UMAMU Estate

20/10/2026

A little glimpse behind the table with friends.

There’s something special about being cooked for, period. But when the person cooking is Manu, I feel very blessed.

Manu spoiled us with a perfectly cooked bavette, and we had the joy of sharing it with our 2019 UMAMU MacAnn Cabernets at the table.

For us, this is what w**e is about. Not just the bottle, but the people around it. The laughter, the stories, the hands reaching across the table for more, the homeful moments that become special memories.

Thank you, Manu, for welcoming me and UMAMU into such a warm and delicious evening. 🍷

**eAtTheTable

13/10/2026

Not every good night needs a reason. Sometimes it just needs a bottle, a veranda, and the people who make you laugh till your cheeks hurt. 🍷✨

October is officially Come Over October, a global movement reminding us to invite friends and family (old and new) to come over and share a glass. No fancy dinner party required. Just open a bottle and make the time.

So here's your sign: send the "come over" text this week. 📲

Tag the friends you're pouring for this October 👇

06/10/2026

I’m cooking for a cause. 💛

I’m taking part in OzHarvest’s CEO CookOff 2026 to help raise funds for food relief and support people who are struggling to put food on the table.

With the cost of living rising, the need for food relief continues to grow and every donation, helps provide meals to people who need them most. Every $1 = 2 meals

My pledge is to raise $5,000, and I’d be so grateful for your support in helping me get there.

Donate via the link in bio — and thank you for donating.

30/09/2026

Remember the vine (first one ever) I pruned a few weeks ago on the 31st July - it has now budburst - shoots are starting to appear. Sooo exciting. This blissful photo is from 24th September. This is our parcel of 1978 planted Cabernet Sauvignon.

30/09/2026

Remember the vine (first one ever) I pruned a few weeks ago on the 31st July - it has now budburst - shoots are starting to appear. Sooo exciting. This blissful photo was taken last Thursday 24th. This is our parcel of 1978 Cabernet Sauvignon.

21/09/2026

05/09/2026

Happy Father’s Day Everyone 🥂🥰

02/09/2026

Pruning is art and science - the decisions of how to prune each vine shape the w**e long before harvest begins.

Cabernet is a natural climber. Left on its own, it wants to stretch, push, and chase the sunlight — especially toward the ends of the cane. So pruning becomes the way we guide that energy: choosing the right wood, leaving the right buds, and creating enough space for the fruit to grow well.

What I loved learning in the vineyard is how much detail sits behind every cut.

A cane that is too thin may not have the strength to carry quality fruit.

A crossed cane can create messy, crowded growth.

A small gap can make the difference between fruit that ripens beautifully and fruit that bunches into an overcrowded party.

With Cabernet, space is everything — better light, better airflow, better fruit placement, and ultimately, better quality w**e.

W**e is shaped long before it reaches the glass.

**e **egrowing