Mon and Tim are the brains and hearts behind Manon Farms in the Adelaide Hills region of Forest Range. An absolute power duo, Moniques family vineyards back in NZ were the first to be recognised as biodynamic and Tim is a celebrated chef, cooking in a multitude of restaurants the world over. They’re deeply passionate and knowledgeable about the land, orchards, vegetable gardens and native forests carefully cultivated alongside their vineyards.

Produced from a very small parcel of Sauvignon Blanc which was fermented in large handmade terracotta ‘Huevos’ (an egg-shaped fermenter) for 6 months. Pressed lightly in the heart of winter after the solstice, then returned to the vessels for a further 6 months to rest. The fermentation was very delicate and the berries were found to be still whole, pure and full of life. The longer maceration luring in the chalky tannins, creating texture. With its soft fermentation and time in the bottle, the fruit is beaming with light and brightness.