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.
Read about how we make small batch wine in the Pask Diary.
