Studying viticulture in the mid 90’s, doing my first vintage and making my first Shiraz in 96″. Winemaking was learnt from absorption, intentionally from my father, Lehmann’s, Henschke’s & Torbreck. After a vintage in Beaujolais and working around France I returned and went 100% native yeast.
Edenflo derives from ebb & flow one of the seven universal laws. “Eden” a delightful place, region, dwelling etc; paradise -a state of great delight, happiness, or contentment, bliss (Collins dictionary) that’s my aim to make wines to give happiness that are affordable.
Once in the cellar I either foot crush or destem over a screen, leaving various amounts off whole bunch for partial carbonic. Whites are pressed straight to oak or fermented on skins, reds once going are mixed by hand and pressed once dry straight to old French oak where the stay on gross lees until bottling. No temperature control is used, no adds are made, I use a pump sparingly, a family bottling line takes care off the final process. Oak regime has gone too old oak, mostly French seasoned. This vintage 2019 I’ve taken the step to not add sulphur to my reds, the lift and elegance gained is mind boggling & the health benefits enormous.
Vintage is juice, dust & heat, all hands on, driving, testing, thinking, beer fridge & winery overflowing, family, friends & a content supply off beer & BBQs and pounding pounding techno music.