“MY WINES ARE HAND CRAFTED FROM THE GROUND UP.”
I make wines to enjoy with food. Elegant sparkling wines, crisp, flavoursome whites and stylish soft finishing reds.
I have made my speciality the Rhone varietals - shiraz, roussanne and viognier. These have found a second home in and around Tabilk, in central Victoria, having been grown here amongst the tall river red gums for well over 100 years.
In everything we do in the vineyard we "tread as lightly as we can" - making our own compost to improve soil structure and working with vines natural growth habits to create canopies for shade and good air flow rather than rely on sprays and chemicals.
I trust you will enjoy "my family", and share them with friends over a good meal.
We make:
2017 Vermentino
With delicious hints of zesty grapefruit, this savoury and refreshing white wine is best enjoyed with seafood.
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2017 Verjus
A delicious pure grape juice that's fantastic to cook pork or seafood dishes.
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2017 Primitivo Saignée
A deliciously crisp and savoury rosé with hints of exotic turkish delight spice.
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2016 Shiraz
A spicy young Shiraz with hints of pomegranate and a gentle tannin finish.
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2016 Prosecco
A fresh, aromatic sparkling wine designed to be opened spontaneously and enjoyed young.
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2016 Primitivo
A complex deliciously savoury wine with wonderful flavours of ripe summer raspberry and pomegranate.
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2016 Late Harvest Viognier
A deliciously rich dessert wine with intense flavours of pear and apricot.
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2015 Shiraz VP
An elegant and slightly drier, more European style vintage fortfied wine.
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2015 Shiraz Roussanne
A generously flavoured wine with a gentle tannin finish, making it a great partner to a simple meal.
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2014 Syrah 'The Weaver'
A special release Syrah with ripe flavours of cherry, spice and long firm tannin.
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2013 Sparkling Roussanne
A complex varietal, with fruity aromas of freshly crushed pear.
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2013 Roussanne
This deep and complex wine complements the spice and freshness of Asian food.
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2011 Savagnin
An attractive grapey fresh nose, long fresh palate and crisp finish.
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Ralph Kyte-Powell,
The Age
April 22, 2017
It has attractive colour of some depth and a very fragrant, surprisingly complex nose of rosewater, red berries, tar and earthy old oak. Ripe and succulent, yet quite dry, it's food-friendly, soft and easy, with a lively zip of acidity at the end.”
Adam Walls, Selector Magazine,
Selector 'Top 50 Wines of 2015'
May 25, 2016
Generous aromas of honeyed toast, almond, quince and butterscotch with rich fruit undertones... the palate is full and mature—an excellent example of an aged Roussanne—with appealing texture and complexity... rich in secondary characters, it’s still fresh with citrussy acid drive from start to finish... perfect with rich foods.”
@Smithward3066,
Instagram
May 20, 2016
Rosé isn't just for summer! This Primitivo Saignée from Sarah Gough's @boxgrovevineyard in Tabilk is made for enjoying with food at any time of year ... the gorgeous salmon pink colour reminds us of cloudy Melbourne sunsets and Autumn leaves ⛅️🍷🍂”
Ralph Kyte-Powell,
The Age, Epicure
June 25, 2013
... an attractive citrus and floral fragrance with a slightly steely background ... a soft mid-palate, savoury moreish flavour and a tangy, dry finish.”
Jane Faulkner,
The Age, Good Life
May 4, 2013
Zingy and vibrant with hints of citrus blossom, some complexity with a touch of creaminess, citrus and pear fruit.”
Ralph Kyte-Powell,
The Age, Epicure Uncorked
March 26, 2013
The potpourri influence of roussanne adds floral charm to plummy shiraz fruit.”
Max Allen,
Weekend Australian Magazine
March 5, 2012
Gough makes the absolute most of her fruit, using it no fewer than four different ways.”
Max Allen,
Gourmet Traveller
April 1, 2012
This is a lovely, nutty, white-peachy example from central Victoria.”
Jane Faulkner,
The Age, A2 Magazine
October 2, 2010
...there is a touch of caramel and cream, tempered by crunchy, cleansing acidity.”
Ralph Kyte-Powell,
The Age, Epicure Uncorked
December 7, 2010
Honey, fig, mineral, old oak and matchstick aromas introduce a silky, restrained palate of sustained savoury flavour.”
Jeni Port,
The Age, Epicure Wine
December 14, 2010
Last year we saw a fab shiraz riesling come through. This year, it's another striking blend...”
James Halliday,
The Weekend Australian Magazine, Food & Wine
March 5, 2011
It can claim notes of pear and fig, here with a savoury/minerally caste, and is a take-all-food-comers style.”
Good Living Wine,
Sydney Morning Herald
April 12, 2011
Clean, dry and delicate on the palate with fresh acidity and intense flavour that lingers.”
Huon Hooke,
Gourmet Traveller Wine
June 15, 2011
This is a ripper of a wine with an exotic personality.”
