One day I decided that what I really wanted to do with my life was make wine. Before that, Tim was working in the City. The financial crisis led him to study wine and eventually to make his first vintage. I want to learn more about vineyards and improve the quality of my grapes so I have been farming one of my vineyard sources (Mothership) since autumn 2013. I work organically (no chemical entrants other than sulphur and copper) with some biodynamic and permaculture (straw mulching) influences. A primary goal here has been to increase the biodiversity in the vineyard, both above and below ground. I am very grateful that Agnes de Vos, the custodian of the vineyard, has agreed to let me do this. I am also very grateful to Joan Heatlie for all her time and help. The grapes I buy from another vineyard (Qaisar) are organically farmed. I plan to gradually add more vineyards sources which are farmed organically until I reach the point where all wines are made from organically farmed grapes. In the mean time I try to source from as many high quality organic vineyards as I can but don’t turn down grapes from conventionally farmed vineyards if they are of high quality and the farmer is open to moving to more sustainable practices. I believe strongly that vineyards are the most important determinant of wine quality and character. The final wine can only aspire to do justice to the raw material.
Baked peach and a pleasant oxidative character. Broad on the palate – fermentation stopped before the wine was completely dry, giving it generosity and making for nicely coated acidity on the finish.