Pale salmon in colour with the nose showing subtle red berries sitting above a yeasty/toasty base. Great mouthfeel with fresh stone fruit characters, fine tracer bubbles, balanced acidity and finishing with chewy tannins.

The fourth release of Bubbles and Co is made up of four vintages of base wines that blends fruit from the Yarra Valley,Strathbogie Ranges and Heathcote. This release is made from 66% Chardonnay(Strathbogie), 29% Pinot Noir (Yarra Valley)and 5% Vermentino (Heathcote).

The Chardonnay component comprises of tank fermented wine from the 2021 vintage which adds freshness and structure. There is also a small amount of 2019 for added complexity.

The 2018 Pinot Noir adds red fruits and spice elements to the overall and also gives this wine it's beautiful bronze hue.

Finally the addition of the Vermentino from 2020 adds overall texture and weight to the wine.

Goulburn Valley - Box Grove Vineyard Bright Spring sunshine in appearance. Mediterranean in style with hints of lime, pear, and crushed stones on the nose.

Medium bodied, with punchy pink grapefruit zest, slightly salty, minerals with a snappy texture.

The Vermentino fruit for 2021 came to us in near perfect condition, a testament to Sarah Gough at Box Grove where we source the fruit from. The vines thrive in the granite sands and layers of ancient river gravel of this vineyard.

Destemmed, then pressed, no cuts (all available juice was taken). These pressings went into straight to a stainless-steel tank to be chilled for 48 hours. After one week, with fermentation beginning, it was transferred to barrel. The wild fermentation proved to be very healthy and vigorous as it went to dryness.

Malolactic fermentation occurred naturally, and the wine was bottled in February with minimal racking and filtration. Minimal SO2 added at bottling.

Honeydew melons over a broad base of finer hazelnuts and a long and lingering after palate of lime pith and zest.

Mendoza Chardonnay was hand harvested from Coombe Farm in Coldstream on the27th of February. The fruit was whole bunch pressed and no cuts were made. The juice kicked off easily, the fermentation was vigorous in the beginning, and finished off after around three and a half weeks. The wine remained in tank with no additions and allowed togo through Malo. A second parcel of fruit, clone 96, was harvested from Coombe Farm, on the 10th of March. The fruit was pressed hard, with no pressing cuts, in the search for phenolics. The juice was chilled and sent to stainless steel tanks.

Fermentation commenced naturally and was allowed to continue with no additions made. No sulphur dioxide was added and the wines went through malolactic fermentation unassisted. Prior to bottling a blend was put together of approximately65% Mendoza and 35% from the tank of Clone 96. A small addition of 40ppm ofSO2 was made prior to bottling.

Apples, pears, stone fruits, cardamom, curry leaves.

Eat with grilled eggplant, wee drizzle tahini, chilli flakes or Holy Goat La Luna goat’s cheese.

The wine is dense and complex with aromas of curry leaves, cardamom and ripe stone fruits. The palate continues with more stone fruit as well as earth and spice. It is a rich, textured and savoury wine with noticeable tannin and great length.

The Adina vineyard in Tuerong is planted on a very gentle north facing slope of red brown clay loam. Fruit from P58 Clone was harvested by hand in early March and sorted.Clusters of Chardonnay grapes were put whole into a stainless tank and chilled for 48 hours. Closed up and left for 21 days! The juice was pressed out of the skins and allowed to continue on its merry fermenting way in barrels.

A small add of sulphur dioxide was made just prior to bottling in February 2019.

Now after 2 years in bottle it's ready to come and play!

Sangiovese from the Upton Hill in the Strathbogie Ranges. Pinot Noir and Sangiovese from the Yarra Valley.

Bright, savoury and oh so refreshing. Summer berries, musk & rose petals.

At 450m above sea-level, Upton Hill has a commanding southerly view of the Goulburn Valley. The combination of the altitude and prevailing southerly winds provides for cool-climate grown fruit. The Sangiovese was harvested quite late in the season, April. It was brought directly into the winery and pressed off to tank, racked then fermented. Following primary fermentation, Malolactic conversion occurred which softened the naturally high acid, providing a soft but full mid palate.

A small portion of the blend is also made up of a Saignee of the Yarra Valley fruit that went into our Sangiovese. This was vinified separately in a few barrels. Added to this was a wee bit of Pinot NoirRosé from the Yarra. All completed through Malo lactic fermentation and only a limited amount of SO2 was added at completion.

Typical bright crimson colour and a fragrant aroma of red berries and dark spices speak clearly of the Mornington Peninsula. Lifted fruit characters on the palate that suggest raspberry, sour plum and cloves lead through to a softening mid-palate with great texture. The length once again provides evidence of the origin with lingering elements of darker red fruits.Light on its feet the 2020 shows a perfumed nose with hints of freshly cut sage.

Good healthy fruit was harvested from a single vineyard on the Hastings Tuerong border. Rain during flowering resulted in a harvest of extremely low yields giving the fruit extra concentration and tannin. Grapes were de-stemmed and tipped in to open fermenters. The must was pumped over daily during primary fermentation leading to a light and bright palate of fresh berries.

After two weeks, the wines were pressed off their skins, into one tank to finish the fermentation and go completely dry. This was followed by natural malolactic conversion and then a small sulphur addition before going to oak. Eight months following harvest the wine was bottled after a light filtration and final small sulphur addition.

Savoury and earthy, a delicate blend of rose petal, violets and red cherry. A fine and subtle balance of fruit and tannin.

Pristine in appearance with a bright straw colour. A classic SB varietal nose, the textured palate shows more passionfruit, kiwi fruit, gooseberries, fresh soft herbs and hazelnuts, finishing with juicy acidity.

Hints of kiwifruit and an undertone of white peach embraced by bright acidity giving it a fresh finish.

A nose of bright fruit, sits over a bed of aromas from the deep undergrowth.The palate shows cinnamon, black pepper, blood plums and rusted iron. It is savoury with great definition, length and chewy tannin.