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There is a corner of New South Wales wine country that most people couldn't point to on a map, yet it has been producing some of Australia's most thoughtful cool-climate wine for three decades. The Orange region sits at altitude, between 700 and 1,100 metres, and the Jarrett family has been farming there since 1995. See Saw Wines is their project, and it is one worth knowing.
How it started
Justin and Pip Jarrett planted their first vines at Orange in 1995, at a time when the region's viticultural potential was still largely theoretical. The altitude mattered: at 830 metres, the diurnal temperature variation (the gap between daytime and night-time temperatures) gives the grapes a slower, longer growing season and preserves the natural acidity that makes cool-climate wines so interesting. That quality, brightness, tension, length, runs through everything See Saw makes.
The organic journey started early. See Saw's first vineyard received organic certification in 2007, and the philosophy has shaped how the whole operation runs. No synthetic herbicides or pesticides, an attention to soil health, and a minimal-intervention approach in the winery. Monica Gray, the Head Winemaker, has built her entire approach around letting the site speak: wild ferments, minimal additions, unfiltered wines where the variety and the vintage can carry the story.
The cellar door opened in 2023, and it's the kind of place that rewards a proper visit. Dog-friendly, shortlisted for Dark Horse Winery at the 2025 Halliday Wine Awards, and set against the backdrop of three estate vineyards running between 700 and 900 metres.
The Incubator Range
This is where things get genuinely interesting. The Incubator range is See Saw's experimental tier: wines that come from specific blocks, made with techniques the team finds compelling, and released in small quantities. They're not cheap, but they're not meant to be. These are the wines Monica and the team make when they're allowed to be curious.
Samm
A blend of Sauvignon Blanc and Marsanne from the 830m estate vineyard. Wild fermented, unfiltered, unfined. The Marsanne adds body and texture to what might otherwise be a straightforward varietal, and the wild ferment brings a complexity, something slightly funky and a little savoury, that distinguishes it from anything you'd expect from Sauvignon Blanc. It's a wine for people who've moved past the easy stuff.
Food pairing: Goat's cheese tart, roasted fennel, white bean and herb dishes. Anything where you want a wine with grip rather than just refreshment.
Gee Gee
Pinot Gris and Gewürztraminer, whole bunch pressed, wild fermented. The two varieties share an aromatic richness: stone fruit, rose petal, spice, and the whole bunch pressing brings a slight grip and texture that keeps it from being cloying. It's an aromatic wine, but there's structure underneath the perfume. Serve it slightly warmer than you would a typical white; it opens up.
Food pairing: Pork belly with apple, Vietnamese-style salads, dishes built around lychee or ginger.
Marge
The red in the range is Pinot Noir and Gamay, whole bunch fermented. Gamay is the grape of Beaujolais, and it does something interesting with Pinot Noir: the Gamay tends to add brightness and freshness while the Pinot brings depth. Whole bunch fermentation keeps the wine light, a little stemmy in the best possible way, and built for the table rather than the trophy shelf. This is a red you drink slightly cool, with food, ideally with people.
Food pairing: Roast chicken, duck, mushroom-based dishes, salmon. The kind of food that needs a wine that won't overpower it.
Where to find them
See Saw wines are available through The Wine Traveller, and the Incubator range in particular sells out quickly. If the Samm is still in stock when you're reading this, don't wait.
→ Shop Samm (Sauvignon Blanc + Marsanne)
→ Shop the Skin Deep Natural Wine Pack
