Small Batch is where our winemaking team gets to experiment. When a parcel comes off the vineyard looking like it wants to be its own wine, we give it a tank of its own and see how far it can go.
Small tanks are what make that possible. We can take as little as half a row of fruit into its own fermenter and keep it separate right through to blending. Matt Patterson-Green, our Head Winemaker, calls it "a more respectful way of working the fruit." That freedom is how a Pétillant Naturel, a barrel-fermented Sauvignon Blanc, a Cabernet Franc and a Viognier have all ended up here.
There is no fixed range. A run is a thousand bottles, fifteen hundred at most, and the small batch wines here change from one year to the next. When one is gone it is usually gone for good.
