Haywire Winery takes a hands-off approach to winemaking, focusing all efforts on the vineyard, where we farm with the goal of bringing healthy, optimally ripe grapes to the cellar door at harvest.

While the use of winemaking additives has always been minimal, the winery has continued to eliminate these. The team now counts on organic farming practices, which allows the grapes to support fermentation using native yeast alone. The rare use of oak in the cellar is limited to old neutral French puncheons that do not impart flavour. Sulphur dioxide is only used sparingly, if at all. All of these components allow us to make wines that are symbolic of our spectacularly beautiful winegrowing region. Light, juicy, great texture and structured wines that are not masked by oak flavours.

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