I'm a 6th generation Barossan. In the 1840's my forefathers started farming vineyards and making wine alongside Jacob's Creek. Our family has owned and farmed vineyards here in every generation since.
I look forward to adding another chapter to our Barossa story.
Our wine style is firmly entrenched in the vineyard and is the basis of our motto 'wines built from the dirt up'. With many years of experience in vineyard management and consulting we've fine tuned our farming practices allowing us to produce fruit of the highest quality. We follow organic principles in our farming creating soils that support healthy grapevines with resilient, flavoursome fruit. Our intervention in the vineyard comes with balanced hand pruning, shoot thinning, bunch thinning, mechanical and hand weeding and the use of sulphur and copper to control mildews. The fruit is all hand picked and hand sorted with some blocks undergoing multiple picks to achieve the optimum level of maturity.
Our winemaking is along traditional methods where we endeavour to capture the true characters of the vineyard. Our aim is to harvest fruit that is balanced, vibrant and flavoursome requiring little or no additions. The fruit is hand sorted into small open fermenters and the whole clusters gently foot stomped. The ferments are hand plunged and/or rack and returned daily with no temperature control. They typically stay on skins between 18-24 days before being basket pressed into a mix of new and seasoned French oak of various sizes. The wines are aged for 8-18 months (depending on the cuvee) on lees where malolactic fermentation runs its natural course. The wines are carefully hand racked and are neither fined nor filtered. A conservative level of sulphur is added prior to bottling.
The winery was build foremost for its function, simple yet beautiful in its design harnessing the thermal properties of earth and concrete. The end result is a structure with a large thermal mass stabilising temperature and humidity, ideal for wine maturation and part of our sustainable grapegrowing and winemaking philosophy. The cellar and vineyard irrigation system is run by an off grid 30kW solar system including 3 tonnes of 2 Volt gel cell batteries. This combined with modern LED lighting technology, the latest in low emission gas forklifts, manual labour and gravity make for a very low impact winery. Two underground concrete rainwater tanks store 45,000 litres of the most pure tasting rainwater.