Past wines
Grown by Andy Clarke from the Spring Lane Vineyard in Coldstream
- Handpicked
- One Bin
- Corner foot stomped
- 10 days carbonic maceration
- 3 months in an old barrique
- Pinch of SO2 at bottling
- Serve chilled
Grown by Ryan Plant from the siltstone and clay loam soils of the Rising Vineyard in the Christmas Hills, Nillumbik.
- Elevation - 245m | Aspect - south facing
- 90% destemmed, then 3 days on skins
- 10%whole bunches underwent 3 days carbonic maceration
- Pressed and fermented in old barriques.
- Sur lie durant 4 mois
- Pinch of SO2 at bottling
- 12.5% abv | 7.4 STD DRINKS
Grown by the Trist family at the Queenstown Vineyard in St. Andrews. 20 years old vines on primarily Siltstone and mudstone. Grown thoughtfully and sustainably with plans to convert to cerified organic. Elevation - 180m | Aspect – North/North West
- Handpicked 1500 Kg
- Carbonic maceration for 3 days
- Pressed to old oak
- WILD FERMENT
- Bottled after 3 months in barrel
- 35ppm SO2 at bottling
- 12.9% abv
- 94 doz bottled
Grown by Papa Johns (Ollie's Pop) at Yering Farm Vineyard, on rich clay loam.
- Handpicked around 400kg
- Small amount of fermenting Cabernet Sauvignon juice was added to the whole bunches.
- Sealed and left to ferment for 8 days, then pressed and fermented in steel.
- Bottled 2 months after picking.
- WILD FERMENT
- 35ppm SO2 added at bottling.
- 13.2% abv
- 7.8 STD drinks
This is our fizzy wine that we grew ourselves.
We inherited this vineyard from Rhen and Janelle of Ephemera wines at the end of 2018. Organically, sustainably and thoughtfully grown by them for two years. We look to carry on this farming practice.
20 year old vines grown on predominantly clay loam
Elevation - 100m | Aspect - east facing
Serve chilled and turn this tune up to 11
We inherited this vineyard from Rhen and Janelle of Ephemera wines at the end of 2018. Organically, sustainably and thoughtfully grown by them for two years. We look to carry on this farming practice.
20 year old vines grown on predominantly clay loam
Elevation - 100m | Aspect - east facing
- Handpicked 600kg
- Carbonic maceration for 3 days
- Pressed to steel
- Bottled after 3 days with 15g/l residual sugar
- Disgorged after 2 months
- WILD FERMENT | ANCESTRAL METHOD
- No SO2
- 11.5% abv
- 6.8 STD drinks
Serve chilled and turn this tune up to 11
A mish mash of wine and lees we couldn’t fit into barrels or would normally fling into the paddock, settled and racked, aged in old oak for a couple of months then chucked into bottle with some fermenting juice. Pétillant! Voilà!
$5 will be donated to Street Smart Australia for every bottle sold. StreetSmart supports smaller, grassroots, community based organisations with limited fundraising options or capacity. Our focus is the support of people who are homeless or at risk of homelessness.
Goes well with...
$5 will be donated to Street Smart Australia for every bottle sold. StreetSmart supports smaller, grassroots, community based organisations with limited fundraising options or capacity. Our focus is the support of people who are homeless or at risk of homelessness.
Goes well with...
Our full moon wine. "Levana" being the hebrew word for white and moon. Picked on full moon, racked on a full moon and bottled on a full moon. It will likely give you a burning desire to howl at the moon.
Grown by Marty George at Greenstone Vineyards in Yarra Glen, on grey sandy loam over a clay base. Vines are 35 years old.
Grown by Marty George at Greenstone Vineyards in Yarra Glen, on grey sandy loam over a clay base. Vines are 35 years old.
- Handpicked
- 1 tonne
- 10% Whole bunch
- 90% Destemmed
- Two thirds on skins for 4 days
- One third on skins for 21 days
- Pressed to old oak
- WILD FERMENT
- 20ppm S02 at bottling
- 11.2% abv
- 6.6 STD drinks
Goes well with Hamburgers and Hotdogs
Grown by the Trist family at the Queenstown Vineyard in St. Andrews. 20 years old vines on primarily Siltstone and mudstone. Grown thoughtfully, sustainably, with organic practices and plans to be certified organic in the next couple of years.
- Elevation - 180m | Aspect – North/North West
- Handpicked 600 kg
- 60% whole bunches
- 7 days on skins
- Foot stomped every other day
- Pressed to old oak
- WILD FERMENT
- 5 months in barrel
- 35ppm SO2 at bottling
- 14% abv
- 33 doz bottled
Goes well with...
Grown by Papa Johns (Ollie's Pop) at Yering Farm Vineyard, on rich clay loam on the Valley floor.
Drink with kebabs
- Handpicked 500kg
- 100% destemmed
- Macerated for 3 weeks in old oak
- Pressed to old oak
- WILD FERMENT
- 2 months in barrel
- 35ppm SO2 at bottling
- 33 doz bottled
Drink with kebabs
Grown by JonJo, Gary and Rhen at the Jamsheed Vineyard in Wandin East, Upper Yarra. 25 year old vines on predominantly red volcanic clay loam. Dry grown. North Facing. Farmed thoughtfully and sustainably.
- Handpicked
- 500 kg
- 100% Whole bunch
- Gently foot stomped every couple of days
- 8 days maceration
- Pressed to old oak
- WILD FERMENT
- 30ppm S02 at bottling
- 13.4% abv
- 35 doz bottled
Goes well with...
Grown by the Trist family at the Queenstown Vineyard in St. Andrews. 20 years old vines on primarily Siltstone and mudstone. Grown thoughtfully and sustainably
Aspect – North/North West
- Handpicked 500 kg
- 100% Whole bunch
- Gently foot stomped every couple of day
- 8 days maceration
- Pressed to old oak
- WILD FERMENT
- 30ppm S02 at bottling
- 12.9% abv
- 35 doz bottled
Goes well with...