Greco (50%) & Vermentino (50%), multiple picks and ferments thanks to the long, cool growing season. Partially fermented in amphora, all destemmed and left to do its thing for 5 months, then pressed to old oak where it rested for almost a year before being bottled.

Mandarin brings with it such a strong sense of history and place too. Not just from the terroir of the grapes themselves, but from the style of this wine and what it represents in our hearts and minds. This was a go-to for Ari and Anthoula when they first moved to Australia, and a style of wine that Anthoula's family produced for generations in the village she grew up in, on the Aegean coast in northern Greece.

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