Duncan's ancestors were an entrepreneurial lot, with one Francois Girard, owning the Sydney Hotel (1828) and as a mechanical engineer, he spent every spare moment working to establish his winemaker’s dream of being an organic winemaker and growing an organic vineyard and building winemaking facilities at his Baskerville property. The winery cellar door opened in the year 2000, now celebrating 20 years in 2018.
In 20 years, Duncan has built the winery and made improvements to his winemaking processes, including more stainless tanks, a new 1982 press and grape crusher. A refrigeration plant prepares wines for optimum enjoyment.
In 2007 Duncan set up a small scale distillery to make organic vodka and brandy, the only organic brandy in Australia.