Mark Walpole began his journey in agriculture by studying farm management, which led to a role with Brown Brothers. In 1995, he acquired his own piece of land, an elevated plateau in Beechworth, in northeast Victoria, ranging from 530 to 580 metres above sea level.

Its gently rising slopes lead to the crest of an escarpment that looks out over the lush Murmungee basin, just south of Beechworth. The vineyard’s story began in 1997 with the planting of Cabernet Sauvignon and a small block of Merlot on its north- and west-facing slopes. The following year, Pinot Noir was introduced to the upper and east-facing slopes. Over time, parts of the vineyard have been progressively replanted with select varieties, including Tempranillo, Shiraz, and Sangiovese.

Grapes were hand-picked and chilled overnight before being whole bunch pressed, with juice and light solids racked to very fine grained 300L Troncais barrels (one-third new) and 
fermented at 20 - 22C using a mixture of cultured and indigenous yeasts. After primary fermentation the wine was sulphured to avoid malolactic fermentation from occurring. 12-months in new (one-third) and seasoned, fine-grained Italian-coopered, French oak hogsheads. 

Winemaker Notes

Textural and medium weight supported by delicate oak, providing length and persistence. Aroma of white stone fruit and apple blossom aromas, with a hint of grilled nuts, and 
underlying toasted spice. Fighting Gully Road