Vineyard Size: 16 hectares
Total Production: 18,000 bottles
Farming: Certified organic & regenerative
Certification: Certified Organic, Australian Certified Organic
Grapes Planted (Red): Cabernet Sauvignon, Merlot, Malbec, Syrah, Petit Verdot
Grapes Planted (White): Chenin Blanc, Chardonnay, Semillon, Sauvignon Blanc

The vineyard is farmed organically and 2016 was the first year of organic certification. The farming techniques are based on observation and regenerative agriculture. The Davies do not till their soils, organic cover crops consisting of radish, clovers, rye grass and peas are direct seeded ensuring that the soil structure remains in tact and the carbon is retained within the soil. The winter weeds are turned into mulch under the vines when Chris goes through with a "whipper snipper" each year. This ensures the ground is covered during the hot, dry summers that the region experiences. All vines were cane pruned by Chris with the cuttings and cover crops mulched and dispersed under the vines.

Chris has thought intently about every aspect of the vineyard, the interplay between the pitch of the land, soil, varietal, clones, natural tree lines for acid retention, row orientation and aspect for complexity. The vines are dry farmed allowing the ancient laterite, clay and granite soils to shine through and imbue our finished wines. As a viticulturist Chris’s focus has and always will be the vineyard, it is a simple yet complex philosophy, where respect for the site and natural ecosystem is paramount, ensuing profoundly structured wine pulsating with energy from this carefully nurtured land.

Chris' hobbies are surfing, surfing and surfing. It’s the reason he came to the region at 19 and he loves it to this day. Jo, a bit of a soil and farming geek, grows 95% of our vegetables during the summer months and 70% in winter. They both love the ocean, fresh air and solitude. Music wise Chris prefers chilled music and punk, Jo loves her dance music.