A trained scientist and former schoolteacher, Stuart Olsen learned winemaking at serious addresses, Torbreck and Cirillo in the Barossa, Lowe in Mudgee, a stint in Germany's Rheinhessen, before setting up on his own. He sources fruit from the cooler Mudgee and Rylstone foothills and works it the old way: foot-treading, hand-plunging, skin-contact whites left unfiltered. Shiraz and Petit Verdot are his signatures, with the odd Moscato and Muscat liqueur besides. Halliday made him a five-star winery in 2019.