Hours of Operation: Tasting Room Hours 11am to 5pm 7 days a week.
We like to have a good time here and don't take ourselves too seriously, which is why we have a tradition of fun names for our wines. Who can forget a name like "The Mongrel" for a blend of three red grape varieties? Then there's "The Rascal" Shiraz. We are now letting loose a whole flock of other ratbag characters that have been waiting in the wings. This unruly flock of black sheep are now in the process of escaping from the sheep yards and are headed your way.
The names may not be serious but the wines are. Our objective is to produce better wines every year, as it is the appeal of the wine, which keeps our brand relevant.
We give our wines serious attention. We hand pick all our whites and they don't see any wood. We want you to experience the true taste of the fruit we grow. Our objective is to make and bottle our white wines at their very best, which is young.
All our reds spend some time in oak casks. Our preference is for French oak because of the softer, subtle effect obtained. Maturation occurs for different lengths of time depending on the wines. For example the Sangiovese blend spends only three months in oak compared to the Shiraz and the Cabernet Sauvignon that spend up to 15 months. The objective is not to 'over oak' our wines. It is to produce wines which have character, complexity and are a delight to drink. We believe our wines should express the region, the season, the vineyard and the winemaking. All our wines have excellent third party endorsements, and all have won medals in major wine shows this year.
|Winemaker: Hugh Hamilton|