Surrounded by native bush, the property is home to a diverse range of insects, birdlife, plants and animals. For this reason they never use insecticides in the vineyard and now use under vine cultivation to suppress weeds. Irrigation is available if a dry season warrants support for the vines.
The vines are hand pruned and prunings mulched, only organic fertilisers are used. Great wine begins in the vineyard to produce the finest wines. Attention to canopy management, shoot and crop thinning and constant attention to disease control. They selectively handpick their grapes ensuring only the best make it to the winery.
They make their wines on site from estate-grown fruit using traditional winemaking techniques and minimal intervention, wild yeast ferments and minimal fining and filtering. Small batch, whole berry ferments, in open fermenters for all our red varieties and in barrel for the Chardonnay. The Colombard is generally made in a stainless steel tank in order to maximise aromatics.
All of their wines are made, matured and bottled in the winery - the smallest winery in the Yarra Valley completing all processes on site.