There’s a lot to be said about their particular plot of pasture. Long, warm days meet evenings drenched in a cool breeze, washing over the vines and causing complex phenolics and natural acid retention. This, combined with a moderate elevation (330m-380m), makes it an ideal, cool climate site.

Their organic fruit is hand picked to keep the integrity in-tact. Although not certified, they farm sustainably with organic principles, and there’s not a synthetic herbicide, pesky pesticide or fertiliser in sight.

New varieties have found their place amongst older vines in recent years, namely Gamay and Fiano, and the father-son pair have plans to eventually add Nebbiolo and Nerello Mascalese to the list. Most wines are made from grapes grown at their own vineyard, with the exception of a few parcels bought from other growers.

In the cellar, each step is approached with the utmost care and precision. Working with the grapes in front of them, James works with what the season provides. The tinkering is kept to a minimum, allowing the wine to be itself. Fermented with wild yeast and sent to bottle unfiltered and with minimal additions.

There’s a caravan of wines here, from Sauvignon Blanc that sits on lees for months, to crunchy whole bunch pinot Noir and skin-contact Verdelho. All a Golden Child in their own right. Some bright and of the easy-drinking kind, while others, namely those kept on skins, are more structured and “serious”. As for the reds, chill them down and bring them out on a warm spring day. Seriousness aside, these are fun wines for easy-drinking, made with considered decisions and serious dedication. An adaptable lineup for any drinking occasion, Golden child gets the gold star from us.