How we make our wine

Traditional techniques.
Naturally lighter wine.

Inspired by an age-old vineyard tradition: the wines winemakers themselves drink during harvest.

A lost tradition

Rediscovering an older style of wine.

Wine has been made all over the world for thousands of years, and for most of that time it was naturally lighter than the styles we drink today. But as colonialism spread Bordeaux-style winemaking to the world, alcohol levels climbed dramatically.

The only people who never stopped drinking lighter wine were winemakers themselves. In vineyards all over the world - including Bordeaux - fresher, lower-alcohol wines are still made on-site for the people working there each day. “Workers’ wine.”

Future Château began with a simple idea: what if this ancient, lighter style could be made available to all kinds of modern workers, not just those who work amongst the vines?

Perfect conditions

The perfect conditions for naturally lighter wine.

A six-year search across vineyards in Kent, Bordeaux, Burgundy and Stellenbosch eventually led us 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 harshly stripping away alcohol after production, a process that takes out flavour and texture along the way.

Future Château takes a gentler approach. We gently pare back a small amount of alcohol using evaporation, a technique that preserves freshness, body and character without relying on industrial stripping facilities.

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