While working at Rockford Wines in 1994, David Powell discovered and began to clean up a few parcels of old, dry-grown vines. Near lifeless, he slowly nurtured them back to health and was rewarded when a couple of the plots began producing enough fruit that he could start experimenting with his own ideas on wine production.

Starting in 1995, David was able to harvest and crush a total of three tonnes of grapes, carefully fermenting them in his make-shift winery, a simple shed on his 12-hectare Marananga property. The winery was named
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