Vintage ledger stewarded by Lord James Follent.
This page chronicles the wines crafted and cellared by Lord James Follent in reverse chronological order so that supporters can follow the progress from experimental ferments to polished releases.
The 2025 season focuses on scaling production volumes while keeping experimentation alive across each colour family. All quantities are expressed as finished litres alongside their approximate 750 mL bottle equivalents.
Whites
Production volume: 3.75 L (5 bottles).
Bottled on 23 November 2025, this off-dry Moscato was crafted to drink now and enjoy over summer.
It blends Black Muscat and Muscat grapes from the Riverland sourced at the markets.
The tiny run follows an unfortunate accident that broke the glass carboy and cost 23 litres of wine.
Production volume: 10 L (≈13 btls).
A low-intervention spritz crafted from the pressed Moscato skins to showcase summer aromatics in a feather-light frame.
Production volume: 21 L (28 bottles).
Picked in Mudgee on 6 February 2025, this Vermentino came in at 10 Baumé with a pH of 3.0 after crushing and basket pressing.
Kviek Hornindal yeast drove a warm garage ferment to suit limited temperature-control equipment, shaping a textured, alternative expression at a breezy 10% ABV for easy summer drinking.
Production volume: 28.5 L (38 bottles).
Chardonnay fruit sourced from the Flemington markets in Sydney on 15 March 2025 (13.4 Baumé, pH 3.76) was adjusted with tartaric acid before the ferment split into still and sparkling expressions.
The still Chardonnay pours a striking golden hue, with an avant-garde oxidative framing from medium-toast French oak chips and a short rooibos tea infusion to lend antioxidant lift, vanilla notes, and tannin-backed structure.
Production volume: 18 L (≈24 btls).
The sparkling split fermented warm with Kviek yeast in a pressure fermenter, then moved to keg for Charmat-method carbonation and a bright, fruit-driven profile at 12% ABV.
Bottling with a beer filler (rather than counter-pressure) left a touch of residual sugar after fermentation stalled under pressure, creating a twinkling sparkle that marks a valuable learning chapter in the sparkling program.
Rosé
Production volume: 25.5 L (34 bottles).
Sangiovese from Mudgee (picked 6 February 2025 at 9 Baume, pH 3.0) and Cabernet Sauvignon from Mudgee were fermented cool with Enoferm Syrah yeast. To lift the sugar, Cabernet Sauvignon picked 8 March 2025 at 14.6 Baume was blended in, using the saignée method to take juice at pH 3.55. The final blend leans darker in colour, with lees stirring to build texture into a dry rosé at 12% alcohol, offering contrast to the classic salmon-pink style.
Reds
Production volume: 64 L (≈86 btls).
[Still to be bottled]
Production volume: 54 L (≈72 btls) in demijohn; 12.5–15 L (≈17–20 btls) in barrel (est.).
[Still to be bottled]
Production volume: 30 L (TBC btls).
[Still to be bottled]
Production volume: 7 L (≈10 btls).
[Still to be bottled] This is in the style of a left bank Bordeaux blend.
Production volume: 14.25 L (19 bottles).
Built in the style of a right bank Bordeaux, this plush drink-now blend is led by Merlot (≈53%) with Cabernet Franc (≈23%) and Cabernet Sauvignon (≈22%) shaping aromatic lift, structure, and length.
Fortified
Planning to bottle 25 L of the >50 L on hand (≈34 btls).
[Still to be bottled]
The founding year captured the leap from study into craft as Lord James Follent produced three micro-scale wines. Each link below opens the published tasting journal for the bottling.