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Windows Estate


It was in 1999 that Chris started what was later to become Windows Estate. Given the chance to expand on a tiny three year old vineyard with only a hectare each of Cabernet Sauvignon and Chenin Blanc under vine, and located in the heart of Margaret River’s celebrated wine region, he established a total of nine varieties, thereby increasing the total size of the vineyard to just a little over six hectares.

From the onset the ultimate goal was to produce truly unique wines of outstanding quality. We are firm believers in growing good wine, rather than making it in the winery. A formally trained viticulturist, the vineyard has always been Chris’ true passion. Not willing to compromise the health of the vineyard, the state of his treasured vines and ultimately the quality of the fruit they give us, he decided at a very young age never to cut corners in the vineyard. Consequently, Chris has worked the vineyard completely on his own from day one, which is the only way to meet the high standards he sets for himself. Our little vineyard is where he spends the vast majority of his time; he knows it like the back of his own hand. No stranger to hard physical labour he hand-prunes every single one of the vines himself, year after year. Apart from the very day the grapes are harvested no one else is ever allowed to touch his vines.

In the winery, by contrast, we prefer to keep it rather simple. Handling the fruit as gently as possible is our number one priority, and we ensure this by using very little machinery and traditionally processing the wines by hand almost every step along the way. After making sure the fruit is picked at ideal flavour and acid levels, when it is perfectly ripe and bursting with vibrant aromatics and highly concentrated flavours, there is no need for highly technical or invasive winemaking. Instead, we take a minimal intervention approach, where we simply try to showcase the quality of our fruit without making adjustments or additions to the wine while making it. Whenever possible we do not even inoculate the ferments and just let the indigenous yeasts go to work, which adds uniqueness and character to the wine. All the red wine ferments are manually plunged, not pumped over, and the remaining juice is pressed off by hand using a simple traditional basket press, one of our most prized possessions. Only the highest quality French oak is used to mature the wines, and to add texture and complexity in the process. Before bottling only minimal filtering and fining with eggwhites occurs, and sulphite additions are kept to a bare minimum, resulting in sulphite levels well below those that are permitted for certified organic wines. Essentially, our ultimate goal is to accurately translate what we get from the vineyard into the bottle. And we strongly feel the simple approach outlined above is the only way that really does our wines justice.

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