OUR APPROACH
At Topper’s, we don’t play by the rule book
We’ve always believed that the best wines come from working with nature rather than against it, and that true character is found in varietals suited to their place. That’s why we grow grapes that are rare, lesser-known and sometimes unexpected in Australia — but perfectly at home on our soils and in our climate.
Our winemaking is guided by first principles, curiosity and restraint. All our wines are fermented with the wild yeast that lives on our grapes and in our cellar — no commercial yeasts, no shortcuts. Most see no fining or filtration, with sulphur at bottling the only addition. These practices aren’t about dogma; they’re about respect. Respect for the fruit, the vineyard, and the expression of place.
We balance tradition and innovation: Nebbiolo might spend extended time on skins in large Italian botti, while Touriga and Tintas ferment in buried Georgian kvevri. Some whites undergo skin contact, and field blends are picked and fermented together as a living snapshot of the season. Each choice is guided by what best expresses the vineyard in that year.
Innovation is in our DNA. From experimenting with ceramic fermenters to investing in solar power systems and joining a Virtual Electricity Network to reduce our reliance on fossil fuels, we’re always looking forward. But innovation is balanced by integrity: we only bottle what the vineyard gives us in worthy years, and we only make wines that reflect our vision of being adventurous, aromatic, textural and fine.
Our approach is as much about people as it is about wine. We believe in connection — in sharing what we do with openness and generosity, and in creating wines that spark discovery and a sense of belonging. It’s an approach that keeps us true to our passion and true to our path.