One wine each year.

One grower.

One place.

This is not a brand built on a single estate or a fixed address. Each vintage is made from fruit sourced from one carefully chosen viticulturist and vineyard — selected for their philosophy, their site, and the character they coax from their vines.

Western Australia has an extraordinary array of alternative varieties — from Fiano and Vermentino to Gamay and Gewurztraminer — that are thriving in our soils and climate but remain underrepresented in the market. By building a label around wines like this, I hope to contribute to a broader conversation about what WA wine can be — and to shine a light on the growers who are quietly doing exceptional work in regions that deserve more attention.

I intend to be transparent about the vineyards behind each wine — naming growers, sharing their practices, and telling their stories. In this way, the label becomes a platform not just for my own development, but for elevating the viticulturists and growers I work alongside every day.

2026 — Ryan Gibbs, Ferguson Valley

Geographe GI, Western Australia

My debut wine is a Gewurztraminer from the Ferguson Valley — a region that doesn’t yet have the profile of Margaret River or the Great Southern, but which produces fruit of real character and distinctiveness. The grower behind this vintage is Ryan Gibbs, someone who is quietly doing exceptional work in a region that deserves far more attention.

In a family business, versatility is key. Ryan embodies this ethos, seamlessly balancing roles in cattle breeding, pasture management, sustainability initiatives, grape-growing, and his own winemaking journey. His is the kind of quiet, committed stewardship that makes great fruit possible.

“My aim is to produce fruit expressive of our unique vineyard sites.”

— Ryan Gibbs

Ryan’s wine journey traces back to his father, Greg Gibbs, who ignited the family’s interest in the wine industry — beginning with the planting of the first vines, starting with Cabernet Sauvignon. Today, Ryan’s parents still reside on the farm, a testament to the enduring connection to the land.

Ryan seized the opportunity to pursue a full-time farming career, recognising the burgeoning potential of the wine industry amidst its mid-90s boom. His formative years were spent labouring in vineyards across the region during school holidays and university breaks, before he went on to pursue a formal education in viticulture and winemaking.

Wellington Dam holds a special place as a cherished retreat for the Gibbs family — an oasis amidst the bushland that provides the background and foundation to their lives.

The Vineyard: Climate & Terroir

The Diurnal Cycle

The Ferguson Valley’s dramatic day-to-night temperature swings are central to the character of this fruit. this vineyard, situated at 200–260 metres above sea level on a south-facing slope — which in the Southern Hemisphere means reduced direct hot afternoon sun exposure and naturally cooler growing conditions — the east facing vineyard benefits from altitude-driven cool nights alongside warm, sun-drenched days. Summer daytime temperatures regularly reach 30–35°C, driven by strong Australian sunshine that builds rich sugars and complex fruit flavours. As evening falls, cold air drains off the Darling Scarp into the valleys while cool breezes draw inland from the Indian Ocean — causing a sharp and rapid drop in temperature. Overnight and into the early morning, temperatures frequently fall to 10–15°C, creating a diurnal range that often exceeds 15–20°C within a single 24-hour period.

The Forest Border & Elevation

The undulating hills around Wellington Mill act as natural chutes, pulling chilled air down into the valleys overnight. The dense surrounding Jarrah and Marri forest retains a pocket of cool moisture, shielding the vineyard microclimate from holding intense daytime heat after dark.

Viticultural Benefits

This environment has a profound effect on the grapes. The sudden drop in night-time temperature temporarily halts grape metabolism, locking in natural acids and preventing the fruit from becoming flabby or rapidly ripe. The rhythmic “heat up, cool down” cycle also slows overall ripening — the extended hang-time allows complex aromatic compounds and phenols to develop beautifully, producing fruit of genuine depth and precision.

Soils

The terrain sits on the western edge of the Darling Scarp, characterised by ancient weathered granite and undulating hills. The soils are loam and lateritic red earths interspersed with sandy-gravel profiles, sitting over clay subsoils — allowing good drainage while retaining vital moisture through the dry summers.

Native Ecosystem

The vineyard and surrounding properties border the dense, biodiverse native Jarrah, Marri (red gum), and Blackbutt forests of Wellington National Park and the greater Darling Range. Being tightly flanked by native state forest creates a cool-climate influence, moderating temperatures and protecting the vines from harsh coastal winds — while supporting exceptional regional viticulture.