A state-of-the-art winery was built just in time for the 2002 vintage as we outgrew the facilities of outside wineries.  Having control of the wines from the soil to the bottle gives us great satisfaction. We understand how each parcel of fruit came to be and where certain distinct characteristics may be found. This is invaluable when it comes to blending the wines, building each layer of texture and flavor to create styles that we believe best showcase our estate and the Langhorne Creek region.

The winery itself is a unique facility designed and built based on our philosophy that whatever we do, we do it well from the start. The initial stage of the winery can be expanded at any time but we’re in no hurry. Our focus is on quality rather than quantity, being effective and efficient.

A key feature of the winery includes the setup for small batch treatment to express the personality of the vineyard. We have computer-controlled fermentation and everything post fermentation where possible is gravity transferred by a lifting tank - so there is minimal pumping after fermentation which is gentler on the blend. The fermenters were also tailored and there is a capacity to ferment 200 tonne at any one time. This efficiency gives us more time for quality control.