Winemaking is viewed more as custodianship with minimal cellar intervention, limited handling and minimal or no filtration. The wine is made in the vineyard on the vines.

We believe in natural winemaking and using wild yeasts inherent in the vineyard, avoiding processing aids and giving the wine time to express itself, instead of forcing it to fit a particular style or market.

Mature vines grow at their own pace: they are not irrigated. Although this takes longer, the vines become more robust and allow the natural fruit characteristics to develop to their full potential.

Complex wines need time to breathe giving them the opportunity to develop further once the bottle is open for a few hours or few days, if you can wait that long.

Every year the soil health is improved through enhanced microbial activity from the biodynamic preparations, green manuring practices and application of compost made on the estate.

Fruit is hand picked, so we can make multiple passes through the vineyard ensuring only fully ripened bunches are picked. This gives us the flexibility to produce multiple wine styles.

Vines are hand pruned and hand weeded.

Our estate aims for a healthy ecosystem in which the vines are the key component. Monoculture has been avoided by including cattle, sheep, fowl, fruit trees and native vegetation.