Duncan's ancestors first came to Australia as boat people on the first fleet, landing in Sydney in 1788.
They were an entrepreneurial lot, with one Francois Girard, owning the Sydney Hotel (1828) and another, Michael Hayes, Australia's first accountant, operating
one of the first illegal distilleries in Australia in 1805.
Duncan Harris grew up in Tasmania's Tamar Valley, graduating from the Launceston Matriculation College and then studying in Melbourne at RMIT.
In the 17 years in Melbourne, Duncan built motorcycle engine prototypes, qualified as a patternmaker and won several awards.
After finishing a Bachelor of Engineering at RMIT, he transferred to Perth in 1993. While working at an automotive research facility he bought the Swan Valley property at Baskerville in 1998.
While working full-time, as an engineer, he spent every spare moment
building the dream of a vineyard and natural wine-making facilities in the Swan Valley.
Why make organic wines?
Duncan had become intrigued with the world of making organic wine, particularly from the growing of the grapes, the winemaking, maturation and finally the drinking the
fruits of his labour.
Duncan belives that certified organic meets all the requirements of triple bottom line accounting. Also, good soil, clean living and great for the environment.
You can enjoy the fruits of them too!
The winery cellar door opened in 2000 and in 2001 Duncan became the full-time vigneron and winemaker.
Tasting fees were introduced in 2002 with the new purpose built cellar door attached to the 1933 built grape processing shed and winery.
Full organic A grade certification was obtained in 2006.
In 2018 and 2019 Duncan became a finalist for the Australian organic farmer of the year award.
On the 17th of June 2019 Harris Organic Wines and Spirits became certified with Southern Cross certifiers, ready for the 2000 vintage..
In 2022 we celebrated 24 years of ownership and 100 years of grape growing in Memorial Avenue, Baskerville.
Sustainability and Organic Wines
Duncan believes in sustainablity and organic methods as the only way of saving the planet. He believes that wine is made in the vineyard; to let the vineyard tell the story in the wine,
allow it to produce natural wine flavours that give a sense of place, the soil and the "Swan Valley wine region". Dry land organic viticulture assists that.
For those who would like to "do lunch" with my organic wines, we recommend the
The Principal in Midland and now the new
"Valley Social".