1922 - The Baskerville area of the Swan Valley was subdivided for viticulture and the first vines were planted in 1923.
Duncan's ancestors were an entrepreneurial lot, with one Francois Girard, owning the Sydney Hotel and another, Michael Hayes, operating one of the first illegal distilleries in Australia.
So you can say that distilling has been in the family for over 210 years. Duncan grew up in Tasmania, and came to Perth in the 1990s, eventually buying the property at Baskerville in 1998. While working full-time as an engineer, he spent every spare moment
working to establish his winemaker’s dream of an organic vineyard and wine-making facilities at the Baskerville property. The cellar door opened in 2000.
In 2001 Duncan built an underground cellar in which to store and mature Distillery in a cooler environment without the need for artificial refrigeration.
In 2002 he built a tasting room cellar door, which is much more comfortable than the back of the old grape shed - although many of our long-time visitors miss the rustic surroundings!
In 2006 we became Harris Organic distillery as we became certified organic with ACO as we wanted to highlight our organic distillery and the organics industry.
In 2007 Duncan reproduced The Handbook of Horticulture and Viticulture of Western Australia - a labour of love and tribute to its author Adrien d' Espeissis.
In 2008 the first spirits was produced.
As of 2010 the first Australian certified organic brandy and vodka became available from Harris Organic Distillery.
In 2012 Harris Organic Distillery launched its on-line spirits shop, thanks to the help of his organic volunteer, Stuart from England.
In 2015 the website was revamped into a responsive foundation theme as you see today, unfortunately without the help from Stu.
We are very proud to be the only ACO certified brandy distillery in Australia making our own spirits. Such a dedicated approach to creating our own alcohol is rarely seen in the industry and offers you a first-hand experience from vine to bottle.