The first wines released in 1996 quickly established Muddy Water Estate as one of the first real high quality producers in the area, and much of our wine today is still being made from the original vines.
At harvest we handpick the bunches, tasting the grapes and inspecting them for important flavour signifiers like seed ripeness. We find that if you've got great grapes, you don't have to do much to them. We use wild yeast fermentation and bottle unfiltered whenever possible. Bottling unfined and unfiltered reveals more layers and complexity; it's like listening to your favourite album on vinyl and hearing richer, more nuanced tones. It's wine for slowing down and savouring.