Mission wines are of seriously limited quantities and tread the fine artisanal line between homemade and professional.
The wines are unadulterated by chemicals (aside from a pinch of sulfur) and hand made through every step of the vinification - from picking in 18kg cases to being trodden under foot for the initial crush, gentle manual punch downs, and hand cranked in a basket press. The wines do not pass through pumps and receive only minimal cooling at the peak of fermentation, if at all. All of the wines are aged in used French oak barrels for as long as they need, with racking kept at a minimum and no use of filters. As a result the wines may be a shade cloudy, like unfiltered craft ale as opposed to squeaky-clean Budweiser.
A luddite I may be, but it is not without reason. Because although industrialization has undoubtedly improved the quality of mass produced wines worldwide, fine wines have not been improved by technology. And so I adhere to the old ways.
My mission to make wine started as a cellar rat in Keermont Vineyards in Stellenbosch, South Africa at which I learned of the finesse required to make natural wines of exceptional quality. I thereafter crossed the South Atlantic to Mendoza, Argentina to sharpen my conventional winemaking skills. The Ribeira Sacra of Galicia is where I now reside, a region of outstanding potential and truly unique terroir.
For any further information, please get in touch: firstname.lastname@example.org
Photo credits: Andrew Whiting