This wine changes every year with what we have available, varieties and volumes which are small and need a home. Every year I am amazed at how different and textural the wines are and how I love that they are different every time. The main base is Riesling, Sauvignon Blanc and MÜLLER THÜRGAU with some Muscat, Pinot Gris and Chardonnay added at times if it doesn't fit the parent blend!

Legendary Juice!

This Chenin Blanc delivers a soft-tasting wine with a hint of citrus to bring some extra character to the story. Made from a single block of wild- fermented Chenin grapes, a small portion was fermented in our concrete eggs to add some background texture and upfront flavour. The rest old oak. Splash some into a goblet and pair with a feast fit for a king. Or, just enjoy with a parcel from the local fish n' chippery. Legends don't discriminate.

Natural Ferment
Fruit spent extended time on skins for added flavour + texture
Classic riesling consumers, hold on to your hats!

Rich style of pinot gris, resembling those found in Alsace.
Ripe ripe stonefruit, hints of melon+pink grapefruit.
Rich creamy palate balanced by crisp acidity.

An elegant cool climate reisling
Lemon, lime and citrus fruits yet well balanced with a crisp finish.
Semi Dry

Clarence House was built in 1830 on land which was originally the market garden for the City of Hobart. The present owner, David Kilpatrick, first planted vines on the North-East slopes of Clarence Plains in 1998.

The 2018 Clarence House Estate Chardonnay was produced by Anna Pooley and Justin Bubb at Pooley Wines with grapes from Clarence House. The wine is lightly wooded and has been blended to express cool climate Chardonnay flavours.

Malvasia is a variety we’re really excited about - big bunches, intense fruit flavour, late ripening and holds onto acidity in hot weather – perfect for The Riverland! The fruit for this wine was hand picked and then vinified in two different ways - one third was whole bunch pressed, the balance fermented on skins for 14 days. Each parcel was aged separately in used French barriques for about 8 months, before being racked once and blended back together prior to bottling. This wine sees no additions of any kind save for a small amount of SO2 at bottling.

Working with the fruit in this way has allowed us to create a layered and very unique wine, with length and drive, funk and clarity. Its super aromatic on the nose, and while initially you get that pop of intense stone fruit sweetness, its balanced out by the savoury, briney, almost saltiness imparted by time on skins. The acid line holds beautifully to cut through all this and provide the length and drinkability required. Allow fish and chips, or spaghetti with swordfish and capers, to find a new friend.

Hand picked and tended, lightly oaked.
Delicate yet zesty with a bright and finish.
Huon Valley, Tasmania

Fancy a fun, fresh and fruity glass of wine?
Made with lots of care and love, the fruit for this wine was grown in a highly regarded, cool climate vineyard in the Limestone Coast region.

To celebrate the coming of the new season we have crafted a white from chenin blanc and riesling, fermented on skins for 75 days and matured in oak for 60 days. Bottled unfined, unfiltered with no added sulphur.

Fruit from two vineyards in the Coal River Valley (Clarence House and Nocton), picked at 12.5 baume, skin soaked for 12 hours, 90% naturally fermented in tank and 10% naturally fermented in oak before being matured on lees. Bottled unfined and filtered.