It all started rather casually at Noon. David Noon was a French teacher who bought a holiday property at Aldinga Beach in the 1960's, located minutes away from McLaren Vale in South Australia. The family really liked the area which in 1967 led to the acquisition of a 24 acre mixed farm with apricots, almonds, and vines which had been planted in the 1930's. It was difficult making a living with the apricots and almonds and David looked to the grapes as his main crop, selling his fruit to McLaren winemakers throughout the 1960's; but then he began to dabble in wine himself. David had previously taught English in the Limousin region of south-west central France in the 1950's, and this experience influenced his first wine - a rosé - and he was off! David bought text books, learning on the job. He bought a basket press in 1972, followed by a crusher in 1976 and opened his cellar door to the public in the same year. The Noon Winery was born. David's son Drew studied winemaking at Roseworthy Agricultural College and after graduation spent five years at Tyrrell's winery in the Hunter Valley, five years working for the Department of Agriculture in Victoria, and five years in Port Macquarie with John Cassegrain before taking over from his father in 1996 with his wife Reagan. Drew is one of Australia's early Masters of Wine, qualifying in 1998 - one of only a handful in the country, and barely more than 400 in the world. Noon source their grapes from 3 vineyard plots of just around 5.6 hectares in McLaren Vale and from 2 small plots totalling 2.8 hectares belonging to old friends in Langhorne Creek; both regions share a maritime climate. Noon specialise in full-bodied red wines, but also make a rather wonderful dry rosé. They only grow Shiraz, Cabernet Sauvignon, Grenache and Graciano, planted on sandy loam topsoil atop red clay. At Noon everything is done by hand and managed as naturally as possible. The old, low yielding dry farmed bush vines are farmed organically and biodynamically. They are members of the Sustainable Australia Winegrowing program. In the cellar they take a hands-off approach, native yeasts are utilised for fermentation, which takes place in old open-top barrels with no temperature controls, they use traditional basket presses and the wines are bottled unfined and unfiltered – wine made pretty much as Drew's father had done. Noon is a small batch maker and production is very limited, exceeding demand, and their wines are quickly snapped up by loyal aficionados. These are handmade bespoke wines, bursting with powerful opulence and glorious layers of rich fruit flavours – these are attention-getting wines!