The 2024 season brought unprecedented summer rain in the weeks leading up to harvest resulting in happy vines, abundant soil moisture, and a lush, green canopy heading into harvest — culminating in our most generous crop to date. We also stepped up our winemaking game with two key investments that were real game changers. First, a much-loved Velo bladder press, a major upgrade from our trusty small basket press. Second, we hired a cool room to chill our fruit overnight before processing, allowing ferments to kick off slowly and gradually — enhancing fruit purity and expression in the final wine.

This Chardonnay is crafted from a blend of fruit from all four of our blocks. Half was pressed as whole bunches; the other half was destemmed and given a brief period of skin contact before being bladder-pressed to four seasoned barrels and a small tank for fermentation. After three months, the barrel-fermented portion was racked with full solids to tank and allowed to settle naturally before bottling in January 2025.

Organically farmed, made and bottled by us at our home in West Gippsland.

800 bottles filled // ABV 11.4%

Label artwork drawn by the exceptionally talented Lilli @honeytrippertattoo

Adriana & Al xo

2023 marked the second time we’ve filled our 675-litre ceramic egg—slip-cast and crafted in Byron Bay. As a neutral vessel with micro porosity and passive convection, it brings a unique character to the wine: fine lees remain in suspension, building layered texture while enhancing the wine’s electric, mineral-driven edge.

Fruit was harvested from four individual blocks, with the majority coming from our 548 clone vines—typically more citrus-leaning in profile. Half the fruit was destemmed and macerated for 24 hours; the rest was direct-pressed. Fermentation kicked off in stainless steel before being transferred to the egg just ahead of sugar dryness.

Throughout its 9-month élevage in ceramic, the wine gradually leaned out—stretching across the palate with length and stony definition, while holding onto a core of vibrant fruit. There’s a pronounced saline, oyster-shell-meets-umami reductive note that adds complexity without overshadowing the wine’s drive. Bottled unfiltered and unfined, directly from the egg with no additions, the wine shows a slight haze and elevated dissolved CO₂.

We’re loving the laser-beam focus of this Chardonnay from our farm—textural, mineral, and alive.

11.8% ABV // 850 bottles filled // ceramic egg // zero additions // preservative free

2023 gave us a true Goldilocks vintage: a cool growing season, generous soil moisture, and a relaxed, mild harvest window. It was a year where the vineyard felt at ease—and the wines followed suit.

For this Pinot, each of our seven clones was picked and vinified separately, using a range of techniques to build complexity. Some lots were hand-destemmed, some whole-cluster, others carbonic or a combination. Maceration ran 7–10 days, beginning with semi-carbonic conditions and finishing with gentle hand plunging. After basket pressing, wines were settled for 24 hours and then transferred to either well-seasoned barrels (average age 10 years) or tank. Élevage was split 70% barrel, 30% tank, with everything racked by gravity and bottled on-site after 8 months.

If there’s one word to sum up the 2023 Pinot Noir, it’s purity. Ferments were healthy and harmonious from start to finish, and the wine felt complete almost from the outset. It’s layered and bright—showing confected red fruits alongside subtle spice, wet-gravel reduction, and a whisper of earth and leafy character. Not green—more like that delicate, dry edge of autumn leaves just before they fall.

Exceptionally balanced, everything in its right place. Quite possibly the truest expression of Pinot we’ve made so far.

Organically farmed, made and bottled by us at our home in West Gippsland.

Label artwork drawn by the exceptionally talented Lilli @honeytrippertattoo

Adriana & Al xo

2023 marks the first time we've chosen to bottle a reserve Pinot Noir—a wine that reflects both a standout vintage and the quiet evolution of our vineyard over the past few years.

We farm seven Pinot Noir clones across our 3-hectare vineyard, all organically grown on our alluvial soils—fertile topsoil over silt, gravel, and layered clays. The 2023 season was near-ideal for Pinot: cool, even-paced, and balanced by ample soil moisture. A true Goldilocks year for us.

This wine came about simply—we tasted through our barrels and chose our two favourites. One came from our 20-year-old Minetta vines; the other from a mixed barrel of Pommard, MV6, and 115 clones grown on our younger block.

The wine is made in a semi-carbonic method where the fruit is hand destemmed into open top fermenters and covered to allow some carbonic action for a few days, before some gentle hand pigeage but only toward the very end of fermentation The wines were basket pressed to seasoned barrels, where they rested for 10 months before being gravity-racked and bottled.

The result is one of the most focused and technically complete wines we’ve made. Bright red fruit leads the aromatics—layered, lifted, and fine—followed by a silky, energetic palate. It’s a more elegant expression of our Pinot, with balance and length that speaks to the work we’ve put into the vineyard over the years.

A quiet milestone for us—and one we’re really proud to share.

Organically farmed, made and bottled by us at our home in West Gippsland.

12% ABV // 480 bottles filled // 25ppm sulfur added prior to bottling

Syrah was the first variety established on the property in the early 2000s, and a portion of the fruit for this wine is sourced from those original plantings. These mature vines contribute increased complexity, concentration, and structural depth to the final blend.

The wine was co-fermented with 5–10% Viognier, sourced from three dedicated rows grown specifically for this purpose. As Syrah is typically the final varietal harvested each season, we benefit from a slightly slower pace at this stage, allowing for more detailed fruit handling. The fruit was hand-destemmed and underwent a two-week maceration in a semi-carbonic environment, promoting aromatic lift and a fine, supple tannin profile. Following maceration, it  was basket-pressed to a couple of seasoned oak barrels and a small portion went into stainless steel tank for maturation.

Stylistically, this Syrah is vinified with a nod to Pinot Noir: a lighter-handed approach focused on delicacy, vibrancy, and site transparency. The resulting wine displays lifted red and blue fruit, integrated with floral notes from the Viognier and layered with spice and savoury complexity derived from the older vine component.

Organically farmed, made and bottled by us at our home in West Gippsland.

Label artwork drawn by the exceptionally talented Lilli @honeytrippertattoo

Adriana & Al xo

Lucid Dreams is our ever-evolving field blend rosé—an annual opportunity to experiment, shift, and respond to the season. While our other cuvées tend to follow a set composition, this wine is our place to play. The aim is always the same: vibrancy, energy, and drinkability.

The 2023 edition is an electric blend of Tempranillo (50%), Pinot Noir (25%), and Viognier (25%)—picked on the same day, then sealed up for 14 days of whole-bunch carbonic maceration before being pressed to tank to finish fermenting. Compared to previous vintages, we doubled the carbonic duration this year, which has pushed the wine into deeper colour and flavour territory—sitting somewhere between a rosé and a chilled red.

Highly aromatic and fruit-forward, with a nose of strawberry, rhubarb, and spiced Amaro. The palate is juicy and vibrant, with a thirst-quenching weight that’s all about easy pleasure without losing interest. Best served chilled and with friends.

11.8% ABV // 1000 bottles filled // Serve Chilled // 50% Tempranillo // 25% Pinot Noir // 25% Viognier

• High carbon blade in 1084 steel, 85mm cutting edge, finished with an acid etched patina pattern

• Tasmanian Spalted Blackheart Sassafras, kiln dried and finished with natural oils

• Brass liners and pins, stainless steel pivot screw

• These folders are a primitive style of folding knife, which have no locking mechanism. Once the blade is opened fully it will stay in place due to the brass pin, but requires the user to keep their thumb over the lever while working

• Note that the Spalted Sassafras used is a natural timber and isn’t the hardest, and as such may be susceptible to denting and marking with use

• Stainless blade in Swedish 12C27 steel (a steel originally developed for razorblades)

• Tasmanian Blackwood octagonal handle, kiln dried and finished with natural oils

• This knife is very thin out of the handle (2.5mm) and has a distal taper down to a fine tip with a thin edge and subtle “s-grind” profile. It is lightweight in the hand and suited for light to medium duties.

• High carbon blade in 1084 steel, finished with an acid etched patina pattern

• Tasmanian Blackwood octagonal handle, with some nice figure that catches the light, kiln dried and finished with natural oils

• This knife has a nice weight to it, coming out of the handle at around 3mm and tapering to a fine point. It has a subtle “s-grind” profile to the edge and will be able to handle any task you can throw at it (within reason!). A great little helper in the kitchen.

• High carbon blade in 1084 steel, finished with an acid etched patina pattern

• Tasmanian Blackwood octagonal handle, kiln dried and finished with natural oils