Producing many wines across Australia, their philosophy is simple - farming sustainably and mostly organically, removing and adding as little to the fruit as possible and using science to try and understand nature to make something vibrant and exciting and representative of the site and the vintage. These are the wines they talked about and dreamt of making over late night sessions at university - weird blends, unconventional winemaking techniques and experimental batches. These are the wines they like to drink, wines with a conscience that are made to be enjoyed. GWGP approved.

We love the tasting notes from the Nekter team: "A Verdelho, but not as you know it! Sourced from a single site in the Hunter Valley, the fruit was fermented like a red wine, by fermenting the berries in a small tank for 10 days with skins and all. After this time, the fruit was pressed and the wine transferred to two concrete eggs for 3 months. Bottled without any added sulphur, or fining/filtration - and by gravity - they literally picked up the eggs with the forklift, straight from egg to bottle. Wild and extraordinary! An enticing nose of bergamot, green tea, dried pineapple, hay and a hint of aniseed. Don't chill it too much, and take the time for plenty of luxurious swirling in the glass to allow the multi-dimensional flavours to develop, and to best enjoy the sweet-sour tang. Grippy, herbal finish - the name suits it well! Try sesame seared tuna with a drizzle of yuzu."