DILWORTH & ALLAIN
Please join our mailing list below to stay up to date with new releases.
Some of Loïque's limited edition prints are also available. "My art practice is an exploration of linocuts and the environment that surrounds me. I have developed a way of weaving myself into the landscape through the processes of carving lino and walking regularly in the landscape. The movement of walking and passing through these spaces has influenced the way I carve the lino".
Linocut workshop with Loïque Allain
A$220.00Linocut Workshop with Loïque Allain, Thursday the 19th of June 2025
An introduction to the tools, carve your own lino
and handprint onto Japanese paper.
All materials included.
Limited to 6 people. 12.30pm -4.30pm. $220 pp
@ Wombat Hill Print Studio Howe st Daylesford.
All levels welcome from first timers to experienced.QuantityAll options are out of stock
2023 COUP DE FOUDRE BABYLON 750 mL
A$30.00Approximate blend of:
Grenache 85% - Pyrenees
Dolcetto 15% - Macedon Ranges
This wine sits in a refreshing zone, although it weighs in at 14% alcohol. Fruit driven but with lovely savoury tannins to match. Showing the hallmarks of the vintage the Babylon offers a freshness that gives satisfaction with enjoyable texture and flavour.
The Babylon was basket pressed and matured in seasoned french barriques on lees. Bottled unfined and unfiltered with a small amount of Sulphur Dioxide before bottling.View more details...Quantity
2023 Goonawarra Vineyard Cabernet Franc/Cabernet Sauvignon 750mL
A$30.00The Goonawarra Vineyard sits across the road from Craiglee Vineyard in Sunbury. It shares a similar story, with original plantings circa 1860 producing wine until the early 1900's. It was named in 1858 or thereabouts so not a facile attempt to trade upon the name of Coonawarra. In 1982 the vineyard was re-established at a high density of 2m x 1m giving 5000 vines/ha. The soil profile is red basalt, rich in clay.
A blend of 80% Cabernet Franc 20% Cabernet sauvignon. The grapes for this wine were hand picked in early April. Back at the winery we de-stemmed all the grapes and transferred to a vat to wait for fermentation to commence. During the fermentation we do daily pumpovers to macerate along with rack and returns to encourage oxygen exposure. The grapes remained on skins post ferment for 2 weeks resulting in a 5 week maceration. The grapes were basket pressed and transferred to oak for the elevage. There was no new oak used, a mix of between 2 and 5 year old barrels. The wine stays in barrel for 12 months before e being racked and settling in winter and bottled in late winter. Unfined and unfiltered.View more details...Quantity
Coup de Foudre - MACEDON RANGES 2023 PINOT NOIR 750mL
A$40.00Pinot Noir from 2 vineyards in the Macedon Ranges. Volcanic basalt soil profiles for both. A cooler growing season gives rise to a very aromatic wine. Offering plums, mulberries and cherries with forest floor in the mix. This wine has gentle tannins, a lovely fruit core which provides a delicious and fresh Pinot Noir.
We kept approximately 40% whole bunch this year. The grapes were pumped over once per day and basket pressed after 3 weeks maceration. Aged in seasoned French oak. Bottled unfined and unfiltered..View more details...Quantity
2023 Franklinford Vineyard Dolcetto 750mL
A$32.00The small community of Franklinford sits in the North Western corner of the Macedon Ranges, 10 minutes drive north of Daylesford. The vineyard sits near the foothills of Lalgambrook (Mt Franklin) on rich dark volcanic basalt. The vineyard is 10 acres in size and was planted in 2000 by the original owner Leslie Mcgilvrey. The vineyard was then purchased by Julie and Peter Kent in 2018 and they continue to farm with integrity.
Handpicked on the 9th of April, once back at the winery we de-stemmed all of the grapes. Remaining on skins for 7 weeks in total we do pump overs daily whilst the fermentation is active, the grapes were then basket pressed and the wine was transferred to barrel (seasoned French barriques) for maturation. The wine stays in barrel for 12 months being topped regularly before being racked to tank with a sulphur dioxide addition. Here it stays for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.View more details...Quantity
Goonawarra Sauvignon Blanc 2023 750mL
A$40.00The Goonawarra Vineyard sits across the road from Craiglee Vineyard in Sunbury. It shares a similar story, with original plantings circa 1860 producing wine until the early 1900's. It was named in 1858 or thereabouts so not a facile attempt to trade upon the name of Coonawarra. In 1982 the vineyard was re-established at a high density of 2m x 1m giving 5000 vines/ha. The soil profile is red basalt, rich in clay.
Hand picked in late March, then whole bunch pressed and transferred to tank. At this stage there is a small sulphur dioxide addition. Once the grape juice is starting to ferment (about 4 days) we transfer it to a mixture of seasoned French oak barrels. The wine remains on lees in barrel for 12 months being topped regularly before being racked to tank for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.Quantity
2023 Goonawarra Vineyard Chardonnay 750mL
A$60.00The Goonawarra Vineyard sits across the road from Craiglee Vineyard in Sunbury. It shares a similar story, with original plantings circa 1860 producing wine until the early 1900's. It was named in 1858 or thereabouts so not a facile attempt to trade upon the name of Coonawarra. In 1982 the vineyard was re-established at a high density of 2m x 1m giving 5000 vines/ha. The soil profile is red basalt, rich in clay, with the Chardonnay site of particular note as it sits on a very steep hill, which naturally reduces vigour and yields.
Hand picked in late March, then whole bunch pressed and transferred to tank. At this stage there is a small sulphur dioxide addition. Once the grape juice is starting to ferment (about 4 days) we transfer it to a mixture of French oak barrels (25% new oak). The wine remains on lees in barrel for 12 months being topped regularly before being racked to tank for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.Quantity
2023 Goonawarra Vineyard Chardonnay magnum 1.5L
A$130.00The Goonawarra Vineyard sits across the road from Craiglee Vineyard in Sunbury. It shares a similar story, with original plantings circa 1860 producing wine until the early 1900's. It was named in 1858 or thereabouts so not a facile attempt to trade upon the name of Coonawarra. In 1982 the vineyard was re-established at a high density of 2m x 1m giving 5000 vines/ha. The soil profile is red basalt, rich in clay, with the Chardonnay site of particular note as it sits on a very steep hill, which naturally reduces vigour and yields.
Hand picked in late March, then whole bunch pressed and transferred to tank. At this stage there is a small sulphur dioxide addition. Once the grape juice is starting to ferment (about 4 days) we transfer it to a mixture of French oak barrels (25% new oak). The wine remains on lees in barrel for 12 months being topped regularly before being racked to tank for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.View more details...Quantity
2023 Doug's Vineyard Pinot Noir 750mL
A$55.00Doug’s vineyard is located in the cool sub region of Romsey on the north side of Mt Macedon and sits at an elevation of 530m. It was planted in 2000 to a mix of clones predominantly MV6 along with 114 and 115. Situated on a hill with a North orientation the soil is volcanic rocky red basalt.
Hand harvested on the 26th of April! Once back at the winery we de-stemmed a majority of the fruit this year. As with all our wines, fermentation commences slowly with naturally occurring yeast and the grapes remained on skins for 3 weeks in total. For extraction we employ mostly pump overs but a few plunges are implemented once we reach our peak fermentation temperature. Following this, we basket press the grapes and the wine is transferred to a mixture of French Oak barriques for barrel aging with 20% of the oak used being new. The wine stays in barrel for 12 months being topped regularly before being racked to tank with a sulphur dioxide addition. Here it stays for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.View more details...Quantity
Doug's Vineyard Pinot Noir magnum 1.5L
A$120.00Doug’s vineyard is located in the cool sub region of Romsey on the north side of Mt Macedon and sits at an elevation of 530m. It was planted in 2000 to a mix of clones predominantly MV6 along with 114 and 115. Situated on a hill with a North orientation the soil is volcanic rocky red basalt.
Hand harvested on the 26th of April! Once back at the winery we de-stemmed a majority of the fruit this year. As with all our wines, fermentation commences slowly with naturally occurring yeast and the grapes remained on skins for 3 weeks in total. For extraction we employ mostly pump overs but a few plunges are implemented once we reach our peak fermentation temperature. Following this, we basket press the grapes and the wine is transferred to a mixture of French Oak barriques for barrel aging with 20% of the oak used being new. The wine stays in barrel for 12 months being topped regularly before being racked to tank with a sulphur dioxide addition. Here it stays for 4 months to settle and clarify in the cold winter months. Prior to bottling there is another sulphur dioxide addition. Bottled unfined and unfiltered.View more details...Quantity
2023 Shay's Flat Vineyard Grenache 750mL
A$40.00Shay’s Flat vineyard sits in the Landsborough Valley in the western part of the Pyrenees wine region. The vineyard is on an eastern facing ridge and lies in an amphitheatre (350m elevation) with a magnificent vista down the valley. The sub region of the Landsborough Valley is a quintessential Australian setting. With lots of bush/scrub mixed in with the wheat fields, sheep and vineyards. The soil is a mix of red clay with siltstone, quartz and schist mixed throughout.
Certified organic and managed by Corey Hope, Shay’s Flat is one of those vineyards that has a special positive vitality which we feel very fortunate to be working with.
Hand-picked on the 4th of April, then transported back to the winery. We retained 20% of the whole grape bunches for the fermentation with the remainder of the grapes being de-stemmed. Fermentation took 3-5 days before it ‘kicked off’ with naturally occurring yeast and the grapes remained on skins for 3 weeks. For extraction we employ and equal mix of pump overs and plunges. Following this, we basket pressed the grapes and the wine was transferred to a mixture of French Oak barriques for barrel aging with no new oak this year.View more details...Quantity
My Blue Artichoke Heart
A$950.00handprinted linocut on Kozo paper, 94 x 50cm, 2020, edition of 10, $900
Inspired by G.W Bot and all the beautiful wild artichoke feildsQuantityAll options are out of stock
Waterlilies at Jubilee Lake 2
A$950.00handprinted linocut on Kozo paper, 95 x 39cm, edition of 10, 2019
$900 unframed
The Waterlilies at Jubilee Lake series is homage to the late Mavis Ngallametta. Mavis has been a great inspiration in my life and art practice.Quantity
Waterlilies at Jubilee Lake
A$2 800.00Linocut on Somerset paper, 115 x 140cm, 2019, edition of 3,
The Waterlilies at Jubilee Lake series is homage to the late Mavis Ngallametta. Mavis has been a great inspiration in my life and art practice.Quantity
Calanque de Morgiou
A$3 000.00linocut on Somerset paper, 165 x 102cm, 2015, edition of 3,
$2500 unframedQuantityGallery
