Our wines

Pressed to stainless steel tank in the cool, early morning. Clear juice was then racked to tank and some neutral barrels for fermentation. All parcels are kept separate for fermentation. Post-fermentation, wine matured on lees for 8 months. The tank portion brought freshness to the wine, while the small barrel portion added some texture.

Pristine. Subtle white blossom on the nose, with nashi pear and grapefruit. Zesty green apple on the palate with a hint of saline freshness. Vegan friendly.

Grilled scallops & snapper fillets. Superb on its own.

“It’s elegantly fragrant on the nose with green pear, crisp apple, and lemon peel notes, followed by a finely expressed palate that’s youthfully fruited with a linear mouthfeel. Crisp-dry and delightfully drinkable.”
90 Points, Sam Kim

Crafted from select vineyards in Northern Victoria and the Yarra Valley, centralised in the townships of Mystic Park, Yarra Glen, Coldstream, St Andrews and Healesville.

Pale straw with flecks of green. A nose of lemon meringue with roasted almonds and a touch of smoky flint. The palate is rich and textured, with peach and melon, complemented by a focused line of cleansing acidity. Vegan friendly.

Grilled fish or chicken wings at your next BBQ.

“Think juicy pear and you have this wine in a nutshell. It’s dry and apple-like too, with perhaps some citrus and nectarine characters, a spot of nutty cedarwood too. All this wine’s affability is wrapped up in that first press of pear though. It’s good. It’s juicy. It works well.” Campbell Mattinson | The Wine Front (Vintage 2024)

This vintage is comprised of two key regions, the Yarra Valley and North West Victoria. The cooler climate of Yarra Valley ensures our Pinot Noir retains bright acidity and subtle aromatics. The Victorian portion is grown in Gorton Drive Estate, one of Victoria’s top vineyards as recognised by the Young Gun of Wine Awards in 2023. Selected for its focus on soil health and controlled yields, this parcel adds fruit intensity, savouriness and a  chalky tannin structure.

Bright strawberry on the nose. Plush red fruits, mulberry, a touch of bramble and fresh thyme leaf on the palate. Medium bodied and elegant with silky tannins, supported by vibrant acidity. Vegan friendly.

“Good Pinot doesn’t come cheap, but for 25 bucks, gee this gives that theory a shake… Seeking a solid Pinot? This will appease without burning a hole in your hip pocket.”
Steve Leszczynski, QWine Reviews (Vintage 2024)

Fruit was machine harvested in the morning, cold soaked for three days and innoculated at low rates to promote a slow start fermentation. Fermented on skins for 14 days. After pressing, wines were racked to 300L French oak hogsheads (neutral) for malolactic fermentation and maturation. After 12 months of maturation, the naturally settled wine was bottled.

Dark ruby in colour. Lifted aromas of blueberry, black cherry and star anise, layered over subtle notes of mocha, black forest cake and violet. Medium-bodied palate showcasing dark fruits, bay leaf and cassis. framed by soft velvety tannins. Vegan Friendly.

Juicy steak burger or roast lamb with all the trimmings.

FEATURED: YARRA VALLEY’S BEST CABERNETS, YOUNG GUN OF WINE
“This is another classic Yarra Valley Cabernet, showing great balance of black and blue fruits, beautiful perfume smooth tannin and subtle use of oak, producing a wine of great elegance and complexity”. (2023 Vintage)