I've been farming in South Australia for over 20 years through the grape glut and the drought.
Lots of ups and downs in the farming business, so eventually decided to take control of our own fruit.
The move to making Wine and Cider was a clear and easy decision, being around fruit growing up you get a sense of the tastes and aromas naturally.
Throughout the growing season I am basically growing with the fruit understanding what it needs at the exact time and harvesting at the precise moment for the type of Wine and Ciders I want to create.
Now seeing it through to the end going into bottle has been the best move ever.
We are in mighty Mount Gambier growing all on volcanic soils over limestone we are dry growing and letting the vines and apples go pretty wild.
We are making our wine from the first planted vineyard in Mount Gambier.
Most of the vines are 40 years old and are now organically grown.
We also have 6000 Certified Organic apple trees that are all grown for cider now, all wild ferment with no adds, we have large volumes of cider in 750ml and 330ml Cans.