Since meeting in the late 1990s while studying viticulture, Tom and Sally Belford had talked about making wine without the intensive energy inputs and additions that had become the norm in wine production. They started Bobar in 2010 to get away from “all the bullshit” that came with making wine in their part of the Yarra Valley.
Today all their wines are made sustainably – they are not heated or cooled at any stage, nor are they fined or filtered. With the exception of minimal sulphur at bottling, all wines are made without additions.