Anthony Buchanan

For me, winemaking is a combination of art and science. I don’t follow a blueprint or a set recipe in the cellar because each year brings new challenges in the vineyard, and I believe the best wines are made when we work with what Mother Nature gives us.

I make our wines in small lot cuvées and use gentle techniques on the crush pad and in the cellar to produce wines with personality and a purity of flavour. We use indigenous yeast, minimal amounts of sulfites, no enzymes and no temperature control. Our wines are unfined, with little to no filtration.