A constant quality improvement, the development and employment of new production techniques in both the vineyard and the winery, though never forgetting our sensory capabilities for major decision making, coupled with the expression of a local character in the wine, are the major aspects when it comes to defining my winemaking philosophy.

Quality is a moving topic and there are no limits defined to it. As wines get better, new and higher standards are continuously set. Taste and general appearance are the two components of a good quality wine. A good tasting wine has balance, intensity, length and complexity. The most important aspect to achieve these four basic components is vineyard management. Once grapes have been picked, it is only possible to maintain but not improve what nature has given. On the other hand the appearance of wine is also crucial. Clarity and stability of the product, plus packaging, are fundamental aspects of quality.

Constantly improving production techniques implies the use of the latest technology available. It guarantees efficient, safe and environmentally friendly methods of production helping to avoid mistakes and mishandling of the wine.

Although technology and scientific knowledge are fundamental these days in any winemaking operation, it is the palate that still determines most major aspects of the whole process. Numbers and processes can be perfect but one needs to trust the palate more than anything else. The best way of separating parcels within a vineyard is by tasting berries. The evolution of flavours will determine picking dates and even the technique of cap (skin) management on reds. Certain flavours on white berries like Sauvignon Blanc, will on the other hand help decide on fermentation temperature.

Once the wines have completed fermentation, it also tasting that will set parameters of future handling. The type of barrels used for Cabernet Sauvignon ageing or the frequency of lees stirring on Chardonnay will be different, depending on the flavours of the wine. Blending has probably one of the biggest impacts on the final style of the wine and it is one of the biggest challenges to the winemaker’s senses. It is like a painter having several colours, a canvas and a brush available, before starting a piece of art. His or her senses will determine the outcome of that particular painting.

All wines are linked to a site of production. Making wines that honestly respect that origin is a basic goal that needs to be achieved. Origin can be either broad or very specific. What’s important is that it will always be a reflection of climate, soil and the people involved in the complete production process, all the way from berries to finished bottles.

Kampai
Cheers
Salud

“Wine is much more than a commodity or just a food. It contributes to sophisticated dining, enhances and facilitates social interaction, challenges the senses and the intellect, and makes glad the heart of moderate and well-balanced man or woman.”. Maynard A. Amerine