Region: Geelong 

Variety: Gamay 

What's in the glass: The grapes are hand-picked and placed in the tank as whole bunches. The tank is sealed and left for 10 days to ferment naturally and release carbonic fruit aromas. The fruit is foot stomped, pressed on days 11 and 12, and then placed in five-year-old barrels to finish the fermentation process. The wine is bottled eight months later. Deep, dark, and vibrant in the glass. The nose is intense — dark spice, a punch of salinity, savoury herbs and graphite. Beneath the assertive opening sits a perfumed musk and confectionary lift that hints at carbonic maceration. A second pass reveals brown spice — mace and clove — alongside ripe Christmas cherries. The palate delivers summer berries and cream, with a supple texture and generous weight that sets it apart from many examples of the grape yet remains true to its varietal character. BEN KNIGHT, WINE CRITIC

Farming: Sustainable 

Vegan Friendly: Yes