"One not only drinks wine,
one smells it, observes it,
tastes it, sips it and
one talks about it"
Cellar Door Tastings and Purchases
Saturday, Sunday and Public Holidays - 11am to 5pm
Platters and Pizza.
Saturday, Sunday and Public Holidays - 12.30 to 3.30 pm
Over the last fourteen years we have converted a wrecked anaerobic, gorse and blackberry infested property into an environmentally sustainable oasis.
Our belief in Integrated Management - minimal use of agro-therapeutics in soil and vine health - enables us to manage disease threats and minimise weed problems.All grape marc is recycled in the vineyard for mulch.
Minimal refrigeration during wine-making and conventional wine-making techniques such as basket-pressing and hand-plunging, ensures lower energy levels.
All water usage is collected on site, the vineyard requires minimal irrigation and bore water is used for environmental safety for wine hygiene.
We are committed to developing our property in a sustainable way, allowing us to share it with our visitors.
Our viticulture and winemaking practices are based on the concept of low impact farming and minimal intervention. To this end many of the principles are employed as with organic farming but when there is a disease threat minimal agro-therapeutics are employed to ensure safety in the fruit and wine - this is akin to restricting the use of antibiotics in humans to only when there is a threat of disease rather than risking serious toxic effect by denying them. Olives are produced with the same concept.