Château Acid is Simon Jones and Charlie O’Brien, two old friends and wine enthusiasts, who after separate careers in music in their 20s, came together with a desire to make non-interventionist wines of place.

Since 2017 they have been producing wines from a very unique vineyard in the remote central ranges of New South Wales, near the town of Canowindra. The vineyard is certified organic, uses biodynamic practices and has never seen chemical sprays since it was planted in 1997, quite a rarity in NSW. As of 2024 they have made 7 vintages from these vines, planted to Grenache, Shiraz, Chardonnay and Vermentino.

Whilst Simon and Charlie have refined their style and methods over these years, they have always aimed to do the least possible, making pure wines of high energy that focus the life and energy of the vineyard ecosystem. All wines are fermented with wild yeasts, aged on full lees and racked only once after 9-12 months, bottled unfiltered with only a small SO2 addition when needed. They use a variety of vessels, from ceramic eggs, to clay amphorae and neutral oak, in an effort to keep freshness and energy in the wines.