Unsurprisingly today, Richard relies on indigenous yeast ferments for all his wines.

'We find that while we may lose some primary fruit - something we have no trouble achieving in Australia - we gain complexity, secondary minerality and texture from wild yeast fermentation.'

Richard still grows hops and brews beer, but bread baking is a much more serious obsession, with a growing, passionate local following.

McIntyre uses wild yeasts here as well, with a sourdough 'mother', started from a chardonnay ferment nearly ten years ago. Obsessive care in calculations of hydration of the dough, as well as a state-of-the-art, 'Alan Scott', wood-fired bread oven contribute to a finished product that is a result of his simple philosophy, equally reflected in his winemaking.

Start with the best quality ingredients, handle them sensitively and, with minimal intervention and attention to detail, create a unique finished product of quality, that reflects its origin.