Izway wines was conceived on a handshake between two Aussie wine makers in a chateau in Beaujolais. Brian Conway and Craig Isbel met during vintage at Chateau de Bluizard in 2002 and after many nights drinking pastis they decided to start their own winery in the Barossa Valley. Craig got to work seeking out half a tonne of Ebenezer Shiraz from a mate, and this fruit was crafted into the first ‘Bruce’ in 2003, with just the one barrique made. Izway Wines has evolved slowly and organically from there.
Their wine making is simple and minimalistic and is based on old world, hands on techniques. Wines are fermented using indigenous yeast, limited acid additions as much as possible, rarely using nutrient, never using tannin or any other additions and no fining or filtration.
