Winemaker/owner Daniel Balzer is a firm believer in unlocking the flavours of the Vermentino grape that are bound in the skins. As a result he ensures extended skin contact and also ferments half of the wine in old oak to bring our additional richness and complexity.

Spends 24 hours on skins, half fermented in stainless, the other half in old oak.

The first release of Willem Kurt wines in 2014. Daniel sources fruit from exceptional vineyards in Beechworth and the Alpine Valleys. He takes a very minimal approach to wine making, enabling the wine to express its varietal qualities, and the nuances of the season in which it was harvested. Having purchased a parcel of land on the edge of Beechworth in 2017, planting of a vineyard is underway and the journey continues.