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Our pet project

Pétillant Naturel (or Méthode Ancestral) is the oldest method of producing sparkling wine, and the most natural. Unlike Méthode Champenoise, which involves the addition of refined sugar and sweetened wine at various stages of the process to control the bubbles and correct the final result, ‘pét-nat’ is a very risky business.

In this method, the grapes are pressed and the juice fermented until precisely the desired amount of natural sugar remains. The wine is then bottled and fermentation continues under crown seal until the yeast cells deplete the residual sugar. We walk a very fine line when deciding when to bottle – too early and the final product is too sweet or potentially so bubbly the bottle literally explodes mid ferment; too late and the result can be overly dry and flat. But when you get it right…

Pétillant Naturel has seen a bit of a resurgence in recent years. But while it’s great to see new players embracing old ways, the final products are a mixed bag. It’s become a bit of a thing within the industry that pét-nat should not be taken too seriously.

Naturally, we disagree.

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  • Contains sulphites

    August 31, 2018

    Turning fruit into wine is fraught with problems. There are hordes of bad bugs and yeasts out there waiting to infiltrate your cellar, get their claws into your juice and turn it into vinegar.

    So how do you stop them? And without creating a host of new problems like headaches, breathing difficulties and worst of all, ho-hum wine…

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  • Stop and smell the rosé

    August 19, 2018

    A well made rosé should command as much respect as a decent white wine. Well, nearly. It should be dry, light in colour, smell of light bright berries with maybe a touch of dried herbs and a slight tannin tingle to finish. Delicious.

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  • A tale of three farms

    August 11, 2018

    Good wine has great flavour. Great flavour comes from beautiful fruit. And beautiful fruit comes from a healthy farm. Conventional, organic, biodynamic… what is the best way to farm grapes?

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  • Judgement day

    August 8, 2018

    With the first of our 2017 vintage ready to release, it’s time to offer up the fruits of our labour so you can decide for yourselves if you think our approach works.

    Introducing The Wine Farm Chardonnay 2017.

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  • No place like home

    July 14, 2018

    We’re always talking about the importance of wines being allowed to show ‘place’ – keeping the fruit pure to let it express the soil in which it grew. So given we’re very nearly ready to share the first of our 2017 wines with you, we thought we should tell you a bit about our place first. What’s so special about The Wine Farm?

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