A small family-run winery on the Broke Road that works entirely with estate fruit from its own block of old vines. The approach here is minimal-intervention: whole-bunch fermentation for the reds, long skin contact for some of the whites, and a reluctance to interfere beyond what is necessary. The results can be angular and demanding when young but reward patience.
The cellar door operates on weekends and is worth a stop specifically because it is the kind of operation that would not survive in a larger, more competitive wine region — the Broke fringe of the Hunter gives small producers enough breathing room to work slowly and sell direct.