Our Story
Nestled in the picturesque Kanimbla Valley, a dynamic father-son team is weaving their own narrative in the world of natural wine. Tom, a globetrotting viticulturist with a degree from Adelaide Hills University, has teamed up with his father, Bob, who embarked on his journey of crafting small-batch natural wines back in 2016
in the family's converted wine shed in Blackheath.
The vineyard
Their story took a bold turn when they assumed stewardship, and converted a local Kanimbla Valley vineyard to organic in 2019. The resulting wines stand as the only organic, natural, mountain-made wines in the region. Bob and Tom also source and hand pick from only the best organic vineyards in Orange and Mudgee as of 2024.
An uncomplicated approach
Their winemaking philosophy is refreshingly uncomplicated – no additives, no fining, no filtering. Instead, they rely on the untamed magic of wild yeast fermentation, and use sulfur only when absolutely necessary (S < 15). In stark contrast to an industry where "wine-based beverages" dominate the scene, Bob and Tom champion authenticity and doing the right thing for our planet, and each other.