A winemaking project from James Audas and Tom Sheer.

Made with maximum good-drinking in mind, all of our wines are sourced from some of the best organic and biodynamic vineyards around South Australia as well as a special wine we make in Beaujolais from the organic vineyards of Fleurie hero and good friend Guillaume Chanudet.

Our wines are made with no adjustments, with no fining nor filtration and with a small amount of sulphur at bottling being the only addition. We choose not to disturb the wines during their ageing, preferring to respect the grapes that the season gave to us each year.

Nothing added, nothing taken away.

A skin contact blend of Muscat, Arneis, Sauvignon Blanc and Chardonnay. Grapes were all hand picked fermented separately on skins for 2-3 weeks, then pressed where a long slow natural ferment took place in tank. Finished with a small Sulphur addition prior to bottling. The tropics have arrived and with them the full spectrum of a generous fruit salad. Chalky texture sitting behind plenty of mineral drive.

A blend of Sauvignon Blanc, Riesling and a splash of Semillon all hand picked over the course of a week. The fruit was de-stemmed then pressed to tank for a slow natural ferment and left on solids for 6 months to flesh it out. Finished with a small Sulphur addition prior to bottling. Citrus highs and herbaceous lows. A wicked punch of acid with lime cordial notes that takes the typical 'SSB' blend to new heights. Picnic wine.

A blend of Tempranillo & Pinot Noir both from the high edge of McLaren Vale. Whole bunch pressed, slow and cool natural ferment in tank finished with a small Sulphur addition prior to bottling. Bright, dry and so much fun to drink. Dark red fruits in play tandem with good acidity and plushness. Drink on a beach where possible.

Prosecco aka Glera from the Alpine Valley, Victoria. Cold soaked for two days to build texture, a slow natural ferment with a late juice addition. No added SO2.

75% Pinot Gris from Petrucci & 25% Shiraz from the Aramis Vineyard in McLaren Vale. Gris was picked first and fermented on skins for five days with the shiraz picked and added to the press. Sent to bottle when down to 14g/l.

A blend of Cabernet Sauvignon, Merlot and for the first time Cabernet Franc from two organic vineyards in the Vale. All grapes were hand picked and whole bunch carbonic macerated for two weeks before being pressed to tank for a slow natural ferment. Finished with a small Sulphur addition prior to bottling. A juicy light red with dark blue fruit and featherweight tannin. A modern take on the Cab Sauv blend with lightness and ease. Ideal with a chill.