Winemaking

Oryx wine begins with primary fermentation led by native yeast, with minimal stirring during this phase, and finishes with extended barrel aging on lees. The fruit is pressed straight to barrel with no settling and is left exposed to oxygen for the first 24 hours following pressing. Native fermentation is allowed to start and finish at its own pace. The wine is aged in barrel on heavy lees in an underground cellar with cool and stable ambient temperatures for 18-20 months. Finally, the finished wine is carefully racked to tank with no fining or filtration prior to bottling.

Oryx only works with hand harvested fruit, and strives to work with farmers that respect their vines, the land they are rooted in, and the ecosystems surrounding them. There is always time to put nature before our craft, whether it be rescuing a spider or a bee heading for the press, or choosing farming methods that nurture our soils. Respecting nature is a vital aspect of crafting a beautiful wine, and Oryx honors these beliefs.