Lowboi is the name of the farm my mum grew up on in the little Great Southern town of Tambellup, and that’s what the wines are about special places in the Great Southern (also why I have used the Bella Kelly artwork). Lowboi is an opportunity to explore another site in the Great Southern and maybe a couple dierent ideas from the Forest Hill Vineyard down the track, but importantly want to be the growers and have control in vineyard. Lowboi really started because of the opportunity of the Springviews Vineyard, I have always loved the Porongurup Range and the wines, there is something very unique and special about the area. Makes you want to spend time there.

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The Springviews vineyard is an awesome place, on the south-western corner of the Porongurup Range in the Great Southern. The vineyard was planted in 1985, and funnily enough planted with cuttings from the Forest Hill Vineyard with no irrigation. The south facing site looks out to the Southern Ocean and gets cooling breezes in the afternoon during the southern months, which really helps the fruit stay cool and allowing airow. The vines are dry grown but Springviews has spring fed soaks lying to the side of the vineyard and we believe the water seeping out of the laterite rock helps sustain the vines. The Porongurups are ancient, and the soils are formed mostly from weathered granite, specically Springviews has layered red lateritic soils with high gravel content, and I think leads to an elegant mineral spine in the wines.

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Riesling is a passion for me, and is the variety I am most excited by. We get incredible natural acidity and combined with the cool night can make makes wines with real energy. There is less than a hectare of Riesling vines, all of which are the low yielding “Block 1 clone”. The 2017 vintage was a cool one and late, we handpicked the Riesling in late March on a cool day, with the grapes chilled further overnight. I really wanted to see site purity and so kept things pretty simple, cool fermentation in stainless steel and ceramic with a short period of lees contact post fermentation.

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