Variety: Pinot Noir (Clone 777).

Harvested: February 2019. 100% hand-picked, maturation 4 years

on lees. Zero Dosage.

Bottled: March 2023.

ALC/VOL: 12.5%

Cellaring: Drink now.

Notes: Pale straw colour, with hints of pink or salmon hues. Subtle floral quality, showing toasty aromas with strawberry & raspberry notes. Vibrant, citrus on the palate with a touch of minerality, finishing bone dry.

Food match: Celebratory, versatile with soft cheeses, charcuterie, sushi, sashimi or seafood based Thai or Vietnamese cuisine.

Region: A cool climate region, strongly maritime influenced by Westernport Bay and the Bass Coast in the most southerly region of Victoria.

Notes: Blend of Chardonnay & Pinot Noir, produced in the traditional method. Harrier N.V. is a classic cool climate sparkling showing citrus blossom on the nose, with jasmine, shelled almonds. Zesty notes of lemon sherbet, granny smith apple and pomelo follow, with richer characters of brioche and cashew, honeysuckle and cupboard spices with a creamy mousse on the lively palate.

Food matches: Oysters, calamari, olives, smoked almonds.

Label: Harrier.

Variety: 100% Chardonnay, (Clone: i10v1).

Harvested: Early March 2022. 100% Hand picked, maturation 11 months in new & used French Oak.

Bottled: December 2022.

ALC/VOL: 13%

Cellaring: Now - 6 years.

Notes: A pared-back style, sharp & controlled. Grapefruit & lemon, flinty, super zesty with laser-fine acidity. Creamy lees with some grilled nuts, tight across the palate.

Food Match: Perfect with light and delicate food such as raw and lightly cooked shellfish (like crab and prawns) and steamed or grilled fish.

Variety: 100% Chardonnay

Harvested: March 2021 100% Hand-picked, maturation 9 months in new & used French oak.

Bottled: February 2022

ALC/VOL: 12.5%

Cellaring: Now - 5 years

Notes: Mineral notes with grapefruit & white peach. Zesty fruit, taut acidity with long length of flavour.

Food Match: Perfect with light and delicate food such as raw and lightly cooked shellfish (like crab and prawns) and steamed or grilled fish.

Variety: 100% Sauvignon Blanc

Harvested: March 2021. 100% hand picked, maturation 9 months in new & used French Oak.

Bottled: December 2021

ALC/VOL: 13%

Cellaring: Now-6 years

Notes: Light lemon-yellow colour, cumquats, verbena & struck flint aromatics. Passionfruit & grapefruit, quite rich & vigorous abound with spice notes. Boisterous on the finish combined with oak & lingering spice. Delicious food wine.

Food Match: Asian food, asparagus, ginger, goats cheese, feta & poultry.

Variety: 100% Viognier

Harvested: Mid - March 2021. 100% Hand-picked, maturation 10 months in seasoned French Oak.

Bottled: January 2022

ALC/VOL: 13%

Cellaring: Now - 5 years

Notes: Aromatic & bright, with notes of ginger, honeysuckle, dried apricot & melon. The oak influences texture & fullness.

Food Match: Lamb & apricot tagine, Pad Thai, dishes with ginger, saffron & coconut, creamy & buttery cheeses.

Variety: Muscat of Alexandria.

Harvested: February 2023. Machine picked.
Bottled: June 2023.
ALC/VOL: 6.5%
Cellaring: Drink now, young & fresh.
Notes: Sweet perfumed & bursting with fruit. Fragrant aromas of peach, apricot & orange citrus. Delicate floral notes of rose petal & elderflower. Lively finish with a touch of spritz (Frizzante).
Food Match: Salty cured meats such as Prosciutto, salami & crudites with crunchy vegetables. Pair with Thai larb, Indian Vindaloo.

Varietals: Pinot Noir, Pinot Gris & Pinot Meunier.

Harvested: March 2023. 100% Hand-picked, minimal skin contact.

Bottled: August 2023.

ALC/VOL: 13%

Cellaring: Drink now.

Notes: Aromas of rose petals, fresh red apples & white peach. Slight hint of spice, ripe strawberries & tangy raspberries complemented by a zesty citrus finish.

Food Match: Tapas, grilled vegetables, charcuterie, seafood, BBQ and all types of spicy food.

Variety: Shiraz.

Harvested: Harvested March 2020. Machine-picked, bottle fermented.

Bottled: August 2021.

ALC/VOL: 13%

Cellaring: Drink now.

Notes: Deep ruby red colour with purple hues, aroma hints of black pepper, cloves & touch of anise, dark fruit abundance. Lucious & velvety texture that coats the palate with rich flavours.

Vineyard: Loch Village, Moyarra & Jeetho

Soil type: Yellow and dark loam over volcanic clays.

Notes: The 2022 ‘Gustoso’ (translated as tasty, savoury, amusing) is a unique field blend of Pinot Noir, Cabernet Sauvignon, Syrah & Sangiovese from across three vineyards. It is a vibrant ruby-garnet colour and the nose bursts with rose petals, tomato leaf, mint jelly, charred meats and bay leaf. On the palate, ripe mulberry and blackberry are balanced by savoury sun-dried tomato, tobacco leaf, dried basil and black olive tapenade. Soft and round in the mouth, with gentle acidity and chalky tannins, it is a very moreish wine.

Food matches: Spit roast lamb, tomato ragu, beef lasagne, wood fired pizza.

Label: Loch Village Olive.

Variety: 100% Cabernet Sauvignon

Harvested: March 2021. 100% hand-picked, maturation 11 months in new and used French oak.

Bottled: March 2022

ALC/VOL: 13%

Cellaring: Now - 10 years

Notes: Deep ruby-red colour with a dark purple rim. Tomato leaf aromatics, dark berry with graphite pencil shavings. Medium weight with a resolved tannin profile. Very good length. Still very youthful. Food Match: The rich flavour and high tannin content in Cabernet Sauvignon make it a perfect partner to grilled meats, peppery sauces, and dishes with high flavour.

Region: A cool climate region, strongly maritime influenced by Westernport Bay and the Bass Coast in the most southerly region of Victoria.

Vineyard: Pt Leo & Moorooduc Vineyard

Soil type: Basalt derived, clay loam over clay soils.

Notes: The 2021 Syrah is a vivid and complex expression of cool climate Shiraz. Blue garnet in colour, the nose is redolent of red rose petal, rosemary, star anise and blackberry. These characters follow onto the palate with black cherry and forest bramble, blood plum and roasted red capsicum, umami sweet soy and mocha notes, finishing with five-spice and pink peppercorn notes. The delicious, supple mouthfeel is perfectly balanced by an excellent acid line, chalky, slightly grippy tannins and persistent length.

Food matches: Smoked brisket, Shanghai pork fried noodles, portobello mushrooms with pine nuts, aged Comté or Gruyere.

2017 MUSEUM RELEASE CHARDONNAY
Vineyard: Kardella, South Gippsland
Varietal: Chardonnay
Harvested: March 2017, hand-picked
Vintaged: French oak, unfiltered
Bottled: March 2018
Alc/Vol: 12.5%
Notes: Golden colour, the aromas displaying nutmeg, vanilla and elements of tropical fruits. The palate reveals pear, lemon and toasted hazelnuts. Textural with a long finish. Limited release of 500 bottles.

BLANC DE NOIR ~  ZERO DOSAGE
Varietal: Pinot Noir (Clone 777)
Harvested: February 2019. 100% hand-picked, maturation 4 years on lees. Zero Dosage.
Bottled: March 2023.
ALC/VOL: 12.5%
Cellaring: Drink now.
Notes: Pale straw colour, with hints of pink or salmon hues. Subtle floral quality, showing toasty aromas with strawberry & raspberry notes. Vibrant, citrus on the palate with a touch of minerality, finishing bone dry.
Food match: Celebratory, versatile with soft cheeses, charcuterie, sushi, sashimi or seafood based Thai or Vietnamese cuisine.

2018 MUSEUM RELEASE PINOT NOIR
Vineyard: Main Ridge
Varietal: Pinot Noir Clone MV6
Harvested: March 2018, hand-picked
Vintaged: French oak
Bottled: June 2019
Alc/Vol: 13%
Notes: Aromas and palate of ripe cherries and plums with some mature earthy tones. Fleshy, soft and mouthfilling with excellent length - underscored by the renowned forest floor character, so often seen in mature Burgundy. Pair with roast duck. Limited release of 800 bottles.