Current Vintages
Each year we release a selection of wines based on their readiness. As we produce such small quantities, it is not unusual for us to sell out within days for our most popular wines, and weeks for the rest.
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Red Wines
VINTAGE: 2023
Block: Clone 7 & Clone 100
CASES: 99
RELEASE DATE: June 2026
PRICE: $65.20
Tasting notes:
We hand-harvested our Syrah on October 27th, a full sixteen days later than the previous vintage. The fruit was destemmed whole berry into two bins. Following a three day cold soak, the bins began to ferment and we were off to the races. The whole berries helped moderate the temperature and extend the fermentation to seven days, with total skin contact time of twelve days. Both bins were gently pressed and then racked to French oak barrels (20% new) for maturation over the next two years.
The 2023 Syrah is aromatically pure, with components of ripe cherry, blackberry, mocha, vanilla and pepper. The palate showcases good balance and very supple tannins, perhaps due to the glycerolic texture derived from the whole berry fermentation. This wine trends toward "drink now" for me, but I will be laying some cases down to explore how it ages over the next decade.
VINTAGE: 2023
BLOCK: CLone 191 & Clone 169
CASES: 120
RELEASE DATE: June 2026
PRICE: $65.20
Tasting notes:
Our ripe and clean Cabernet Sauvignon were hand-harvested on November 3rd and destemmed whole berry into fermenting bins.
Following a post-fermentation extended maceration, the wine was pressed gently in a basket press, and on first taste it was clear that the inclusion of whole berries had produced the desired effect on the tannins. This would become even more pronounced over the next two years in barrel.
The end result is a 2023 Cabernet Sauvignon that is well-structured with palate-pleasing tannins and a maturity beyond its years. Aromas include wild blackberry, dark cherry, blackcurrant jam, vanilla and faint black olive. It is an approachable wine that should age gracefully thanks to the requisite amount of balancing acidity. Cellaring recommendation 2027-2035.
VINTAGE: 2023
BLOCK: Old Block
CASES: 124
RELEASE DATE: june 2026
PRICE: $65.20
Tasting notes:
The fermentations started spontaneously after a five-day cold soak, and were noticeably cooler and slower in progression, just as I had hoped. In total, the fruit remained on the skins for seventeen days before gentle pressing, settling and then racking to barrels (17% new oak).
The 2023 Pinot Noir is a product of diligent vineyard strategy, favourable September weather and the willingness to experiment with something new. Aromatically, we are talking Bing cherry, cranberry and red licorice with very subtle mushroom notes almost hidden amongst the vibrant fruit. The refined tannins and smooth overall texture are what separates this wine from previous vintages at the same stage of evolution. Enjoy this wine now or stash it away for the next 5-10 years.
White Wines
VINTAGE: 2025
BLOCK: Jean’s Block
CASES: 83
RELEASE DATE: June 2026
PRICE: $40.20
Tasting notes:
I don't know if I could have anticipated the resultant intensity of the 2025 Riesling during those quiet summer days working in Jean’s Block, but I certainly had hopes. Dry vintages can be a tricky proposition for growing aromatic whites, with particular attention paid to preserving natural acidity and staving off stress-induced characters. If you can thread that needle, there is a chance for something concentrated and intense to result.
The 2025 Riesling is a showcase of just that, in the form of apple, pear, elderflower and citrus. This wine was left slightly off-dry, but possesses sneaky natural acidity to balance the residual sugar. I truly enjoy crafting the wines from this Clone 49 block of Riesling, as much for the therapeutic process as for the end result.
VINTAGE: 2025
BLOCK: Old & Young
CASES: 247
RELEASE DATE: june 2026
PRICE: $45.20
Tasting notes:
The 2025 Sauvignon Blanc was harvested on September 15th at 21.2 degrees Brix, TA 7.20 g/L and pH 3.27. Pressed juice was then cool-fermented over 40 days in a combination of neutral oak (88%) and steel tank (12%). Over time there arose a tantalizing tropical and citrus medley - you pick the fruit and it's probably in there. It comes across luscious and round on the palate, with a hint of ripe fruit sweetness.
In the end, we probably waited a little too long to irrigate our suffering younger vines in 2025, but the intensity this of wine speaks to the upside of risking minor vine stress in mature, deep-rooted vines to pursue peak flavour concentration.
VINTAGE: 2025
BLOCK: Clone 53 & Clone 457
CASES: 109
RELEASE DATE: June 2026
PRICE: $40.20
Tasting notes:
We harvested our pampered Pinot Gris on September 15th at 22.2 degrees Brix, TA 6.40 g/L and pH 3.36. The pressed juice was cool-fermented in a combination of neutral oak (66%) and steel tank (34%). The marathon fermentation lasted for 38 days until the wine finally reached a balance point to my palate at a specific gravity of 0.997. Following bentonite fining for protein stabilization, the wine was allowed to age in barrel and tank for an additional three months.
The 2025 Pinot Gris features an alluring golden-pink colour developed through a brief period of skin contact post harvest. The vintage seems to have coaxed out rare aromatic complexity, highlighted by notes of honey, pear, apricot and faint spice. Upon tasting, the wine shows a rich, velvety texture derived from the barrel fermented portion and resolves into a nicely balanced finish.