Wayne Ahrens and Suzi Hilder cut their wine teeth with Jacob’s Creek, but wanted to make small-batch, low intervention wine, without using systemic chemicals. So they quit their secure jobs and took on an old, mixed planted, biodynamic vineyard in Vine Vale, Barossa, which had been tended for the previous 52 harvests by Ken Schlieb.
In the warm climate of Australia’s Barossa Valley, most producers make full-bodied, oak-aged reds, but Smallfry harvest early to keep the wines lighter and fresher.