Our wines are made as naturally as possible with minimal intervention from the winemaker—we prefer to let the grapes tell the story.

To make great wine you must start with great fruit. Providing nature cooperates, all of our fruit is from our estate vines, carefully managed by Ben.  The wines are made using the traditional methods Stephanie learnt from her father alongside modern methods learnt through her studies. The whites are cool‑fermented in stainless steel so as to preserve the aromatics and flavours of the fruit, without the distraction of oak. Our reds are fermented with a mixture of whole bunch and lightly crushed berries and matured in new and old oak casks for 12-18 months. Oak casks not only add flavours and aromas to the wine but they also allow for controlled micro-oxidation adding further character and complexity to the wine.

The vineyard is perfectly situated on a small sloping rise which allows for good cold-air drainage and helps to protect against spring frosts. It is next door to some of Murrumbateman’s most renowned wineries including Clonakilla and Eden Road. The soils are ancient volcanic soils with sandy loam over a red (iron oxide) rich clay subsoil.