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For the first three weeks of January we hung in smoke. The smoke contains volatile phenols-elevated concentration of guaiacol, 4‐methylguaiacol, 4‐ethylguaiacol and 4‐ethylphenol.

Although we had no actual fire damage- smoke accumulates in grapes and sits underneath the skin. The fermented wines are then characterised by undesirable sensory characters. Described as smoky, burnt, ash, smoky bacon, medicinal and ashtray.

The results from lab testing indicated that we have 12 times the amount of detectable levels. Given we don’t know many of you who enjoy drinking ash we decided to skip this years vintage. The cows are getting to enjoy the fruits our labour!


We have implemented some alcohol hand washing stations at Cellar door and at the moment are remaining open on:

Friday 11am-6pm
Saturday 11am-6pm
Sunday 11am-6pm

We will however update our procedure to align with Vic Health recommendations as they change


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Telephone: 03 5729 3535

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