Our approach to viticulture and winemaking involves combining traditional, hands-on management, integrated and complimented by modern technology; we call this approach “back to the future”.

The vineyard site characteristics we target have soil profiles that allow us to perfectly control soil moisture content via irrigation, maximising fruit quality and intensity. We work with the concept of “terroir”, although we do not necessarily agree with the mystery that is often attached to the word. It can be complex but it is not magic. We consider “terroir” as the interaction between a vine, its environment and the impact of man’s management with the moisture balance of the soil being possibly the major influence.

Management techniques are varied to suit variety and style. Utilisation of techniques such as shoot thinning, leaf plucking and fruit thinning are employed to attain superior quality.

We continually strive to minimise inputs, sulphur dioxide is kept to an absolute minimum. Mastering of biodynamics and non-chemical weed control is ongoing.

In regard to winemaking, we have refined and narrowed our focus on oak, honing in on our preferred barrel suppliers. We’ve also reduced our toasting levels, limiting the oak footprint, and focusing more on what the vineyard has to offer in order to elevate the fruit profile of each wine.

Our focus is on small ferments/batches from each block within each vineyard, which has aided in better classification. As an example, our highly acclaimed Jones Block vineyard has 14 blocks over 50 acres, each undergoes a separate ferment. This approach gives us a better understanding of the characteristics of each vineyard and how each is evolving under our organic and biodynamic farming practices.