Paul Hoffman is a minimal intervention winemaker who crafts natural wines. All his wines are fermented with indigenous yeasts and do not contain enzymes or other chemical additions, and several of the wines are made without 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, aleatico, tannat, mourvedré and tempranillo, some of which are poured in Perth’s best wine bars.
Free wine tasting is offered for groups of up to nine people. Groups of ten or more pay $10 a head and receive a complimentary tasting platter.
The cellar door also sells seasonal produce, including figs, mulberries and olives.