2024

The 2024 vintage was another cool year, but dry in Autumn, making it relatively early. The Wines are so much better and it was a joyful vintage with the return of Rob Morgan, our wild Welsh friend. Our home block has been thriving in cool weather and the Trousseau, Grenache Blanc, Gamay, Garganega, Sangiovese all had a few grapes this year pointing to even more in 2025. Thank you for your kindness Demeter for the cool year.

rosso

  • The Merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of the of a hill near the ocean with strong ocean breezes. The

    The vines are 25 years old and VSP trained and spur pruned.

  • The wine is an assemblage.

  • Late spring gives the warmth to the soft dark forrest where the red currents, raspberries, and mulberries stain our shirts with tart sweet fragrant red juice. An honest wine for pirates, sailors, gauchos, bricklayers, and princesses.

2023

The 2023 vintage was one of the coolest vintages is a long time. We picked 3 weeks later than usual and we did our last pick in may. Nice to have a blessed vintage even if it was a bit lean. The wines are so much better than usual because of the cool vintage and the help of our intern Rachel Smith who was extremely careful in handling of the harvest. Our home block has been thriving in cool weather and the Trousseau, Grenache Blanc, Gamay, Garganega, Sangiovese….. (the mixed bag) will had a few grapes this year and look like even more in 2024, cant wait. Thank you for your kindness Demeter for the cool wetter years.

le ôranj sauvi pétillant

  • Jupiter Creek vineyard with 30 y/o vines grown on red clay, it is V.S.P. 

    Trained and spur pruned.

  • The grapes are destemmed and left to rest for 14 days allowing juice to soak up the flavour, colour and a little tannin from the skins. It is then pressed into a 680L ceramic eggs and fermented for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz and aged on lees in bottle for five months and then disgorged.

  • A lustful tightness, bubbles, textured fun, tie me up and tickle me with feathers, it pleasurable.

    11.0% alc/vol  

    100% Sauvignon blanc

le vilain gris pétillant 

  • Pinot gris from a vineyard I lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.

  • The grapes are destemmed and left to rest for 4 days allowing juice to soak up the flavour, colour and a little tannin from the skins. It is then pressed into a 680L ceramic eggs and fermented for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz. Then it is aged on lees in bottle for five months and then disgorged.

  • A cupric tinge of rose gold, toasty precious precision bubbling over your tongue. It has a delicate palate for a night out with style. Think beluga, bellini, and Fellini! 

    12.0% alc/vol  

    100% Pinot Gris

tête d'oeuf 

  • Sauvi Blanc from a vineyard I lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.

  • Destemmed sauvignon blanc fermented a ceramic egg, with skin contact for 2 weeks.

  • This juicy voluptuous textured golden liquid has honeysuckle, jackfruit, passionate notes and gentle gravelly tannin.

    10.5% alc/vol  

    100% Sauvignon blanc

vino bianco

  • Sémillon from Magpie Springs farm in the Hope Valley. It has sandy soil and  is at the top of a hill near the ocean with strong ocean breezes sometimes. The vines are 25 years old, un-manicured and wild farmed.

  • The sémillon was destemmed and sealed for one month in a stainless enox then aged in barrel a 2000L barrel.

  • A slightly cloudy golden hue with a rustic textured beauty. It is a simple peasant wine, not from poverty, but from honest hard work to be drunk on a hand made timber table from trees you felled on your own farm through ceramic cups made in the same light. Purity and honesty does not always come from refinement! 

    11.0% alc/vol  

     Sémillon 100%

vino rosato

  • The cabernet franc is from a vineyard I lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist it is V.S.P. Trained and spur pruned. The merlot is grown at the Magpie Springs farm in the Hope Forrest. It has sandy soil and is at the top of a hill with strong ocean breezes sometimes.

  • The cab franc is carbonic fermented in fibreglass for 7 days and pressed to ceramic eggs and the merlot is saignée juice fermented in ceramic eggs.

  • Raspberry crimsoned juice overlayed by flinty granitic texture. 

    11.0% alc/vol  

     Cab Franc 60%, Merlot 40%

vino rosso

  • The merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and  is at the top of a hill near the ocean with strong ocean breezes. The Syrah is from Brackenwood in Hope Forrest with deep red clay soils. vines are 25 years old and VSP trained and spur pruned. 

  • The wine is an assemblage.

  • Late spring gives the warmth to the soft dark forrest where the red currents, raspberries and mulberries stain our shirts with tart sweet fragment red juice. An honest wines for pirates, sailors, gauchos, bricklayers and princesses. 

    12.5% alc/vol  

    Merlot 55%, Syrah 40%, Barbera 5%

barbera e nebbiolo

  •  he Barbera is from Zerrellos and the Nebbiolo is from Brackenwood in Hope Forrest with deep red clay soils.

  • 100% whole bunch carbonic fermented for 4 days, then pressed to aged in ceramic for the Nebbiolo and in barriques for the Barbera.

  • Hedonistic rambunctiousness with the enchantment of Gustav Klimt’s ‘the kiss’. Fresh rich dark cherry fruits with savoury tannin longing their way down your tongue. 

    13.0% alc/vol  

    Barbera 70%, Nebbiolo 30%

mencia y garnacha

  • The Garnacha is from the Jupiter Creek vineyard with 30 y/o vines grown on red clay, it is V.S.P. Trained and spur pruned.

    The Mencia is from young vines in Balhannah planted on red clay and sandstone.

  • The Mencia and Garnacha were carbonically  fermented for 5 days then aged in terracotta egg.

  • Electric like notes from a vibraphone, indescribable, you have to taste it to know its harmonics, with an honest charm in its rustic sappy tannins. Welcome to Spain!

    11.0% alc/vol  

    Mencia 66%, Garnacha 34%

light red syrah

  • The Syrah is from Brackenwood in Hope Forrest and has deep red clay. 

  • The grapes carbonic fermented for 4 days in fibreglass the pressed and aged in ceramic eggs and barriques. 

  • A soft luscious delicate purple white pepper table wine. Simple and rustic, honest and pure.

    11.0% alc/vol

    Syrah 100%

noir de florette

  •  The pinot is from Deanery vineyard in the heart of the Picadilly valley with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley. The vines are V.S.P. trellis and spur pruned.

    The Gamay is from a vineyard we lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. 

  • The wine is carbonically fermented for 6 days in a 2500L fibreglass tank. All of the  free run juice and light pressings are placed in 800L Ceramic eggs to finish ferment and rest. 

  • For fleeting moments, the delicate fragility of true love, blossoms with the taste, and your heart wonders if you are ready for the intimacy.  

    11.0% alc/vol  

    Pinot Noir 50%, Gamay 50%

le petite piccadilly chardonnay

  •  The ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the  6th generation to farm that block.

  • The fruit is whole bunched pressed and fermented in 680l vitrified ceramic eggs and aged on lees. The wine is only the free run fraction.

  • The dazzling pureness of diamond shards dancing on your tongue in an extravagant poem of etheric sparrows honing in on an invisible beauty.

    10.5% alc/vol  

    Chardonnay 100%

sauvignon sensual

  •  The sauvignon blanc is from a vineyard we lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is cane pruned.

  • The grapes are whole bunch pressed with the free run fraction going into large format oak (this wine is 100% free run) where it is fermented and aged, until it is bottled. 

  • Austere beauty, wild and free with a skewed smile. She can be open for days to unfold her layers of complexity; the minerality of a pebbled stream in Abisko, chalky sumptuous meyer lemon nectar, a childlike enjoyment of spun sugar at your first country fair or the tropical notes from eating red rambutan on an Indonesian island.

    11.5% alc/vol  

    Sauvignon Blanc 100%

le sepiègle pinot blanc

  •  The pinot blanc is from a vineyard we lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is cane pruned.

  • The grapes are whole bunch pressed with the free run fraction going into ceramic eggs (this wine is 100% free run) where it is fermented and aged, until it is bottled. 

  • Like watching rain fall on the deformed glass of a 500 year old window overlooking the pristine wilderness of the Alto Adiage, it is beautiful beyond belief and and pure but bound to its stoic past. Texture and fresh acidity folds and twirls as currents in the blue mountain lakes.

    11.5% alc/vol  

    Pinot Blanc 100%

wildman blanc

  •  The Sauvignon is from the Jupiter Creek vineyard with 30 y/o vines grown on red clay, it is V.S.P. Trained and spur pruned.

  • Whole bunches are tossed into a 2400L foudre and covered with pressed juice, Left for nine moths and then pressed.

  • She is everything you want in a wine, vibrant, fin, sophisticated, bold, juicy and exotic. Think of warm summer breezes with the silver full moon glistening as cicadas call to the sweet intoxicating warmth that resonates the passion inside of you. 

    10.5% alc/vol  

    Sauvignon Blanc 100%

home block

  • From the Lucy Margaux farm, owns roots pinot noir and bitsa (bits of trousseau, sauvi blanc, franc, gamay and more) never irrigated, never spayed with anything (no copper no sulphur), occasional biodynamic preparations, bush vines, red clay soils.

  •  Whole bunches left to ferment in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.

  • Welcome to the darkness of wilderness, cold air dances from your breath, the wild creature call to the night, so still you hear the blood pump through you veins, the framing of being alive, drink from the cup, let me pull you into my world, tis not the blood of christ for heaven can never come close to earthly delights!

    9.5% alc/vol  

     Pinot Noir 100%

le cimetière piccadilly pinot noir

  • The ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the  6th generation to farm that block.

  • Destemmed and left to ferment in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.

  • Pinot, unshackle me from this everyday world, lead me to the underworld where mushroom grow with psychedelic colours to the thin veil where dreams and reality are blurred, do not wake me when the wine is gone but lest me rest amongst the glistening gemstones and listen to the silence where Hayes seduced Persephone.

    10.0% alc/vol  

    Pinot Noir 100%

gamay sauvage

  • The gamey is from a vineyard we lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is cane pruned.

  • Whole bunches are tossed into a 2400L foudre and covered with pressed juice, Left for nine moths and then pressed.

  • It is not savage to be wild and free, so bath in wild streams, to live in a cabin in the woods and have a hand made wooden table and one chair and a fire to cook with, eat on the pottery you made from hillside clay with hand forged cutlery. To be a huntsman, a craftsman, a Wildman, to be of nature, primeval, to only have one love, Gamay Sauvage.

    10.0% alc/vol  

    Gamay 100%

sangiovese stupefacente

  •  The Sangiovese is from a vineyard we lease in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is cane pruned.

  • Destemmed and fermented in fibreglass and aged on skins for 6 months, then pressed to terracotta eggs for ageing.

  • The smell of red satin sheets in a tuscan villa, the texture of a tortured climbing rose clinging on to an ancient stone wall as she smiles sweets scented flower. 

    11.0% alc/vol  

    Sangiovese 100%

syrah de terre

  •  The Syrah is from Brackenwood in Hope Forrest with young wines on and has deep red clay.

  • The grapes are destemmed and foot plunged in an open jarrah fermentor, after 2 weeks it is pressed to French oak barrels for ageing.

  • Pliny the Elder would have love this ancient reduced tight rustic impression of the ancient variety Syrah. In every drinking house since the Romans first planted this grape in Côte Rôtie the earth has risen through the vines and into our veins, nourishing our connection to the ancients.

    10.5% alc/vol  

     Syrah 100%

l’énorme merlot

  •  The merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean breezes sometimes.

  • The grapes are destemmed and fermented in an open top 2000l oak barrel and foot plunged once a day for three weeks. It is pressed into ceramic eggs where it ages and settles. 

  • The velvet warmth of darkness, the comfort of a hairy mountain man cuddling your cold loneliness on a stormy winter morning, the richness of black pudding, the beauty in blackness.

    11.0% alc/vol  

    Merlot 100%

noir de florette

  • The pinot is from the heart of the Picadilly valley, 50% from the Deanery with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley and 50% from the cemetery block the bace of the cold valley with alluvial sands. The vines are V.S.P. trellis and spur pruned.

  • The wine is carbonically fermented for 6 days in a 2500L fibreglass tank. All of the  free run juice and light pressings are placed in 800L Ceramic eggs to finish ferment and rest. 

  • For fleeting moments, the delicate fragility of true love, blossoms with the taste, and your heart wonders if you are ready for the intimacy.  

blanc

  •  I lease Pooks Hill vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.

  • Whole bunch pressed and  fermented a 2000L oak barrels.

  • Her golden curls radiate in early morning light, while honeysuckles open to welcome the bumble bees, pollen stained legs hum to the late spring birdsong. 

cinquante nuances de gris

  • The Pinot Gris is grown Pooks Hill in Totness on petrified schist, the vines are 35 years old and VSP trained and spur pruned. 

  • The wine is whole bunched pressed and fermented in ceramics, it has a kiss of gamay.

  • Eyes are enchanted the evening light envelopes pink over clouds. The tension as day becomes night as the exiting to the two worlds collide. This moment bottled for your pleasure.

homeblock

  • From the Lucy Margaux farm, organically certified, owns roots bits of trousseau, pinst noir, sauvi blanc, franc, gamay and more) never irrigated, never spayed with anything (no copper no sulphur), occasional biodynamic preparations, bush vines, red lay soils.

  • Whole bunches left tot in a ceramic fermentor for a couple of weeks and pressed in a manual basket press and aged in ceramic eggs.

  • Come to me, goddess of Jura, hair of glisten wild snakes, seduce me into you dark world, taste the dark cherry, feel the unrelenting pleasure.

mencia y garnacha

  •  The Mancia is from the Deans Balhanna vineyard and are young vines grown on red clay soil , it is V.S.P. Trained and spur pruned. The Garnacha is from the Jupiter Creek vineyard with 30 y/o vines grown on red clay, it is V.S.P. Trained and spur pruned.

  • The Mencia and Garnacha were carbonically  fermented for 5 days then aged in terracotta egg.

  • Wolves roam the wild forests, their howls echo through ghost villages. The resting pure beauty and softness of Mencía welcome you to the Galician dream.

sangiovese barbera nebbiolo

  •  The Sangiovese is from the Deans in Piccadilly on red clay and Pooks Hill in Totness on petrified schist,  Barbera is from Zerrellos and the Nebbiolo is from Brackenwood in Hope Forrest with deep red clay soils.

  • 100% whole bunch carbonic fermented for 4 days, then pressed to aged in ceramic.

  • The goblet runneth over with the blood of of the gods, masculine exercitus Romanus, tanned bodies stand in the shade of a laurel looking on a field of wheat and lavender in the Tuscan Sun or enjoyed in luxurious bath robes, giggling in democracy and enjoying the day spa on the mountains of Piemonte. Roman Holliday?