Justin has worked in horticulture for most of his life. His lifelong dream to have his own vineyard came to fruition over 10 years ago. He spends every day, weekday, weekend, rain, hail or shine in the vineyard, with a steadfast commitment to make it the very best it can be. With a thirst for knowledge, Justin has learnt from leading viticulturists in the Adelaide Hills. Justin’s goal is to create the most delicious Pinot Noir possible, with his and Harry’s sights also on Chardonnay, Gamay and Sauvignon Blanc in the near future. The established Pinot Noir and Sauvignon Blanc vineyard now also houses a more recently planted block consisting of four different Pinot Noir clones (Abel, 115, 667, D5V12), we now have the clonal variation to create a multifaceted and wholistic wine.
Harry on the other hand, from growing up in and around the vineyard, paired with his interest in science and art quickly discovered it was his ambition to become a winemaker. Harry has worked with Taras Ochota of Ochota Barrels, Stephen George and Liam Van Pelt of
Ashton Hills Vineyard, Louis Schofield of Worlds Apart Wines, along with the constant support and helping hand of Alex Trescowthick currently of Red Heads, Tresco Wine and previously a Nepenthe Head Winemaker. Through his experience, Harry is most passionate about minimal intervention winemaking, utilising the home vineyards unique wild yeast to ferment his wine. The art of creating bright, floral wines that will make you finish a bottle before you know it.