We create. We share. We celebrate our region.
We believe in the power of exceptionally good food and wine to bring people together and to reconnect them with the land, the seasons and with each other. We invite you to share the spirit of our region.
Our terroir is our strength and our guide
On the rolling hillsides an hour or two inland from the Pacific Ocean, we have a climate similar to Australia’s famous Hunter Valley wine-producing region with warm summers and mild winters reminiscent of the Mediterranean countries. The South Burnett region was once the site of intense volcanic activity and this has created a variety of rich soils to support cultivation. It is our philosophy to choose grape varieties that work harmoniously with the local terroir. We then draw on both time-honoured and experimental wine-making techniques that show them to their very best advantage.
Worth waiting for, worth sharing
We are not a mass producer and it takes time to nurture our distinctive wines and cold-pressed olive oils. Each wine vintage is unique and is matured for the optimum time to bring out its distinctive personality. That means you won’t find our products on retailers’ shelves everywhere. We believe it’s worth a little extra effort to seek out something special, whether for a family dinner or a celebration. We hope you’ll be proud to share some of Queensland’s award-winning best.
Part of the community we love
We see our role as one of nourishing the community and giving back to our local region. Whether we are sharing wine insights at our Vineyard Cellar Door, supporting a charity event, supplying wines for Queensland business lunches or hosting a wedding, we are a partner in creating something memorable and strengthening our community.
Our passionate support of local producers and artists carries through to our wine and olive oil labels, which were illustrated by Queensland printmaker Claudia Husband and designed by Brisbane branding company, Lloyd Grey Design. Read
“We help bring people together with exceptional wine and food experiences.”