After returning to Western Australia from Italy in late 2014 I started from scratch making wines from bought grapes grown with my consultation and input. The vineyard where I source grapes from is located in southern Margaret River, dry grown and free of systemic chemical use. The soil across the site is a karri loam with pockets of gravel and an underlying grey clay sub soil.
My philosophies regarding farming and winemaking are quite simple, the less input and manipulation the better. Looking after the health of the soils on site and the environment in the surrounding area is priority number one. All my wines are made with no sulphur, no additions, no fining and no oak. I want to show the fruit purity of the site and not take anything away or mask it with any other flavours other than the grapes. The aim of the wines in bottle is to reflect the site and vintage as well as being nourishing and alive.
I'm working towards my goal of only making wine from grapes I farm myself. This will start with the harvest of 2018.