IN COONAWARRA SINCE 1906
In 1906, my great grandfather Henry Albert and his wife Alice Jane Reschke bought a property to raise cattle. They named it ‘Koonara’, after the new name for the area. At the time the region was know as the ‘Penola Fruit Blocks’, or ‘Penola Fruit Colony’, but many were keen to make the new name ‘Coonawarra’ stick.
Since 1988, our vineyards and wine have been our passion, and today myself, Nicole and the girls live in the family homestead surrounded by our vineyards. It’s for this reason (and many others) we are creating a sustainable eco-system in our vineyards.
You can read more about our history here
We’re practising organic viticulture in our Coonawarra and Mount Gambier vineyards, with plans to be certified within 3 years.
No pesticides have been used in our Coonawarra vineyards for over 10 years.
Only 4 organic sprays a year.
We only average four sprays per year for disease, with only organically certified product so as not to harm our delicate ecosystem.
We let nature take care of bad bugs.
We grow selected weeds to attract ‘good bugs’, that eat our ‘bad bugs’, so we have no need for pesticides.
Weeds are our friend.
We let selected weeds grow long and their roots deep, which aerate the soil and fills it with organic material. This holds water and natural nutrients, which help to produce healthy vines.
NONE OF THE BAD STUFF
No oak substitutes (no chips, planks, dominos, etc) are used to make our wines. This means we don’t cut corners – our wines won’t be the cheapest, but aged in 100% oak barrels means you can expect the highest quality.
No residual sugar in any of our reds and whites. They still taste sweet, showing perfect balance in the vineyard. The exception to this is in our moscato, and just a touch in our sparkling red.
PURSUIT OF PERFECTION
French Oak: All of our reds are aged in 100% fine-grain French Oak Hogsheads barrels. These are the most expensive barrels, averaging $1,800 a barrel, but the flavours they create are far superior.
Low yields, small grapes and big flavour. Our Coonawarra vineyards yield 2 tonnes or less (the average for Coonawarra is around 3.5 – 4 tonnes). However this doesn’t mean we have less grapes. Koonara grapes are smaller, which means more skin per litre. Because the colour and flavour in wine comes from the skin, we are able to produce big complex flavours.
Coonawarra: Famous terra rossa soil.
All our Coonawarra vines are planted on the famous red terra rossa soil, located on our property – which has been in my family for over 100 years.
Mt Gambier: the coolest region in mainland Australia.
Our whites and Pinot Noir grapes are grown in Mt Gambier, which is even cooler than Malborough in NZ. The long growing period allows the grapes to develop an abundance of flavours without losing their crisp freshness.