Paul Hoffman and Bree Lavell are minimal interventionists who craft natural wines. All wines on display are fermented with indigenous yeasts and do not contain additions of any kind, including sulfites (SO2).
Paul is passionate about maintaining the biocultural diversity of the valley, showcasing several wines made from Chenin blanc and Grenache, which he believes are the region’s greatest varieties.
The estate vineyard is one of the oldest in the State, its gnarled old vines dry-grown and carefully tended by hand to produce tiny yields of intensely flavoured fruit. Alternative varieties produced here include Greco Bianco, Malvasia, Atletico, Tannat, mourvedré and Tempranillo, some of which are poured in Perth’s best wine bars.