This is a very fine Kostas Rind, coming from the volcanic soils over clay on the lower Bindi Chardonnay plantings from 1988. Destemmed berries go into the press and the juice is taken straight from the tray into the barrels, around 25% of which are new small French oak. The fermentation occurs without yeast addition and the wine remains on all lees for ten months until just prior to bottling. This is the 35th harvest from these vines and the soils and plants are in excellent health, in particular after two decades of a dedicated focus on building humus and microbiological life. This wine is fresh and fragrant and very fine. There are lemon and lime aromas working alongside white flowers, some oak spice and flint and mealiness from lees ageing. Given time, aromas of cashew and almond emerge. The palate is vibrant and racy with lovely texture and grip driving a long, flowing finish. Perhaps seven years are required to see this wine approach its peak where history tells us that it will remain for a decade or so.

The 2024 Block 8 combines rich sweet fruit with earth and savouriness. There’s a lot going on here from this powerful close planted site that adjoins Block 5 as it sweeps north. Paradoxically, it is both deeply flavoured and closed at the same time. Ripe red and dark cherry and plum are evident with sweet gingerbread spices working with undergropwth and meatiness. The palate is rich and full, creamy, juicy, savoury, expansive and long. Seven plus years cellaring will be advantageous to begin with.

This project from the granite soils in the northern end of the Macedon Ranges at 460m above sea level is an exciting addition to our activities. The vineyard was established in 1995 and the fruit has ostensibly been “lost” interstate until new Victorian owners took over in spring 2021. The new regime has quickly invested in the infrastructure and fine-tuned activities and now several top producers are sourcing fruit from this excellent site. The Riesling was harvested in late March and wild yeast fermented in old French oak and matured for six months on fine yeast lees. In the winemaking mind it was important to preserve/respect the vibrancy of the fruit but to also seek further subtle depth of complexity, palate texture and flow. Not too fruity, not too savoury. The nose is complex with musk, blossom, talc, lime and savouriness from lees ageing. The palate is medium weight, fresh, textured, dry and balanced. It’s very delicious now and will gain poise and flow over the next half dozen years.