On the slopes of the Wirring Valley, five kilometres south of Cowaramup, the Berson family planted Bordeaux varieties and Chardonnay in gravelly soils — and then, deliberately, never irrigated them. The theory: stressed vines push roots deeper, concentrate flavour into fruit. Moss Wood's Keith Mugford has consulted since the beginning. The wines are lean, site-specific, and built to last.
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