Ian and Gwenda Langford commenced planting their vineyard in 1999, the majority to shiraz (8.5ha), cabernet sauvignon (3.4ha) and merlot (3.4ha), with a little over 0.5ha each of petit verdot, viognier and mourvedre. The vineyard uses sustainable principles; the wines are made in open half-tonne vats, basket-pressed and matured in French oak with natural (wild) yeast fermentation.
Overall a wine that is Wild yeast-fermented, neither fined nor filtered. A light to medium-bodied wine with marked spice and pepper accents.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.