The same old thing. There's plenty of that. Why make more?

When I started out, I wanted to make wine that I liked to drink. I wanted to excite me, not cater to a demographic. So against lots of strong opinions (including within my family) I began deviating from the usual winemaker script. Different to what we were taught at wine college. Different to what the establishment was doing.

I chose the then unfamiliar NSW Central Ranges as my base, planted Tempranillo, made Pinot Gris when few did, made Gewürztraminer (people still don't), created whimsical labels and stories, fermented white grapes on their skins, used large barrel oak, wild yeasts, and now sell wine in kegs!

And ourmodern cellar doorlooks out to the world, not inward. I'd guess it's that mindset that has allowed this small independent winemaker to still be excited to do thesame old thingfor 24 years.

Peter Logan

Winemaker