Jasper Button, a second-generation winegrower, founded Commune of Buttons in 2013 on his family’s 28-hectare property, Fernglen, farmed according to organic and regenerative principles and surrounded by eucalyptus forests in Basket Range, Adelaide Hills. A former chef, he discovered his passion for natural winemaking following a meeting with Anton van Klopper of Lucy Margaux and through collaborations with key figures in Australia’s natural wine scene.

The vineyards, planted between 1993 and 1995, are home to Chardonnay, Pinot Noir and Nebbiolo, complemented by newer plantings of Xarel·lo, Chenin Blanc and Gamay. Jasper nurtures the soil through mulching, biodynamic preparations, composts and plant teas, adopting regenerative viticultural practices focused on soil health and green pruning. His approach to biodynamics is pragmatic, prioritising vineyard balance and anticipating potential problems, while also sourcing small quantities of grapes from local growers.

The vineyards’ altitude of around 350 metres, red clay soils rich in ironstone pebbles over sandstone bedrock, and the presence of several creeks help preserve natural acidity, minerality and freshness, even in the warmest vintages.

In the cellar, fermentations are slow and cool, with a focus on purity and stability. The reds spend a short period in barriques on their gross lees before being transferred to stainless steel for around eight months, while the whites mature for two winters in demi-muids on their fine lees, developing texture and complexity while retaining their natural acidity. Sulphur dioxide is used sparingly, generally at levels of 10–20 mg/L, with no additions immediately before bottling.

The name Commune of Buttons reflects Jasper’s philosophy that winemaking is a collective endeavour, built on the sharing of knowledge, respect for the land and a strong sense of community.