To make great wine it is essential to produce top quality fruit in the vineyard. By managing our vineyard organically we can truly express the natural terroir of the vineyard and environment.

Our vines roots reach deep into the soil, which is rich in natural fertility and beneficial organisms without residues left from the use of synthetic chemicals and fertilizers. The fruit is picked at optimal ripeness and taken direct to the winery for immediate processing in our own winery on the estate. Our winemaking philosophy is based on minimal intervention allowing the wines unique, individual characters to shine through.

This produces vibrant fruit driven white wines and elegant red wines of great character that are well balanced, reflecting the harmony of the vineyard.

We endeavour to make all our wines suitable for vegetarians and vegans by avoiding the use of any animal products such as eggs, gelatine, milk or fish products to fine our wines. Our wines are typically not fined as this process has the potential to strip out colour, flavour and texture which is obviously not desirable.

Sulphur dioxide (preservative 220) is a compound that is commonly used in nearly all winemaking. It is a natural product and has been added to wine since Roman times. We add it to preserve the natural colour and flavour in our wine as well as protecting the wines from oxidation which allows them to age beautifully over time.

We know some people are sensitive to sulphur so we endeavour to minimise the amount of sulphur in our wines. BioGro certified organic table wines must have less than 200 mg/litre. There is no limit on conventional wines. Our dry wines contain less than 100 mg/litre of sulphur dioxide - typically between 50 to 90 mg/litre. As a result our wines are often sought after by people who find that they can suffer headaches from consuming other wine.