Every bottle of Tannin Ridge wine begins and ends on this estate. Our white grapes are picked in the cool dark before dawn, pressed within the hour, and fermented in the same cellar where the wine will rest until bottling day.
Keeping the whole journey on site is slower and more expensive than trucking fruit to a custom-crush facility. We do it because the alternative costs something we value more: control. When the same hands prune the vine, punch the cap and seal the cork, nothing gets lost in translation.
This season that care shows in the glass. The new estate white spent six months on fine lees, and the texture alone tells you where it grew. Come taste the difference a single address makes.
