We are proudly first generation winemakers!
Our love for life’s simple pleasures of good company and good times with family and friends. Wine seemed a natural evolution.
From our deep rooted respect for nature, we have built our wine business on fundamental principles of sustainability, and environmental responsibility. We have acquired tanks and equipment over the years, built our winery from recycled materials, and continue to run all facets of grape growing and wine making with super low levels of input. To use a well versed cliche, we believe that in doing very little, we give our wines the best opportunity to express their vineyards, vintage, and sense of place.
Growing up in Perth, Western Australia, I spent much of my childhood travelling down south for family holidays and surfing trips. After graduating from secondary school, I commenced university studies in Environmental Health. However, the family decision to establish a vineyard in the upper reaches of the renowned Wilyabrup area of Margaret River in 1995, meant a small break from studies and begin plantings of Cabernet Sauvignon and Chardonnay.
A return to university followed two years later to study viticulture and winemaking. Part-time study was balanced with practical winemaking experience, including sojourns across the globe, learning the old world philosophies of France, to modern winemaking science of California and Australia. During my returns home, I also planted a small vineyard on the family property in the Perth Hills. Now where our family winery is based.
‘Blue Steel’ photo courtesy of Matt Holden (Grape & Grain Distributors)
White grapes and our sparkling bases are hand-picked to preserve varietal integrity and quality, and low yields are encouraged on all vineyard sites. Red fruit grown in the Perth Hills is hand-picked, whereas Margaret River reds are machine harvested in the cool of the night. The timing of harvest is based on taste.
We have a basket press for reds and a modern air-bag press for whites. Deliberate oxidation of juice is common. Grapes are pressed to taste, and no additives are used. Native yeasts are encouraged on all grape varieties.
Open fermenters, foot stomping and hand-plunging is used for fermenting reds. (no recipes here!) Typical fermentation may last from 5 to 28 days, using native yeast strains. Temperature is used to control the rates of ferment.
Our Blanc de Blancs spends a minimum 30 months on yeast lees in the bottle, whereas our aromatic verdelho may be released as early as May of the same year. Most of the wines we produce will see some French oak during there life. Because we have minimal filtration and no fining, the time in oak help ensure stability, softness and balance. All wines are ready to drink upon release.
The fruity whites and Rose are bottled young for freshness and vibrancy, reds are typically bottled the following year.