The ability to produce wines of high quality, relies on the care and attention of the vineyard team. Led by Viticulturalist Cliff Wickman, each vine is pruned according to balance and adjustments are made by hand during the growing season, to gain optimum light and airflow through the canopy. In the winery, Rosie is also constantly analysing and adjusting her processes to ensure that they are the best suited for the respective vintage, and getting the most out of the grapes. “I love the mix of being hands on, creating something beautiful and doing something with passion,” she says. Carrick Winery has been certified organic since 2008, meaning no synthetic fertilisers, pesticides or herbicides are used on the vines. This helps the grapes grow thicker skins, resulting in more flavourful fruit, which benefits the wine. At harvest, the team grows by 25-30 members and everyone gets stuck in, picking grapes by hand so any unripe or inferior fruit is left out. Alison, Tony and Rosie’s passion for the winery and desire to provide unforgettable experiences is evident in the continuing development of their wines and the land. They have brought in a pizza trailer for casual dining, and installed cabanas for premium private experiences. Their most recent project was the opening of their new purpose-built cellar door, which is now up and running, ready to provide a cosy autumn experience. “I love the mix of being hands on, creating something beautiful and doing something with passion”. Alison, Tony and Rosie enjoy the buzz of the energy during this fun and lively time. Within 30 minutes of picking, the fresh grapes are taken down to the on-site winery. The team prides themselves on being able to oversee and control each step in the winemaking process through dialogue between the vineyard and winery, ensuring that the quality of the fruit is consistent. As a winemaker, Rosie believes in the importance of respecting the fruit and the land on which it is grown. She emphasises minimal intervention and puts this into practice this by adding as little as possible to the wine, to prevent taking away from its natural essence. Carrick also grows organic produce which they serve in the restaurant. Any food waste is converted into compost, which is used in the vineyards to supplement the poor soils in the Bannockburn region. They also use chickens to help with kitchen waste, and alleviate the vineyards of unwanted pests. They also scratch and aerate the soil – and the eggs go direct to the restaurant. All Carrick wines are vegan friendly and contain minimal fining products, meaning that the wines reach their full potential with a balanced profile. Rosie, with her dog, Luna, in the winter vines Look out onto Lake Dunstan on one side of the winery, and savour the view of the vineyard on the other. AUTUMN 2025 | PAGE 33
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