The meal is one of the defining features of what it is to be human. To eat and drink together underpins our social nature. I believe that wine is an integral part of the meal, and so I choose to make wines that suit food. I do this using organic fruit and traditional techniques that enhance texture and complexity. Tools such as must oxidation, indigenous yeast ferments, natural neutral fermenting vessels – such as old oak barrels, and the minimal use of additives characterise my winemaking. In doing this it is important to me to explore wine styles outside the mainstream, to provide a broader range of flavours to match with food.