We love a new project every vintage.
It keeps us on our toes and throws out new challenges.”

Prosecco, eh?

16 November 2016

We're excited to present the first in a new series on how to enjoy Box Grove Vineyard wines at their best — from storing to serving, and everything in between. We'll decode each variety and hopefully make it a little easier for you to choose your wines.

Let's begin with a look at one of our favourite summer varietals — Prosecco. It's one of the first grapes we pick and the first wine we bottle each year.

Sunday May 17, 2015
10am start with coffee & cake
$65 per person, includes workshop, lunch and wines

Have you ever picked and preserved your own olives? Do you want to learn how it is done and take some home to do yourself? All while sharing a relaxed lunch celebrating the bounty of our Autumn garden?


Rosa and I have finalised our menu, and it’s looking delicious. Everything for our lunch will be sourced from the farm, or from specialist local producers. We plan to use wild nettles and fennel, local olives and olive oil, fresh rabbit and lamb, plus winter greens, quinces, rhubarb and oranges from the farm garden. Amongst the wines served will be our new Spring releases: Prosecco, Saignée, Sparkling Roussanne and Primitivo, and we’ll finish with our new Late Harvest Viognier.


I can’t tell you how long I’ve been wanting to host a special lunch at the vineyard for family and friends of Box Grove, using my wines and produce either grown on the farm or sourced locally. I have been wanting to work with a chef I admire, and who uses my wines regularly. Someone who understands what I am doing in the vineyard and who cooks with the same passion and love as I feel for my vineyard…

So winter is on the way. The mornings are crisp, the fires crackling, the leaves falling, the quinces fragrant and the mushrooms a-plenty. Time to enjoy some of our fuller bodied styles of wines...

2013 Prosecco Release

05 June 2013

One of the first grapes we pick each year is the Prosecco. It is also one of the first wines to be bottled every year.

It goes through two ferments, one from grapes to a crisp, light dry white wine. And the second, in a big tank, to get it’s lovely little bubbles, which we capture by bottling as soon as the ferment is complete.


11 April 2012

I’m really excited about the reaction to my Verjus since it's launch last winter. I always wanted to make one, to use in my own kitchen and cooking, and to share with others.