Tamar Ridge Estates employs state-of-the-art wine-making techniques, but with more than a few concessions to the traditional techniques that have served winemakers well for centuries. A walk through the purpose-built, 2400 tonne winery at vintage will reveal temperature-controlled Riesling, Gewurztraminer and Sauvignon Blanc tank ferments, while in the barrel hall a 'wild' Chardonnay ferment is underway in new French oak barriques. Similarly, our Pinot Gris fermentation is carried out in both stainless steel tanks and oak barrique.

Fruit from the different sites and clones in our Pinot Noir vineyards is earmarked for a variety of wine-making techniques. These include pre and post-fermentation maceration, plunging and pumping-over in open and closed fermenters at varying temperatures, as well as barrel fermentation and maturation in new and older French barriques. The aim, always, is to extract the very best from each parcel of Pinot Noir fruit for both the Devil’s Corner and Tamar Ridge Kayena Vineyard labels.

Our wine-making goal is to harness the fruit characters our vineyards produce and to fashion them into individual wine styles that speak of their cool origins.