Our wine style is firmly entrenched in the vineyard and is the basis of our motto 'wines built from the dirt up'. With many years of experience in vineyard management and consulting we've fine tuned our farming practices allowing us to produce fruit of the highest quality. We follow organic and regenerative principles to create healthy living soils that have a synergistic relationship with our grapevines allowing them to produce resilient flavoursome fruit. Our intervention in the vineyard comes with balanced hand pruning, shoot thinning, bunch thinning and mechanical and hand weed control. Our grapes are all hand picked and hand sorted with many blocks undergoing multiple picks to achieve the optimum level of maturity. Our underground winery was build foremost for its function, simple yet beautiful in its design harnessing the thermal properties of earth and concrete. The end result is a structure with a large thermal mass stabilising temperature and humidity, ideal for wine maturation and part of our eco-friendly philosophy. The cellar and vineyard irrigation system is run by an off grid 30kW solar system including 3 tonnes of 2 Volt gel cell batteries. This combined with modern LED lighting technology, the latest in low emission gas forklifts, manual labour and gravity make for a very low impact winery. Two underground concrete rainwater tanks store 45,000 litres of the most pure tasting rainwater. Our winemaking is along traditional methods where we endeavour to capture the true characters of the vineyard. Our aim is to harvest fruit that is balanced, vibrant and flavour packed requiring little or no additions. The fruit is hand sorted into small open fermenters and the whole clusters gently foot stomped. The ferments are hand plunged and/or rack and returned daily and typically stay on skins for 18-24 days before being basket pressed into French oak barrels. The wines are aged for 8-20 months (depending on the cuvee) on lees where malolactic fermentation runs i
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Tanunda, SA, Australia