re trying to achieve is simple: to grow healthy, balanced vines and make the best wine possible from them. What does this mean in practice? Since taking over the vineyard in 2018 we are trying to farm in ways that reduce our environmental harm. We have implemented big changes in our canopy management in order to reduce our chemical use and we have instigated a trial block under organic management to evaluate its potential roll out across the vineyard. It has not been particularly successful after two years of La Nina level rain (which leads to high disease pressure) but we will keep trying. We are also working on a solution to eliminate herbicide use under vine, we don’t cultivate or irrigate, we encourage grass cover between the rows and we do not use any fertiliser. This winter we are introducing grazing animals into the vineyard to keep the grass down – which reduces fuel use from mowing. However, by nature of our location the vineyard does suffer high disease pressure so any move toward less intervention is easier said than done, not to mention being very slow and very expensive. Pete has vast experience in both conventional and regenerative agriculture, so we’re working towards trying to balance our personal ideals (which favour a low input, whole systems approach) with our commercial agreements and our budget. We are totally transparent about our grape growing and winemaking practices and will keep you informed as we progress. 

Despite the vineyard being 21 years old now, we are really just getting started in terms of understanding each block, clone and variety. From a winemaking point of view, this is where the adventure begins. With our micro winery, we’re able to experiment with tiny batches and develop insight about how we can best process each parcel. 

I will never describe myself as a ‘lo-fi’ winemaker because I find these categories counter productive. However, I do really try and do everything in my power to get the wine into bottle with as little adjustment as possible (but, when it doesn’t work as planned, I’ve got no hesitation in using winemaking interventions because I am a pragmatist and a business owner). Having said that, my guiding principle is that I aim to make wines to taste and feel like they came from Whitlands with regard to their character, texture and process. Typically, this means that we don’t use any yeast, enzyme or nutrient additions, nor do we add water, tannin, colour or acid. Additionally, the table wines (the wines without bubbles) are not filtered, fined or cold stabilised. Each wine release is accompanied by full specs. Where possible, we use locally made lightweight bottles, and we are in the process of developing a Net Zero by 2030 strategy which will include the winery being converted to solar and the replacement of diesel powered machinery with green alternatives. We’ll publish this when it’s complete. 

Overall, we aim to make wines that inspire a conversation, are an accompaniment to a celebration or just something delicious that makes a meal a little bit more memorable. In the end we do this kind of work because it connects us to a place and to an industry. We’re part of something big, risky and real, but also ethereal and intangible. It’s art, nature, agriculture, science and plenty of hard work. It gives us meaning and purpose. And for all these reasons and plenty more, it’s time for another glass.

Meet our furry friends

And our Highlander cows, of course …

Photo by Shaye Hughes @neleheyahs