"Inspired by Michael Seresin's own connections and interests, we are a new world winery with an old world approach - we are in no hurry when it comes to our wines. We let the wild yeasts that live in our vineyard ferment the grape juice into wine. Working this way does take a little more time, but we get wines with added savouriness and with more mouth watering textures and flavours. They also show a unique sense of place. We let all our wines spend time in barrel or bottle before release. Good things come to those who wait."