The wine is harvested when the grapes reach a baume (sugar level) around 11-13%, which is mid March. It is hand picked early morning by swarms of helpers, loaded into bins that take 500Kg of grapes each, and then transported to the winery.

In the wine making process, we look to capture floral characters on the nose, while the palette has the slightly minerally Pinot Gris trait, with some creaminess from the lees contact. It is lightly wooded, and has a crisp dry finish. The “lively fruit tingle” on the front palette and length in the body is another Gris characteristic.

The first vintage in 2008 was a great success, and sold to premium-hatted restaurants, mainly in Sydney. Through this exposure, we developed a solid client base, supplying venues such as Aria, Rockpool, The Boathouse at Blackwattle Bay, Restaurant Balzac, Ristorante Otto, City Tattersalls, Danks Street Depot, Cotton Duck and The Australian Golf Club, to mention a few.

Since then, we have sold out every vintage!  In 2016 we won the best pinot gris in the Highlands Wine Show……. Its hard to believe that all the struggle has produced a fine wine…….

AND, in 2016 we bottled our first Shiraz.  Made locally, and allowed to rest on oak for 12 months, the results in the marketplace have been excellent.  It’s a small vintage (only 100 cases) but we are very proud of the results!



vintage was very small, due to the weather conditions, and the production has sold mainly to friends and family.


production was exceptional and Qantas purchased the bulk of the vintage in 2010 for service in their domestic Business class lounges, where it was paired with Neil Perry Cuisine. The wine was popular, and was “sold out” within two weeks. From that experience, we have extended public awareness, with many people who drank the wine in the lounge contacting us to buy wine or get more information.


produced a truly elegant, balanced, delicious wine.  The colour changed from the previous coppery-blush of former vintages to a surprising rosy pink!


in 2012 we won our first medal! A bronze in Dan Murphys Australian Highlands Wine Show with a score of 15.67.


Second medal followed….. but this one was silver!


was a year of very very difficult weather conditions with lots of rain late in the season. We had to drop fruit to get the grapes to ripen, and the consequence was a very small output, which has sold out already.