Jo Perry might well be the hardest working young winemaker in Australia. Since first doing vintage work at Cape Mentelle as a teenager, study at Charles Sturt University was followed by 7 vintages in Spain managing two wineries, 15+ vintages in France, New Zealand and the US not to mention the last 14 vintages in Margaret River. Yokels mascot it the beloved Western Swamp Tortoise whom is native to Swan River. They are also the most critically endangered reptile in Australia. With every bottle sold a portion of sales is donated to help the restoration of land, the breeding program at the Perth Zoo & recently have helped with relocation.

Elegant and fragrant, this wine is all about vibrancy and fruit purity. Blackcurrant and herbal notes, bay leaf, violet florals and red-fruited freshness. It's layered and complex with a lovely mineral note running through, and oh-so-pure. Delightful drinking. Dry grown from our single vineyard organic plot in Yallingup. Hand harvest, foot & hand stomped into the terracotta pots. Hand plunged daily during wild fermentation then left on skins for six months with native malo. Basket pressed on a cold wintery day back to the amphora for maturation for three months. Hand bottled direct from the pots, sealed under cork with a wax top. No fining, no adds, no filtration, no pumping, no gas, only good old candle power & knuckle grease. Plus very minimal sulphur at the bottling process - this is to ensure no bottle variation & to eliminate any oxygen pick up.

As in previous years, the Orenji is equal parts Semillon and Sauvignon Blanc sourced from Yungarra vineyard and a site in Rosa Glen. Both vineyards are organically managed. The fruit is hand-harvested in the cool of the morning, and ferments on skins in open fermenters for two weeks. After another eight weeks in a cement egg, the wine is pressed to barrel and egg. It undergoes full malolactic conversion before being bottled with minimal sulphur. No fining, no filtration.

Dormilona, meaning “lazybones” in Spanish, is winemaker Jo Perry’s way of saying she lets the vines and fruit do the work. Based in Margaret River, Jo’s approach is low-intervention but seriously thoughtful – organically farmed fruit, minimal additions, and a winemaking style that favours texture and freshness over polish. The 2025 Áka is her pink wine / chilled red – a blend of Tempranillo, Shiraz and Cabernet, pressed off skins early to keep it pale and savoury. Fermentation and maturation happens in stainless steel, and the wine is bottled without fining or filtration. It’s all citrus, red berry and spice with a salty edge, more about refreshment than sweetness. Every year it shifts a little, depending on what the season gives, but the feel is always the same: crisp, fruit-driven and dangerously drinkable!