Vineyard

A certified organic and biodynamic site located at the northern end of the Cape. For severalyears, the vineyard has been left completely unkept and unpruned, with no trellising in place.The vines sprawl freely across the landscape, while pigs, geese, guinea fowl and cows roamamongst them.The site faces north, with a small creek running through the centre of the vineyard. Native flowers and plants grow beneath the rows, with no herbicides or pesticides applied and no cultivation undertaken.The vineyard is dynamic in every sense of the word — biodynamic, ever-changing, and full of attitude, energy and new ideas. It is a site that may act as a catalyst for broader change within viticulture. In the current vintage, the vines were left unpruned, resulting in an incredibly low yield of just one tonne per hectare.

Winemaking

All fruit was hand-picked and cooled overnight. The following day, it was hand-sorted before a portion was pressed cold as whole bunches to preserve purity and line. Another portion was de-stemmed and left on skins for 24 hours in a cool room to build texture and flavour.The juice was then settled and fermented in a combination of clay amphora and large-format oak. The wine progressed through various stages of natural malolactic fermentation and was sulphured just prior to blending. The aim was to craft a beautifully balanced wine that captures and expresses the wild nature of the site.

Wine

Easily our favourite wine of 2025. It spent most of its life in barrel and amphora fermenting in constant flow. The wine doesn't taste like a traditional SB. It's built on the site more than the variety. It has texture, complexity, sea salt, lemon, lime, passionfruit and so much more.

CBDB (Chenin Blanc Dynamic Blend).

A certified organic and biodynamic site at the northern end of the cape. The vineyard is mostly unkept, unpruned and lacks traditional trellising. The vines sprawl everywhere where pigs, geese, guineafowl and cows roam free. The site faces north with a little creek running through the middle of the vineyard.  Native flowers and plants grow under the rows with no herbicides or pesticides sprayed and no cultivation. It is one of only a few certified biodynamic vineyards in the region and was one of the first to receive Demeter certification.

The fruit was hand picked and showed varied levels of ripeness through the vineyard and crop, chilled overnight and hand sorted prior to being lightly cold pressed as whole bunches, very gently over a few hours. A portion of the fruit was left to soak with skins prior to fermentation for 40 hours.  The juice was left to naturally settle prior fermentation.  No malolactic fermentation and fortnightly lees stirring prior to being bottled with no fining and a light filtration.

Tastes like:  pink grapefruit, coconut, passionfruit, passiona, pavlova and lime.

Varieties : 100%  Chenin Blanc
Vineyards:  Yallingup, Margaret River
Maturation: 10 months in barrique/amphora
Closure: diam cork & hand wax
Soil: gravelly loam
Certification: certified organic & biodynamic grapes (Demeter)

A wine fermented with the yeasts from native Australian flowers.

The L.A.S. Vino Albino Pinot  is a rosé made from pinot noir & chardonnay grapes grown in forest grove soils over granitic rock. The vineyard sits on the banks of the willyabrup river, only kilometres from the Indian ocean where cool ocean breezes flow up the valley. It’s one of the oldest and last remaining vineyards in Margaret River that contains Pinot Noir. A small one hectare vineyard with high density plantings and two different clones planted in 1980.

We are especially excited about the 2025 vintage. This year, we used yeasts sourced from native Australian flowers to start portions of the barrel fermentations, something we believe is a first in Australia, and possibly the world. All of the fruit  is hand picked, hand sorted, chilled and whole bunch pressed.

One barrel (10%) was fermented using yeasts from the red flowers of the Australian red-flowering gum (Corymbia ficifolia). A second barrel (10%) was fermented with yeasts from the white flowers of the Rottnest Island tea tree (Melaleuca lanceolata). Two barrels (20%) underwent completely spontaneous natural fermentations, while the remaining portion (60%) was fermented using inoculated yeast. Of this, 20% was fermented in clay, with the balance in oak.

Why go to all this effort? Each of these separate fermentations brings its own character—layering flavour, texture, and complexity.

Varieties : Pinot Noir (90%) and Chardonnay (10%)
Vineyards:  Willyabrup, Margaret River
Soil: Gravelly loam
Quantity: 200 doz
Maturation: 10 months in barrique/amphora
Closure: Diam

Vineyard

Our first time making a pinot noir. After a recent vintage in Burgundy we came back inspired to see what we could do with fruit from the family estate. The pinot noir vineyard is situated three kilometres from the Indian ocean on granite gravelly loam soils. The vines are planted on a gentle south facing slope that rolls down to the Willyabrup brook. The 40ish year old vines are not only some of the oldest but also some of the only remaining pinot noir vines in Margaret River,.  The vineyard a high density planting consisting of two seperate clones, leading to vines that yield less with more concentrated and flavoursome fruit.

Winemaking

The fruit was hand picked, chilled overnight and hand sorted prior to being separated into three batches. 30% whole bunch ferment, 100% whole berry ferment and a crushed berry ferment. We cold soaked the fermenters for 5 days prior to fermentation. Each of these different batches added complexity to the final blended wine. Whole bunch- structure, whole berry aromatics, crushed- weight. After 20 days on fermenting on skins the wine was gently pressed to barrel. The wine matured in barrel for 11 months  prior to blending and bottling.

Wine

A light refreshing aromatic red pinot noir. We have been serving this at 10 degrees and it is a bit of a crowd pleaser. Perfectly matched with duck, Vietnamese, or mid week pasta. Will age for 5-10 years.

Vineyard

A new site for us, located south of Witchcliffe in Karridale, and influenced by both the Indian and Southern Oceans. The vineyard is planted on rich gravelly loam soils with 25-year-old vines that naturally produce very low yields. For this wine, just two tonnes of fruit were harvested from the site.

Sadly, this was the first & final vintage from the vineyard, as the owner removed the vines before we had the opportunity to fully demonstrate the beauty of their remarkable Cabernet Franc. We’re confident that had they tasted the wine, the vines would still be in the ground. It’s a shame, but one that makes this wine all the more unique and special.

Winemaking

A simple, traditional approach to winemaking was employed. The fruit was hand-picked, with careful bunch and berry sorting before de-stemming. Fermentation occurred naturally as 100% whole berries over 20 days in open fermenters. The wine was lightly pressed to large-format oak (2x 500L barrels), where it rested until blending and bottling. No fining was used, and only a light filtration was applied. We believe this restrained approach best reveals the essence of this beautiful, medium-weight, floral red wine.