
The Art of Being Different
"I aim to make loudest, most flowery fragrant and most fruit-flavoured wines that have great palate texture and are free of excess oak. I look for tannins that are long, lively, gritty and youthful with fragrant fruit-mineral notes.
It is my aim to never make a wine that looks sterile, like some other reputable wineries produce. I want to see it all my wines; I want a wine that has edges of all sorts of complexities such as spices, meats, compost and forest floors etc…
One other focus is to make a wine that is not going to go too earthy or bitumen - tarry with age. Some producers make wines that have oodles of fruit; they’re ripe, rich and gutsy, but in a few years these wines may show inherent problems from their production. That is fat, blousy, and chocolate and tar with short palate life. This is also the opposite of what we aim to produce."
--Chester Osborne
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