Lucy Kendall and Alysha Moscat are Allevare. Based in West Gippsland, producing delicious, thoughtful wines that reflect the region and the culture around it.
Lucy has weaved her way through the industry over 12 years from retail (Blackhearts) to studying winemaking (Adelaide University) to vintages around the world (14! Chile, France, Australia). Now full-time in West Gippsland, where as a wine maker and viticulturist she is able to channel her passion for farming sustainably and working in harmony with the land.
Alysha spent a decade as a qualified florist, mostly in London and Melbourne before the call of her mother’s vineyard brought her to Gippsland. She is currently studying Viticulture and working part-time for William Downie.
This is our very first release of Allevare wines. Pure and fresh with a clear voice singing right through the range. Picked on the early side bringing a distinct Euro edge to the wines.
Allevare Sauvignon Blanc Gippsland 2021
Grown by Bass River. 100% hand picked and wild fermented, whole bunch pressed to old French oak barrels. Full malolactic fermentation with aging for 9 months on full lees. Delicate coastal influence, creamy with light fluffy less work and beautiful undd\erstated fruit characters. An extremely elegant Sauvignon, it’s a shame more Australian producers don’t give this variety the respect it demands here.
Allevare Moscato Giallo. Heathcote 2021
Grown by Chalmers. Wild ferment, 50% skin contact ferment for texture, 50% tank ferment for fruit, with a small portion seeing twice used French oak barrels. Full malolactic fermentation, unfined and unfiltered. A new take on Moscato Giallo, fresh and summery with grapefruit acidity.
Allevare Chardonnay, Yarra Valley 2021
Grown by Coombe. Wild fermented, whole bunch pressed to 100% French barrique for fermentation. Aged on full lees 9 months, with minimal barrel stirring. A clean, floral, delicate Chardonnay with mid-palate creaminess and great acidity.
Allevare Nocello Shiraz Mornington 2021
Grown by 100 Hunts Vineyard, 100% destemmed, 2 weeks on skins. Pressed to tank for 6 months then bottled with minimal sulphur. Juicy, peppery, fun but complex. A lighter style shiraz, perfect chilled or at room temperature.