“Originally we chose varieties (Zinfandel and Vermentino) that we liked drinking. Zinfandel: we were inspired by David Hohnen and what he did at Cape Mentelle (and now at McHenry Hohnen) and knew you could experiment and make it in different ways.
Varieties also suited to the climate. Where they grow in Puglia and Sardinia they’ve got that Mediterranean, hot summer, wet winter. Easy to grow once established. Dry grown can be difficult to start. We’d seen it at Cullen’s that their dry gown roots went right down to the water table. As soon as we saw that we said that’s the only way.
We have enough land but we say we’re not planting anymore varieties but our children can if they want to. But they have to take responsibility.”
– Lara McCall, Winemaker Burnside Organic Farm and Three Boys
Image: Sarah Hewer