After thirty years of pioneer farming in the harsh South Australian Mallee, Ben Schild had a vision of settling down to a property which was better suited to viticulture. Schild purchased Three Springs Farm in the 1950s, a promising site which already included a block of productive vines. Hand harvested to exacting timetables and at optimum ripeness, batches of Grenache, Mourvèdre and Shiraz are picked off the heirloom Three Springs, Kleemans and Angus Brae vineyards at Lyndoch in Rowland Flat. Batches are pressed and treated to a traditional course of open fermentations, bottled early with minimal filtration but without any exposure to oak, achieving a wine that's complex and beguiling yet fresh.