Varietals: Pinot Noir

Harvested: March 2024. 100% Hand-picked, minimal skin contact.

Bottled: December 2024.

ALC/VOL: 13%

Cellaring: Drink now.

Notes: Chilled or Unchilled? Candied strawberry & raspberry with subtle spice.

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

Variety: 100% Viognier

Harvested: Mid - March 2023. 100% Hand-picked, maturation 10 months in seasoned French Oak.

Bottled: January 2024

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.

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.