Desert Heart wines are not just made, but are created by an unyielding and impassioned focus on quality and attention to detail in all facets of the winemaking process that allows our vineyards to express their true capabilities.
Our philosophy is to let the fruit speak for itself, and in keeping with the romance inherent in our wine, this involves minimal intervention from the vine to the bottle, and is integral to our practice, with the low yields allowing the wines to communicate our site and terroir.
At harvest the grapes are hand-picked, clone by clone as the soil types allow the grapes to attain optimum physiological ripeness and deliver the purest possible reflection of our vineyard’s unique characteristics.
The norm is to retain 20 – 25% of the Pinot Noir grapes as whole clusters where the remainder are gently destemmed then transferred to fermenters. An elongated pre-fermentation soak, precedes a conventional fermentation with wild or indigenous yeasts and punch downs 4 times daily with the overall time on skins usually between 18 -20 days. The extended maceration on skins facilitates superior colour and tannin, contributing to substantial complexity of flavour.
The wine is then matured for 12 months in French oak barriques selected to preserve the grapes, to give weight and subtlety of flavour without being too intrusive, to craft the Desert Heart Wine into, a harmonious, balanced, rich, complex intense and textural wine. The wine undergoes a light filtration for clarity before bottling.