Enjoy the bouquet of dry hay, green apple, grapefruit pith, lemon and lanolin while the palate has medium weight with beautiful length and persistent acidity
A nose of quince and stonefruit, white beach and green nectarine, stuck match and lime citrus. The palate has great tension, flinty minerality and beautiful acidity, reminiscent of somewhere in the old world that we are not allowed to mention. So taste for yourselves & guess...
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...
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.
From our old vines at Lethbridge, 80% whole bunch and aged in 100% new oak. Spicy perfumed nose, classic Mietta umami savouriness with delicate red fruit and an endless finish that will only get better with time.
Blossom, lemon zest, quince with a herbal, mineral finish. This wine has all the hallmarks of this unique varietal, maintaining it’s aromatic charm combined with refreshing acidity and texture. Fermented and rested in 800lt Tuscan, handmade amphora for 10 months.
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...
The way we make amphora White. 48% Vermentino, 40% Fiano, 12% Riesling. Crisp lemon and pear skins on the nose, quince, chamomile and lemon oil on the palate with gripping acidity and freshness.
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.
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.
