The vines grow and set a natural amount of shoots and fruit, so we in turn take a minimal manipulation approach to the vines over their growing season. We believe this to allow a true expression of our terroir.
The grapes are de-stemmed, without crushing, and loaded into small open top fermenters by gravity to ensure the integrity of the skin is retained. The wines are fermented with natural, indigenous yeasts, found throughout the vineyard and winery. We feel strongly that these yeasts are perfect to ferment our wines because they occur on the property itself and have not been introduced from outside the vineyard.
Once the wines have finished fermenting they are tasted daily until a perfect balance point is reached before they are pressed through a traditional oak basket press. The wines are then matured in high-quality French oak until the point when the winemakers decide they are ready to bottle.
During the winemaking process we follow a ‘hands off’ approach, always striving to ensure our final product contains grapes, and very little else. The wines of William Murdoch are boutique, natural, organic and very much handmade.