Our philosophy is that great wine begins in the vineyard and should reflect the region where the grapes that made it are grown. Achieving this must involve both vineyard and winery.
In the vineyard, it means thoughtful site selection, vine maturity and a move towards sustainable, biological farming practices that deliver exceptional fruit quality and real environmental benefits. It also involves an increasing embrace of single vineyard wines.
In the winery, it’s all about restraint, minimal interference and allowing the wine to ‘make itself’. With our winemaking, the mantra “it’s harder to do nothing” expresses our approach.
Chief winemaker Steve Webber believes that to make wines of “detail, texture and minerality, charm and interest” it has to be about “site and season”.
“Character and personality in wine comes from the imperfections of nature,” he says.