Grown by Chalmers. Wild ferment, 50% skin contact ferment for texture, 50% tank ferment for fruit, with a small portion seeing twice used French oak barrels. Full malolactic fermentation, unfined and unfiltered.

Lucy Kendall and Alysha Moscat are Allevare. Based in West Gippsland, producing delicious, thoughtful wines that reflect the region and the culture around it.

Lucy has weaved her way through the industry over 12 years from retail to studying winemaking to vintages around the world (14! Chile, France, Australia). Now full-time in West Gippsland, where as a wine maker and viticulturist she is able to channel her passion for farming sustainably and working in harmony with the land.

Alysha spent a decade as a qualified florist, mostly in London and Melbourne before the call of her mother’s vineyard brought her to Gippsland. She is currently studying Viticulture and working part-time for William Downie.