The vineyard comprises less than 2 hectares of a 100-hectare block, adjacent to the Leeuwin-Naturaliste National Park bordering the Indian Ocean in a United Nations classed Biodiversity Hotspot.

With a combination of Wilyabrup ironstone gravelly loams and a Forest Grove profile of lateritic granite with lenses of beach sand, the limestone caves that are in close proximity with calcareous deposits, are all vital parts of the vineyard.

The vineyard comprises of 50% Chardonnay, 40% Cabernet and 10% Malbec, with plantings of north-south.

Vines are entirely hand tended without use of machines and the vineyard has never been irrigated, it’s entirely dry grown. Trellising utilizes vertical shoot positioning with a very low cordon. Biodynamic and Organic principles employed from inception. The vineyard is entirely hand weeded, and is neither cultivated nor tilled.

The Reds…
Specific tiny cuvees are harvested, destemmed, hand sorted, and delivered without pumping to open fermenters. The grapes are not cold soaked. Spontaneous fermentation occurs from wild yeasts present in the vineyard. Ferments are plunged periodically throughout the process and once dry, are pressed immediately to barrel without extended maceration nor extra skin contact. Secondary malolactic fermentation occurs spontaneously in barrel. Minimal sulfur is added and the ferment rests until bottling.

The Whites…
Hand-sorted, specific tiny cuvees are whole bunch pressed directly into barrel. Spontaneous primary and secondary fermentations occur in barrel. The barrels undergo marginal amount of batonage. Wines are minimally sulfured once they finish fermentation and rest gently until bottling.