Spanner crab with pickled artichoke, saffron cappelletti with truffled goats curd, and brown butter parfait. Touted as one of the most exceptional seasonal menus offered in the Valley yet, Executive Chef Luke Headon unveils his latest winter menu.
Hand harvesting of our grapes continues apace, intensity and long hours no stranger to the winemaking crew led by Paul Bridgeman. This assemblage of handpicked Melissa’s Paddock Shiraz grapes, intense and spicy, is soon to be crafted into our Syrah blend.
Our foray into cheese making can now be shared and enjoyed by you. Our philosophy of exceptional wines, handcrafted without compromise, has been applied to artisan cheese, and the result is a match made in culinary heaven. Buy yours today...
