• We are Chris Dilworth and Loique Allain, our small family business is focussed on making wines from the bourgeoning region of the Macedon Ranges and surrounds. Over the years we have been working and travelling together, pursuing an opportunity to create our winemaking dream. We are both inspired and excited about 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 worked his 1stharvest in 2008 and he finished his Viticulture and Winemaking degree at the University of Adelaide in 2011. Following this he has worked for Castello dei Rampolla in Tuscany, Dominique Lafon in both the Macon and Meursault, Morilla Estate in Tasmania among many others. Currently Chris is working at Eastern Peake winery and vineyard and this is where we are making our wines.

    Loique is also an artist and whilst travelling continued on her own artistic journey and developed a passion for wine. In Burgundy Loique worked with Paul Pillot and Bernard Van Berg.

    2017 Moonambel Sauvignon Blanc, Pyrenees, VIC

    Moonambel is a rural town located in the hilly ranges between St Arnaud and Avoca

    in Central Western Victoria.

    Hand picked, foot stomped and pressed 24 hours later. Fermented in seasoned French barriques and tank. 15 months maturation with only small amounts of sulphur along the way, no fining or filtration.

    2017 Romsey Pinot Noir 'Doug's Vineyard', Macedon Ranges, VIC

    Doug's vineyard sits at 540 m elevation, it was planted in 2001 to a mix of clones predominantly MV6 along with 114 and 115. Planted on a hill with a North East orientation the soil is volcanic, rocky red basalt.

    In the summer of 2016 our friend Josh Cooper introduced us to Doug Newnham who was looking for someone to help tend to his 7 acre vineyard. This opportunity has allowed us to develop a relationship with Doug and work with a beautifully established vineyard.

    The fruit was fermented with approximately 50% of the entire bunches retained and the remaining 50% de-stemmed. Pressed and transferred to seasoned French barriques. 15 months maturation with only small amounts of sulphur added along the way, no fining or filtration.