Adrian Rodda has been making wine since 1998. Originally working with David Bicknell at Oakridge, he was involved in the development of the superb Oakridge 864 Chardonnay, with his final contribution to this wine in 2009.
At the start of 2010, Adrian and his wife Christie moved to Beechworth and joined Mark Walpole, of Fighting Gully Road, to work on the Smiths Vineyard – which was planted to Chardonnay, Cabernet Sauvignon, and Merlot back in 1978.
From 2011, the range has grown to include a Bordeaux Blend, based around Cabernet Sauvignon sourced from the Smiths Vineyard (Beechworth), and a Tempranillo from the ‘Aquila Audax’ Vineyard (Beechworth) – this was Adrian’s first foray with a Mediterranean variety.
In 2012, Adrian commenced the ‘Chardonnay Project’: Where he works with established, premium Chardonnay vineyards across Victoria. Chardonnay is sourced from the ‘Willowlake’ Vineyard in the Yarra Valley, which is vinified in parallel with the ‘Smiths’ Vineyard, in Beechworth.
In 2017, a third single-vineyard site was secured: Chardonnay from the ‘Baxendale’ Vineyard at Whitlands, in the King Valley. Noted as being in the cooler, upper-reaches of North East Victoria, this Whitlands’ site produces exceptional fruit at 560-620m elevation.
Offering three single-vineyard Chardonnay, Adrian showcases the typicity of each vineyard, and captures exceptional varietal expression in each wine.
In recent times, Adrian planted a high-density Nebbiolo vineyard on his own Mayday Hills property, and recently bottled the first harvest from the 2023 vintage. The wine is looking very good for a first crack on his own land – keep an eye out for that one!
Adrian doesn’t have an official cellar door, but he does work out of the same location as Fighting Gully Road, at Mayday Hills, Beechworth. Balancing a young family, work commitments, and a *little* running addiction…Adrian doesn’t typically have a lot of time to carve out for visitors. But if you have any questions, or wish to try your luck, please use the contact us form below to reach out.
Highly lifted aromas of red apples and meadow flowers are complexed with secondary characters of flint, spice and wet stone. On the palate, intense minerality combined with fine acidity and lees complexity create a mouthfeel that is velvety and creamy yet focused and intense. Creating a tactile sensation that is long, savoury, and refreshing.
Complex and highly lifted aromas of citrus blossom, Meyer lemon and white nectarine combine with gun smoke and freshly grilled nuts. The palate is soft and full yet refined and complex, driven by fine acidity that flows into a creamy, velvety texture. The finish is round yet precise leaving a sensation that is long and moreish.
Intense aromas of dark cherries, spiced plums, and cinnamon spice are intertwined with hints of violets, cedar, and graphite. On the palate, plush fruit characters are seamlessly interwoven with fine, powdery tannins, providing a finish that is long, velvety, and ever so savoury.
Quietly powerful aromas of wild flowers, citrus and white nectarine combine with secondary characters of freshly grilled nuts and almond meal. Complex and intense, a creamy, velvety texture is underlined by citrus acidity and gentle spice finishing with a grapefruit pithiness that is intense, precise and long.
Intense characters of blackberries, dark plums and mocha are heightened by aromas of violets and wild flowers. Savour, fine-grained tannins frame the structure then deep-seated dark berry characters flow across the palate providing a finish that is tightly focused yet fine, elegant and exceptionally long. Will reward cellaring.
An array of red and purple fruits (think redcurrants, dark cherries and plums), heightened by aromas of violets and wild herbs. The supple fruit characters are interwoven with fine, velvety tannins giving the wine great balance and finesse.
