Winemaking

Hand-plunging Syrah ferment

Our vineyard and winery are both fully Certified by Sustainable Winegrowing New Zealand, so that our grapes are not only grown sustainably, but the wines are also produced sustainably. We aim for the highest quality, hand-crafted, single varietal, single vineyard wines made to express our unique terroir by careful selection of top quality fruit grown only in our own vineyards. Optimally ripe fruit is selectively hand-picked and sorted in the cool of the morning into small 10kg bins which are carefully placed in the shade. After weighing in at our winery beside the vineyard, the grapes are destemmed within 20-30 minutes of picking, either lightly crushed or fermented without crushing as whole berries in temperature-controlled small batches (900 to 1500 litres) with minimal, gentle hand plunging. Our wine is then matured with French and/or American oak and clarified by settling in cellar with 3-4 barrel rackings over 12 -18 months, so that we can avoid added finings. When judged “ready” the wine is bottled and the reds aged in the cellar at 15 degrees C for a further 2-4 years before release. Our Pinot Grigio, Syrah Rose and Sauvignon Blanc are cold settled and fermented in long cool ferments in stainless steel before ageing on the lees for 6 to 12 months with lees stirring before bottling.

Our wines are suitable for all wine lovers including vegetarians and vegans as NO animal products such as beef skin or pork gelatine, fish protein, egg white or dairy products (eg milk powder) are used in their production – thus Jurassic Ridge wines are RARE, ‘NATURAL’ WINES. SUITABLE FOR ALL INCLUDING VEGANS AND VEGETARIANS.

To view details on each of our wines and vintages currently available visit the shop : Buy Online

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