‘The Dance of the Paper Wasp’ is familiar to many a backpacker during harvest in this vineyard. These wasps love to nest in the canopy of our vines at the exact time of hand harvesting. 

Hand picked and partially whole bunch pressed. The juice was transferred to barrels for a mix of wild and cultured yeast fermentation. The wine was barrel aged in 10% new French oak and 90% 1 to 6-year old French oak, with 15% undergoing MLF. Over the 8 months in barrel the wine underwent monthly lees stirring. 

4.0 Acres / 1.6 Hectares

Grown & Made in the Hunter Valley, New South Wales.

Drink now to 10+ years

A blend of 50% Shady Pines Shiraz and 50% Hill Pinot Noir fruit. The fruit was fully destemmed and fermented as whole berries, before maturing for 6 months in French Oak. The final wine is Light-to-Medium in body, with the gentle winemaking giving soft, silky tannins and enhancing the flavours of cherry, plum, and mulberry.

A great option for a chilled red in the summer.

Grown & Made in the Hunter Valley, New South Wales

We have planted, grafted and replaced Pinot Noir vines for many years. As such, the vineyard looks something like the ‘Devil’s Kitchen’ – a true mix of character and complexity.

Hand picked and 100% destemmed for whole berry fermentation. The fruit was hand plunged twice a day before being pressed off at the end of ferment. The wine underwent MLF & lees aging in 1 to 3-year old French oak and was barrel aged for 8 months.

2.5 Acres / 1.0 Hectare

Grown & Made in the Hunter Valley, New South Wales. 

Drink now to 10+ years