Every vineyard has a personality which we encourage to flourish with minimal intervention in the vineyard and winery. Through time honored techniques such as open fermentation, foot treading and basket pressing, this personality is allowed to shine. All d’Arenberg estate owned and leased vineyards are NASAA Certified for organic and bio-dynamic processes. This natural and environmentally friendly philosophy encourages strong root systems that penetrate the soil, resulting in lively tannin structures, soil characters and fine minerality. These practices also ensure that yields are kept low with concentrated flavors and excellent natural acidity. Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches of grapes are gently crushed, then transferred to five tonne headed-down open fermenters, all batches remain separate until final blending. The red wines are foot trod two thirds of the way through fermentation, and then basket pressed. d’Arenberg is one of the only wineries in Australia to basket press both white wines as well as reds, making for a labour intensive process, but the quality of the results makes this worthwhile as the action is controlled and extremely gentle.