A new and unique cellar door, Cloud 9 Farm, will officially open on Saturday, September 6, providing visitors with the opportunity to experience artisan wine and cheese in a relaxed atmosphere.
The family-owned farm at Pipers Creek is situated beneath the picturesque Cobaw State Forest, with the tasting room offering spectacular views over the valleys of the Macedon Ranges.
The Deeble family shares a passion for working with the land and environment to produce healthy and enjoyable chemical-free produce.
"There are no food miles and no processed chemical enhancements; just simply good wine and cheese," said Mr Deeble.
"Healthy grapes and cows produce quality raw materials. Our aim is to produce both wine and cheese from this raw material that reflect the passion and hard work that we put into the farm. We love what we do, we love our animals and we love good food."
The cool climate at Pipers Creek helps create a lighter style wine that can be matched with food, rather than being too dominant and overpowering. Cloud 9 Farm cheese is produced to compliment the wine. Mrs Deeble’s sought-after cheese, including cheddar and a Camembert style known as White Velvet, is only available at the cellar door.
Cloud 9 Farm’s cellar door is located at 204 Gooch’s Lane, Pipers Creek.
Open Thursday to Sunday from 10am to 5pm (except Total Fire Ban days, Christmas Day, Boxing Day and Good Friday).
For further information: Contact Alan and Susy Deeble on 5423 5284.
At Curly Flat we are ultimately very pleased with both the quantity and even more so with its quality. This year’s growing season seemingly ran through the full gamut of weather outside of snow!
Our yield of 76 tonnes meant we were down by around 16% from our average tonnage of around 90 tonnes. There are several reasons why our relatively limited crop reduction wasn’t as severe as the majority of producers (Victoria wide). The following synopsis relates to our experience of the 2014 harvest and may of course differ to the experiences of other producers in our region.
In summary, we are more than satisfied with our crop both in terms of quantity and quality.
The Pinot Noir in summary is aromatic, powerful but balanced with a wide flavour spectrum as well as great acid backbone which suggest quite a long life ahead in the cellar. Our Chardonnay is equally promising, with its ripe fruit profile and great balance of natural acids which will allow us to proceed with MLF for extra dimension. Of course, as always, the only element remaining is time in barrel and for that we’ll just have to wait!
Written By Ben Kimmorley
23 May, 2014
Twenty-four amazing and diverse businesses were nominated in this category this year and we were thrilled to be in such talented company but to emerge as one of three finalists is such an honour.
This wonderful news comes in the same year we receive the coveted 5 Star Rating for a Boutique Winery from Australia’s leading wine judge James Halliday.
We want to thank the judges involved and all who have supported us over recent years, especially our loyal customers and business partners from the Macedon Ranges.
Kyneton Ridge Estate –
an ideal environment for pinot noir & chardonnay vines.
With five generations of winemaking behind them, John and Luke Boucher continue the quest for quality and refinement.
Being boutique winemakers, they maintain the traditional hand-making processes that complement the character of the wines.
23 May, 2014
A fine night indeed (28 February 2014) for the group of Wine in the City whom were treated to a vastly differing array of 15 wines from the region.
Accompanied with a light meal, all 30 members keenly and enthusiastically took part in understanding more about the region, tasting the best the regions can produce, tasting:
Once a year the winery takes the cellar door out to the vines and celebrates an evening of good food, fine wines and excellent company seated underneath the canopy of the vines.
The air is soft, the smells are sweet and the light is golden. In the case of inclement weather the dinner is held in the marquee over the water. A four-course dinner will be served.
We'll be starting on the deck with some sparkling wine (included in the price) and some appetisers. At around 6.30pm, we will move into the vineyard, under the nets, at 6:30 p.m., so don't be late.
Matched with a bit of food, soft evening air, golden light and great wine and company - well, what more can we say?
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