
Reflection
Riesling
The Reflection Riesling is sourced from a single Vineyard in the Strathbogie Ranges, Taungurung Country. Nurtured by the dedicated grower Suzanne Taresch, the vineyard thrives on ancient granitic soils of low fertility. The region's warm, sunny days and cool, crisp nights of late summer and early autumn foster the development of delicate aromatics and racy acidity, culminating in an intense, steely palate.
The grapes undergo a brief period of skin contact to impart a slight chewiness and a Germanic texture to the wine. Only free-run juice is used, depending on the vintage, a touch of residual sugar might be retained at the end of fermentation to balance the crisp acidity. The nose reveals an intricate bouquet of herbs and spices, rosemary, thyme, and lavender, complemented by notes of yellow and green apples and preserved lemon. This is an alternative stylistic statement.
Dishes we cherish to accompany this wine: Miso glazed eggplant (なすの田楽), Yuzu Kingfish ceviche (ヒラマサの柚子マリネ), sea urchin steamed egg (うにの茶碗蒸し).

Rhapsody
Skin contact Riesling
Rhapsody is an amber-style skin contact Riesling, sourced from the same single vineyard on granite soil, in the Strathbogies Ranges, Taungurung Country.
The grapes undergo extended skin contact, up to 30 days, imparting a remarkable grip and a long, dry finish. Fermented and aged in neutral barrels, unfined and unfiltered, it boasts a genuine orange hue. It reveals an intricate bouquet of sandalwood and cypress incense, complemented by a complex, exotic array of citrus peels, piths, oils, ginger, and chamomile flowers. This is a full-bodied skin-contact wine, exhibiting a tea-like structure that captivates the senses.
Dishes we cherish to accompany this wine: Crab Roe Tofu Casserole (蟹黄豆腐煲), Steamed Fish Curry in Banana Leaves (Hor Mok Pla), papaya green salad (Som Tum).

Reverie
Rose
The blend of Rose varies from vintage to vintage, with either the majority or the entirety of the blend coming from Syrah, sourced from a single vineyard that sits in the heart of Yarra Valley, in the subregion Gruyere, Wurundjei Country. The vines sit on ancient shallow grey-brown sandy loam soil, and the vineyard is tended with a regenerative farming system focusing on biodiversity. Depending on the vintage, a small portion of Viognier or Riesling is also woven in, bestowing the wine with additional layers of aromatic allure.
A homage to the traditional Tavel Rosé, this wine is full-bodied, opulent, and concentrated, brimming with ripe red fruits and exotic herbs such as shiso and kaomoji. After a brief maceration on the skins, the grapes are basket-pressed directly into neutral barrels for spontaneous fermentation. The wine matures on its lees throughout the winter before being bottled unfined and unfiltered. Its color boasts a deep, rich hue, evocative of ripe cherries.
Dishes we cherish to accompany this wine: pacific saury with shiso and salted plums (さんまの梅煮), sweet and sour pork ribs with pineapples (菠萝咕噜肉).

Rhea
Syrah
The Yarra Valley Syrah is sourced from the same Gruyere vineyard in Wurundjeri Country, sitting on shallow sandy loam soil.
Grapes are picked later for peak ripeness while preserving their innate acidity. In the cellar, a restrained, minimalist approach is embraced, employing semi-carbonic maceration and partial stem inclusion to impart a nuanced spice. Fermentation is spontaneous, followed by secondary fermentation in neutral barrels. Bottled without fining or filtration, this wine epitomizes the variety's essence, with aromas of violet flowers seamlessly transitioning into notes of dark plum, blackberry, cracked pepper, and juniper. Savory tannins, imbued with an alpine character from whole bunches, add layers of complexity and depth. This is a refined expression of Syrah from a signature cool-climate region.
Dishes we cherish to accompany this wine: braised pork belly (角煮), black pepper sauce sautéed beef tenderloin (黑椒牛肉粒).

Prelude
Aglianico
A new addition to the range in 2024, the Aglianico is sourced from the Chalmers Merbein Vineyard in Murray Darling, renowned for its focus on sustainability and its pioneering work with alternative Italian varieties. The vineyard’s commitment to organic practices, including heavy use of organic carbon, sets a strong foundation for this unique expression of the variety. Often referred to as the ‘Barolo of the South’, Aglianico originates from southern Italian regions such as Basilicata and Campania. Its ability to ripen late and steadily under heat and dry conditions has made it exceptionally suited to the climate and soils of Merbein.
In contrast to the traditionally structured, tannic, and full-bodied Aglianicos of Campania, the Rongo Aglianico takes a lighter, more approachable direction, offering a juicy, sessionable interpretation of this classic grape. Hand-harvested in late April, the grapes are fully destemmed and undergo wild fermentation before being transferred to neutral barrels for malolactic fermentation following a short maceration on skins.
The resulting wine is vibrant in color and brimming with aromas of summer berries, cherries, rose water, black olive, and a subtle touch of peppery tannin. Its juiciness and suppleness make it a perfect light red to guzzle on warm summer days - even chilled.
Dishes we cherish to accompany this wine: Chaoshan or Thai-style raw pickled crab (潮汕生腌/boo kai dong yam), fried taro duck (芋泥香酥鸭).
Featured Items
Use this area to highlight recent blog posts, showcase standout projects, or to feature particular items and services that will make an impression on website visitors. Change the title and text to your own content, or replace with a different element.