Notes from the hill
Stories from the vineyard, the cellar and the kitchen, written by the people who do the work.
More from the journal
Why we harvest twice a year
Most of the world's vineyards pick once a year, when winter has rested the vine. Ours never rests, so we give it two seasons of its own.
Read more
Pairing wine with Enugu cooking
Chef Ngozi on why palm oil, pepper and smoke ask for different wines than the rulebooks suggest.
Read more
Keeping a cellar cool through outages
Wine hates heat and sudden change. Here is how nine metres of hill, a solar array and a careful log keep ours steady.
Read moreBrowse by subject
Vineyard
Pruning, weather and the seven blocks.
Cellar
Fermentation, oak and patience.
Kitchen
Recipes and pairings from Chef Ngozi.
The estate
People, neighbours and history.
The quarterly letter
Four emails a year: one at each shipment, with tasting notes, a recipe and the dates for the coming season. No more than that.
Read it, then taste it
Every story in the journal can be seen on a tour of the estate.