Consisting of two thirds Marsanne this wine was produced with similar methods to our straight our straight Roussanne. Handpicked, whole bunch pressed and racked with full solids into French oak of varying formats using indigenous yeasts and left on... Read full article
This is also our first release of the Marsanne/Roussanne blend, and we've decided to call it 'petit-blanc' rather than the mouthful of its varietal names. The same picking and processing as the chardonnay was applied here, with the exception of tank... Read full article
Vignerons, Tessa Brown and Jeremy Schmölzer have created a delectable rosé based on the charms of Sangiovese and Pinot Noir. A barrel fermented wine, this is dry, savoury and hits the sweet spot of deliciousness and complexity bang on.... Read full article
A complex and well balanced Beechworth Shiraz. The dark berry characters combine beautifully with the spicy element on the palate to form a lasting impression.... Read full article
Deep dark red black tinged colour with dark red to brick red hue. The nose displays top notes of black and morello cherries followed by some stewed plum, cedar and subtle spice. The palate has flavours of morello cherry and dried prune like character... Read full article
The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before ferment... Read full article
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