Our wines

We have a traditional, minimalist, organic approach to making contemporary wine.  Confused?  Don’t be.  After 161 continuous years of South Australian farming, there is a genuine and technical emphasis in everything we do.

We’re not driven by being hipster, cool, or makers of natural wine, this is because there has never been anything unnatural about what we do.  We’re organic and addition-free, but we pride ourselves on technical excellence and attention to detail.  Faulty wine is faulty wine.

Each vintage we handpick small parcels of fruit which we think best illustrates that season. This has been an evolution.

Substantial organic vineyard practices have allowed us to move deliberately towards lower alcohol wines, picked earlier with good natural acidity, balance and at lower baumés.   We’re now using more larger format barrels (particularly 500-litre puncheons and 600-litre Demi-muids) and substantially more older oak, but always French and usually Hermitage, to be true to our Rhône-style shiraz, mourvedrè, grenache and syrah rosé .  Foot stomping and gentle de-stemming, natural yeast, whole bunch and open top fermentation, hand plunging and basket pressing leading to lower extractions are regular techniques we use.