Our Vineyard
Situated high on a glacial outwash gravel plateau the Drumsara vineyard overlooks the Central Otago towns of Clyde & Alexandra.
Being a a boutique family owned vineyard allows us to focus on producing hand picked estate Pinot Noir and Pinot Gris wines.
We proudly use traditional and innovative viticulture techniques throughout the vineyard.
The Alexandra Wine Growing Region
Alexandra, a lesser known sub region of Central Otago, is establishing itself as a region regarded for its high quality Pinot Noir. It has a dry desert like climate which typically produces 1200 - 1300 growing degree days and a rainfall of 350mm. Warm days and cool nights are proving to be an ideal growing environment. Come on a personal vineyard experience to see it for yourself.
Hand Tendered Vines
To produce wine of the highest quality we use our hands when others use machines. After our customers our most valuable assets are our pinot grape vines. As a result we thin, pluck and harvest by hand to ensure their health and the soil from which they grow.
Keeping Our Vines Safe
Jack frost often visits so the need for frost protection throughout Central Otago is a must. If temperatures become too low at the beginning of the season it destroys the plant cells and potential fruit. At the end of the season frosts can also damage the vines leaves that are required to help the vines ripen the fruit.
We fight Jack via an overhead sprinkler system which delivers enough water that freezes on the surface of the vine, bud or fruit (depending on the time of year). This creates an 'ice cocoon' which does not fall below freezing level, thus ensuring their safety.
What happens on the vineyard?
The vines are pruned from June through to August when organic nutrients are applied. In October bud burst occurs and with that the birth of the grapes. In November the buds are rubbed and removed to stop unproductive buds from growing.
Throughout December and January the shoots are thinned to concentrate the plants energy on the healthiest shoots. Also in January any late developing fruit sets are cut off so that the growing effort is concentrated on the primary fruit set. Nets are then applied to protect the grapes from birds and wasps.
In February leaves are plucked to increase the sunlight to the fruit set to encourage ripening. In March fruit thinning occurs whereby fruit not up to the standard is cut off. Then depending on the weather and growing season the grapes are harvested.
At this time the previous year’s vintage is bottled. The current vintage is then sent to the winery where it will be made into wine and stored in tanks and barrels until the following April. It is left in refrigerated storage and released in August. This lifecycle means a high level of working capital needs to be maintained.
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ViticulturistLisa Whipp Dip Vit, consultant Viticulturist has been involved with the company since the first harvest and advises on aspects of vineyard management and standards implementation. Lisa's extensive local knowledge has contributed to the success in fruit quality and yields. |
A Journey Through WineAs the seasons change so does our vineyard. During the last few vintages we have taken photos down on the vineyard which show the vineyard in its different states. We have complied them, provided captions and it is ready for your viewing. A picture is worth a thousand words. |