Mallard Point

OUR VINEYARD Andy is our Vigneron (Vineyard Worker) and winemaker. He does not come from a winemaking dynasty but has an agricultural background. He however is passionate about wine and vinology that stemmed from early trips to Australia. The family run estate is home to nearly cool climate vines, grown for premium still and sparkling wines. Comprising of Bacchus, Chardonnay, Pinot Meunier and Pinot Noir. Recently two PIWI varieties were planted, Sauvignac and Cabernet Jura, the latter being one of the first commercial plantings in the UK. Our vines are tendered to by the family throughout the year and all our fruit is handpicked and taken to our onsite winery. Here pressing and fermenting is undertaken, naturally using wild yeast cultured in the vineyard prior to harvest. We are a single estate field to bottle operation, each step in our wine production is carried out onsite giving us complete provenance and traceability. Our focus is on creating expressive, fruit driven wines through minimal intervention, letting the grapes do the talking. OUR DISTILLERY Fi, our owner and distiller is not a Master Distiller with numerous credentials from Heriot Watt. She is self-taught, fuelled by memories of touring Speyside distilleries as a child and a passion for ingredients as a farmer’s daughter. When not being a mum she runs the distillery, which features cutting-edge technology that uses up to 75% less energy than a traditional copper still. This automation gives us complete control over the spirits production process, meaning we can recreate the same handcrafted recipes time after time. Fi takes her inspiration from the flavour profiles of our still and sparkling wines. We strive to utilise the most sustainable production techniques and materials in producing our drinks. This coupled with our innovative returnable bottles is a step towards the sustainability goals we are looking to achieve.