Once the grapes have been pressed, the juice is transported to Ohinemuri Estate where the wine maker Horst Hillerich does his magic.  Horst learnt his wine making skills in the Rheingau region of Germany and produces many fine wines under his own label.  Typically, the Braemar Estate vintages are very lightly oaked and undergo malolactic fermentation to give a rounder, fuller mouth feel and accent the fruit flavours of the wine. After bottling at Ohinemuri, the wine is transported back to Braemar for labelling, capping, packaging and selling.