Jared Dixon makes natural wine off-grid at Clunes, a Northern Rivers hamlet not known for grapes, which is rather the point. A former touring musician turned Charles Sturt wine science graduate, he trucks fruit from cool-climate New England vineyards to a solar-powered winery, ferments on native yeasts, and skips fining and filtering entirely. The results run to Nebbiolo, Falanghina, Pinotage and playfully named blends like White Wolf of Cumbria. A young experimental patch below the winery is his own.