The Freehand vineyard was purchased in 1997 by Matt and his folks, converted in 2007 to organic and biodynamic practice. The 15 acre vineyard is planted to classic varieties of Shiraz, Cabernet Sauvignon, Merlot, Semillon and Sauvignon Blanc. All Freehand wines are grown and made from the single estate vineyard and handpicked to lift the wines' pure energy and freshness. The wines are made with zero sulphur, the whites tend to have a deeper flavour, tannin and texture than normal and really fruit forward. The reds are made traditionally with open top ferments, plunging twice a day then basket pressed to older French oak for 18-24 months. This time in barrel allows the tannins and acid in the wine to soften and the flavours to integrate making the wine ready to drink very soon after bottling.