54% Chardonnay and 46% Pinot Noir from Macedon, Henty and the Pyrenees . Both tank and barrel fermented batches are carefully assembled, fermented and aged in bottle on yeast for over three years.

A dosage liqueur designed from carefully selected reserve wines adds just under 4.0 g/L sugar to create a fine, complex and powerful aperitif style to be enjoyed now or over the next 5 or more years.  John Harris – Winemaker

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 third cool climate Chardonnay release from the Wightwick vineyard, situated 500 meters above sea level just to the North of Ballarat. 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).                                                           John Harris – Winemaker.

Fresh, crisp and savoury Rosé. Pinot Meunier fermented and matured in old French oak hogsheads to achieve a dry, crisp, and textural style.

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 2021 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.

From the Wightwick vineyard at Invermay in Ballarat. Ripe and lush bouquet of bright red cherry and blood plum fruits. A hint of stemmy spice and crunch, medium plus bodied with lingering earthy mushroom and sweet spices. Gently handled with 25% whole bunches and wild yeast fermentation. Matured in French oak barriques. The concentrated red fruit notes and flavours reflect the low yielding and mild 2020 vintage.

From the mild 2019 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 older 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. John Harris – Winemaker

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.

Cabernet Sauvignon (60%) and Shiraz (40%) combine seamlessly to create a powerful and complex, long-living Pyrenees classic. From a low yielding vintage, two barrels stood head and shoulders above the rest for their concentration, power, structure and complexity. A stylish and refined blend that will drink well indeed.