So why does altitude matter?


While our wines all have personalities of their own, one characteristic they share is wonderfully bright, vibrant fruit. The vineyards' altitude (all over 2,000 feet above sea level) plays a huge part in this, for a few reasons:

  • The higher you get, the cooler it gets. The lower temperatures mean that the grapes take a bit longer to ripen, giving us time to get the evenness right across the bunches. This enables us to avoid the jammy, overripe characters you sometimes see in warmer climate wines, as well as giving us a chance to get a wonderful consistency in the wine.
  • The higher you are, the greater the intensity of sunlight. While the temperature is not as high as other parts of Australia, the UV readings certainly are. This helps us get fruit with great intensity of flavour.