Thousand Candles beef project has three pillars.

The first is the building of our own herd with unique genetics linking back to one of the oldest lines of Japanese (Wagyu) breeds.

The second pillar is that the cattle will be reared on grass on land that is fortified with compost teas to build biology.

Thirdly, our beef will be dry aged for tenderness and flavour development.

It is very early days in the development of this project. We have tested the land with a more standard breed of Wagyu to acclaim from small number of chefs and restaurant personnel that have had an opportunity to taste and work with the product.


Since we started farming Thousand Candles we have worked hard at making and applying our own compost teas brewed from biological matter found on the farm itself. We have nourished the soil and seen a massive growth in biological activity and nutrient content; consequently our vines are stronger and healthier.

The nature of tending the land in this way is laborious and long hand. There are no short cuts or bullet points, but it is all intended to ensure that as little as possible is required by way of corrections in the winery.