Greg tends the vines; Helen, a trained microbiologist turned winemaker, produces everything in the shed. Four hectares of Shiraz, Cabernet Sauvignon, Merlot and Riesling grow on deep granitic soil, dry-farmed since 2003. Hand-picked, basket-pressed, aged in French oak — the cellar door, when open, operates among the barrels. The label is an oil painting of the vineyard at dusk.
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