CLOAK & DAGGER

Victoria

cloakanddaggerwines.com.au

Cloak & Dagger was inspired by La Dolce Vita — the idea that a good life is built around simple pleasures, meaningful connections, and the ability to slow down long enough to enjoy them.

For winemaker Callie Jemmeson, that philosophy came to life while living and working in Emilia-Romagna. Vintage coincided with autumn harvests of tomatoes, basil, walnuts, eggplants, zucchini and quince. Meals were often built around whatever had been picked that day: simple ingredients, freshly made pasta, local Parmesan, estate olive oil and recipes that needed little embellishment.

Then came aperitivo. A glass of wine or a spritz, a few slices of prosciutto, green olives, and the chance to exchange stories with family and friends. Dinner might follow outdoors as the sun disappeared over the countryside, stretching for hours with neighbours gathered around the table and a tumbler of local wine close at hand.

In 2016, those experiences became the foundation of Cloak & Dagger.

The wines are made to capture that same spirit: generous but not heavy, expressive without overpowering food, and always intended to be shared. Italian varieties sit naturally at the heart of the range, with Sangiovese, Pinot Grigio and Prosecco chosen for their vibrancy, versatility and ability to bring energy to the table.

Fruit is sourced from carefully selected vineyards across Victoria, including the King, Alpine and Nagambie Lakes regions — places well suited to varieties with Italian heritage and character.

The Sangiovese comes from the Cavicchiolo Vineyard at Myrrhee in the King Valley. At around 350 metres above sea level, it is one of the region’s pioneering vineyards, meticulously cared for by Dave Cavicchiolo.

The Pinot Grigio is led by fruit from Acacia Park Vineyard in the cool, elevated King Valley, where deep red loams and alpine breezes help create wines of freshness, balance and purity. Fruit from the Antonello Vineyard in the Alpine Valleys adds another dimension, with warm days and cool nights contributing vibrant acidity and aromatic lift. The resulting wine is shaped around freshness, subtle spice, herbal notes and crisp acidity.

The Prosecco comes from Sarah Gough’s Box Grove Vineyard in Nagambie Lakes, where sustainably farmed vines produce ripe, vibrant and textural fruit.

Callie takes a similar approach to winemaking at Cloak & Dagger as she does at Pachamama. She talks about making wines that are “delicious and honest without the ego and pretence”, and those qualities shine through in every glass.