The Winemaking – The Cutting | Barossa Valley
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The Winemaking

We handpick our fruit in the cool of the morning with the help of our family and friends. This helps preserve the freshness and purity of our carefully tended grapes. The winery is only 52 meters from the first row of Shiraz vines. A short but fun tractor ride in our old but very reliable Massey Ferguson tractor.

Our winemaking expresses our single-vineyard Barossa Valley sites. We handpick all of our grapes and vinify in our on-site boutique winery. We use gentle extraction methods including cold soaking, hand plunging and whole bunches. This technique adds energy and freshness to our wines and increases their structure and complexity.

We use a basket press to gently separate the skins and then transfer the wine directly to barrels. Our Shiraz is matured for several months in seasoned French oak. Maturation helps to integrate delicate flavours and tannin structures.

The Outlier range comprises an old vine Grenache and a single vineyard Cinsault. The grapes are sourced from neighbouring vineyards. Made in a lighter style, The Outlier range spends six months in seasoned French oak.

Bottling without filtration captures the freshness and purity of fruit in every bottle. A gentle hand with meticulous attention to detail is what matters most in our small-scale boutique setting—expressing the true essence of our vineyard sites.