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Our winemaking philosophy is all about making the most of our unique place – the soil, the river, the climate and the fruit – to create handcrafted wines that truly reflect where they are from. Each variety planted in the vineyard whether young or old, traditional or modern, reflects its place in the world.

Vineyard to bottle, each part of the process is painstakingly overseen by winemakers, Nick Brown and Chloe Earl.

Supported by a dedicated vineyard team that prune, nurture and help with the harvest of each vintage. Paul Heard, our vineyard manager and his crew work together to enrich the soils and implement sustainable vineyard practices to ensure the highest quality fruit for our wines. The highly labour intensive work of vine growing and winemaking continues with traditional hand plunging of ferments in open concrete fermenters and gentle pressing in the 100+ year-old basket press. Finally quiet barrel aging before bottling is the end stage of the duty of care that is taken to deliver wines that are truly special.

The techniques we employ are designed to allow the fruit grown in the vineyard its most pure expression. Our careful approach could be well summed up as a deliberate lack of intervention with our fruit to produce elegant, complex wines of integrity and depth. It’s ironic that while our commitment to traditional methods has a huge influence on the wines we produce, perhaps its greatest influence is that our methods have little influence at all.

Read about what the team are doing in the winery and vineyard on The Saint's Blog

Winemakers, Nicholas Brown and Chloe Earl