Victoria

Australia

Cannibal Creek

Australia

Traviarti

At around 600m altitude on red decomposed shale and mudstone soils just above the Beechworth township our Red Hill vineyard is 100% Nebbiolo, planted to multiple clones on a combination of different rootstocks and own root material.With just over 1,000 vines our vineyard is considered tiny although if you multiply 1,000 by every time you stop to look, prune or tend it quickly begins to appear quite large! Red Hill rises to the east behind Beechworth coincidentally also home to another Nebbiolo vineyard planted just weeks after ours. Two people thinking this is the spot for Nebbiolo feels like a good omen to us. We are aiming to create a vineyard intrinsically in balance ie the goldilocks vineyard with just the right amount of fruit to just the right amount of leaves and just the right amount of root system. So far so good. The fruit has shown intensity with a combination of good colour and acidity.In 2018 we planted a new vineyard on the Beechworth Wangaratta Rd, a venture with a friend which will become our Rosso block of 80% Nebbiolo and 20% Barbera. This will also be our ongoing source of Chardonnay and the potential of this site is very exciting.

Australia

Wheeler

We are a small family owned wine company - producing small batch, unique wines from Yarra Valley vineyards. High quality grapes allow for winemaking with minimal additions. All wines are naturally fermented with indigenous yeasts, MLF where appropriate is spontaneous and usage of sulphur dioxide is careful and considered. All wines are bottled without fining (vegan) and rarely filtered.Winemaker Dale Wheeler has been deeply immersed in the Victorian wine industry since 2012, relocating to Melbourne from Brisbane to study Viticulture and Winemaking. For a number of years he worked growing fruit and making wine within the Yarra Valley for Strenua, while also completing a number of vintages for other producers within the region. Wheeler Wines continues to further explore the diverse sub-regions within the Yarra Valley bringing you delicious wines along the way.

Australia

Syrahmi

The name Syrahmi is a made up from “Syrah” the French word for Shiraz and “Ami” meaning friend. The idea being a “friendly Shiraz” or “A friend of Shiraz”As a wine maker, My aim has always been to express the true terroir of the vineyard and vintage.

Australia

Wine Animal

A new label collab between Wine Animal and Alkimi Wines

Australia

Bindi

Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.The Bindi labels featured under the link ‘wine styles’ provide some of the stories of people and place that define our endeavour.

Australia

Paradise IV

Paradise IV is an iconic winery of the past. Created by legendary winemaker Doug Neal, the Paradise IV vineyard was planted in Moorabool, Geelong, in 1848 by Swiss vigneron Jean- Henri Dardel and has produced some of Australia's greatest expressions of Shiraz! Sadly, the vines were destroyed in 2018 and the vineyard no longer exists making these incredibly rare and limited wines treasures amongst collectors.

Australia

Giaconda

Giaconda vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's. Rick then spent the next ten years working in the industry, travelling and following his passion for wine. After a brief stint in New Zealand, he studied at Davis University in California and worked at some of the most respected wineries in the Napa and Sonoma Valleys (namely Stag's Leap, Simi and Matanzas Creek). In Europe he worked for the Moueix group in Bordeaux, co-owner of the fabled Chateau Petrus.After returning to Australia in 1980 to take up a position as assistant winemaker at Brown Brothers in Milawa, Rick purchased land in the nearby Beechworth wine region - at the foothills of the beautiful North-East Victorian Alps. Planting commenced in 1982 and the property is now devoted solely to Chardonnay, Pinot Noir and Shiraz. A separate planting of Nebbiolo has also been established close to the Beechworth township at Red Hill. Total area under vines at the Giaconda Estate Vineyard is now 4 hectares. Annual wine production is approximately 2,500 dozen bottles.Rick’s son Nathan Kinzbrunner works full time at Giaconda and has done so since the 2007 vintage. His responsibilities include Assistant Winemaker and General Business Manager. Nathan also owns and manages a single hectare planting of Nebbiolo located at 'Red Hill' in Beechworth which produces fruit made under the Giaconda label.

Australia

Altera Terra

The project is the next chapter in the winemaking story of Doug Neal, formerly of the brilliant - and now no longer - Paradise IV.While the demise of the vineyard (which Neal did not own) is one of the more shocking and sad episodes in recent times, the legacy of the Paradise IV bottlings up to the final release 18 months ago left an indelible mark on the many fans amongst our customers. The wines also announced Neal as a formidable talent, albeit one who has flown under-the-radar for much of his winemaking career. Before Paradise IV finished, Neal had been working on the next stanza. His years learning under Giaconda's Rick Kinzbrunner as well as a growing list of consulting successes had honed his vision and understanding of the processes needed to give "voice" to ideas that had been percolating and taking form for decades.One of these was his aim to produce Shiraz that held elegance and nuance as well as density of flavour like those he had tasted in the northern Rhone valley (a feature of the Paraduse IV Dardel in fact) so when a mature vineyard, planted on granite, with multiple clones and at altitude in Murrumbateman became available for long term contract, the stars started to align on his new project, Altera Terra...Another Land.

Australia

Dominique Portet

Ninth-generation winemaker Dominique Portet chose the cool climate of aptly named Coldstream in the Yarra Valley as home to the eponymous winery he founded in 2000.It was the culmination of a tenacious search for grapegrowing terroir to rival that of his native Bordeaux – but also the start of a new chapter in a winemaking story that has its roots in France in the early 1700s.Now son Ben – generation 10 – heads the winemaking team, firmly observing the central tenets of this young yet historic estate: respect for tradition, understanding of site and an open mind towards contemporary practices that shape wines that are ever more refined and delicious.

Australia

Principia

Located at 139 Main Creek Road, Red Hill, the vineyard site is at an altitude of 220 metres and has a Northeasterly aspect. The average annual rainfall is approximately 850mm. The soil types consist of older volcanic red, brown and orange silty clays.The vines are not irrigated. A combination of both cane and spur pruning is used and canopy management includes shoot thinning, leaf plucking and bunch thinning as required. No pesticides are used and the fruit is harvested by hand with the assistance of family and friends. OPEN BY APPOINTMENT ONLY

Australia

Monak Wine Co.

Monak Wine Co is the culmination of 25 years of winemaking experience in the Murray Darling. We are a very small family-owned producer whose focus is on hand made small-batch wines working with the very best local growers. Our wines start in the vineyard. We taste every inch of the vineyards with our growers to find the best selections and harvest times for our wines. Our crush is small, only 20 tonnes for our first vintage in 2020. This allows us to give the fruit the best care when it comes into the winery.