- Monday - Friday 9:00 - 5:00
Over this time, its red volcanic soils have been cultivated for many uses. My father Maurice, who came home at age fourteen to work the farm with his father George, grew mixed cereals, hay, beef cattle and dairy cows until he died in 2012, aged 87.
Today, myself, my brothers Rod and Greg, and our families manage the farm. Rod started the transition to organic farming in the 1980s, leading the way in reducing use of chemical fertilizers and pesticides. We have since established tree-crops of chestnuts, walnuts, hazelnuts, and apples, plus native trees and shrubs to provide shade and shelter for livestock. My wife Carolyn and I introduced wine grapes in 1994 with two hectares of Chardonnay and Pinot Noir, the first harvest in 1998 producing a small quantity of wine that was sold locally. Further diversification into potatoes, carrots, beetroot, parsnip, sweet corn, tomatoes, broccoli, cabbages, lettuce and much more has occurred on a seasonal basis.
In 1985, Captains Creek became one of the first commercial farms to be certified “organic” with the National Association for Sustainable Agriculture Australia.
Building a “cellar door” commenced in 2005, starting with the restoration of a 100-year-old workers’ hut, then adding a tasting room built with cypress milled on the farm. It features the original fireplace and shingle roof, and displays old wares and photographs from early farming days. It was opened to the public in 2006 with offerings of wine and local cheeses.