We are part of a new wave of winemakers that take bold risks to push the boundaries of flavour and quality with every bottle from start to finish. Our efforts pay off – we have seen great success at local wine festivals and boutique bottle stores.

By not filtering our wines we are ensuring that the flavour profiles of the wines are not changed. Large commercial producers would almost always filter their wines as it lowers the risks involved in the wine making process.

Whole bunch fermentation and extended skin contact ensure that natural tannins and flavours are imparted to the wines.  This is generally frowned upon by large commercial wineries as the quality of the grapes need to be impeccable for these techniques to be employed successfully. We sort ours by hand to make sure they are of the highest quality.

We like to use alternative vessels such as clay amphora to make and store our product. These tend to be avoided by traditional commercial wineries, but we consider them essential tools in our armoury.