Here is 60% syrah from Heathcote and Harcourt with a bolstering remainder of pinot noir. A variety of vessels cajole the wine to bottle. This feels meaty and sleek in the same breath. A whiff of woody spices and undergrowth before a compote of forest berries with a high note of tart cherry. Similar to taste, a sluice of fine, grainy tannin in tow, on medium weight and very persistent. It’s a slurpier red with plenty of charisma and high drinkability

The Tradition Red from Place of Changing Winds marries the elegance of Macedon Ranges Pinot Noir with the robust character of Heathcote Syrah. This blend creates a vibrant, charming red wine, paying homage to the legendary Maurice O’Shea wines of the 1950s and 1960s. Owner Rob Walters combines 40% Pinot Noir from Macedon with 60% Syrah from Heathcote and Harcourt. The wine aged for a year in a mix of large and small neutral oak barrels, finishing in a steel tank and a 600-litre Stockinger cask. This process ensures a bright, perfumed, and juicy wine, that's fruit-focused rather than shrouded in oak. On the palate, Tradition Red is soft, smooth, and effortlessly drinkable. The Pinot Noir offers elegance, while the Syrah adds depth and spice. This blend results in a wine that is both sophisticated and approachable. The Tradition Red is a model for modern Australian red wine, perfect for enjoying now or aging further. It showcases Rob Walters' dedication to creating wines of exceptional character and charm.

Mari Magno is a new expression from Place of Changing Winds, and this first release already makes a strong case for itself. It’s built around fruit from the echalas block (a high-density bush vine planting) and a handful of young vine parcels that didn’t go into the main cuvées. The team gave it an extra year in bottle before release, just to see how it’d play out – and, turns out, that patience paid off. This is a more relaxed, earlier-drinking Pinot by their standards, but still carries that POCW clarity and structure. It’s perfumed, juicy, and layered, with plenty of savoury edges to keep things interesting. Think bright fruit and a touch of gamey, herbal complexity. Fermentation was wild, farming’s all organic, and the whole thing was made with the same low-intervention approach the estate is known for. Just 819 bottles made, and it’s unlikely to hang around long. One of those wines that feels thoughtful, but also just easy to drink.