What we’re about
IN COONAWARRA SINCE 1906
NONE OF THE BAD STUFF
In 1906, my great grandfather Henry Albert and his wife Alice Jane Reschke bought a property to raise cattle. They named it ‘Koonara’, after the new name for the area. At the time the region was know as the ‘Penola Fruit Blocks’, or ‘Penola Fruit Colony’, but many were keen to make the new name ‘Coonawarra’ stick.
Since 1988, our vineyards and wine have been our passion, and today myself, Nicole and the girls live in the family homestead surrounded by our vineyards. It’s for this reason (and many others) we are creating a sustainable eco-system in our vineyards.
You can read more about our history here
✓ We’re certified to Australian Organic Standards in our Coonawarra vineyards.
✓No pesticides have been used in our Coonawarra vineyards for over 15 years.
✓ Only 2 organic sprays a year.
We create an organic ecosystem in our vineyard, averaging only two sprays per year, mostly using a custom mineral mix to keep nutrients balanced
✓ We let nature take care of bad bugs.
We grow selected weeds to attract ‘good bugs’, that eat our ‘bad bugs’, so we have no need for pesticides.
✓ Weeds are our friend.
We let selected weeds grow long and their roots deep, which aerate the soil and fills it with organic material. This holds water and natural nutrients, which help to produce healthy vines.
✓ No oak substitutes (no chips, planks, dominos, etc) are used to make our wines. Unlike 99% of Australian wine, we only use 100% French oak barrels to age our red wines. This creates beautiful vanilla hints, with a softness from the micro-oxygenation binding tannins together (similar to what happens when you decant a wine). It means our wines won’t be the cheapest (each barrel costing upwards of $1,800 a barrel), but the flavours are far superior, so it’s a no brainer.
✓ No residual sugar in any of our reds and whites. No residual sugar in any of our reds and below 3g/L of sugar in our whites. They still taste sweet, showing perfect balance in the vineyard. **The exception to this is in our Moscato, and just a touch in our sparkling white & red.
PURSUIT OF PERFECTION
✓ French Oak: All of our reds are aged in 100% fine-grain French Oak Hogsheads barrels. These are the most expensive barrels, averaging $1,800 a barrel, but the flavours they create are far superior.
✓ Low yields, small grapes and big flavour.
- We have lower yields than most. It’s not less grapes, just smaller grapes. Smaller grapes mean more skin per litre and because the colour and flavour comes from the skins, it means – you guessed it – more colour & flavour. Our pea-size grapes are pocket rockets.
✓ The former Wynns Coonawarra winemaker Peter Douglas, makes our wine. We work with the very best people. Former Wynns winemaker for 15 years Peter Douglas is our winemaker, one of the most respected winemakers and wine judges
All our Coonawarra vines are planted on the famous red terra rossa soil, located on our property – which has been in my family for over 100 years.
✓ Mt Gambier: the coolest region in mainland Australia.
Our whites and Pinot Noir grapes are grown in Mt Gambier, which is even cooler than Malborough in NZ. The long growing period allows the grapes to develop an abundance of flavours without losing their crisp freshness.