• DILWORTH & ALLAIN

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    **FRANKLINFORD DOLCETTO will not be released until later in 2022**
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    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".

    SPARKLE MOTION - ROSE - PET NAT

    SPARKLE MOTION - ROSE - PET NAT

    35.00
    "Koo de food" We were first introduced to Pet Nat in 2014 while living in Burgundy. We were won over by this unique and refreshing wine. Having now been making them in small batches since 2017 for ourselves, this year we made enough to share with others.
    Sparkle Motion is
    75% Western Victorian Chardonnay 2021
    12.5% Macedon Ranges Pinot Gris 2021
    12.5% Macedon Ranges Pinot Noir 2020
    A multi-regional, multi vintage blend, rose which is aimed at being delicious and refreshing with some added complexity from the 2020 Pinot Noir. Also, with a mix of different varieties for different fruit flavours.
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    2021 MOONAMBEL BLANC

    2021 MOONAMBEL BLANC

    35.00
    Moonambel, Pyrenees, Western Victoria. Sauvignon Blanc (80%) and Chardonnay (20%) from Taltarni Estate. Going back to our roots here, as this was one of the 1st wines we produced in 2017.
    The vineyards are planted on gentle slopes in a valley with an oxidised clay surface, well drained intermediate sandy loam over a clay base, with quartz interspersed.
    Driven by citrus fruits and a waxy mouth coating texture that offers a wonderful and refreshing beverage.
    The Sav Blanc and Chardonnay were picked and fermented separately. The grapes for both were whole bunch pressed and fermented in a mixture of French oak and in tank. Remaining in these vessels, maturing ‘on lees’ for 9 months. Racked off lees and blended in December, allowed to settle and bottled in January. Bottled unfined, unfiltered, with no other additives other than a small amount of Sulphur Dioxide before ferment and before bottling.

    200 dozen produced, 11.7%alc/vol
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    FRANKLINFORD PINOT GRIS

    FRANKLINFORD PINOT GRIS

    40.00
    Franklinford sits in the North Western corner of the Macedon Ranges, near the foothills of Lalgambrook (Mt Franklin) on rich dark volcanic soil. This vineyard was established by Lesly McGillvray in 1998. She planted 2 trail rows of mixed varieties and decided on Pinot Gris and Dolcetto which tied in with the Swiss Italian connection of the area which was prominent in the mid 19th century. The vineyard was then purchased by Julie and Peter Kent in 2018. They fell in love with the area and are refining the way the property is farmed.
    The Franklinford Gris is a textural wonder that is powerful and fresh. Offering a flavour spectrum of pears, stone fruit and spice.
    Hand-picked on March 14th, the fruit was de-stemmed and soaked on skins for 24 hours. Pressed to tank the following day. 50% of the juice was fermented and aged in French Barriques and the other 50% was fermented and aged in tank. Remaining in these vessels, maturing ‘on lees’ for 9 months. Racked off lees and blended in December, allowed to settle and bottled in January. Bottled unfined, unfiltered, with no other additives other than a small amount of Sulphur Dioxide before bottling.

    185 dozen produced, 13.6%
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    THE GLUT FARM - ROSE

    THE GLUT FARM - ROSE

    35.00
    The Glut Farm sits on the eastern side of Mt Cole in the Pyrenees, Western Victoria. Sally and Larry Watson planted 500 Grenache vines in 2017. The vineyard sits on a north facing slope, the soil is white granite and free draining. The farm has always been managed organically and the vines, whilst still young are thriving.
    The glut farm rosé has captured the freshness of this cooler climate site along with the beautiful aromatics and seduction that Grenache can offer.
    The grapes were handpicked on the 9th of May. Once back at the winery, we destemmed and soaked the grapes on skins for 24 hours. Pressed to tank the following day. Fermentation was in tank and the wine stayed on 'lees' maturing until January. After this it was Racked off lees and bottled in January 2022. Bottled unfined, unfiltered, with no other additives, other than a small amount of Sulphur Dioxide before bottling.

    64 dozen produced, 10.5% alc/vol
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    PINCHA

    PINCHA

    35.00
    A blend of Macedon Ranges Pinot Noir (60%) and Western Victorian Chardonnay (40%). In various forms, we have been producing a blend of this nature since 2017. Pinot Noir and Chardonnay are 2 varieties which always create so much interest and discussion. We love the way they work together, a real family connection!
    Essentially this wine drinks like a red, albeit a very fruit driven, aromatic red wine which is light to medium body and refreshing/satisfying! Offering flavours of cherries, alpine strawberries and brown cooking spice. This wine will reward being served with a slight chill.
    The two varieties were fermented separately and then blended. The Chardonnay was fermented in tank and the Pinot Noir was fermented with a small amount of whole bunch. Elevage was in a 50/50 mix of French barriques and tank. Bottled in late January unfined, unfiltered, with no other additives other than a small amount of Sulphur Dioxide before ferment and before bottling.

    250 dozen produced, 13.7% alc/vol
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    Bush life

    Bush life

    300.00
    handprinted linocut on Kozo paper, 50 x 94cm, 2020, varied edition of 100, $300
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    My Black Artichoke Heart

    My Black Artichoke Heart

    850.00
    handprinted linocut on Kozo paper, 94 x 50cm, 2020, edition of 10, $850
    Inspired by G.W Bot and all the wild Artichoke fields
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    My Blue Artichoke Heart

    My Blue Artichoke Heart

    850.00
    handprinted linocut on Kozo paper, 94 x 50cm, 2020, edition of 10, $850
    Inspired by G.W Bot and all the beautiful wild artichoke feilds
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    Waterlilies at Jubilee Lake 2

    Waterlilies at Jubilee Lake 2

    850.00
    handprinted linocut on Kozo paper, 95 x 39cm, edition of 10, 2019
    $850 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.
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    Waterlilies at Jubilee Lake

    Waterlilies at Jubilee Lake

    2,500.00
    Linocut 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.
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    Hanging Rock

    Hanging Rock

    750.00
    Handprinted linocut on Kozo paper, 70 x 37cm, 2020, edition of 10,
    $750 unframed
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    Calanque de Morgiou

    Calanque de Morgiou

    2,500.00
    linocut on Somerset paper, 165 x 102cm, 2015, edition of 3,
    $2500 unframed
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    Clifton Beach

    Clifton Beach

    950.00
    linocut on Somerset Paper, 80 x100cm, 2015, edition of 4,
    $950 unframed
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  • Winners of the Young Gun Wine Award and Best New Act in 2020

    Chris Dilworth and Loique Allain have created a small negociant business. We currently work with three different vineyards in the Macedon Ranges, two of these we work in ourselves, making approximately 350-400 doz per year.
    We moved to Hepburn in the beginning of 2017 and have always felt a strong connection to this region having visited for more than 10 years. We admire the fact that it is one of Australia's true cool climates with a huge amount of potential.
     

    Chris was born into the world of hospitality, growing up in his parent’s restaurant in Sydney. At the age of 9 his family moved from the city to a farm in Belford, which is located in the Hunter Valley where his parent’s grew citrus and stone fruit with a 1 acre plot of Shiraz and Muscat. His first job out of high school was picking grapes followed by a job working front of house at 'Robert’s restaurant' in Pokolbin. This along with stints at restaurants in Sydney, London and Melbourne provoked him to seek out and learn more about the production side of things.

    Chris had his first vintage experience in 2007 and the following year he started a Viticulture and Winemaking degree at the University of Adelaide which he finished in 2011. Throughout his studies Chris worked for Dean Hewitson in the Barossa Valley. Following this he has worked for Castello dei Rampolla in Tuscany, Dominique Lafon in both the Macon and Meursault and Morilla Estate in Tasmania, along with vintage experiences in the Mornigton Peninsula, McLaren Vale, Hunter Valley and Adelaide Hills.

     

    Loique grew up in the Adelaide Hills before her family moved to Victor Harbor as a young teen. Loique is an artist, primarily focusing on printmaking she completed her Honors in Fine Arts at the University of Tasmania in 2015. Prior to this she completed a Bachelor of Arts degree in Adelaide. Her parents are also artist’s and have a strong commitment and focus on working with Australian Indigenous artist’s, which has been influential to Loique’s lived and working experiences.

    Wine has always been appealing to Loique, but living in Italy and France and continuing her own artistic journey was when she developed a strong passion for wine. The experiences of being invited into different Domaines and being welcomed as close friends and shown how people live their lives through wine was moving for her. In Burgundy Loique worked with Paul Pillot for the growing season in the vineyard and continued into the winery for the harvest, at the same time she also worked at Domaine Bernard van Berg in Meursault. She has also worked in the Mclaren Vale for a vintage.

     

    We are inspired by the living culture of wine and the art of fermentation and its rich history throughout different cultures. Our lived travelling experiences both in Australia and Europe has been formative to the way we live our lives and make our wines.

     

    Chris works with Owen Latta at Eastern Peake as a winemaker and also in the vineyard and this is where we make our wines. Owen and his families generosity has been instrumental to our small business growing and succeeding.