How we make our wine

Fine wine the way it was.

For most of history, wine was a lot lighter and less alcoholic. We’ve gone back to growing it that way. Dry, fresh and full of character.

A lost tradition

The revival of an ancient, lighter style.

Modern wine is great, but it’s too strong. It used to be lighter. Then a couple of hundred years ago, we all decided it should be stronger. Much stronger. But the world is very, very different now.

And the good news is, we can just change our minds again. My wine - Future Chateau - is wine grown as it once was. Naturally lighter. I call it Daily Fine Wine.

Perfect conditions

The perfect conditions for naturally lighter wine.

A six-year search across vineyards in Kent, Bordeaux, Burgundy and Stellenbosch eventually led me to Northern Victoria, Australia.

Victoria’s scorching days and cool nights allow grapes to develop intense flavour even while we carefully manage sugar levels, creating wines with depth, balance and texture, and less alcohol in the ferment.

The result is naturally lighter wine with full flavour intact.

Harnessing Nature

Grown, not manufactured.

Most low-alcohol wine is made by sending finished wine off to a factory or chemical plant to have the ethanol stripped out, a process that takes out flavour and texture along the way.

Future Chateau takes a totally different approach. Because my wine starts lighter in the first place, we can simply pare back a small amount of alcohol using ambient evaporation, a technique that preserves freshness, body and character without stripping anything away.

My wine never leaves the winery, and the only people who touch it are winemakers. Not scientists. Not factory workers.