65% Chardonnay and 35% Pinot Noir from the Macedon and Pyrenees ranges. Both tank and barrel fermented batches are assembled, fermented and aged in bottle for over three years.

A dosage liqueur designed from carefully selected reserve wines adds just 4.5 g/L sugar to create a complex and powerful aperitif style. 

Wild yeast fermented and matured in French oak hogsheads on full juice solids. The ripe grapefruit and passionfruit characteristics from the vineyard, with wild ferment struck-match, and Fumé-style reductive complexity, delivers a Sauvignon Blanc with complexity, length, texture and zing.

Our second Chardonnay release from this exciting small vineyard. This is an elegant and refined style, with white nectarine and lemon curd notes. Soft and creamy on the palate, with a long, slightly chalky phenolic grip, and tangy acid tail. There is subtle toast and spice notes from maturation in French oak hogsheads (30% new).

Our selection of Pinot Noir and Sangiovese from the hills of the Pyrenees and Macedon Ranges. A crisp dry style from the warm 2019 Vintage, fermented and matured in old French oak hogsheads to achieve a textural, savoury wine.

Grown on the undulating slopes around Moonambel in the Pyrenees, the Sangiovese fruit undergoes simple open top fermentation with light tannin extraction to maximise vibrant fruit characters. Matured in old French oak hogsheads for 9 months, the 2019 Sangiovese displays spicy black cherry fruit and savoury dark chocolate for which the variety is famous. Great drinking now & over the next 5 to 10 years.

Our second Pinot Noir release from the Wightwick vineyard. Ripe and lush bouquet of bright red cherry and strawberry fruits. Light stemmy spice and crunch, medium bodied with lingering earthy mushroom and sweet spices. Gently handled with 30% whole bunches and wild yeast fermentation. Matured in French oak hogsheads (25% new). The bright red fruit notes and flavours reflect the mild to warm 2018 vintage.

From a cool and mild vintage, the inclusion of 30% whole bunches, 3% Viognier and wild yeast fermentation, bring cool stems and black spice complexity to the nose and palate. 12 months maturation in French oak provides a fine savoury edge in harmony with the vibrant and concentrated red and blue fruit notes from the vineyard. Enjoy now to 10+ years.

The gentle west facing exposure and red/brown, rocky, free-draining soils, provides ideal ripening conditions for Cabernet Sauvignon. Matured in French oak hogsheads (20% new) for 12 months, there is cassis, dark chocolate, mint, and fine chalky tannins providing a long and persistent finish. A classic Pyrenees Cabernet to enjoy now to 10+ years.