our wines

our wines

Single parcel premium wines


These wines are premium handcrafted wines produced in very small batches. They are made from the best fruit chosen from a select parcel of vines and provide a pure expression of the vineyard in which they were grown. These wines have good ageing and cellaring potential.

Chardonnay 2022 – Yarra Valley from Coldstream

No filtration. Minimal sulphur.

Total production: 1,200 bottles 

Variety: Chardonnay 100%

Alcohol: 13%


Semillon 2022 – Yarra Valley from Dixons Creek 

This wine is a traditional Semillon expression of the varietal – an elegant, well balanced wine with very fine tannins.

Winemaking wise, direct press and fermentation in barrels. No acid was needed thanks to the special soils at Rosehill Vineyard and our Vineyard Manager Bruce’s hands on approach. Full malolactic fermentation and ageing on lees for 10 months.

The result is a wine that displays characteristics of lemon, enveloped with hazelnut and fresh herbs. Great texture, and long length thanks to its lovely natural acidity.

No filtration at bottling. Minimal sulphur.

Total production: 500 bottles

Variety: Semillon

Alcohol: 13%


Cabernet Sauvignon 2019 – Yarra Valley from Dixons Creek

This wine is a gentle expression of the varietal – one for Robin to drink when he misses home.

2019 was a great warm season which was fantastic for Cabernet. The result is a lovely, well balanced wine with very fine tannins.

Winemaking wise, fermentation at Yering Farm in one-tonne open fermenters using hand plunging, ten days post AF (alcoholic fermentation) maceration. No acid was needed thanks to the special soils at Rosehill Vineyard and our Vineyard Manager Bruce’s gentle approach to looking after the ecosystem. No fining was deemed necessary as the wine was clean and pure and was ready for bottling without filtration.

Total production: 1,500 bottles

Variety: Cabernet Sauvignon

Alcohol: 13.5%


Pinot Noir 2017 – Yarra Valley from Dixons Creek – SOLD OUT

This wine comes from a small production batch: 3x 300L barrels made from Pinot Noir clones MV4 and MV6, with grapes sourced from a select parcel of a vineyard in Dixon’s Creek with a north/north-eastern exposition. The vines are approximately 30 years old. 5% whole bunch fermentation. Minimal intervention approach. Unfiltered. Elegant, delicate expression of Pinot Noir from a cooler vintage than 2016. Harvested 10 March 2017. Minimal sulphur used only at bottling.

Total production: 1,000 bottles 

Variety: Pinot Noir. Clones MV4 and MV6

Alcohol: 13%


Pinot Noir 2016 – Yarra Valley from Dixons Creek – SOLD OUT

This wine comes from a small production batch: 2x 300L barrels made from Pinot Noir clones MV4 and MV6, with grapes sourced from a select parcel of a vineyard in Dixon’s Creek with a north/north-eastern exposition. The vines are approximately 30 years old. 2016 was quite a challenging year for Pinot and we still managed to hold fruit and freshness. The winemaking was focussed on fruit expression: whole berries in fermentation, 5 days cold maceration, fermentation below 25 degrees celsius and a maceration post AF of 6 days. The wine went through MLF in barrels. With only 2 barrels, the choice of tonnelier was critical to get fine grain without overpowering the wine. We chose to use the Burgundy Rousseau for its elegance. Regular tastings led to racking off the wine out of barrels after 3 months. The oak support was enough for the wine and it was bottled soon after. Minimal sulphur used only at bottling.

Total production: 800 bottles 

Variety: Pinot Noir. Clones MV4 and MV6

Alcohol: 13.5%


Single vineyard wines


These wines are produced in small quantities from fruit from select single vineyards. This range allows us to experiment with new techniques and varietals, while still creating fruit driven, vibrant, elegant wines.

Pinot Noir 2022 – Yarra Valley

2022 has been a long cool season. The fruit took time to ripen and the harvest was late, taking place in mid-March.

The fruit was hand harvested. 30% of the fruit was kept as whole bunch and the rest were retained as whole berries. A slow fermentation took place for 2 weeks and the fruit was gently plunged by hand. The wine was aged in barrels with 15% new oak for 6 months.

Bottling took place when the wine achieved optimum balance between fruit expression and delicate tannins.

The result is a lively, vibrant wine, with aromas of cherries, boysenberries with leather base notes.

Total production: 1,000 bottles

Variety: Pinot Noir, MV6 clone

Alcohol: 13.0% alcohol


Rosé 2022 – Nebbiolo from Strathbogie region

The cool autumn allowed a late harvest of Nebbiolo in the cool climate Strathbogie region. The fruit ripened slowly and kept its natural acidity.

After press, the juice was kept at 0 degrees for 8 days for the stabulation phase and then racked off lees and fermented at a low temperature. Aging took place in barrels for 6 months prior to bottling.

An elegant pale salmon colour, the wine exhibits vibrant aromas of wild strawberry, tropical notes and rose petal. The texture is long and crisp and finish on a savoury note.

Total production: 1,500 bottles

Variety: Nebbiolo

Alcohol: 12.0% alcohol


L’ASSEMBLAGE WINES


THESE WINES ARE PREMIUM HANDCRAFTED WINES PRODUCED IN VERY SMALL BATCHES, BLENDED TO SHOW THE BEST EXPRESSION OF A REGION. THESE WINES HAVE GOOD AGEING AND CELLARING POTENTIAL

L’ASSEMBLAGE ROUGE 2022 – YARRA VALLEY  FROM DIXONS CREEK

Composition no 1 : 50% Pinot and 50 % Syrah, hand harvested on 13 & 27 March 2022, Dixons Creek.

Aromatic, fruit driven, medium bodied wine. Raspberry and morello cherry followed by blackberry, supported with floral and spicy notes including nutmeg and cinnamon. A vibrant, complex mouthfeel with generosity from the Syrah.

Winemaking:

Pinot: 25% whole bunch carbonic maceration, 75 % cold maceration of whole berries. Combined for alcoholic fermentation. One week maceration after alcoholic fermentation prior to press.

Syrah:15% whole bunch carbonic maceration, 85% cold maceration of whole berries. Combined for alcoholic fermentation. Ten days maceration after alcoholic fermentation prior to press.

After pressing, the wine was stored in barrels, aged for malolactic fermentation and then aged on lees for nine months, before tasting to determine the blend. Blended together in tank for one month to ensure natural clarification prior to bottling.

No filtration, minimal sulphur used at bottling.

Total production: 1,500 bottles

Variety: 50 % Pinot 50 % Syrah

Alcohol: 13%

Please head to the wine shop section of our website to purchase wine

OUR REVIEWS


2017 SINGLE PARCEL PINOT NOIR

LOVELY CHERRY COLOUR AND SLIGHTLY CLOUDY, SUGGESTING UNFINED/UNFILTERED. THE NOSE IS PURE SUMMER PUDDING WITH STRAWBERRY, RASPBERRY AND RED CHERRY AROMAS WITH A TOUCH OF CLOVE SPICE. ELEGANTLY STRUCTURED WITH FINE, SILKY TANNINS SUPPORTING THE FRESH RED FRUIT AND ANISE FLAVOURS. THE WINE HAS A WONDERFUL SILKINESS ABOUT IT. PRETTY DAMN DELICIOUS. WELL DONE!

– MEG BRODTMANN, MASTER OF WINE


2016 SINGLE PARCEL PINOT NOIR

THE NOSE HAS DISTINCT WHOLE BERRY AROMAS OF CANDIED CHERRY, STRAWBERRIES AND MACERATED RASPBERRIES. THIS IS SUPPORTED BY A SPICY LIQUORICE AROMA. ON THE PALATE, THE WINE HAS INTEGRATED, VELVETY TANNINS WHICH GIVE THE WINE A LONG FINISH. THE FLAVOURS ARE OF SWEET SPICE, DARK CHERRY, FRESH STRAWBERRIES AND A HINT OF BRAMBLE. THIS IS A BEAUTIFUL DEMONSTRATION OF PINOT NOIR AND WILL AGE AND IMPROVE OVER THE NEXT 5-7 YEARS.

– MEG BRODTMANN, MASTER OF WINE


2016 SINGLE PARCEL PINOT NOIR

TINY PRODUCTION OF 800 BOTTLES FROM A VINEYARD IN DIXONS CREEK. WINEMAKER IS ROBIN QUERRE, WHO’S A FRENCHY, AND ORIGINALLY FROM SAINT-EMILION. INSTINCTIVELY I HAVE FAITH IN SOMEONE FROM BORDEAUX MAKING PINOT NOIR, AS THEY ALREADY KNOW WHAT GOOD WINE TASTES LIKE.

RASPBERRY, ROSY PERFUME, A LITTLE VANILLA AND PENCIL OAK, SUBTLE SMOKINESS AND SPICE. LIGHT TO MEDIUM BODIED, SUCCULENCE OF RED FRUITS, NOT QUITE SWEET, BUT ALMOST FEELS THAT WAY, THOUGH SOME EARTHY FLAVOUR AND FINE OAK PULLS IT BACK INTO LINE. THERE’S AN EASE AND FLOW HERE THAT’S VERY APPEALING, WITH COOL ACIDITY, A FEATHERING OF GRAPHITE TANNIN, AND A SAVOURY TOBACCO FINISH OF GOOD LENGTH. NICELY DONE. A NEW PRODUCER TO WATCH, I FEEL.”

RATED: 91+ POINTS

DRINK: 2018-2024

– GARY WALSH, WINEFRONT


* * * *

2016 EMILIAN SINGLE PARCEL PINOT NOIR, YARRA VALLEY

FROM THE DIXONS CREEK AREA MADE BY ROBIN QUERRE. A COMPLEX WINE WITH POTPOURRI, FORESTRY, SAVOURY AND FLORAL AROMAS ALL COMBINING BEAUTIFULLY. IT HAS RICHNESS, FRUIT SWEETNESS AND A LIGHT KICK OF TANNINS TO FINISH. EXCELLENT PINOT WITH DEPTH AND STRUCTURE. 800 BOTTLES.

– HUON HOOKE, GOURMET TRAVELLER WINE