Inception was in 2016. But Dad purchased conventionally farmed grapes in that year. From 2017 everything has been from organic or biodynamic grapes and in some instances organic in conversion. In NSW the state that we make wine in it is extremely difficult to buy well farmed grapes. In 2019 we took over a vineyard in the Kanimbla Valley (not part of any region), perhaps our own designated region down the line... It was previously chemically farmed (everything from pesticides, to herbicides to conventional fungicides). We immediately stopped all use of conventional products and only use organic certified copper, sulfur and ecocarb. Want to move towards more alternative sprays, but we have had extreme rains over the last few years so we are waiting for a drier grower season to do so. The vineyard is dry grown and was planted in the 1990's (unsure on exact year). The 2021 wines off the vineyard were actually the first ever wines to be produced from the fruit EVER. The vines are pruned using the simonit and sirch method (preserving and promoting sap flow). Undervine is whipper snipped/weed wacked and there is no soil disturbance to this date. Sprays are done using a tow behind 300L sprayer to minimise soil compaction/poaching. In the winter the land is grazed by sheep using a cell grazing approach. All vines are pruned by myself and dad. The vines are between 550-700metres above sea level and include the varieties of pinot noir, sauvignon blanc, semillon, cabernet sauvignon and nebbiolo. All fermentations are naturally occuring, no additions during fermentation, no fining or filtration, hand harvested and the majority of the wines are preservative free and the max we use is 20ppm.