Two years from budburst to bottling. It starts when our high, cold and very old volcanic soils slowly warm and stimulate winter dormant vines into action in Spring, and then nurture them at a gentle pace through to full ripeness in Autumn.

Our philosophies of small batch selection and hand management in vineyard and winery; use of native yeasts and enzymes; and slow maturation and natural cold stabilisation in the second winter combine to extract every last bit of goodness that our ancient soils can provide.

Jen and Terrey
Jen and Terrey

It takes time but the results are wines that have taste and texture, with a certain character that is not a style but an annual reflection of mother nature encouraged by gentle and patient hands.

Use of time does not stop at the end of the bottling process. We do not hurry wines into the market place.

We know our wines continue to evolve in bottle and that each variety or selection, like children, develop at different paces. Grower and winemaker continue to monitor this evolution.

We have a strong belief in honesty and integrity through to the market end point. We can do this best through personal contact at our Cellar Door; at market events and fairs; and at selected cafes, restaurants and bottle shops who we engage with and develop a knowing relationship. After all, good food and good wine are made for each other.


The wines of Slow Wine Co are made from grapes grown on the Johnson family vineyard, Bantry Grove. The property has been in the family for three generations, since James Johnson purchased the property in 1936.

The Johnson family ran sheep and cattle on the property until James’ son Terrey planted 12.2 hectare of vines in the mid 1990s.

Today the business is run by siblings Jen and Richie, with Terrey retiring to the vineyard.