Biodiversity in the vineyard is absolutely critical for a sustainable future. The Hunter Valley is undoubtedly a unique place to make wine. It may be Australia’s oldest wine region, but, as recent years have demonstrated with drought, floods and fires, conditions can be challenging. If the past few years have taught us anything, it’s the need to evolve and be nimble – not to chase absolute perfection, but produce the best possible wine in each season.

There’s often a romance associated with handpicking grapes. Winery social feeds elicit a specific, dreamy snapshot of vintage. Perfectly placed secateurs alongside buckets of freshly picked grapes. But there’s another way that’s often not as talked about and it’s just as sexy.