What does one buy for a husband of almost twenty years who buys for himself whatever he wants! A great Nebbiolo rivals Pinot Noir in its elusiveness and Ray loves nothing more than a challenge...
Our limited release Gippsland Pinot Noir - part of Ray's Pinot Coast terroir exploration in 2018. Currently being poured at Farmer's Daughter - Limited stock available.
From a cooler year that produced beautiful quality Shiraz. This wine is a pure expression of the rich fruit and spicy aromatics of Australian shiraz as well as the development of the savouriness and texture reminiscent of Syrah. A truly delicious wine.
Dark cherry, satsuma plums and red berry aromas, savoury woodland earthiness with crunchy red berries and fine, firm tannins. It has an elegant mouthfeel and lingering fresh finish.
Our Estate Pinot Noir, a blend of our beautiful Geelong vineyards. Wild fermented with a high portion of whole bunches, aged in 40% new French oak. The nose is lifted with aromas of rose petal, raspberry and red liquorish. The palate shows red berries, hints of forest floor with fine tannins and fresh acidity.
Dolcetto is at its finest when it offers crunchy red fruit, violets and spice on the nose, doesnt overwhelm with power, and yet it is long and vital. We hope you enjoy this little exploration!
This wine, Le Droit, is 50% Merlot, 42% Cabernet Franc and 8% Cabernet Sauvignon. The 2021 vintage in Geelong was cool and very long, making it exceptional for these varieties. Le Droit is characterised by a voluptuous palate of dark berry, licorice, and spice.
La Gauche is 68% Cabernet Sauvignon, 18% Merlot, 14% Cabernet Franc. The 2021 vintage was cool and very long, making it exceptional for these varieties. Le Gauche is characterized by cassis aromas with concentrated tannin & structure.
In 2022, while visiting friend Phillipe Viet in Beaujolais, Ray was offered a special parcel of fruit from biodynamically grown 100 year old Cru Régnié vines. This is the result.
Grenache (60%) Morvedre & Syrah. Cool fermented in large open top wooden fermenters with wild yeast for 20 days. No maceration just gentle pigeage and hand plunging. Pressed off with pressings included, settled then transferred into 500L 2 year old French Oak puncheons for 11 months.
