Australian Prosecco from the Freeman vineyard in the Hilltops, NSW, planted by Italian-variety pioneer Brian Freeman on granite ridges 560 metres up. Warm days, cool nights and vines farmed to organic principles keep the fruit fresh and zesty.
It’s wild fermented and rested on lees for eight months for a soft, creamy texture, then made sparkling in tank the traditional Prosecco way. Dry, with crisp pear, green apple and a salty, chalky finish. Made for summer afternoons.
A skin-contact blend of 60% Sauvignon Blanc and 40% Pinot Gris from the Freeman vineyard in the Hilltops, NSW, grown 560 metres up on a granite ridge and farmed to organic principles. Cool nights keep the Sauvignon aromatic and the Pinot Gris bright.
The two were picked and wild fermented together, spending 10 days on skins for amber colour, gentle grip and layered texture. Aged six months, mostly in stainless steel with a little old oak, then bottled unfined and unfiltered. Blood orange, apricot skin and chamomile lead into a dry, textural finish. An easy amber for orange wine lovers and first-timers alike.
100% Sangiovese from the Moppity vineyard outside Young in the Hilltops, NSW. First planted in 1973, it sits at 600 metres, higher than 99% of Australia’s vineyards, and its shallow granite soils keep yields low and flavours concentrated.
Wild fermented on skins for 12 days for colour and fine tannin, then aged six months in a mix of old oak and stainless steel to keep the fruit front and centre. Bottled unfined and unfiltered. Red cherry, red plum, hibiscus and dried herbs over firm, fine-grained tannins. A light to medium-bodied, aromatic red made for pizza, pasta and long lunches.
100% Schönburger from the certified organic Ablington vineyard in Pokolbin, tended by James and Meagan Becker. A pink-skinned German crossing of Pinot Noir, Chasselas and Muscat, it ripens early and resists disease, and it’s loved for its gentle floral perfume and lower alcohol without losing flavour. These are the only Schönburger vines in mainland Australia.
Picked on 8 January, among the very first grapes harvested in the country for the 2026 vintage. Wild fermented and aged for nine months in old oak for texture rather than oaky flavour, then bottled unfined and unfiltered. Crunchy, salty and aromatic, with plenty of texture and intrigue. Go forth!
A chilled red of 85% Merlot and 15% Semillon from the sustainably farmed Wandoo vineyard in Orange, NSW, grown 700 metres up on granite soils. Orange is Australia’s only wine region defined by altitude, and the cool climate gives the Merlot a brightness and perfume rarely seen in warmer regions.
Made semi-carbonic, with whole bunches fermenting gently in pressed juice for a juicy, crunchy fruit profile. Aged six months, mostly in stainless steel with a little old oak, then bottled unfined and unfiltered. Brambles, raspberry, damson plum and violets over soft, light tannins and a juicy core. Give it 30 minutes in the fridge. Born to chill!
![2026 Balmy Nights Fizz Prosecco [describe the scene, e.g. poured in a glass]](https://images.squarespace-cdn.com/content/v1/5e3d0531a194a66337570be8/bf833737-71d3-4237-ac57-d04432373de6/DSC09896.png)
