Lightfoot & Sons

HISTORY & FAMILY
Lightfoot Wines was born from the vision of Brian and Helen Lightfoot, who in 1995 transformed their cattle farm in East Gippsland into the Myrtle Point Vineyard, inspired by its rich terra rossa over limestone soils. Their sons, Rob and Tom Lightfoot, returned to the region in the late 2000s and took the reins—Tom overseeing the vineyard and winemaking, Rob leading sales and marketing. The addition of winemaker Alastair Butt in 2007 marked the shift from grape growers to artisan producers. The family’s approach marries generational stewardship with contemporary wine craft, rooted in place and animated by creative drive.

VINEYARDS & PRACTICES
The 30-hectare Myrtle Point Vineyard sits atop an exposed limestone bluff overlooking the Mitchell River valley—the only limestone-rich site in Gippsland. Deep terra rossa clay soils underpin dense root systems and naturally balanced ripening. Farming is consciously sustainable and biological: no herbicides, close cover cropping, and low yields that ensure energy and complexity in the fruit. Vines are planted to high-density Dijon clones (e.g., Chardonnay 96, Pinot Noir MV6), Shiraz, and newer non-traditional varieties. Every block is managed individually, tracking subtle differences in texture, altitude, and exposure to inform site-driven selection and later vinification.

WINEMAKING & ETHOS
Lightfoot’s cellar philosophy blends tradition with experimentation. Tom and Alastair work in small-scale fermenters, using both wild and cultured yeasts, with techniques ranging from whole-bunch to carbonic maceration. They exercise restraint with oak—typically 15–20% new French oak—allowing fruit and terroir to remain the voice. Wines are often bottled unfined and unfiltered, emphasising purity, mouthfeel, and regional identity. This approach yields wines that are vibrant, textured, and soulful—born of site and expressed through minimalist intervention.