Doug Lilburne Mise en Place Wines

Doug Lilburne

Doug Lilburne’s journey into wine started in kitchens in New York as a teenager, progressing through culinary school then to setting up a farm-to-table food program at a winery in Northern California. Winery work eventually drew him away from the stove, and vintages around the world followed. Now settled into his leased winery and vineyard in the Yarra Valley’s Steels Creek, Lilburne’s Mise en Place label focuses on home fruit and organic vineyards in the Pyrenees and Great Western to currently make a syrah, syrah and touriga nacional blend, and a syrah rosé. The winemaking is manual and traditional, with only sulphur added, and not always. The first release was in 2022 with wines from the 2021 vintage.
Hadyn Black

Haydn Black and Darcy ‘Ginger’ Naunton started Black & Ginger with too many beers around a campfire and a wine they’d been talking about making for years. Ten vintages later, the label is celebrating its first decade with a cellar door – more wine bar than tasting room, with comfy couches and a table at the centre of it, which tells you exactly what the project has always been about. Based in the Grampians and drawing primarily from the Arrawatta Vineyard, Black & Ginger makes wines from interesting varieties that most people in the region aren’t growing: grenache, orange muscat, graciano, tinta roriz, tinta cão, touriga nacional, and a five-variety Iberian-inspired red blend called Cinco Rojas alongside the label’s shiraz and rosé. The approach is simple, direct and unapologetically fun.
Adam Wadewitz