Mark Walpole is arguably one of Australia's greatest viticulturalists and his interest in cool climate viticulture led him from his home in the Ovens Valley to the elevated Beechworth plateau at the top of the Escarpment above the Murmungee basin. His wines combine a unique expression of the vineyard site, its management; and the greater regional influences. The red wines are made using minimal intervention, using indigenous yeasts and open fermentation. Whites are barrel fermented using both indigenous and cultured yeasts depending on variety and style.

Utterly delicious and, yet, so serious in intent and presence. Friendly, fragrant in lemon blossom, nectarine, white peach, ruby grapefruit, nougat and flint. Seamless in presentation, ripe in fruit quality and nicely weighted oak with brulée custard notes. It brings Beechworth energy and fresh acidity to the fore – juicy and delicious. Quietly complex, too. Rating: 95 Points; James Halliday Wine Companion