Sonnyboy 2024

The higher quality the wine, the less additives will have been used in the winery. We just take that idea another step further and use nothing at all, relying simply on the best quality fruit and the finest artisanal methods.

Our wines contain no:
Sulphur dioxide, potassium sorbate, added yeast, citric acid, tartaric acid, yeast mannoproteins, activated carbon, ammonium bisulphite, ammonium phosphates, bentonite, copper sulphate, diatomaceous earth, egg white, gelatine, hydrogen peroxide, dimethyl dicarbonate, polyvinyl polypyrrolidone (PVPP), silicon dioxide, perlite, calcium carbonate, grape concentrate, gum arabic, erythorbic acid, potassium sulphites, sodium carboxymethylcellulose, added tannins.

Just grapes.

Filtering and fining are methods used to speed up wine's natural clarification process. We find it also aggressively strips out flavour and texture.

We prefer to give each wine the time it needs. Sometimes there might be a light haze or a small amount of sediment at the end of the bottle – both normal things in a healthy wine, providing nutrition and protection for it.

All our wines are wild fermented, which means only the microbes in the air and on the grape skins themselves ferment our wine, giving a wonderful spectrum of flavours.

No added yeasts, enzymes or other nasties are used for assistance in fermentation.

Ever seen the words "may contain traces of fish, dairy and eggs" written on a wine label?

These additives are used as fining agents, to help clarify wine (see above).

We don't add anything to our wines at any stage, so rest assured that all our wines are 100% vegan friendly and gluten free.

All our wines are fermented until fully dry and tested at the Australian Wine Research Institute (AWRI) to make sure they have zero sugar left prior to release.

Sulphur is an allergen that is used in the preservation of many food and beverage products.

It is considered mostly harmless in wine, especially those that employ small amounts. Usually higher quality wines use the least.

Here are some figures for the numbers people out there:

• in Australia, the legal limit is 250mg/L
• the international natural wine fair, Raw Wine, uses 50mg/L as its upper limit, while the Vin Méthode Nature designation in France uses 30mg/L
• the legal threshold whereby it must be on the label in most countries is 10mg/L
• many in the wine industry will (falsely) claim that sulphites at the above levels are naturally occurring in wine. Every one of our wines get tested by the AWRI – we have never had one come in at anything over 4mg/L

Why stop at a little? We don't add any sulphur at any stage of wine production, resulting in happy, vibrant, living wines.