As part of a six generation farming business, we embrace sustainable viticulture and we’re proud of our connection to the land. South Australia’s wine regions offer some of the world’s most ancient soils and we pay respect to this land by using predominantly organic products, regular vineyard and weather monitoring, and adopting integrated pest management practices in the vineyard.

All blocks are picked, crushed and fermented separately with gentle handling to prevent harsh extraction of phenolics before being matured in small batches. Each batch is treated individually with techniques such as whole bunch, cold soak, separation of pressings and varying oak treatments, resulting in hundreds of different wine parcels that allow us to produce the best blends possible for the final wine. Our aim is to produce wines that display their true varietal characters, with good palate weight and complexity, as well as being food friendly.

Cheers,
Bec Swincer