The secret of making great wine is great fruit – pure and simple.

We have spent many years learning what makes a vineyard capable of producing truly fine wine. That knowledge informs how we farm each site — carefully, precisely and with respect for its individual character — growing fruit that is unmistakably of its place.

Frankland River – Remote Possibilities

In Frankland River, our vineyards sit on ironstone gravel hill tops above the Frankland River and produce wines that have a distinctly ferrous character – a character we strongly associate with the highest quality Frankland River fruit. It is here that our focus on Grenache, Mourvèdre and Syrah has found its natural home.

Here, bush vine viticulture is a particular passion for us and, with the right site selection and varieties, produces some of the most site-specific fruit we have ever seen. Growing vines this way is labour intensive and requires a lot of dedication and patience. Everything must be done by hand, but the lower yield and greater effort is worth it.

Our guiding philosophy is simple – to reflect and preserve the personality of each individual vineyard site. To achieve this, we harvest by hand – often with multiple passes over the same vine – fruit and berry sort and co-ferment where possible.

This attention to detail extends to winery, where the use of gravity flow to avoid pumping – maximising the percentage of whole berries and minimising maceration. We use varying percentages of whole bunches, indigenous fermentation in oak vessels and maturation in seasoned 500 and 600 L French oak vessels to build complexity while preserving site character.