The wine
Small-batch, low-intervention.
I have one aim for these wines: to make them delicate and smashable, the type that leave you wanting one more glass. I pick earlier than most winemakers would, deliberately, aiming for an 11 to 12 baume range at harvest so the finished wines land light-bodied and lower ABV, typically 11.5%, up to 12.5%. I make it low intervention: wild-fermented with wild yeast, a hands-off approach. Each batch comes from a small parcel of fruit, and every year turns out a bit different because of it.
The current lineup
Cabernet Franc
2023 - Sunbury, VIC - 11.5%
I run a third of the fruit through carbonic maceration and destem the rest, with about 20% whole bunches left in. Gentle ferment, gentle plunge, then nine months in old oak.
Nebbiolo
2024 - Nagambie, VIC - 11.5%
Twenty days of carbonic maceration before the grapes are destemmed and fermented with light hand plunging. Nine months in old oak.
Photo - Pinot Noir
Pinot Noir
2024 - Yarra Valley - 11.5%
Destemmed, mostly whole berries, a gentle ferment and five weeks of extended skin contact, long enough to shift it from fruit-forward toward savoury. Nine months in old oak.
Photo - Riesling
Riesling
2025 - Yarra Valley - 11.5%
A six-hour skin soak, fermented on lees and stirred every fortnight, aged in old oak. No malolactic fermentation, so it stays crisp and fresh.
Photo - Savagnin
Savagnin
2025 - King Valley - 12.5%
A fourteen-hour skin soak, fermented on lees, then split across barrels, two through full malolactic and two lees-stirred fortnightly, for ten months in old oak barrels before I blend and bottle.