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

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 Vitello Tonnato than Roast Duck.