The Lucy Margaux Farm located in South Australia, grows not only grapes on approximately six hectares of land in the Basket Range, but vegetables for their own restaurant, theSummertown Aristologist. Dedicated to a deep relationship with nature in the wine making process, winemaker Anton van Klopper bottled his first vintage in 2007, among some of the first natural wine makers in Australia and bottling approximately 20,000 wines annually. Strongly committed to human and ecological health, Lucy M wines clock in between 11.5-13% alcohol— a percentage range that falls under van Klopper’s desire to “make wines... to the betterment of humans and the environment”. Organically farmed and working towards certification, Lucy M wines are chemical-free; from the maintenance of the vines to the winery itself, no chemicals or sulphur are found in the process of developing these naturally fermented wines. Manually harvested and without irrigation, Lucy Margaux wines have a wide range of flavour notes but all stick to the same story: as van Klopper says, “no additions, just grapes"