In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job.
During the seven inspirational years, working with Charles Back at Fairview, Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded.
Now making wine of their own since 2005 they just haven’t had the time to look back!
These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes.
Fermented with Bordeaux yeast strains in tank with French oak staves, and then completed malolactic fermentation and maturation on staves for 4 months.
A crowd pleasing medium to full-bodied wine with typical Cab flavours of red and black berries and cigar box augmented by toasty oak. The wine has a lovely rich mid-mouth texture, a long, fruit-driven finish with fresh acid and evident tannins which will soften with a little bottle age.
Excellent with a large variety of dishes, especially steaks, chops, home-made burgers, sticky roast pork belly and lasagne