Current Vintages

All my wines are handcrafted, small batch, and made with care. The fruit comes from a selection of growers and vineyards I work closely with. There are no hard and fast rules in my winemaking, but I enjoy working with wild fermentations, embracing the texture and complexity that lees contribute, and following a “less is more” approach, keeping intervention minimal and only when necessary. The results are fresh and vibrant wines, respectful of the fruit, full of complexity, and I hope that are a pleasure to enjoy.

2024 Pinot Noir

Fruit Origin: Cradle Coast
Clones: 114 & 777
Alcohol: 13.1%
Yeast: Wild

10% whole bunch, with a short soak before wild fermentation. Hand-plunged twice daily and pressed at dryness. Wild malolactic fermentation, aged in 25% new oak for 10 months. No fining or filtration. Contains sulfur.

Tasting Notes: Rich, deep, layered, and brooding—showcasing elegance and structure.

 Shop now

2024 Chardonnay

Fruit Origin: Cradle Coast
Clones: 95 & 76
Alcohol: 13.2%
Malolactic Fermentation: 50% completed
Yeast: Wild

Gently pressed with full solids and pressings included, then aged on lees and stirred occasionally. Later in the year, racked to 30% new oak. No fining. Contains sulfur.

Tasting Notes: Bright citrus and creamy texture, well-balanced with depth and subtle complexity.

 Shop now

2024 Riesling

Fruit Origin: Cradle Coast
Residual Sugar: 4 g/L
Alcohol: 11.2%
Yeast: Wild

Lightly pressed, racked to high turbidity, and wild fermented in neutral barrels. Aged on lees in barrel for 9 months with occasional stirring. Unfined. Contains sulfur.

Tasting Notes: Textural, voluptuous, exotic, and seductive—showcasing depth and finesse.

 Shop now