My vineyard philosophy is to produce premium fruit to make great wine. Nature gives us short time frames for working within to achieve quality, the correct timing of all management practises in the vineyard is essential to achieving this.

I spend a lot of time in the vineyard, observing the changes in the vines growth cycle and being aware of the current seasonal influences which allow the right decisions to be made at the right time.

At Vintners Ridge we are using more organic practises to promote soil biology and vineyard health, while still making use of current technologies.

We test the soil in the vineyard so that fertiliser can be applied at the right rate and composition to achieve a balanced soil nutrient bank thereby maximising plant nutrition. Berry quality, vine health, growth and disease/pest resistance is ultimately dependent on available nutrients.

Combining this with focussed canopy management, I aim for the optimal balance of bud numbers against vine vigour to ensure that better quality berries are produced. As the vines age I want to ensure the vines continue producing consistent, balanced, quality fruit.

The excellent processes which begin in the Vintners Ridge vineyard are continued by our winemaker Simon Ding of Flying Fish Cove.

Vintners Ridge Cabernet is matured in a mixture of new and aged French Oak for approximately 15 months before it is bottled.

During this time the subtle flavours of the oak blend with the excellent Cabernet Sauvignon fruit to create a medium to full bodied wine where bold fresh fruits dominate the initial palate with the tannins/oak providing support to the fruit without dominating.

There is a pure intensity of a cabernet that has reached its optimal ripeness. Vintners Ridge Estate Cabernet is balanced in every way and is an example of a well made, quality cabernet.