A number of winemaking techniques are used:
Pinot noir & shiraz are de-stemmed, crushed in open top fermenters, and hand plunged throughout fermentation. A soft pressing is achieved by using a basket press. It is aged in French barriques for twelve months.
Pinot gris is made with minimum handling to prevent any loss of flavour, with whole bunch pressing and a long cool fermentation in stainless steel tanks.
Chardonnay is handled in the classic Burgundian style of whole bunch pressing, oak barrel fermentation, and lees stirring.
French Island Vineyards’ wine is bottled under stelvin caps to ensure quality and the absence of cork taint.