Next up: IN XIRA | AUGUST RESIDENCY
Join us for an afternoon with Rongo Wines, a small-batch Victorian label founded by New Zealand-trained winemaker Ray Chen.
The name Rongo carries meaning in both Japanese and Maori. In Japanese, it refers to the Analects of Confucius and the idea of living ethically and in harmony with your surroundings. In Maori, rongo means to perceive, hear, feel, smell and taste, and is connected to Rongo-ma-Tane, the Maori god of agriculture and peace.
Rongo’s wines are made with a low-intervention, small-batch approach, using sustainably farmed fruit from single vineyards across the Strathbogie Ranges and Yarra Valley. Ray’s philosophy is simple: rather than forcing the wine in a particular direction, use thoughtful techniques to reveal what is already present in the fruit.
Her approach includes experimenting with skin contact, fermentation, maceration and different vessels, creating wines with texture, freshness and a strong sense of place. The range currently spans Riesling, skin-contact Riesling, Rosé, Syrah and Aglianico — all unfined and unfiltered.
But perhaps most importantly, Rongo is about wine at the table. Ray’s wines are designed to complement the flavours she grew up with, particularly Asian cuisines where acidity, aromatics, umami and fermentation play a starring role.
Come taste through the range and discover wines made with curiosity, precision and a deep love of food.
