As the number of large commercial wineries and little boutique vineyards increase, winemakers in the Central West of Australia are looking for alternative ways to stand apart from the rest.
For Charlie Svenson, a vigneron from Orange, this has meant turning to minimalist winemaking techniques.
According to ABC News, 'minimalist' winemaking gives wine tasters and connoisseurs something new to try when visiting the wine region. "It's about making wine in a style that reflects the place that you are in," Charlie explained.
By leaving out the enzymes, woodchip and tannin additions that are so often used in mass-production to keep wine cost-effective, the minimalist approach lets the fruit express itself in a natural way.
For Svenson, it's about passion for the land and what you love rather than conforming to what marketer's say you should do.
He said that the minimalist approach is only possible thanks to the changing values of society when it comes to commercial products.