Cappi Estate is moving towards organic grape growing to match the minimal intervention approach to our winemaking using spontaneous fermentation with natural yeasts, minimal additives and frequent racking to minimise flavour stripping, fining and filtration.
In our single vineyard we control weeds manually, having stopped the use of herbicides for the last three vintages. Our vigilant approach to timely spraying now requires only biologically managed organic fungicides.
Our current releases, 2016 Chardonnay and Pinot Noir are fruit driven after a warm summer and earlier than usual ripening. The 2015 Shiraz has our typical single vineyard cool climate spice and blueberry undertones with just enough French oak for a fully integrated balanced palate.