Why?

By day, I work as a viticulturist in Margaret River — one of Australia’s most celebrated wine regions. But this project is something else entirely. It’s my own wine label, made under my own name, built around a simple but deliberate idea: each vintage, I source fruit from one carefully chosen viticulturist and vineyard somewhere in Western Australia, and make a single wine that reflects that place and is true to the variety.

Liminal Gew — a Gewurztraminer from the Ferguson Valley — is the first release. It marks the beginning of a project that allows me to put my winemaking skills to work on my own terms, beyond my day job in the vineyard.

The aim is straightforward: to make wines that are fun and well made, that challenge me to use the winemaking side of my brain, and that give me a reason to explore the extraordinary diversity of varieties and regions within WA. There’s so much happening beyond the classic Chardonnay & Cabernet Margaret River story — and I want to find it, understand it, and share it.

I work alongside growers every day. I understand what it takes to tend vines through a season — the decisions, the risks, the quiet commitment to the land. This label is my way of channelling that knowledge into something of my own, and of giving a platform to the growers and regions that deserve more attention than they currently receive.

Western Australia produces an extraordinary range of alternative varieties — Gewurztraminer, Fiano, Vermentino, Gamay, Arneis and more — that thrive here but remain largely unknown to wine drinkers. My aim is to highlight, one wine at a time, by making varieties like these the hero and being completely transparent about where the fruit comes from and who grew it.

Background

I am a viticulturist based in Margaret River with over 8 years of hands-on experience across some of Australia’s most respected wine regions, including the Yarra Valley, Margaret River and Great Southern. I currently work for a small-footprint, high-density Margaret River producer farming entirely by organic and biodynamic principles, with no mechanical aid. Every task in the vineyard is done by hand — it is exacting, deliberate work that demands a deep understanding of the vine and the land, and it reflects the values I bring to everything I do.

Before this, I was a Technical Viticulture Officer at a large commercial producer, where I led Sustainable Winegrowing Australia accreditation across 12 vineyard sites, established a composting program using winery waste streams, and worked across biodiversity programs, soil health management, and in vineyard teams.

Prior to my return to WA, I spent several years in the Yarra Valley, where I grew fruit for award-winning wines under a sustainable and biological farming philosophy. It was in the Yarra that I developed my foundational belief that great wine begins with healthy, living soil — a belief that shapes every decision I make, in the vineyard and in the winery.

This is a small project with a clear purpose. I hope you enjoy the wine — and the adventure ahead.