The Vino

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Our wines are fun, unique, and meant to be enjoyed with friends and food.

Our wine-making philosophy follows ‘hands-off’ principles with absolute minimal intervention in the winery and is inspired, in part, by a vintage experience at Domaine Comte Lafon, Meursault, Burgundy. In the words of Dominique, with superior quality fruit "you have to have the courage to do nothing at all"

We only have super low volumes of selected vintages.

To purchase any of our wines, click here.

2018 Vermentino

Fermented in terracotta Amphora with complete skin contact for 4 weeks. Complex aromatics and a mineral palate with crunchy acidity typical of this Italian variety and style. This wine is made for food and as such think burnt sage and butter pappardelle, or white truffle gnocchi.
$26 / $260

2018 Rosé

100% Mourvédre from the Perth Hills. Crushed and pressed direct to old French oak barrels. Wild fermentation with indigenous yeast. Aromas of gingerbread and charred pink grapefruit, the palate has musky character with texture and spice. The finish is dry. It's a “Funky Ass Rose” be chilled when enjoying.
$26 / $260

2016 Saperavi

This 8000 years old, Georgian grape variety is the only wine of its kind from Western Australia. From young vines in the Perth Hills, aromas of cherry cola and dark chocolate overtones. The palate is surprisingly zingy from the inherent natural acidity of the grapes, with a sour cherry character. The finish has dusty tannins and is long and dry.
$35 / $350

2018 Tempranillo

Made with 100% whole bunches fermented on top of crushed white Sauvignon Blanc skins. No crushing, no refrigeration, wild yeasts. Bright red berry, plum and olive aromas lead to a savoury palate of sarsaparilla and rhubarb fruit characters with overlying dry savoury tannins. Completely preservative free with a slight spritz for freshness and preservation.
$26 / $260

2017 Pinot Noir

The use of 30% whole bunches in this fermentation produces a vibrant wine of varietal expression. The grapes are de-stemmed (not crushed) and fermented in open vats for 21 days. The grapes are then pressed and syphoned to barrels with the use of gravity. All handling is with buckets and hoses, hence 'Bucket Chemistry'. There are no pumps, no additives, and minimal filtration.