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Organic & Preservative Free

One of the most distinctive attributes of the Windowrie vineyards is our ample supply of year-round pure aquifer water in volumes exceeding our needs. Even during the most recent five-year drought (2006–2011), Windowrie was able to produce high volumes of excellent quality fruit due to our deep underground bores, unlike many proximal winegrowers reliant on non-bore water supplies. Our bores penetrate 50–60 metres underground to draw our water from aquifers kept constantly fed by the Lachlan and Belubula rivers (the former being only two kilometres to the south and the latter being only four kilometres to the east).


Our vineyards are situated on gentle sloping land within two valleys on the western side of the Great Dividing Range. Our moderately acidic soils are consistent and fertile brown loamy sand to clay loam on the surface with red clay subsoil. Our soils have good water-holding capacity which allows for efficient irrigation. This feature, along with moderate fertility levels allow control of vine canopy growth, resulting in classic premium fruit production.


Windowrie have always practiced minimal intervention in their vineyards. Windowrie currently have 80 acres of organically certified vineyards with a further 50 acres “in conversion” to organic certification. Many of the organic practices are used in the conventional vineyards including grazing sheep in the vineyard instead of using herbicides.


No insecticides are used on Windowrie as we prefer to let the natural predators flourish. Careful management and an in-depth understanding of the soils and climate ensure that minimal intervention can be practiced by the Windowrie team.

David O'Dea 'Eye Chart' Wines

David O’Dea has been farming for over 50 years; a lifetime of experience, of trials and tribulations. Now approaching his eighties, David has been fundamental in bringing the family’s vision of organic wine making into fruition. Great vision doesn’t correlate with great eyesight. The family have, on occasion been known to question his actions around the winery. Let's just say that the barrels of Preservative Free Organic Shiraz were subsequently clearly marked; insurance for potential ‘blending misunderstandings’.

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It is wonderful to witness how a wine without sulphur smells, or at least to recognise how sulphur can strip aroma and flavour.

Anthony D'Onise, Winemaker

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