The Margaret River region, in the southwest corner of Australia, is a biodiversity paradise. It is an area that supports intact, undisturbed ecosystems carrying a flourishing diversity of plants and animals. We are blessed by a multiplicity of local species found exclusively here.
Animals of all kinds live in or visit the vines. Our practices consciously integrate the wild into what we cultivate. Everything we do is interrelated with the cycles of nature.
Our farm is located on rich bushland connecting to the Leeuwin-Naturaliste National Park, which extends down to the edge of the Indian Ocean. We work within the sound of the sea whose influence on the grapes is tangible. Cooling maritime breezes mitigate warm daytime temperatures, allowing our grapes to ripen slowly and to gather flavor.
The biodynamic approach considers the whole farm as an integrated, living system, with its foundation in the soil. A healthy soil retains moisture, is nutrient rich and alive with beneficial organisms supporting the vitality of the plants.
We use homeopathic preparations, fish and seaweed emulsions, biodynamic composts, rock dusts, mulches and cover crops.
Each vine is the purest expression of its particular variety. Because our grapes are grown on their own roots, developed from cuttings of the finest specimens available in our region, they have varietal purity and natural vigor.
The vines are dry-farmed and never irrigated. They have found their own water and have thrown down deep roots. Self sufficient and deeply connected to the seasonal water cycles and natural processes inherent to our area, the vines are integrated expressions of this bio-diverse place.
We prune and trellis by hand and do not employ machinery. Our vines are on vertical shoot-positioned trellises and are closely planted in short rows. The vigor of an entire plant concentrated in a tiny space allows for a finite low volume of intensely flavored fruit. We believe this close-planted arrangement best brings out the inherent flavor of the land. We pick by hand to prevent damage to the fruit, and transport small quantities at a time to the winery to insure freshness and viability.
Our practices of careful observation, working with nature and offering only minimal interference with natural processes, begins in the vineyard and continues in the winery. Utilizing wild ferments and intervening as little as possible, we let the grapes fully express themselves as they transmute into wine.
Will Berliner, Winemaker