Jayden Ong Wines is a small, family owned and operated winery producing superlative wines for One Block, La Maison de Ong, Moonlit Forest, and Jayden Ong.
Situated high on Mount Toolebewong, looking out over the beautiful Yarra Valley, just over an hour north-east of Melbourne, Australia.
“Grapes are very good communicators of where they are grown. Each vintage poses new opportunities and challenges, experiences and emotions, stories which are captured in the bottle.”
Jayden Ong is an independent, artisan wine producer specialising in cool climate single vineyard sites. The farming is a combination approach, and maybe considered alternative. The wines are detailed, pure and expressive with an alluring character defined by the vineyard and vintage.
ABOUT THE RANGE
One Block aims to deliver a bottle of wine that encapsulates a specific time and place. Single block, single vineyard wines crafted by the earth in which they grow.
La Maison de Ong focuses on premium Yarra Valley reds. The alter-ego to One Block minimalism.
Moonlit Forest is a bespoke range of unfiltered goodness. A story about beautiful surroundings, night birds, wine flowing freely, friends, dancing and the cool moonlit feel.
The eponymous wines are organically farmed, made & bottled by Jayden Ong. Two single vineyard ranges including the Yarra Valley GI’s highest altitude vineyard ‘Forest Garden’ close planted over rocky soils, dry-grown nearly 700m above sea level on a south facing slope, and ‘Chestnut Hill’ planted over heavy grey clay loam in 1985, dry-grown at 280m asl on a north-east aspect. Elevated, cool climate purity and elegance.
Top 50 & Final 12, Young Gun of Wine
Platinum Medal, Decanter World Wine Awards
2015 La Maison de Ong Syrah ‘The Hermit’
“A thrilling wine…”
Top 10 Best New Winery & Best of the Best by Varietal, James Halliday Wine Companion
One Block, 2015 One Block Pinot Gris
“A star in the making.”
Gold Medal, Yarra Valley Wine Show
2013 La Maison de Ong Syrah ‘The Hermit’
“It’s not an unfamiliar story for a top sommelier or restaurant/bar owner to be lured into decamping from their night job and setting up shop on the other side of the fence, making wine. Nor is it uncommon for a sommelier to dabble in making wine, to greater and lesser degrees. What is less typical, is to find said person running two of the country’s most successful wine and food endeavours, while also not just making wine, but running two vineyards, as well as sourcing select parcels of fruit, with all the headaches that are involved.”
— Marcus Ellis, Young Gun of Wine