On Mount Canobolas' northern slopes, vigneron James Sweetapple has farmed the same deep red basalt soils for 29 years using holistic and regenerative practices — sheep in the rows, Savory Institute EOV certification, no shortcuts. The cellar door pours six to eight wines daily, including Nebbiolo, Lagrein and a 2015 Reserve Barbera. Kelpie Mina may join you.
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