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.

The Accidental Red came about in 2022 by…..unforeseen opportunity…..by accident! The Merlot being pressed for Rosé had too much juice remaining to discard to compost and the Shiraz pressings had too much colour for Rosé so in they went together. From 2023 we decided to make the Accidental Red deliberately and to make it better. Merlot berries are fermented with pressed out Shiraz juice, so in effect there is half the amount of skins for the wine volume. A relatively quick wild yeast fermentation (limiting the time on skins) then into barrel for malolactic and six months maturing through the winter. This Red is from premium Macedon Ranges fruit and comes in as a bright, chillable, quaffable, deliberately inexpensive wine. The red cherry juice and stone aromas mix with blueberry depth. Violet and subtle brown spice add gentle complexity. The palate is supple in a mid-weight Pinot-like way with freshness and fine tannins giving a clean, smooth finish. It drinks well now and will drink well for half a dozen years.