One of the pioneer vineyards planted in 1973 in the heart of Wilyabrup, and the site of our cellar door which features a museum room offering wines for sale right back to the turn of the century.
To exist on a level above normal
To achieve a new standard of excellence
Our philosophy is one of ‘less is more’ with regards to our winemaking. We strive for effortlessness in our wines – nothing contrived, forced or awkward.
The site lies in the Forest Grove subregion about 15kms south of the township of Margaret River and shares a fence line with the Devil’s Lair vineyard. The cool southerly winds, sub-regional cloudiness and slightly higher rainfall give us very different characters to those found further north, and as a result the wines tend to show more delicacy, restraint and elegance.
We tend the land sympathetically, utilising natural inputs such as bat guano and other manures, tea made from seaweed, soil microbes, as well as composting our marc and applying this and mulch as well. Predatory insects such as native ladybirds and lacewings are released to regulate problem insects; sheep are used after harvest to control weeds and provide manure; and inter rowing cropping of crimson clover, rye and canola all assist the vineyard’s soil health.
Our winemaking follows a non-interventionist approach often utilising indigenous yeasts and minimal sulphur additions. Oak is used sensitively as a seasoning. As a result, the wines are an expression of time and place.
Cabernet and Chardonnay are our flagship wines, but we are also pioneering Fiano which seems to be particularly suited to the site and climate.
In the absence of a cellar door are wines are sold through our website, and may also be found in independent retail stores and restaurants around the country.