Winepilot

Certified Biodynamic from a single site, sandy with gravelly loam and clay on limestone in the northern, warmer part of...

Frankland River fruit. Preferment cold soaked for 5 days, prior to 15 months in 30% new, 45% one year, 35%...

Fruit leads towards the jammy and ripe spectrum, but it lifts up off the runway just in time with pretty...

The second vintage of this wine. The nose is rather subdued, but some nice gravelly black fruits and a little...

The Grenache revolution continues at full pace. The grape is being reimagined and revitalised, nowhere more than in the Barossa...

A vintage-expressive Chardonnay that reflects both a strong sense of place and season. The 2023 vintage in Margaret River was...

Bottle 0255 of 2370. Drinking beautifully, with the freshness of juicy fruit leaning towards the beginning of tertiary characteristics. Dripping...

Fruit is from the Hickinbotham vineyard of brown clay loam with weathered and broken siltstone.  Berries grown from 1962 bush...

100%  Shiraz from sands and ironstone gravel. 15% whole bunch, wild ferment and on skins for 20 days. Matured in French...

Organic/biodynamic.  57% Grenache Blanc, 24% Roussanne, 8% Grenache Gris, 6% Bourboulenc and 5% Clairette. Most of the vineyard was planted...

40% whole cluster semi-carbonic maceration for five days, with the open fermenter topped with whole berries. Followed by 14 days on...

Fermented in stainless steel and new French oak barrels (20%). Combined after fermentation with maturation on fine lees, fortnightly bâttonage  for...

15 to 20 percent whole bunch, gentle pneumatic plunging and careful application of air throughout ferment.  6-9 months in 25...

A new wine in the portfolio, and it’s a thrill to see the power and potential of the Mount Barrow...

Blewitt Spring Syrah, average vine age 25-50 years.  8000 bottles.  It’s a much heavier bottle than the others in this portfolio,...

Sourced from a sandy,  single dry-grown vineyard at Cirillo.  Destemmed,  whole berry and carbonic maceration.  100% wild ferment and matured...

Two vineyards in Alpine Country,  vine age between 20-30 years,  Clone 95 crushed to seasoned French Oak barriques with 100%...

Low nutrient sandstone soils.  50% of the blend consists of 25% whole bunch portion.  Matured in French Oak 90% in...

Fruit from Wallcliffe.  Hand harvested and barrel fermented, combination of new and seasoned French oak barriques. Matured for 9 months...

A cool and wet vintage with a mix of lower (80%) country of red-brown clay for profile and body with...

Select blocks are hand-picked and some cold soaked. 15% whole bunch, stainless steel and older oak ferment.  Crushed granite opens with...

Up to 15% whole bunch has been used in select parcels, with a total of 15 months in mostly old...

Hand-picked, each block picked separately. Fermented  in older oak and stainless steel with 9 months on lees. Vibrant and bright,...

Fermented in older French oak and stainless steel tank. Lees stirred from the end of ferment to malo, with 10...