Edenflo

Established 2016, Edenflo makes small parcels of wine min-intervention, no adds & zero to no sulfur wines which showcase the fragrance and purity of Eden Valley fruit.

Studying viticulture in the mid-90s, then working his first vintage and making his first Shiraz in ’96; Andrew’s winemaking was learnt via absorption, initially from his father, then vintages at Lehmanns, Henschke & Torbreck. After a vintage in Beaujolais and working around France he returned and went 100% native yeast and as hands off as possible. Adopting the mentality he had witnessed that great wine makes itself and nothing need be added when great fruit is grown.

Edenflo derives from ebb & flow, one of the seven universal laws. “Eden” a delightful place, region, dwelling etc; paradise – a state of great delight, happiness, or contentment, bliss (Collins dictionary). That’s the aim, to make affordable wines that give happiness to the drinker.

Once in the cellar fruit is either foot crushed or destemed over a screen, leaving various amounts off the whole bunch for par- tial carbonic. Whites are pressed straight to oak or fermented on skins. Reds, once going, are mixed by hand and once dry, pressed straight to old French oak where they stay on gross lees until bottling. No temperature control is used, no adds are made. Pumps are used sparingly and a family bottling line takes care of the final process. Oak regime has gone to old oak, mostly seasoned French.

Vintage is all hands-on deck; full of testing, learning and thinking. Family and friends are always offering a hand to help, as long as there’s a constant supply of beer, BBQs and pounding techno music.