Brothers Peter and Duncan Lloyd both worked in kitchens as teenagers growing up in McLaren Vale. It's where they developed a love of good food and an understanding of the role of wine in bringing food to life. Duncan studied winemaking before heading off to make wine around Australia and beyond to Chianti and the Rhone. Peter also had the travel bug and worked his way around Europe before returning to Melbourne. They set up Dune together in 2008. They mainly source their fruit from the Desert Sands vineyard in the Blewitt Springs sub-region of McLaren Vale. The site they bought had been farmed intensively. The Shiraz needed extensive pruning to deal with Eutpya. They replaced Chardonnay and Pinot Gris with southern Mediterranean varietals - Carignan, Mourvedre, Grenache, Negroamaro and Nero d'Avola - which suit the site better. Yields have been reduced, farming is now organic and on the way to receiving certification. In a turn up for the books they don't describe their winemaking as minimal intervention! Rather they have a style in mind for each of their wines that stems from the individual qualities of the vineyard. This may involve particular pruning techniques, or harvesting parcel by parcel. The same goes for the winemaking sometimes they de-stem sometimes they use whole-bunch, sometimes low-sulphur, sometimes none - basically the grapes are treated as individuals!