• Dry style
• Apricot & strawberry
• Subtle spice
• Smooth finish

A name synonymous with leadership in wine, Sir George Fistonich has a history of success but has always operated with an eye on the future. In 2021 Sir George, not content with retiring,  founded Fistonich Family Vineyards to continue his love of viticulture, winemaking and developing future talent.

These wines are a selection of the first wines released under Fistonich Family Vineyards.

"Restrained and gorgeously fine, the wine shows apricot, sweet strawberry, subtle spice and rich floral aromas on the nose, leading to a wonderfully weighted palate displaying richly textured mouthfeel backed by beautifully pitched acidity. Elegant and refined with a lengthy expansive finish. At its best: now to 2O24" Sam Kim, Wine Orbit, May 2023

"Now as its peak, this characterful Rosé is from Cabertnet Franc, hand-harvested in the Gimblett Gravels. Pink/pale orange, it is fresh and smooth, with peachy, gentle spicy flavours, a hint of apricot and a dry, lingering finish" Michael Cooper, Nov 2023

The heady bouquet of pink peppercorns and creaming soda is wrapped around the flavours to this beautifully rounded and lengthy Rosé. The natural fruit acidity gives length and the fruit weight gives a surprising sophistication with a smooth finish to the palate.

Diverging from the straight and narrow, Oblix wines are made when the winemaker decides to take the road less travelled. The end result is delicious and joyful wines.

The Cornerstone vineyard on the Gimblett Gravels is a unique vineyard that has incredible draining capacity. The canopy was kept open to ensure air flow around the bunches which kept them clean and open to sunlight. This meant that the fruit was picked at the exact time we needed to make the wine, rather than be dictated by the weather.

2O22 was a complicated vintage therefore winemakers and viticulturists had to draw from years of experience and work incredibly closely with each other, watching the weather forecasts continuously throughout the days to ensure picking was exact – and the day we picked we had luck on our side too.

1OO% tank fermented and kept on primary lees its whole life. Rosé specific yeast fermented around 16-18 degrees C, stopped just before dry to leave a hint of residual grape sugar that adds to the length of the palate.