Four years of careful planning and investment has transformed the former dairy farm into a modern and productive vineyard and winery.
Over 22,000 vines grow on the south facing slopes of the Estate. 15,000 of these are Chardonnay, Pinot Noir and Pinot Meurnier used to produce our classic quality sparkling wines. Bacchus and Rondo are also grown to produce fine still wines.
A 5,000 square foot winery was built in 2007. This now accommodates a specialist pneumatic press, designed to carry out the very gentle whole bunch pressing required for quality sparkling wines. Temperature controlled stainless steel tanks from Italy and Germany, oak barrels from Cognac and riddling and dosage machinery from Epernay in France complete the major equipment.
A temperature controlled cellar provides the ideal conditions to store still wines and mature sparkling wines on their lees, so as to develop the best flavours and mousse possible.
From Salway Ash, a delicious, ripe, fruity blend of Pinot Noir, Pinot Meunier and Rondo. Strawberries and cream on nose and palate.
This is a 100% Bacchus, made from only first run juice and cool fermented. It is crisp and dry with delicate aromas of elderflower and a fresh citrus palate.
Produced in Salway Ash by Ian Edwards and Rebecca Hansford. A classic blend of Chardonnay, Pinot Noir and Pinot Meunier. Rich fruit, cream, yeast and acidity.
A pale pink, sparkling wine with a gentle mousse and lively red fruits. The finish is frothy and fun with a slight sweetness which makes it perfect for weddings. An elegant wine with good balance and length.