Owen Latta grew up on his parents vineyard and has been making wine at the Eastern Peake property since he was 15 years old, sometimes punching down barrels before hopping on the school bus. After finishing school and studying wine science in Geelong, whilst learning a thing or two at various vineyards in Europe and Australia, he returned home to take over from his parents. We’ve been enjoying his wines ever since.

With Gris I want to gain as much vibrancy & deliciousness as possible from this light red grape variety, half is whole bunch pressed to produce a textured white & the other half is destemmed for skin contact over a 3-5 days in small open fermenters to gain as much as I can from the fruit without getting too much drying tannins & phenolics. All of the wine is fermented & raised in various casks of 228, 300, 500 & 600L formats, Left to rest for 11 months on full lees undisturbed, it’s then racked & estate bottled. A small amount of Sulphur added prior to bottling. – Notes from Owen Latta