Four.
The nature of our vineyards.
Nature’s good at getting busy. We’re all over it
But it all starts with a delicate balance of flora, fauna, fungi, bacteria and yeast.
These elements all interact positively and negatively. The ultimate success of our wines comes down to the positive interactions, and the consequential quality and reliability.
Working with Nature
We use the indigenous yeast grown in our organically farmed vineyards for fermentation.
The use of indigenous yeast from the vineyards for fermentation compliments our traditional approach to winemaking. Hand harvesting, gravity flow, oak fermentation, indigenous yeast and natural malolactic fermentation occur in small batches, so every bottle, glass, and drop you drink has been personally and naturally created.
From dirt to bottle, we work with the land. Our wines reflect and capture the flavours and qualities of the Swan Valley and Margaret River that the Mann family has admired for generations.
We’ll drink to that. We hope you do, too.
