Winemaker - Cathy Branson

Viticulturalist - Cathy Branson

Crush - 20 tonnes

Production - 1000 cases of predominantly red wine, some whites and rose.

Winemaking technique -
Small batch, hand plunged ferments, with successive pickings from one block to promote complexity. 2004 saw ferments using wild yeasts rather than commercial, with great success. Temperature of fermentation is kept between 18 and 26 degrees, to reduce loss of delicate flavours and aromas. Wine is pressed into tank, and then into barriques after initial settling. Judicious racking, with oxygen cover, ensures bright, clear wine with minimal oxidation. Fining is carried out using natural products ie egg whites. Red wines are bottled generally without filtration to preserve full character.

Oak - For each new vintage we mature our wine in 40% new oak barriques, 60% used barriques. Of the new component, we use predominantly French oak (Alliers and Troncais) 80%, American oak 20%.

Area - 50 acres

Varieties - Shiraz 17 acres, Merlot 12 acres, Petit Verdot 5 acres, balance Marsanne, Viognier, Tempranillo, Sangiovese and Gamay.

Canopy - VSP

Irrigation - Drip

Viticulture - Vines are stressed at certain times of the season to promote full fruit expression, and small berries to ensure good colour. Minimal and well timed irrigations. Minimal use of fungicides due to low disease pressure - organic techniques and products used as far as is practicable.

Environmental Sustainability - We pursue a policy of innovative environmental sustainability, using organic fungicides, and trialling different organic mulches and composts. Minimal and carefully timed drip irrigation, with between row natural vegetation, and a programme of tree planting, help address the issues arising from irrigation. Minimal intervention in the winemaking process means that our wines are unadulterated, with only small additions of SO2 preservative.

Vintage - Usually March to May.

Vintage reports
2001 Good, first crop off young vines.
2002 Good year, dry but fantastic colour and quality.
2003 Good, but lower yields, excellent quality fruit.
2004 Outstanding. Vines coming into their own, brilliant colour, flavour tannins and aromas. Low acidity.
2005 Good year, excellent flavour and aroma in all varieties, making wines with great elegance, perhaps lighter in body than the 04s, but very graceful, stylish wines.
2006 Excellent year, early vintage with excellent flavours and colour, lower alcohol levels than other years, with perfect ripeness in all varieties.
2007 Excellent, extremely low yielding year, producing wines of great character, despite very difficult drought conditions continuing.
2008 Brilliant vintage.  Early, producing wines with excellent colour, structure, mouthfeel and flavour.  Possibly the best vintage yet.

Distribution and sales - Our wines are available through our cellar door, mail, telephone and internet orders, and through selected boutique retail outlets and restaurants.  Our "Grand Cru" Wine Club members receive exclusive offers via newsletters and other contact throughout the year, as well as receiving special rates as members.  For Trade enquiries, we are distributed by Amrac Fine Wines, who can be contacted on 03 9686 3450.

Successes - Our wines have been shown with great success both in Australia and overseas, and have received very good reviews and write ups in national magazines such as AGT Wine Magazine, and Winestate.