It’s been thirty years since the first vines were put in the ground at the Commune of Buttons property in Basket Range. What was previously farming land became home to 3.5 hectares of vines planted to Pinot Noir and Chardonnay. Twenty years later, siblings Jasper and Sophie started bottling their own wine and their family’s label was born. Now in its tenth year, Commune of Buttons is one of Australia’s loudest and proudest voices in the natural wine scene. And for good reason; not only is the vineyard managed to the highest standards, but the winemaking is thoughtful and deliberate, born from a decade’s experience with the site.

Jasper Button is now solely responsible for the 4.2 hectares of vines managed by the commune, and the cellar program—curating wines from vine to bottle. The hard yards are put in first in the vineyard, Jasper’s viticultural approach incorporates organic and biodynamic practices; soil regeneration through cultivation and applications of mulch, teas and BD composts and preps; green and regenerative pruning; and dry farming in mature vines. The vineyards are low yielding, averaging out at just six tonnes per hectare. Jasper also sources a small volume of fruit from like-minded, organic growers in the Piccadilly Valley adjacent to Basket Range.

In the cellar, Jasper draws on his experiences in Europe—old-world vinification philosophies with new-world fruit. Vintages spent in Piemonte, Burgundy, Jura and Beaujolais have informed the direction of the Commune of Buttons wines—picking on natural acidity; gentle slow extractions; cool fermentations; and minimal racking form the cornerstone of the stylistic expression. Importantly, all the wines are bottled via gravity onsite, and when it comes to additions, sulphur is only added when absolutely necessary, and levels never exceed 20 ppm. This is obviously only possible thanks to the incredible attention to detail paid in the vineyard and at every point in the cellar.

The resulting wines are vibrant and delicious and speak of site above all else.