Our cellar door sits on the winery floor - an immersive space, surrounded by the tools of our trade in an amazing old industrial warehouse, previously used to make woollen carpets. We want visitors to have more of a connection to the process of wine making rather than just the product on the shelf. A deeper conversation around farming and winemaking, place and season.

We serve food on weekends with chef Shaun Thatcher at the helm. Good time share plates shaped by our local growers and inspired by the food traditions of the northern Mediterranean. Tuscany with a touch of Provence.

It’s important to us that this place is accessible and that people can feel comfortable enjoying our wines without feeling like they need to know how to talk about them. A context with food gives the perfect setting to casually approach our wines and the menu we offer sits perfectly with the style of wine we produce.

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