"Some of the oldest vines on the property starting to sprout for this years grape harvest."
"Chief Winemaker and excellent host Tony Ingle talking about the terroir of Angove and the variety of soils, wind conditions and temperature variation on the vineyard that all affect the taste and flavour of the wine."
"On the certified organic Angove vineyard ducks are used to eat the snails. Their flock of 20 indian runners are rotated throughout the vineyard each day and feast on snails and other vine-dining insects."
"As they can’t use chemical fertilisers and pesticides, dandelions and other weeds are left unattended and utilised as ground cover to protect the top soil and keep important nutrients in the soil."
"They continually think about ways in which they can use nature to work in balance with itself. The most happy, hilarious and well fed ducks."