Michel Rolland is the foremost wine consultant in the world. He has a Bordeaux-based consulting practice which takes care of the most prestigious estates across 12 countries around the globe (but only one in India!). He consults some of the greatest Bordeaux Great Growth such as Château Angelus, Château Lascombes, Château Léoville Poyferré, Château Belgrave. Among others, he also consults Casa Lapostolle in Chile, Robert Mondavi, Harlan Estate in California and Château Saint Michelle.

Since 1995, Michel Rolland has been advising Grover Vineyards. All the grape growing, harvesting and winemaking techniques that we use today come from Michel Rolland’s superb feel for producing wines that are soft, rich, opulent and distinctive. The wines he supervises are particularly appreciated by influential wine critics such as Robert Parker.

With the advice of Michel Rolland, we have reworked our entire vineyards management using more efficient and natural methods. We focus more and more on the quality and concentration of our grapes by reducing our yields to a similar level to what you can find in the best estates in Bordeaux.

Grover Vineyards have recently modernized its facilities with state of the art equipments according to Michel Rolland requirements: new fermentation hall, new cooling system for all the tanks, new pneumatic press, etc…

Known for their distinctive taste and quality, Grover Vineyards white wines, Sauvignon Blanc and Viognier, are the result of a combination of a unique soil, climate and people. Tasting astoundingly fresh, our whites reflect our traditional way of winemaking.

From our vineyards to our cellar, great importance is given to meticulous grape selection to ensure the use of the best-quality grapes. After going through the sorting table where our team is carefully removing the unwanted berries, our grapes are fully de-stemmed enabling us to get only the best fruits.

The next step is called pressing, when the juice is separated from the skins. In case of white wine, grapes are pressed quickly in order to separate the juice from the skin, seeds and other solids. Essentially, white wine is allowed very little skin contact as by doing so unwanted colour (which comes from the skin of the grape, not the juice) and tannins cannot trickle into the wine. The juice produced thus goes through stabilization and clarification.

Temperature stabilization is done by cooling the juice between 10°C and 15°C for 24 hours, conditions that are more suitable for the white wine fermentation. Yeasts are added to induce the alcoholic fermentation. The action of the yeasts is to transform the sugar naturally contained in the grape juice into alcohol.

Once the fermentation is completed, the clarification process begins. Clarification is done by transferring the fermented juice from one tank to another in order to remove the natural deposit or lees. This process is called racking. Our whites normally go through 5 to 6 rackings until the wine is totally cleared. Before bottling, one filtration is done to ensure the optimum quality of our wines in your glass. Our white wines are now ready to be bottled.

Known for its distinctive taste and quality, Grover Vineyards red wines, Cabernet Shiraz, is the result of a combination of a unique soil, climate and people. Concentrated, powerful and delicate at the same time, our Cabernet Shiraz reflects our traditional way of winemaking.

The wine-making process of red wine is fairly different than the making of white wine.

From our vineyards to our cellar, great importance is given to meticulous grape selection to ensure the use of the best-quality grapes. After going through the sorting table where our team is carefully removing the unwanted berries, our grapes are fully de-stemmed enabling us to get only the best fruits.

Our red grapes are delicately crushed then sent to the tank without pressing. The juice is left in contact with its skins and seeds to garner colour, tannins and flavours. The juice produced thus goes through stabilization and clarification.

Temperature stabilization is done by cooling the juice at 22°C for 24 hours, conditions that are more suitable for the red wine fermentation. Yeasts are added to induce the alcoholic fermentation which starts at 22°C and finish at 27°C. The action of the yeasts is to transform the sugar naturally contained in the grape juice into alcohol.

Once fermentation is completed, the maceration process begins. We leave the wine in contact with the pomace (skin and seeds) for 20 days in order to extract more colour and tannins.

During both fermentation and maceration, regular pumping over are done to ensure the optimum extraction of colour as well as tannins.

Clarification is done by transferring the fermented juice from one tank to another in order to remove the natural deposit or lees. This process is called racking. Our red normally goes through 8 to 10 rackings until the wine is totally cleared.

The next step is the blending which is carried out by selecting wines made out from different varieties according to the winemaker's aspirations.

Before bottling, one filtration is done to ensure the optimum quality of our wines in your glass.

Our red wine is now ready to be bottled.

La Réserve is made from Cabernet and Shiraz grape coming from our oldest vineyards.

Special care is taken during the whole growing period. After and during harvest, from our vineyards to our cellar, great importance is given to meticulous grape selection to ensure the use of the best-quality grapes. After going through the sorting table where our team is carefully removing the unwanted berries (up to 20%), our grapes are fully de-stemmed enabling us to get only the best fruits.

Our red grapes for La Réserve are delicately crushed then sent to the tank without pressing. The juice is left in contact with its skins and seeds to garner colour, tannins and flavours. The juice produced thus goes through stabilization and clarification.

Temperature stabilization is done by cooling the juice at 22°C for 24 hours, conditions that are more suitable for the red wine fermentation. Yeasts are added to induce the alcoholic fermentation which starts at 22°C and finish at 27°C. The action of the yeasts is to transform the sugar naturally contained in the grape juice into alcohol.

Once fermentation is completed, the maceration process begins. For La Réserve, this process is longer than for regular red wines. LA Réserve wine is in contact with the pomace (skin and seeds) up to 40 days in order to extract more colour and tannins.

During both fermentation and maceration, regular pumping over are done to ensure the optimum extraction of colour as well as tannins.

Clarification is done by transferring the fermented juice from one tank to another in order to remove the natural deposit or lees. This process is called racking. La Réserve goes through minimum 10 rackings until the wine is totally cleared.

Before bottling, one filtration is done to ensure the optimum quality of La Réserve in your glass.

La Réserve is now ready to be bottled.

Rosé wine is produced from red Shiraz grapes.

What makes rosé wine different from red wine is the limited contact the juice has with the skins and seeds - as little as a few hours. When the colour looks good, 15% of wine of the red maceration is taken away for rosé wine.

Then, rosé winemaking is done by using exactly the same techniques as for a white wines.