Aristotelis Ke Anthoula is Tony Zafirakos’s homage to genuine garage winemaking, as his parents taught him growing up in Sydney. While not all backyard wine passes muster, theirs was one that was much loved by friends and family, which is all the more remarkable given that they never used sulphur. Today, the production has increased somewhat, and the fruit source is no longer the produce market, but the philosophy of his parents continues to this day, with the aim to make high-quality wines with no additions that are not “too polished”. Sourcing fruit from across New South Wales and the Riverland, the wines range from skinsy, pulpy whites, pét-nats and juicy light reds