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

We combine a deep understanding of our sites, and a long history of growing fruit in the region, with dry farming and organic practices, to produce fruit that speaks clearly and intensely of where its grown.

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.

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 winemaking 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 the use of gravity flow to avoid pumping—maximising the percentage of whole berries and minimising maceration.  We use varying percentages of whole bunches as well as indigenous fermentation in oak vessels, to enhance the range of character, and our wines are matured in seasoned 500 and 600 L French oak vessels.