Low Sulphur

Low Sulphur Wines

There is much evidence that many people are sensitive to high levels of sulphur in wine.

This sensitivity manifests as headaches, blocked sinus, watery eyes, nausea and a variety of other symptons. With asmatics the symptons can be stronger even to restricted breathing.

The Australian Standard allows up to 250ppm of sulphur in wine while the Australian Organic Standard allows up to 120ppm.

We are striving to minimise the amount of sulphur in our wines and have been successful in reducing our sulphur levels to substantially below the organic standard. Our current release Merlot for example has a sulphur level of approximately 30ppm, which in some countries would be considered “preservative free”.