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Jauma Wine

Jauma Wine

McLaren Vale, Australia

Jauma Wine




South Australia

sub Region

McLaren Vale


Hot Continental


James Erskine

Farming Practices




As if making natural wine wasn’t enough for two people (young parents, at that) James Erskine and Sophie Taylor also grow organic cherries and run yoga and wellness retreats out of their home ‘farm studio’ on their property.  This is a lot to take on but the pair are committed to a holistic way of life.

The History

10 years ago James was working as a Sommelier (an award winning one, at that) at a fine-dining restaurant in Adelaide. Unbeknownst to him, he was slowing falling in love with something that didn’t even really have a name yet, and that thing was Natural wine.

James became a part of a group of curious folks turned winemakers who called themselves ‘Natural Selection Theory’. Their methods of experimentation included yelling things like ‘love’ and ‘hate’ at different batches of wine – hoping to measure how a wines’ emotional and energetic surroundings could affect the finished product. The NST crew was comprised of Sam Hughes, Tom Shobbrook and Anton van Klopper frankly wreaked havoc in the otherwise straight and narrow Australian wine scene.

James eventually started studied winemaking in South Australia, and the rest is largely history.

The Philosophy

The Jauma way of life includes living in harmony with your surroundings, being aware of your energy (what you put out and take in) and generally being well. Their farm is tucked away deep into the Mclaren Vale region of South Australia some 30+km full of forests and agricultural land away from the nearest city (Adelaide).

The farm mark’s James traiditon from winemaker to winegrower. Before purchasing his own farm, James made wine purely from purchased organic grapes following the path of biodynamic farming within their orchards, James and Sophie are excited to harvest their own grapes in the same fashion.

James (as Jauma) is known for bringing out the lighter and brighter side of robust Australian red varietals like Shiraz and Grenache. To do so they focus on harvesting just a little early – they’re looking for ripeness, but also acidity and balance, and using carbonic macerations.


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