Every decision comes down to the grape.
Individual lots and clones are processed, fermented and aged separately until blending. This allows us to maximize the components that then become our final wines. Occasionally Scott will find some lots which are just too good to blend and these will become special releases for our Wine Club Members.
With white varietals, we are looking to enhance aromatics, showcase the abundance of flavours, all while retaining balance and acidity. We allow for plenty of skin contact prior to pressing and focus on long and cool ferments to craft flavourful wines. Though our white wines are all partially natural fermented, any inoculated yeast selection is done to compliment specific varietals and clones to enhance their character.
Red wines undergo a lengthy cold soak pre-fermentation to enhance colour extractions and flavour. The use of submerged-cap ferments further increases tannin extraction on some reds. Our reds are naturally fermented for an expression that showcases a purity of fruit.
Our French Oak Barrel Program is extensive and ever evolving. We use six different French cooperages, giving us over ten styles in finishes and toasts. Scott is always looking for the perfect pairing of vineyard block and barrel. Slowly we are moving our Pinot Noir and Chardonnay to puncheons, this gives a more balanced oak element to these wines.
Our wines are vegan, no animal fining agents are used, we use minimal sulphites for clean wines. Little Engine Reds are bottled unfined and unfiltered.