A hand-made tradition.

Our winemaker, Richard Tallis, farmer, viticulturist and winemaker leads a small team producing limited quantities of Shiraz, Cabernet, Sangiovese, Barbera, Nebbiolo, Merlot, Viognier and Riesling varietals, with the distinctive fruit grown in the exceptional Dookie terroir. Working together with consultant winemaker Victor Nash, our wines are crafted in a small converted stable located on the family’s broad-acre farm. The hands-off approach we take in our vineyard extends to the winemaking process.

Richard grew up on the property, and he knows the land and its geology well. These wine grape varieties were selected not only because we love them, but for their special relationship with this unique viticultural environment.

We pick our grapes by hand or machine, depending on the season. They are then crushed and fermented in open vats, hand plunged and aged in French and American oak barrels.

We demonstrate our deep respect for the environment through sustainable viticultural practices and encouraging natural biodiversity throughout the vineyard.

For our reds we manage to maintain an even year-round temperature with natural straw bail insulation in the barrel hall. French and American oak barriques are used with restraint to offer subtle influence while allowing the authenticity of the wines to shine through. We also use open fermenters, hand plunging and even foot trampling in some wines to add flavour complexity and textural qualities.