Our primary aim is to produce healthy fruit, free from disease and capable of making high quality wine. We do not follow either organic or biodynamic principles, but take a more sustainable, low-input approach with a reduced carbon footprint. We do not cultivate the soil or use insecticides and the arid climate allows us to use minimal fungicides and herbicides. The permanent sward of grass between the rows of vines is used to mulch the weed free area under the vine, increasing biological activity and retaining soil moisture. The vines are pruned to a simple arched cane, or guyot as it is called in Europe.
As each season passes we are better able to understand the intricacies of the vineyard. From both observation and analysis, we have identified sections of the vineyard that consistently produce superior quality fruit. This fruit is used solely for making the Greenstone Vineyard wines. Bud numbers retained at pruning in these parts of the vineyard are lower, giving us no more than 7 tonnes/hectare (or 1.5kg/vine).
After budburst, shoot-thinning is carried out to remove excess or inferior shoots, followed by selective cluster thinning to retain the best bunches for harvest.
Shiraz, Sangiovese and Monastrell are all handpicked.