Free Wine Tasting with Dilworth and Allain
The Evelyn Hotel (Fitzroy, VIC)
Friday, 2 October 2026 4:00 pm
Have you been to Daylesford before? You might recognise these Dilworth and Allain
Chris Dilworth and Loïque Allain are two of the creative forces behind the Macedon Ranges wine scene — and on Friday 2 October, 4–6pm, they’re coming in for a tasting.
Chris grew up in restaurants, worked vineyards from the Hunter to Burgundy and Tuscany, and eventually landed in the Macedon Ranges. Loïque is an artist and printmaker whose route into wine took her through France and Italy. Together, they make wines under Dilworth & Allain that are a pretty good reflection of the two of them: thoughtful, curious, a little unconventional and definitely not boring.
They’ve travelled the world chasing wine, farm organically, make art, raise a young family and were even named Young Guns of Wine in 2020.
There’ll be Riesling, Chardonnay and Pinot noir being poured — cool-climate wines with energy, texture and a real sense of place. They work with natural yeasts, don’t fine or filter, and keep the additions to a minimum. In other words: less messing about, more letting the vineyard speak.
Bring your mates. Bring your questions. Definitely bring your thirst
Chris Dilworth and Loïque Allain are two of the creative forces behind the Macedon Ranges wine scene — and on Friday 2 October, 4–6pm, they’re coming in for a tasting.
Chris grew up in restaurants, worked vineyards from the Hunter to Burgundy and Tuscany, and eventually landed in the Macedon Ranges. Loïque is an artist and printmaker whose route into wine took her through France and Italy. Together, they make wines under Dilworth & Allain that are a pretty good reflection of the two of them: thoughtful, curious, a little unconventional and definitely not boring.
They’ve travelled the world chasing wine, farm organically, make art, raise a young family and were even named Young Guns of Wine in 2020.
There’ll be Riesling, Chardonnay and Pinot noir being poured — cool-climate wines with energy, texture and a real sense of place. They work with natural yeasts, don’t fine or filter, and keep the additions to a minimum. In other words: less messing about, more letting the vineyard speak.
Bring your mates. Bring your questions. Definitely bring your thirst