New Releases:
2025 grampians Riesling
2024 chardonnay
2023 Pinot Noir
2025 Pinot noir
Over the last few weeks, we’ve eased these wines out into the Trade where they’ve been snapped up. We’re excited to be able to now make them available to our customers. For the first time, we include a Riesling from grapes sourced from the Toomey Vineyard in the Grampians, to learn more, check the details below.
Everything about our vineyard is flexible and hands-on, so we are happy for you to mix and match wines within a case.
If you need advice or wish to discuss the wines, please feel free to drop us an email.
FREE DELIVERY AUSTRALIA-WIDE FOR ORDERS over $200.
We can accommodate orders in multiples of 6 bottles ($10 flat rate for delivery of orders less than $200 anywhere in Australia, free local delivery around Ballarat).
At present, we can only offer delivery within Australia.
Please note: Our Liquor Licence only permits us to accept orders of up to 48 bottles per person per day
OUR RANGE OF WINES
simply hover over image, click on Quick View for more information on each wine and to ADD TO CART.
Only two barrels were made due to poor weather at fruitset-that’s just 48 cases in total. Second use barriques from Dargaud et Jaegle and Sirugue were used. Wild yeast, lees stirring. No fining or filtration.
Complexity, Elegance, Balance.
“Light gold with a beautifully spiced nose of floral pome, white nectarine, slightly underripe apricot, lime, white pepper, vanilla, green hazelnut and almonds.
In the mouth it’s fine boned, pure and fresh with flavours of lime, lemon curd, stonefruit, mandarin zest and pomelo, butter, chantilly and oats. There’s a good grip of fine tannins and a chewy line of acidity that drives it through to a long tail ending on a mix of citrus and gentle mineral qualities.”
Marc Malouf @wineworthwritingabout and www.iheartwine.com.au Nov 2025
The majority of fruit was destemmed as whole berries, with 25% left as whole bunches. Fermented in small open fermenters using natural yeasts, hand plunged. Aged in two near new barriques. No finings or filtration, bottled with minimal sulphur addition.
Showing spice and Tomato Leaf characters, this Pinot has lots of acid to cut through sauces, with subtle tannins. A better match with dishes without big tannins or spicy flavours, try Vitello Tonnato or Garlic Chicken.
The 2024-25 growing season was out of the blocks early and quickly established itself about 3 weeks ahead of the usual timings, and that’s where it stayed. Ideal conditions and a warmer growing season resulted in pristine fruit, with no disease pressure. Thankfully, after four lean years, the weather was kind during flowering and fruit set, resulting in yields slightly above average. The Pinot Noir was harvested between 14-23 March 2025.
The resulting wines display gorgeous dark fruit characters, with lovely supple and persistent tanins. A wine in search of Pork Belly or Peking Duck.
The Grampians wine region is just over an hour up the road from Ballarat, it has a long history of producing exceptional Shiraz and Riesling. More recent plantings of Spanish and Italian varieties are producing some amazing wines.
In 2025, we managed to get our hands on a parcel of Tempranillo from the Toomey Vineyard between Ararat and Great Western. The wines were fermented in small open fermenters using a mix of wild and innoculated yeasts. Aged in 40% new oak (Sirugue and Francois Freres) and bottled without fining or filtration.
The resulting wines have gorgeous primary fruit charcters of blueberries and dark fruits, with lovely moderate tannins that sit somewhere between Pinot Noir and Shiraz. This would be a great combination with Lamb Shoulder.
The Grampians wine region is just over an hour up the road from Ballarat, it has a long history of producing exceptional Shiraz and Riesling.
In 2025, we were introduced to Andrew and Katrina Toomey whose vineyard lies between Ararat and Great Western. The gnarly and mature Shiraz vines producing execptional fruit. The grapes were destemmed and fermented in small open fermenters using a mix of wild and innoculated yeasts. Aged in 25% new oak (Sirugue and Francois Freres) and bottled without fining or filtration.
There was a risk this could become a brute of a wine, so we took great care to avoid over-extraction during fermentation and again with oak selection. It’s blackberries, black currants and generous but restrained tannins on the palate. Despite tipping the scales at 15% alcohol, people’s first comment is “it’s so smooth…”. This would readily pair with Beef Cheeks, Beef Wellington or Steak and Frites.
The Grampians has long been known to produce outstanding Riesling and Shiraz. In 2025, we managed to source a small parcel of Riesling from the Toomey vineyard at Armstrong, near Great Western.“
We set out to produce a wine that was refreshing and appealing, yet had some added complexity and mouthfeel; it was fermented in four components:
two in Stainless Steel and inoculated with a yeast selected to preserve the lovely floral aromas of Riesling
one component in Stainless, fermented using wild yeasts
the last component fermented in an aged barrique
The result, a complex and serious Riesling in search of oysters or Garlic Prawns.
“Light straw with a very floral nose full of tutti fruity aromas, apple blossoms, orange leaning citrus, lemon thyme, mastic, a touch of banana ester, candied almond and nougat.
The palate is gently creamy, but racy and pierces with intense and fruity acidity that drives long. Stone fruits and pome sit in the background, giving way to a very mineral core that defines it. It steers quite savoury towards its finale and ends dry with apple skins and dried gingery spice.”
Marc Malouf @wineworthwritingabout and www.iheartwine.com.au Nov 2025