From the vineyard to the bottle, Spoonbill Wines are truly hand-crafted.
Our grapes are handpicked at Rawiri Vineyard once they have reached their optimum flavor and brix levels. They are then taken to the winery 3km away. The wine is made at Te Whare Ra, where spaced is leased.
The bunches are sorted before being destemmed and the berries are then sorted again before going into one tonne fermentors. The must is cold soaked for between 5 to 7 days with the juice being pumped over twice a day to extract flavor and color before fermentation starts, either with indigenous yeast or being inoculated with cultured yeast depending on the condition of the must.
During fermentation, the cap is plunged by hand two to three times over a 24 hour period. After fermentation is complete, a decision to post macerate or not is made depending on the condition of the must.
The wine then is pressed and put into French oak barrels for 10 months, being racked one time only. The barrels are from several different forests including Troncais, Allier and Vosges in order to add different nuances to the wine.
These winemaking processes are adapted to the profile of the vintage and decisions are made accordingly.