There’s nowhere to hide with our pét-nat. With no added sugar, zero sulphur, no additions whatsoever, you are literally left with grapes in a bottle. So those grapes had better be good!

Turning fruit into wine is fraught with problems. There are hordes of bad bugs and yeasts out there waiting to infiltrate your cellar, get their claws into your juice and turn it into vinegar.

So how do you stop them? And without creating a host of new problems like headaches, breathing difficulties and worst of all, ho-hum wine…

A well made rosé should command as much respect as a decent white wine. Well, nearly. It should be dry, light in colour, smell of light bright berries with maybe a touch of dried herbs and a slight tannin tingle to finish. Delicious.

Good wine has great flavour. Great flavour comes from beautiful fruit. And beautiful fruit comes from a healthy farm. Conventional, organic, biodynamic… what is the best way to farm grapes?

With the first of our 2017 vintage ready to release, it’s time to offer up the fruits of our labour so you can decide for yourselves if you think our approach works.

Introducing The Wine Farm Chardonnay 2017.