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


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...

Praise Indeed

16 September 2013

I have always loved the way great chefs mentor and support small producers, on their menus and in the books they write. I savoured the book by Thomas Keller, from the lauded Napa Valley Restaurant The French Laundry, and loved the way he dedicated a whole page to the lady who forages for the mushrooms for his restaurant and another to the man who raises his lamb for him.

We in Avenel were thrilled to read the review by John Lethlean in The Australian newspaper recently describing OUR little wood fired pizzeria, the Bank Street Wood Fired Pizza and Garden, as "arguably the best in regional Australia"!

2013 Vintage Report

05 June 2013

My kids hate me describing my vines as my children. They roll their eyes and sigh!

But they are all my little babies, you put a year in working in the vineyard to get them to harvest, and then at vintage you 'give birth'…

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.

Don’t plan any weddings, overseas trips or trips too far from Melbourne any time between March 1 and 17 in 2013! It’s the Melbourne Food and Wine Festival! There are always loads of dinners, tastings and fabulous wine and food events that celebrate the wonderful wine and food of our State and City.

For 22 years the French-Australian Chamber of Commerce and Industry has run the Concours des Vins du Victoria.

They gather together a panel of French wine experts – wine and food writers with regular wine columns in French newspapers, and winemakers and sommeliers working here in Victoria – to assess a range of Victorian red, white and sparkling wines.