Feel the space, the largeness of it all. Levantine Hill aims for maximum impact, treating all the senses to a grand day out. Its setting on the edge of the golden mile that cuts through the centre of the Valley definitely helps, as does the fact that the couple behind the estate – Eli and Colleen Jreissati – have thrown millions of dollars into the project teaming up with creative people to share their vision. There’s winemaker Paul Bridgeman (ex-Yarra Yering), chef Teage Ezard (Ezard) and architects Fender Katsalidis (MONA).
The soaring restaurant roof impresses, as does the spacious interior with barrel-shaped booths for more intimate dining. A front section is your tasting space but good luck concentrating on what is a pretty serious line-up with so many appealing distractions.
The estate focuses on cabernet sauvignon, pinot noir, syrah and chardonnay, and it’s worthwhile noting that the quality is mostly in the super premium territory but so, too, are the prices. Be prepared.
Do plan to eat here, either in the all-day dining section or the more upmarket degustation style restaurant. Chef Teage Ezard’s brief was simple: the wine comes first. Food is styled with a wine’s taste in mind. Jeni Port