Below the ground, we grow Tuber melanosporum — luxurious black winter truffles — in the cool, pristine soils of Smithbrook, near Manjimup in Western Australia. Cultivated using regenerative methods and on the path to organic certification, every truffle is hand-harvested, block-graded, and fully traceable. At our dedicated Truffle HQ in Subiaco, each truffle is cleaned, graded, and packed to the highest standard — we are proud to be Australia’s only ISO 22000-certified truffle producer.

We export fresh and frozen truffles to leading chefs, retailers, and distributors in Singapore, Tokyo, New York, Hong Kong, Toronto, and Bangkok, with the ability to supply volume orders throughout the season.

Above the ground, we craft Pinot Noir, Chardonnay, and Merlot from low-yield, single-vineyard blocks in Pemberton. Guided by renowned winemaker Bruce Dukes, our wines are modern, restrained, and bottle-aged for finesse and complexity. Our wines have earned global recognition: 2020 Merlot: 96 points & Merlot of the Year – Ray Jordan 2021 Pinot Noir: Gold Medal – International Wine & Spirit Challenge (IWSC)

Grown with love by us in Western Australia. Shared with care — from our regenerative farms to your table. We’re honoured to be part of your story