You'll find Mark Foletta out in the hills between Strathbogie and the Alpine Ranges, tending to his vines or, in the colder months, foraging for pine and other mushrooms - you've likely eaten one of his mushies at one of several excellent restaurants in Melbourne. His vines are grown from cuttings taken from the Sorrenberg Gamay vineyards, largely considered to be the maker of Australia's most exceptional Gamay. He farms them organically, hand-picking and wild-fermenting before resting in old French oak to mature. It's smack bang in the middle of the spectrum of Gamay, stylistically speaking, fresh and aromatic upfront, with surprising depth and complexity, and finishing with fine, dry and soft tannins.