Sandhurst Ridge Wines

Our red wines are fermented in small open vats, the musts are hand-plunged every four hours and at the end of primary fermentation, basket-pressed.

The wines invariably spend 15-18 months maturing in oak barriques; they are traditionally fined and not filtered prior to bottling. Strict hygiene and constant monitoring from fermentation to bottling ensures that the soundness of the fruit from the vineyard remains the same in the bottle.

Wines List

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