At Charles Palmer Vineyards we go to every effort to ensure that our wines are made to the highest standards.
During our initial development we enlisted the skills of renowned winemaker, Will Davenport. As the business has grown and production increased, we now make all of our wines in house. Since 2017 Charles, and his son Robert Palmer, have both been working together making all of our extensive range of still and sparkling wines.
We strongly believe that our wines should be able to ferment and develop in the most natural way, using natural yeasts where possible, and minimum intervention to avoid over treatment of the wine. We also aim for long lees contact both in primary fermentation, and also in the bottle during secondary fermentation, to allow our wines to fully develop the textures and flavours that our vineyard terroir has to offer. The natural process, combined with the technical skills, and modern winery equipment is what allows us to get the most from our grapes.
