Jeremy and June Roberts planted a vineyard on their farm at Frankland River in 1980 with the intention of turning the fruit into wine. However, farming and family commitments delayed that process until 2003, when the decision was made to make some of our Shiraz fruit into an easy drinking style, with the potential for short term cellaring.

2004 saw us expand our lines, adding a straight Semillon and, inevitably, a Riesling, for which Frankland River is well known. A Cabernet Sauvignon/Merlot and a Shiraz were also produced that year and spent 15 months in Hungarian oak.

Successive vintages have seen us repeat the making of these four wines, reflecting the seasonal changes but keeping in the character of this successful region.

Being a smaller, family-run vineyard, we are able to care for the vines ourselves, implementing a minimal spraying program and pruning each vine to its capabilities. We intend to only produce small quantities of our wine each year and to place them in limited outlets, as well as selling from our Cellar Door at Frankland River.