Wine voices: Lara McCall, Winemaker Burnside Organic Farm and Three Boys

“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

Max Brearley

About Max Brearley

Max Brearley is a food writer, critic, consultant and host working with The Australian, The Guardian, Halliday, Margaret River Gourmet Escape, Truffle Kerfuffle, Conde Nast Traveller and delicious. to name just a few. A passion for a good yarn and great produce has seen him forage for native foods in the north west of WA, follow abalone from ocean to plate in the south west and dig for black truffles in the towering Southern Forests. He’s also been known to cast a critical eye over a meal or two for The Australian’s annual Hot 50 Restaurants and delicous., as well as producing written, visual and event content for organisations across Australia and globally.Whilst a proud Yorkshireman; he’s been moving south for much of his life. Relocating from London to Perth in 2012, a move to the southwest soon followed, where life girt by sea and vines is more than agreeable.Instagram: @max_brearley / Twitter: @maxbrearley / Web: maxbrearley.com

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