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Considering the prolonged heat in January 2019, chardonnay was harvested in excellent condition.  As of May 2019 the wine in oak looks fantastic.


 We started planting chardonnay in spring 2017, followed by shiraz in 2018. This photo was taken in summer 2018, a hint of Mt Buffalo can be seen in the distance.


A review of the 2016 Beechworth shiraz

“Beechworth shiraz. Fermented wild, 10% whole bunches, all-French oak, no fining or filtration. It’s a pretty, medium-weight shiraz but it doesn’t lack flavour; or character for that matter. Trademark (in Beechworth terms) cherry-plum fruit flavour with inklings of anise. Choc-orange notes, not into Jaffa territory but suggestive of it. Herb notes, sweet and floral. Maybe some mint. It just works. Tannin is massaged through the back half. It’s a lovely shiraz.” 93+points , Campbell Mattinson, The Wine Front, December 2018


Spring 2018, the second year for these chardonnay vines. We are very much looking forward to the first crop in 2020.


A review of the 2017 chardonnay

“There’s no doubt that Beechworth is ‘flavour country’ when it comes to Chardonnay.

Golden colour with peach, lime zest, honey oatmeal, fresh basil, and spicy oak in the background. Medium to full-bodied, almond biscuit, ripe citrus and peach, a good tang and grip in the middle, though perhaps a little loose through the finish. Good wine. I’m thinking roast chicken.”   92 points, Gary Walsh, The Wine Front, December 2018

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