Only 500 bottles of our 2024 Reserve Pinot Noir were produced. This is a wine we’re really proud of, made from two barrels that stood out during élevage for their balance, character and expression of the vineyard. Around 50% of the wine comes from our oldest vines in the Mv6 Minetta block, with the remainder coming from our Mv6 planting from 2017. The older vines offer juicy, jubey, lifted red fruit and exceptional length, while the younger block brings a compelling gravelly, reductive mineral edge.

The wine is made using a semi-carbonic method, with the fruit hand-destemmed into open-top fermenters and covered to allow some carbonic action for a few days. We then use some gentle hand pigeage, but only towards the very end of fermentation. The wine was basket pressed to seasoned barrels, where it rested for 10 months before being gravity-racked and bottled.

Each vintage, this wine represents our pursuit of the purest and most transparent expression of our vineyard. It is intentionally composed and restrained in its youth, gradually revealing greater detail, texture and complexity as it opens in the glass.

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

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

In 2024 we made a single barrel of Pinot Noir rose, our second iteration of this wine following its debut in 2023.

Picked on 24th Feb, the fruit was chilled down overnight, destemmed early the following morning then pressed 12 hours later to barrel for fermentation. We moved the barrel into the coolroom to allow for a slow, gradual natural ferment. Towards the end of fermentation we topped the final quarter with Chardonnay, weaving together the delicate red fruits from the Pinot Noir with the bright, tropical notes of the Chardonnay.

Light on its feet yet full of energy, this cuvee shows notes of strawberry guava, blood orange and pomegranate.

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

220 bottles filled // ABV 12% // No s02 // Clones 115 and 667

Adriana & Al xo

2024 marked the third time we’ve filled our 675-litre ceramic slip-cast vessel that was hand 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.

The 2024 rendition is a return to a purer form, after the 2023 was a little bit of a wild card. The wine has a nice balance between citrus and stone fruit, showing a little more ripeness and plushness than previous iterations. A little softer and a joy to drink with a delicious pumice stone minerality coming from the ceramic.

The fruit was harvested off two of our blocks, we then chilled the whole clusters over night and destemmed the fruit the following morning before going into our bladder press. Fermentation kicked off in stainless steel before being transferred to the egg just ahead of sugar dryness.

Bottled unfiltered and unfined with no additions, the wine shows a slight haze and elevated dissolved CO₂.

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

12.5% ABV // 850 bottles filled // ceramic egg // zero additions // preservative free

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 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

• 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