Established by husband and wife team, Stephanie Helm & Benjamin Osborne, The Vintner’s Daughter crafts premium small-batch wines from estate grown grapes. Stephanie learnt to make wine from her local vintner father, Ken Helm. Together Ben and Stephanie control the entire process from vine to glass.
The Vintner’s Daughter creates unique wines that reflect the land or ‘terroir’. We are about quality not quantity and so you won’t find our wines in supermarket bottle shops. Our wines are made as naturally as possible with minimal intervention from the winemaker—we prefer to let the grapes tell the story.
To make great wine you must start with great fruit. All of our fruit is hand-picked and grown to maximise varietal flavour. The wines are made using the traditional methods Stephanie learnt from her father alongside modern methods learnt through her studies. The whites are cool‑fermented in stainless steel so as to preserve the aromatics and flavours of the fruit, without the distraction of oak. Our reds are fermented with a mixture of whole bunch and lightly crushed berries and matured in new and old oak casks for 12-18 months. Oak casks not only add flavours and aromas to the wine but they also allow for controlled micro-oxidation adding further character and complexity to the wine.