Lucy Margaux is one of Australia's most compelling natural winemaking projects, led by Anton van Klopper from his base in Basket Range, Adelaide Hills. Farming organically and working with minimal intervention since the early 2000s, van Klopper was among the true pioneers of natural wine in this country, long before it became fashionable.

Each wine is made with wild fermentation, no fining, no filtration and little to no added sulphur. The focus is on vineyard expression and vintage variation rather than stylistic consistency, resulting in wines that feel alive, individual and deeply tied to place.

The range spans rosé, Chardonnay, Sauvignon Blanc, Savagnin, Gamay, Pinot Noir and field blends, all from cool-climate Adelaide Hills fruit. These are wines worth knowing and worth building a case around.