Rick Morris established Markwood Estate in 1971 with a philosophy for making wine of very high quality using chemical-free, traditional methods, both in the vineyard and also in the winery.

The vineyard is deliberately not irrigated in order to induce more intense flavour into the fruit. The wines have a very long ageing potential if cellared under the correct conditions.

The Cabernet-Sauvignons, for example, develop a very “velvet-like” finish with age.

This is where it all began in 1859.