WHERE THE JOURNEY STARTED

Originally from Sydney but now a Barossa icon, Charlie moved to the valley as a young lad in 1974 and now has over 35 years winemaking experience in the Barossa.

Charlie initially spent time as an apprentice to Peter Lehmann, becoming familiar with the capabilities of the region’s fruit.

WHY WE GROW IN THE BAROSSA

In the early 80’s Charlie joined a small team of like-minded Barossa winemakers whose mission was to revive the under-valued varieties of Grenache and Shiraz . Hence they are still the main varieties that we use today to construct our portfolio of wines.

winemaking

The dry reds are matured in mainly French and a little American Oak, 25% of which are new each year, although, a couple of our wines recieve 100% new oak. This gives rise to a cellar style which has a kiss of superb oak character – rather than a thump, and allows the rich fragrance and flavours of old dry grown Barossa vines to move to the fore. Showing complexity from this range of vineyard sites and vinification techniques, the wines have demonstrated over the last decade an ability to cellar gracefully into mature examples of the finest Barossa styles.

The Approach

Environment

We take a minimalistic approach when it comes to our vineyards. We use organic practices to tend to the vines throughout the year.

Techniques

A range of techniques are employed during the winemaking process. These include: whole bunch fermentation, open fermentation, pigeage and indigenous yeast fermentation. All together, these provide wines with great balance and power.

Soil

Great emphasis is placed on the soil health. We ensure the right nutrients are within the soil and available to the vines with additions like cover crops.

Picking

Due to the fragile nature of the old bush vines in our estates, all the vines are hand picked. This ensures the vine health is maintained and the fruit quality is optimal once it makes its way into the winery.

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