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Eden Flo
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Edenflo Wines, established in 2016, specializes in producing small parcels of minimal-intervention wines that highlight the purity and fragrance of Eden Valley fruit. The founder, who studied viticulture in the mid-90s, began winemaking in 1996, learning from influential figures such as Lehmann, Henschke, and Torbreck. After gaining international experience in Beaujolais and other regions of France, he committed to using 100% native yeast and avoiding additives, including sulfur, to create wines that offer a genuine expression of their terroir.
The name "Edenflo" reflects the concept of ebb and flow, embodying the desire to create affordable wines that bring joy to those who drink them. In the cellar, winemaking practices include foot crushing or destemming over a screen, with some whole bunches left for partial carbonic maceration. Whites are pressed straight into oak, while reds ferment naturally and are aged in old French oak on gross lees until bottling. The winemaking process is hands-on, involving family and friends, who lend a hand amidst a lively atmosphere of BBQs and music. The 2019 vintage marked a significant step, with no sulfur added to the reds, resulting in wines that boast remarkable lift and elegance.