Simon hand-planted this upper Steels Creek valley site in 1981 — Colombard, Chardonnay, Cabernet Franc, Cabernet Sauvignon — and later added Shiraz on the back block in 1994. He makes everything on-site using wild yeast ferments, open fermenters for reds, barrel fermentation for Chardonnay. No insecticides, no synthetic fertilisers. Small operation; all processes completed in what may be the Yarra Valley's smallest winery.
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