A blend of 50% Chardonnay with 50% Old Vine Semillon. The Chardonnay underwent wild yeast fermentation in French oak, while the Semillon was fermented in stainless steel. The final blend is a mix of flint and funky from the Chardonnay and zesty, fresh citrus from the Semillon. 

Produced from the organic Shady Pines vineyard planted in 1968. This Shiraz fruit was fermented as whole bunches and pressed off at dryness into old French oak. The wine underwent full malolactic fermentation and was matured for 10 months in French oak, before being bottled at 12 months. The final product is a Shiraz driven by the flavour of juicy black plum and mulberry.

Decant this wine to open the bouquet and enjoy its blackberry aromatics.

Hand picked & sustainably farmed.
100% Hunter Valley Grown & Made.
Bottled without fining or filtration. 

A blend of 98% Viognier and 2% Muscat, whole bunch fermented with twice-daily foot stomping to extract flavour from grape skins and stems. The fruit was pressed into old French barrels previously used for our Chardonnay and matured for 3 months. This resulted in a wine orange in colour with flavours of ripe yellow peach, apricot, and watercress. 

375ml Bottles of our La Volpe Prosecco.

The fruit was destemmed and pressed into stainless steel for fermentation. The final product shows spritz, and bubbles lashed with mineral notes, overtones of ripe nashi pear, apple and elderflower.

One of the few examples of Prosecco both grown and made in the Hunter Valley, New South Wales.