Free Wine Tasting with Rongo Wines
The Evelyn Hotel (Fitzroy, VIC)
Friday, 11 September 2026 4:00 pm
Join us for an afternoon with Rongo Wines, a small-batch Victorian label founded by New Zealand-trained winemaker Ray Chen.
The name Rongo carries meaning in both Japanese and Māori. In Japanese, it refers to the Analects of Confucius and the idea of living ethically and in harmony with your surroundings. In Māori, rongo means to perceive, hear, feel, smell and taste, and is connected to Rongo-mā-Tāne, the Māori god of agriculture and peace.
Rongo’s wines are made with a low-intervention, small-batch approach, using sustainably farmed fruit from single vineyards across the Strathbogie Ranges and Yarra Valley. Ray’s philosophy is simple: rather than forcing the wine in a particular direction, use thoughtful techniques to reveal what is already present in the fruit.
Her approach includes experimenting with skin contact, fermentation, maceration and different vessels, creating wines with texture, freshness and a strong sense of place. The range currently spans Riesling, skin-contact Riesling, Rosé, Syrah and Aglianico — all unfined and unfiltered.
But perhaps most importantly, Rongo is about wine at the table. Ray’s wines are designed to complement the flavours she grew up with, particularly Asian cuisines where acidity, aromatics, umami and fermentation play a starring role.
Come taste through the range and discover wines made with curiosity, precision and a deep love of food.
The name Rongo carries meaning in both Japanese and Māori. In Japanese, it refers to the Analects of Confucius and the idea of living ethically and in harmony with your surroundings. In Māori, rongo means to perceive, hear, feel, smell and taste, and is connected to Rongo-mā-Tāne, the Māori god of agriculture and peace.
Rongo’s wines are made with a low-intervention, small-batch approach, using sustainably farmed fruit from single vineyards across the Strathbogie Ranges and Yarra Valley. Ray’s philosophy is simple: rather than forcing the wine in a particular direction, use thoughtful techniques to reveal what is already present in the fruit.
Her approach includes experimenting with skin contact, fermentation, maceration and different vessels, creating wines with texture, freshness and a strong sense of place. The range currently spans Riesling, skin-contact Riesling, Rosé, Syrah and Aglianico — all unfined and unfiltered.
But perhaps most importantly, Rongo is about wine at the table. Ray’s wines are designed to complement the flavours she grew up with, particularly Asian cuisines where acidity, aromatics, umami and fermentation play a starring role.
Come taste through the range and discover wines made with curiosity, precision and a deep love of food.