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His farming methods have always been organic and he achieved his organic certification in 2008. David spends the majority of his time in the vineyard where a hands-on approach is applied to viticulture, harvesting incredibly low-yielding vines.
In the cellar, fermentation is in wooden vats with indigenous yeasts, minimal sulphur additions and some whole-bunch. He uses relatively long lees ageing and uses a small, controlled amount of new oak with the rest of the wine aged in old, neutral barrels for 12 to 15 months. Wines are bottled unfiltered and the resulting wines have extreme depth and fine structure, celebrating the terroir from where they have come.