In winemaking, we strive to simply allow the flavours of the fruit and therefore the special character of the vineyard to be reflected in the wine. In this context, the techniques used are thousands of years old and have changed very little since their first discovery.

Grapes from our low yielding vines are hand harvested, destemmed, crushed and pumped into the tanks. They stay there untouched until fermentation starts of its own accord, usually after a few days. Fermentation is usually carried out using the natural, indigenous yeasts of the vineyard, otherwise a selection of natural yeasts is used. We avoid additions to the must where possible, and have never used yeast nutrients, artificial fermentation stimulants, enzymes, or added tannin, as we do not want to interfere with the unique flavours we have laboured for twelve months to produce.

As fermentation proceeds, the cap is plunged by hand 4-6 times throughout the day and night. Temperatures are monitored and usually allowed to rise to their natural level. Occasionally wines are given limited post ferment maceration on skins. A traditional basket press is used to lightly press the skins, and the pressings are added to the wine. French oak is used in the cellar.

The malolactic fermentation is allowed to occur naturally in mid summer when the temperature of our cellar rises a little. It is usually complete by December, and the wine is then racked before being bottled with a light filtration. All Rees Miller wines are bottled on the estate.

At Rees Miller Estate we do not use genetically modified products, fish products, egg products, gelatine or any animal products in making our wines, hence they are suitable for vegans and vegetarians.

It takes a whole year's effort to produce just one bottle of wine. That effort is directed towards one outcome, to produce a bottle of wine with a natural richness, quality and individuality that is thrilling to open, consume and share with friends.

Avant d’être bon, un vin doit être vrai