Frankly, This Wine Was Made By Bob

Tucked away in the rugged beauty of the Blue Mountains, a father and son are making wine the way it should be — raw, honest, and entirely their own. Tom, a wandering viticulturist with a degree from Adelaide University, and his father Bob took a leap in 2019, converting a local Kanimbla Valley vineyard to organic and following a strict zero/zero winemaking philosophy.

They also hand pick fruit from organic and regenerative vineyards across New South Wales, working with no additives, fining, filtering, or sulphur. In 2023, they opened Frankie and Mo’s, a natural wine bar and shop in Blackheath.

The family now farms a four-hectare vineyard in the Megalong Valley, framed by pink granite and the blue haze of the mountains. These wines reflect the land they come from.

We acknowledge the Gundungurra people as the Traditional Custodians of this land.