UNCORKED: MODERN AUSTRALIA
ATTENDING PRODUCERS
22–24 MAY 2026
Alkina
The Alkina property itself dates back to the 1850s. However the modern story of Alkina began in 2015 when Argentinian vintner, Alejandro Bulgheroni, purchased the former ‘Greenock Farm’ property. Blessed with a suite of old vines back to the 1950s, along with the original stone buildings of the 1850s, the team undertook the task of looking to elevate the truly unique terroirs on which the 43 hectares of vines sit.
The team assembled for this project are true leaders in their respective elements of the wine world. Alberto Antonini, consulting oenologist to the likes of Biondi-Santi, Antinori, Au Bon Climat and many others, was brought in for his ‘terroir-focussed’ winemaking approach.
Locally the team is led by Amelia Nolan, winemaker and managing director, with over 30 years of industry experience spanning Europe, North & South America as well her home state of South Australia. Alkina’s focus upon micro-terroir exploration is brought together by Chilean-born Dr. Pedro Parra – one of the first doctoral students to research terroir at the Paris Center of Agriculture more than twenty years ago. His approach isn’t one of pure academia & theory alone: he has dug more than 100 soil pits across the parcels of the vineyard to see the various soil & rock types. Combining Electro Conductivity Mapping technology, Pedro’s analysis identified 9 individual micro-terroirs – termed Polygons: each with specific geological makeups which result in the differentiated expressions across the respective wines.
Grenache is certainly the hero variety at Alkina. Whilst Shiraz is by far the most planted variety of the Barossa, and can be found in the ground at Alkina, Grenache has truly put itself forward as a serious contender as the region’s flagbearer stepping into the future. Grenache thrives in the hot & dry conditions which commonly characterise the Barossa, where its late-ripening & drought tolerant nature make it perfectly suited. Its love of free-draining, poor soils – such as schist and limestone – limit vigour and instead direct energy into flavour development. Thin skins and lower anthocyanins result in lower levels of tannins and opacity: instead delivering elegance, aromatics and texture.
The approach in the cellar flies in the face of common convention from the Barossa. Here you won’t find a barrel hall filled with new oak, nor non-descript bags of tartaric acid hiding corners required to restore some life to overly alcoholic wines. Instead you’ll see tulip-shaped concrete fermenters, clay amphorae from Italy, French concrete eggs and even a qvevri imported from Georgia.
The small amount of oak within the cellar are older barrels, with a preference of large format over traditional barriques. Fermentations – both alcoholic and malolactic – are via indigenous yeasts, and without the aid of enzymes. The work done in the vineyard means acid levels don’t need to be adjusted in the cellar. Whole-bunch is used judiciously for fermentation, adding layers of complexity and savoury intrigue across varieties.
“Winemaking is pared back so that the imprint of the winemaker is barely perceptible and we avoid what we think are the six enemies of terroir wine: over-ripening, over-extraction, invasive oak, synthetic chemicals, the winemaker’s ego and market-led winemaking. “ – Amelia Nolan
The entire property is certified organic and biodynamic, by Southern Cross Certified, as of 2018. With a belief that “ You won’t make anything that tastes interesting out of dead soils. Dead soils make dead wine… You have to pay attention, nurture and embrace it if you want to make beautiful wine.”, it is the nuance of the parcels which Amelia, Pedro and the team wish to let speak through a gentle hand in the winery.
Alkina derives its name from an Indigenous Australian girl’s name meaning ‘Moon’ or ‘Moonlight’. This name embodies the respect for the land, and the many forces of nature which wine-growers work with to bring life, energy and authenticity to the wines. Blessed with ancient and truly unique soils, with a singular focus upon quality-driven examples of micro-terroir wines, the team from Alkina are set upon changing the paradigm which is the commonly held belief of wines from the Barossa.
ALKINA
Amelia Nolan & Dan Coward
Bass Phillip
Located near Leongatha, the vineyards sit on south-facing slopes with deep, mineral-rich soils, shaped by a cool, maritime-influenced climate. Bass Phillip was a pioneer of organic and later biodynamic farming in Australia, with an unwavering focus on soil health, low yields, and vine balance delivering fruit of remarkable intensity and natural structure.
In 2020, the domaine entered a new chapter with its sale to Jean-Marie Fourrier, a highly respected Burgundian vigneron. While Phillip Jones remained involved during the transition, the acquisition signalled both a continuation and evolution of the estate’s philosophy, reinforcing its deep connection to Burgundian ideals of terroir and precision.
Winemaking remains gentle and transparent, with indigenous ferments, minimal intervention, and careful oak integration. The wines—particularly Pinot Noir—are celebrated for their perfume, depth, and fine tannin structure. Bass Phillip continues to stand as a benchmark for Australian cool-climate wine, now bridging two great wine cultures with clarity and intent.
BASS PHILLIP
Ned Goodwin MW
Battles Wines
The inaugural vintage was 2019, with one parcel of Chardonnay and since 2020 they have been working with a selection of growers & sites across Margaret River, Great Southern, Geographe and the often overlooked Perth Hills. Their focus is upon creating wines which reflect the distinct characters of these renowned vineyards. A showcase on what is possible through the gentler hand in the cellar, as an embrace of modern Australian styles centred around freshness and vibrancy.
In just their second year, Battles gained widespread acclaim when their 2020 Granitis Shiraz from the Perth Hills won the prestigious Halliday Shiraz of the Year award in 2022. Remarkably, this was the first time Battles took fruit from the vineyard and only their second batch for the label. The prestigious award is notable given the strong competition from acclaimed producers from around the country, particularly South Australia.
The 2022 Frankland River Shiraz, sourced from the renowned Swinney vineyard, received top honours at the 2023 WA Good Food Guide Wine Awards, earning both the number one wine spot and the title of Wine of the Year, further enhancing their pedigree with West Australian Shiraz.
Additionally, the Chardonnays produced from Battles have attracted significant recognition. Sourced exclusively from a single vineyard in the Burnside area of Margaret River, these wines carefully balance the region’s distinctive fruit intensity with refined mineral characteristics.
Battles have rapidly established itself as a prominent new winery in Western Australia, and the outlook is promising for this energetic team of three.
“…some of the most exciting wines to spring from Western Australia – and indeed Australia. Stop at nothing to find them” – Erin Larkin, Wine Advocate
BATTLES WINES
Lance Parkin & Richard Healy
BK Wines
Working with a network of small, sustainably farmed vineyards across the Adelaide Hills, BK Wines focuses on single-site bottlings that highlight the region’s diversity. Chardonnay and Pinot Noir form the backbone of the range, alongside Pinot Gris, Syrah, and more experimental releases, each shaped by the nuances of site and season.
Winemaking is deliberately low-intervention, with wild fermentations, minimal additions, and a willingness to explore alternative techniques—from skin contact whites to pétillant naturel and extended élevage. The aim is not dogmatic “natural” wine, but rather purity, texture, and drinkability, achieved through thoughtful, hands-off guidance.
Stylistically, the wines are vibrant, textural, and often slightly unconventional—balancing freshness and energy with savoury complexity. At its core, BK Wines represents a modern face of Australian wine: expressive, unpretentious, and quietly pushing the boundaries of what the Adelaide Hills can deliver.
BK WINES
Brendon Keys
Brash Higgins
In 2007, seeking a new challenge, Hickey travelled to McLaren Vale to work a harvest. The region was in the grip of drought, but its mineral‑rich clays, limestone seams, and cooling Gulf breezes captivated him. Local pruners quickly nicknamed him “Brash”—a nod to his bold personality and American directness—and the name stuck. What was meant to be a short stay became a permanent relocation.
From the outset, Brash Higgins challenged expectations. Their first wine was a daring experiment: estate‑grown Nero d’Avola fermented in locally made amphora—an approach nearly unheard of in the region at the time. This spirit of exploration became the hallmark of the brand. Since its first commercial vintage in 2010, Brash Higgins has earned a cult following for its boundary‑pushing approach, embracing lesser‑known varieties, extended macerations, amphora fermentations, and minimal‑intervention techniques that foreground the character of the vineyard.
Today, Brash Higgins remains one of McLaren Vale’s most innovative producers. The estate vineyards are farmed with sustainability at the forefront, combining organic certification with a respect for old vines and the natural environment. Hickey continues to explore new varieties and techniques, guided by the belief that great wine is born from curiosity, patience, and an intimate understanding of the land.
BRASH HIGGINS
Brad Hickey
Delamere
Delamere Vineyard is planted exclusively to Pinot Noir and Chardonnay. The site’s deep red Ferrosol soils offer great fertility, good water drainage and moisture retention, alleviating the need for irrigation for mature vines. The combination of soil and site are perfectly suited to these two noble cultivars. The vineyard was densely planted, at 7500 vines per hectare. The low yield per vine and the reflective heat from the ground produces wines with superior depth of flavour, with ripe, well-developed tannins. Vine age and subsequent natural balance are key factors in the consistent production of wines with great structure and harmony.
The site is capable of producing both incredible table wine, and sparkling wines – with Traditional Method sparkling being very much the predominant focus for Fran and Shane. 100% estate grown and producer: a true grower/producer in the sense of the term.
DELAMERE
Fran Austin
Frankland Estate
Together Barrie Smith & Judi Cullam established Frankland Estate in 1988 with a long-term vision to become one of Australia’s great wineries. Some thirty-seven years later Hunter & Elizabeth (son & daughter) have taken over the reigns as the second generation, injecting a new and exciting energy. Today Frankland Estate enjoys an enviable position in the market as one of Australia’s top producers with a range of premium wines for Australia and major export markets.
Frankland Estate is a 5 RED Star rated winery by James Halliday, Australia’s foremost wine critic, an honour bestowed on only the top 3.8% of all Australian wine producers.
FRANKLAND ESTATE
Hunter Smith
Gembrook Hill
Gembrook Hill was established in 1983 by June and Ian Marks. The southernmost vineyard in the Upper Yarra Valley. Ian and June were pioneers of this region planting Sauvignon Blanc, Chardonnay and Pinot Noir. As a dentist, Ian had a vision of producing special terroir driven wines and all his efforts were directed towards this end.
The 5Ha vineyard is planted at 300m in a natural amphitheatre with a north easterly aspect. It is a cool site with vigorous volcanic red loam soils and high rainfall. The vines are dry grown. The majority of the vineyard is on own roots, with some recent plantings on rootstock coming into production. As vignerons, the winemakers spend all year in the vineyard striving towards growing the best grapes possible. The winemaking approach is dictated by the site with every effort made to reflect the season and site in the wines.
Today the vineyard and winery is managed by June and Andrew Marks. Small quantities of Sauvignon Blanc, Chardonnay, vintage Blanc de Blancs (released with 6 years on lees) and Pinot Noir are produced. Estate grown and bottled. In the inaugural Halliday Wine Companion Top 100 Wineries in Australia in 2023, Gembrook Hill Vineyard came in at 24th on the list.
GEMBROOK HILL
Andrew Marks
Granjoux
Planted in 2017, the vineyard is densely spaced and individually staked, an uncommon sight in Australia but one inspired by the steep vineyards of the Northern Rhône. Decomposed granite, clay and slate soils naturally favour shiraz, supported by a small inclusion of viognier, alongside Beechworth’s benchmark variety, chardonnay. The site is farmed by hand and undergoes meticulous attention throughout the growing season.
From its first releases, Granjoux has earned outstanding critical acclaim. The inaugural 2021 Chardonnay announced itself as a serious new benchmark, receiving up to 96+ points and praise for its intensity, composure and length, and confirmed with Jancis Robinson awarding it 17+ points. The 2022 Chardonnay followed with equal authority, lauded for its precision and elegance – “…there is real purity here…” from Jancis Robinson, awarding it 17.5 points; while the 2023 Chardonnay has further cemented the vineyard’s reputation, earning scores up to 95+ points for its structure, complexity and long-term cellaring potential. Shiraz from the Granjoux clos has been equally compelling. The 2021 Shiraz debuted to widespread acclaim, scoring up to 96 points for its floral lift, mineral depth and refined tannin profile. The 2022 Shiraz has continued that trajectory, praised for its finesse, savoury complexity and classic Beechworth character, and has been awarded 94 points from Campbell Mattinson (The Wine Front) on release.
Granjoux is deliberately small, fiercely focused and guided by a belief that great vineyards reveal themselves over time. Each bottle is a quiet but confident expression of history reclaimed, thoughtful farming, and one extraordinary Beechworth site. The wines are only available in very limited quantities.
GRANJOUX
Peter Bartholomew
Ghost Rock
A pioneer Tasmanian grower-producer.
Over 20 years the Arnold family have almost single-handedly created the Cradle Coast wine region of Northern Tasmania: the island’s smallest and most maritime. Every vineyard is hand-built, hand-planted, to exact specifications – no compromise, no concession, no inheritance. It was a painstaking investment, but one with great dividends. The Estate now spans 31 hectares of high density, hand-tended vineyards, composed predominantly of Pinot Noir, but with significant holdings of Chardonnay and Pinot Gris in behind. Under the stewardship of second-generation Owner/Winemaker Justin Arnold, and his wife Alicia Peardon, Ghost Rock’s wines are driven by depth, sophistication and purity. Intense wines from an intense land.
Strictly estate grown. Strictly estate bottled. Minimal intervention focused.
Supernatural
Tassie under the bridge
Supernatural is the trial portfolio from Ghost Rock duo Justin Arnold & Alicia Peardon. Creativity and deliciousness rule the roost within this portfolio, bound to one rule only; high quality, estate-grown fruit as the source component. The rest is in the imagination and the craft.
The range follows a ‘LoFi’ matra of being wild ferment driven and exclusively unfined/unfiltered/low SO2. Small batches. One-off productions. Things that make you think. Things that make you go ‘f@#k yeah’.
GHOST ROCK
Justin Arnold
Haddow & Dineen
At its heart is a tiny, windswept vineyard in York Town, near the mouth of the Tamar River, where vines struggle in white quartz gravel soils with naturally low fertility. These challenging conditions yield intensely flavoured fruit, particularly Pinot Gris and Pinot Noir, which form the backbone of the range. Additional small parcels of Riesling and Pinot Noir are sourced from carefully managed sites, ensuring complete control over farming and quality.
The philosophy is best described as “maximum consideration” rather than minimal intervention—every decision is deliberate, balancing instinct with restraint. Fermentations are wild, handling is gentle, and wines are typically unfined and unfiltered, emphasising texture, structure, and authenticity.
The resulting wines are distinctly Tasmanian yet idiosyncratic—textural, savoury, and quietly complex. Produced in tiny quantities, Haddow & Dineen captures a compelling intersection of site, season, and thoughtful craftsmanship.
Miles Davis — “I always listen to what I can leave out”
HADDOW & DINEEN
Jeremy Dineen
Hughes & Hughes
Jonny, the winemaker, draws on experience gained across Australia, New Zealand, Italy, and Canada. His approach in the cellar is deliberately hands-off: wild fermentations, gentle extraction, no unnecessary additions, and bottling unfined and unfiltered wherever possible. The aim is clarity rather than polish, allowing vineyard, season, and variety to lead.
The brothers are based at their 5.5-hectare coastal vineyard in Flowerpot, planted to Pinot Noir, Chardonnay, and Riesling. Wines under the Mewstone label are estate-grown and reflect a single maritime site, shaped by cooling sea breezes, sandy loam soils, and long growing seasons. The hughes & hughes range brings together carefully selected fruit from leading vineyards across Tasmania, maintaining the same house philosophy while offering greater regional expression.
Across both labels, the focus remains on wines defined by natural acidity, texture, and a clear sense of place.
HUGHES & HUGHES
Jonathan Hughes
Idée Fixe
Sourced from a specialised vineyard in Karridale, in the cooler southern reaches of the region, Idée Fixe benefits from strong maritime influence, with cold Southern Ocean winds, persistent cloud cover, and quartz-rich soils contributing to high natural acidity and precision in the fruit. These conditions favour a refined, restrained expression of Chardonnay, forming the backbone of the estate’s Premier Brut Blanc de Blancs.
Crafted using the méthode traditionnelle, the wine is defined by its fine bead, delicate mousse, and layered complexity. Citrus-driven acidity, subtle autolytic notes, and a mineral core combine to create a style that is both elegant and textural, with a distinctive coastal freshness.
First released in 2020, Idée Fixe signals a long-term commitment to elevating Australian sparkling wine, with an emphasis on site expression, precision winemaking, and the pursuit of balance “on a knife’s edge.”
IDÉE FIXE
Evan Gill
Koomilya
At its core, Koomilya is about site expression. The wines are drawn from old, low-yielding vines—some dating back decades—planted on ancient soils that contribute structure, savouriness, and a distinctly regional identity. Farmed with a strong focus on organic and regenerative practices, the vineyard is treated as a living ecosystem, with minimal intervention to preserve its natural balance and vitality.
Stylistically, Koomilya seeks to reinterpret classic McLaren Vale reds through a modern lens. Shiraz is the backbone, often released as single-block expressions in exceptional vintages, alongside Cabernet Sauvignon and occasional blends. The wines are powerful yet composed, defined by fine tannins, layered fruit, and an underlying mineral thread that speaks clearly of place.
KOOMILYA
Tom Grant
L.A.S. Vino
“L.A.S. vino winemaker Nic Peterkin is son of the legendary Dr Mike Peterkin, of Pierro fame. It would be easy to look at the two and, aside from both being winemakers, immediately see the differences. Pierro is an established Margaret River icon (Mike did have a head start) working with classic varieties, while Nic is pushing boundaries, never tiring of experimenting.
In truth, that boundary pushing is true of both, the times are just different. Both are equipped with endless curiosity and the confidence to not waver. It would also be easy to categorise Nic’s portfolio by the outlier wines, where there are ample essentially classic wines in the range. The defining quality is that he works as lo-fi as possible, retaining purity and freshness but not interfering with additions or layers of oak and winemaking artefact. He intrinsically understands what the region grows well, but he takes it to the bottle with the gentlest of hands, letting the fruit shine.
Five of his wines received gold-medal scores in the 2026 Companion, including some of his emblematic lines, the CBDB Chenin Blanc and Albino PNO Rosé both from 2023, while the others were for the decidedly classic Margaret River varieties, chardonnay and cabernet sauvignon. All the wines sing loudly of variety and region, but in an individual key.”
L.A.S. VINO
Nic Peterkin
Lowestoft
Lowestoft estate sits high on the banks of the Derwent River. The three-hectare, densely planted vineyard was established in 1986, making it one of Tasmania’s oldest. In 2023, the flagship ‘La Maison’ Pinot Noir, claimed Australia’s most prestigious wine accolade, the Jimmy Watson Memorial Trophy, securing Lowestoft’s legacy as one of the great names in Australian wine.
Fogarty Hall is a family of fine wine estates united by a single philosophy: to champion sites of distinction and allow them to speak with clarity. Established by the Fogarty family in 1996 as Fogarty Wine Group, the business joined forces with the Hall family in 2025 – creating Fogarty Hall, two families passionate about the traditions of winemaking and committed to sustainable practices. In Tasmania, that passion is embodied in Lowestoft and Ossa, both highly decorated and recognised for their excellence on the national and international stage.
Tasmania is Australia’s most southerly wine-growing region, and it is this southerly latitude that creates the ideal environment for slow, even ripening and the preservation of natural acidity. The combination of long daylight hours, cool evenings and extended growing seasons yields wines of remarkable flavour and intensity.
At the helm of both brands is New Zealand-born winemaker Liam McElhinney, whose experience across the world’s great wine regions and passion for cool-climate viticulture has proven a formidable combination. His focus on site expression has been instrumental in the success of Lowestoft and Ossa.
Together, the two estates reflect Tasmania at its most exacting: poised, site-driven and unmistakably cool-climate.
LOWESTOFT
Chris Crawford
Marco Lubiana
I launched my wine label in 2020 with only 7 barrels from the 2018 vintage (1 chardonnay and 6 pinot noir). My production has grown with intent, gradually increasing from year to year and is exclusively from the fruit I farm myself. Pinot Noir has become an increased focus as we have planted more pinot over the years on varied soil types, ranging from clay based over either gravel or calcareous limestone coarse gravel, to a sandy loam over a gravel base.
As I was taught early on, true quality is grown in the vineyard. Like my father, and many other notable vignerons around the world, have said 90% of the wine quality is from the vineyard and the remaining 10% is from the winemaking. A gentle hand in the winery and tireless year round work amongst the vines is key to my approach.
I believe my role in the winery is to simply preserve and refine what the vineyard provides. Fermentations are gentle, handling is minimal, and maturation takes place slowly in a cool, humid cellar in select 228L French oak barriques. Sulphur is used with precision and restraint to maintain purity, freshness, and longevity. I only buy the best corks and bottles to give my wines the best condition possible.
MARCO LUBIANA
Marco Lubiana
Mewstone
Jonny, the winemaker, draws on experience gained across Australia, New Zealand, Italy, and Canada. His approach in the cellar is deliberately hands-off: wild fermentations, gentle extraction, no unnecessary additions, and bottling unfined and unfiltered wherever possible. The aim is clarity rather than polish, allowing vineyard, season, and variety to lead.
The brothers are based at their 5.5-hectare coastal vineyard in Flowerpot, planted to Pinot Noir, Chardonnay, and Riesling. Wines under the Mewstone label are estate-grown and reflect a single maritime site, shaped by cooling sea breezes, sandy loam soils, and long growing seasons. The hughes & hughes range brings together carefully selected fruit from leading vineyards across Tasmania, maintaining the same house philosophy while offering greater regional expression.
Across both labels, the focus remains on wines defined by natural acidity, texture, and a clear sense of place.
MEWSTONE
Jonathan Hughes
MMAD Vineyard
Located in the ‘dress circle’ of Blewitt Springs, McLaren Vale the vineyard has Grenache, planted in 1939, as well as Shiraz and Chenin Blanc, the oldest of which were planted in 1941 and 1964 respectively.
Below the sand, and the element that drew us to this vineyard above all else, is a layer of ironstone that adds both structure and complexity to the wines. This is rare earth, and the old vines are a precious resource and part of our viticultural history that we are grateful to have the chance to work with.
MMAD VINEYARD
Tom Donegan
Mobbile
Tasmanian, in essence.
MOBBILE
André Rannaud & Eric Wurbel
Murdoch Hill
The family manages two estate vineyards and works with a small number of premium cool-climate growers across the Adelaide Hills. The Erinka Vineyard near Oakbank sits on an east facing slope rising to 420 metres and is planted to Chardonnay, Sauvignon Blanc, Shiraz, Cabernet Sauvignon and Cabernet Franc. The Lenswood Vineyard is a standout high-altitude site planted to Chardonnay and Pinot Noir, with additional land protected as native bushland.
All vineyards are farmed with a holistic, organic leaning philosophy. Herbicides and pesticides are avoided, with only organic fungicides used where required, supporting soil health, biodiversity and long-term vineyard resilience.
Chief Winemaker Michael Downer returned home in 2012 after training in oenology and gaining experience across Australia, Italy and France. His approach in the winery is deliberately hands-off, utilising wild ferments, gentle extraction and minimal additions to allow vineyard character and regionality to shine.
The wines are approachable yet distinctive, shaped by cool climate conditions and thoughtful winemaking. Adelaide Hills wines with clarity, energy and a strong sense of place.
MURDOCH HILL
Michael Downer
OSSA
Ossa, named after Tasmania’s highest peak, is sourced primarily from the ‘Belbrook’ vineyard on the Wye River on Tasmania’s east coast. The 30-hectare block is planted to Pinot Noir, Chardonnay, Shiraz and Grüner Veltliner. Entirely off-grid, the property runs on an extensive solar system supplying all power needs, including irrigation – a reflection of Fogarty Hall’s commitment to sustainable practices.
Fogarty Hall is a family of fine wine estates united by a single philosophy: to champion sites of distinction and allow them to speak with clarity. Established by the Fogarty family in 1996 as Fogarty Wine Group, the business joined forces with the Hall family in 2025 – creating Fogarty Hall, two families passionate about the traditions of winemaking and committed to sustainable practices. In Tasmania, that passion is embodied in Lowestoft and Ossa, both highly decorated and recognised for their excellence on the national and international stage.
Tasmania is Australia’s most southerly wine-growing region, and it is this southerly latitude that creates the ideal environment for slow, even ripening and the preservation of natural acidity. The combination of long daylight hours, cool evenings and extended growing seasons yields wines of remarkable flavour and intensity.
At the helm of both brands is New Zealand-born winemaker Liam McElhinney, whose experience across the world’s great wine regions and passion for cool-climate viticulture has proven a formidable combination. His focus on site expression has been instrumental in the success of Lowestoft and Ossa.
Together, the two estates reflect Tasmania at its most exacting: poised, site-driven and unmistakably cool-climate.
OSSA
Chris Crawford
Patrick Sullivan
Rooted in Gippsland’s wild, cool-climate terrain with ancient volcanic soils, Patrick’s approach is hands-on and detail-driven. He believes great wine is grown not made, and every season teaches him more about how vineyard choices, from soil health to pruning and canopy management, shape acidity, texture and balance.
Central to his work are vineyards such as Tumblestone Farm, Ada River and Bull Swamp, alongside carefully chosen sites in the Upper Yarra, Henty and Limestone Coast. Each vineyard offers unique soils, elevation and aspect, providing the structure, freshness and minerality that define his chardonnay. Patrick’s journey began in the Yarra Valley, where he honed sustainable, site-focused viticulture. Returning to Gippsland to launch his eponymous label, he quickly gained a loyal following.
Today, his wines invite you to connect with the land that inspires them, season by season, bottle by bottle.
PATRICK SULLIVAN
Patrick Sullivan
Pierro
Located in the Willyabrup sub-region, the Pierro vineyard sits on gravelly loam soils ideally suited to Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc–Semillon. From the outset, Pierro has pursued low yields, meticulous vineyard management, and an uncompromising approach to quality. These principles have shaped a portfolio of wines recognised for their balance, complexity, and ability to age with grace.
Pierro’s winemaking philosophy is classical and precise. Fruit is handled gently, oak is used judiciously, and every decision is made with long-term harmony in mind. The result is a style that is immediately recognisable: wines of depth and power, held in check by restraint and natural acidity.
PIERRO
Nic Peterkin
Sailor Seeks Horse
After scouring the state, they were convinced that the Huon Valley was it for them. Its climate presented the perfect growing conditions for table wine Chardonnay and Pinot Noir, in a state where almost half the entire plantings are dedicated towards sparkling wine production. Within a few weeks of arriving, they stumbled upon a dilapidated 6.5ha vineyard, planted in 2005 then sadly left to abandonment only a couple of years later. “The greatest viticultural challenge I have ever seen… if it was anywhere else you wouldn’t bother but this site is definitely worth it”.
What came next with restoring the vineyard was fixated upon being able to grow the best quality fruit possible. The north-east facing slope was planted to ten clones of Pinot Noir and four clones of Chardonnay, at 4,000 vines per hectare density. Their organic work in the vines follows a light touch in the cellar; the only addition through the winemaking process is sulphur. Their Pinots see very little, if any, whole bunch inclusion. Oak usage is kept in check, with extended elevage key to helping the wines seamlessly knit together. Time is key, with the wines only coming to market 2 years after vintage.
If you’ve managed to make it this far, you must be wondering where on Earth the name came from…
“There was a handwritten sign on the wall at the Red Velvet Lounge in Cygnet, our local coffee and cake respite from the Tasmanian weather. It said, “Sailor Seeks Horse” and went on to explain that the author had sailed solo around the world and ridden across the US from coast to coast and back again…on a mule. He’d then decided he wanted to travel around Tasmania by horse but didn’t have one. So, was there anyone who would lend him one? It was an idea that resonated with us. Here we were, trying to do something a little bit crazy, without much money and requiring a little bit of help to get to where we wanted to be. We loved the use of language and the rhythm of the wording and for some reason it stuck with us. When it came time to naming our vineyard, Sailor Seeks Horse just felt right. For us, it’s about not being pigeon-holed in life, it’s about doing something you really want to do and seizing the moment and just doing it.”
SAILOR SEEKS HORSE
Paul Lipscombe
S.C Pannell
While recognising, and celebrating, the region’s established styles, Stephen’s belief that a benign, Mediterranean climate and a complex mosaic of ancient geology could foster a palate of varieties has led to signature wines such as Grenache, Tempranillo, Touriga Nacional, Aglianico, Nero d’Avola and Fiano, among others. All reflecting the region’s climate and the Australian way of life, S.C Pannell wines are made to share with food and the people you love.
S.C. PANNELL
Tom Grant
Sentio
At its core, Sentio is an exploration of place. Rather than focusing on a single estate, Catlow works with carefully selected vineyards across Victoria, including Beechworth, the Yarra Valley, and emerging cool-climate sites such as Mount Gambier. Each wine is designed to express the nuances of site and season, with an emphasis on clarity, structure, and natural balance.
Chardonnay sits at the heart of the project, reflecting Catlow’s long-standing fascination with the variety. Wines are typically handpicked, wild fermented, and matured in a mix of large-format and traditional oak, building texture while preserving precision. Alongside this, small parcels of Pinot Noir, Gamay, Shiraz and Nebbiolo round out the range, each crafted with a similarly light-handed approach.
The resulting wines are finely tuned and site-transparent—combining Australian energy with an Old World sensibility. Produced in limited quantities, Sentio has quickly established itself as a thoughtful, quietly compelling voice in modern Australian wine.
SENTIO
Chris Catlow & Wiremu Andrews
Serrat
The name Serrat comes from a Catalan word meaning close-planted, a small nod to Nadège’s origins. It reflects the way the vineyard was conceived and grown from inception, with care, patience, and a strong focus on thoughtful viticulture and quality.
The original plantings were Chardonnay, Pinot Noir and Grenache Noir. Shiraz Viognier was planted a year later, Nebbiolo and Grenache Blanc were added several years on.
Tom’s wealth of experience brings a deep understanding of vineyard management and a very precise approach to winemaking. The focus is on clarity, character and detail. In the cellar, we work carefully with gentle handling, wild yeast and targeted use of whole bunch, coupled with precise oak selection. Each vintage is a snapshot of time and place where each variety can show its own identity, purity and tension.
Serrat is our home, and we try to express our love for the land through the wines we make. They are made to be compelling and delicious when young and impressive with age.
SERRAT
Nadège & Tom Carson
Setiono
The work begins in the vineyard with an emphasis on organic farming and multiple picks of each block by hand. This balancing of acids, sugars and tannin on the vine means no additions are needed in the winery beyond a minimal touch of sulphur. In the cellar, a gentle and considered approach guides each step. Indigenous yeasts ferment whole bunches through carbonic maceration, creating bright aromatics. Extended time on skins, followed by slow basket-pressing, builds texture and depth with only gravity used to move the wine.
The result is a pure expression of the Barossa that is shaped by season, place, and time. Each bottle is waxed, labelled and boxed by hand with just 3,000 bottles released each vintage across three wines.
SETIONO
Sam Setiono
Shaw & Smith
We focus on varieties that suit the cooler Adelaide Hills climate: Sauvignon Blanc, Riesling, Chardonnay, Pinot Noir and Shiraz. In the pursuit of quality the wines are fermented, aged and bottled on site at Balhannah. The wines are vibrant, modern expressions of their varieties, their sites and the season.
SHAW & SMITH
Tom Donegan
Small Wonder
Further south, our second vineyard in the Coal River Valley is now in conversion to organic certification. We’re applying the same approach – thoughtful, measured, and guided by the season – to a site whose sunlit slopes and cool conditions are evidence of Tasmania’s immense winemaking potential.
In the winery, we work with a light-touch mentality. Fruit is hand-picked at optimal ripeness and handled with restraint to preserve freshness and texture. From vineyard to bottle, our aim is simple: to make wines that feel true to where they’re grown.
Sustainability is built into the way we operate. Solar energy helps power the winery, while regenerative practices such as cover cropping support biodiversity and healthier soils. We’re also taking early steps to close the loop through onsite wastewater treatment and composting, and we choose lightweight, recyclable packaging to support our ongoing path toward carbon neutrality.
SMALL WONDER
Angus Davidson
Stefano Lubiana
Stefano worked under his father, then trained in viticulture, before dreaming of growing cool-climate varieties. After a formative trip to Champagne in the 1980s, he and Monique set out to find a site with similar soils. They discovered a 100-hectare property in Granton, Derwent Valley, Tasmania. The aspect, slope and terroir were ideal for planting Chardonnay and Pinot Noir for both sparkling and still wines. Over time, they expanded the vineyard, planted additional blocks, and diversified the varieties over 35+ years.
Today, the Lubiana family manage a 30-hectare certified biodynamic vineyard, which was the first certified organic vineyard in Tasmania. We produce around 150-200 tonnes of grapes annually, working exclusively with fruit from our own vineyard. Our plantings are 50% Pinot Noir, 25% Chardonnay, and 25% a mix of aromatic varieties and reds.
Our focus on traditional and organic farming has only strengthened our desire to create wines that have a unique and distinctive character, with free-flowing elegance and quality.
STEFANO LUBIANA
Marco & Phoebe Lubiana
The Next Hundred Years
These wines focus on the pristine and unique terroir and natural attributes of The Great Southern in Western Australia and the varieties that best shine there – Riesling & Syrah. And, yes, we do make some small quantities of other super premium varietals. Ours is a proudly family owned wine adventure. Now more than ever we have choices, and those choices will shape The Next Hundred Years.
THE NEXT HUNDRED YEARS
Terry Chellappah
The Wanderer
Born in Melbourne, Andrew Marks studied winemaking at Roseworthy in Adelaide. His thirst for adventure lead him from winemaking at Penfolds to many vintages overseas in France, the US and in Spain. Returning to his family estate, Gembrook Hill Vineyard in 2005, he embarked on his next adventure by starting the Wanderer Wines. With a negociant philosophy of purchasing small quantities of high-quality fruit then minimally handling them in the winery. The vision is to produce intense wines with great flavour and texture. The Wanderer Wines are produced in small quantities in the Yarra Valley.
THE WANDERER
Andrew Marks
Thistledown
Thistledown is the only winery to be awarded the Halliday Wine Companion Grenache of the Year multiple times, Red Wine of the Year, Wine of the Year, and is rated a 5 red star winery and number 16 in the best wineries in Australia. Thistledown is also a Real Review Top Winery of Australia and a certified member of Sustainable Winegrowing Australia (SWA). They consistently receive very high scores and praise from the world’s most respected wine writers and publications. Thistledown is demonstrating that South Australian wine is truly world class – deserving its place on the finest tables and shelves, and in cellars across the world.
With Giles Cooke MW responsible for winemaking, his focus on old vines, “picking on-the-way-up”, whole bunch inclusion and wild ferments, has enabled him to faithfully translate site into bottle. The aim is to make wines of great purity, precision and energy rather than a reliance on power, alcohol or oak.
In 2025, Thistledown became an independent business having been established under the ownership of UK group Alliance Wine. Today the business is owned and run by Cooke, Sales Director Paddy Gilhooly and Laura Samson with wines represented in 25 countries.
THISTLEDOWN
Patrick (Paddy) Gilhooly
Tolpuddle
Located approximately 20 minutes drive from Hobart, in Tasmania; south-east, the Coal River Valley has established a reputation for growing exceptional quality grapes. With a climate at the cooler extremes for viticulture in Australia, it is no surprise that Chardonnay and Pinot Noir perform so splendidly. We believe Tolpuddle Vineyard to be one of Australia’s great single vineyard sites.
TOLPUDDLE
Tom Donegan
Timo Mayer
Timo Mayer is one of the strangest and most electrifying forces to emerge from Australia’s Yarra Valley wine scene. Born into a centuries-old winemaking family in Württemberg, Germany, he arrived in Australia in the 1990s and eventually carved out his own improbable kingdom on a steep, unforgiving vineyard known as the Bloody Hill. The place lives up to its name: brutal slopes, thin soils, and the kind of conditions that separates the romantics from the maniacs.
Mayer, unmistakable with his wild hair and booming accent, makes wine with the reckless conviction of a man who refuses to compromise with modern polish. His obsession with whole-bunch fermentation—stems, stalks and all—produces wines that are wild, aromatic and unapologetically alive. Pinot Noir and Chardonnay dominate, but rules are flexible in Timo’s world.
His philosophy is simple: let the vineyard speak, even if it shouts, growls, or laughs in your face. The result is wine that carries a sense of place—and a touch of glorious chaos.
TIMO MAYER
Timo Mayer
Vanguardist
As with many great stories, VANGUARDIST was born of humble beginnings.
Ideals, harmonised over a table littered with empty bottles. Laughs that rolled late into the evening, not realising the impetus forming – a relentless ‘fire in the belly’ that sent Michael bouncing across the equator, chasing international harvests for most of his adult life.
While its first release surfaced in the Hunter Valley, VANGUARDIST officially launched in South Australia in 2014, with two painstakingly-crafted, single vineyard expressions. Two wines made from what Michael deemed to be the best varieties, grown in the best soils in the best sub regions the state had to offer. Herein lies the ‘V’ obsession: an unwavering temperament that now finds VANGUARDIST wines in Australia’s most relevant independent bottle stores, bars, and in the secret arsenals of many a fine-tuned Sommelier.
Years on, the VANGUARDIST focus has both broadened and deepened, illuminating new sites of intrigue with the same degree of captivation. The once-playful and exploratory LA PETITE VANGUARD range which was a reflection of Michael’s unbound, experimental spirit has now evolved. In its place comes BOTANIC. A refined collection born from the same curiosity, but with a greater emphasis on precision, purity, and site expression. It’s a natural progression that compliments the signature V offerings, representing both a deepening of intent and a sharpening of identity.
As of 2026, the VANGUARDIST family seems to have finally settled. Michael and Claire now live and thrive in the Barossa Valley, where the wines are hand-made, bottled, and labelled. Their spare time is divided between the relentless rhythm of vigneron life — vineyard and cellar — alongside the demands of running a first-generation, small family business. Every aspect calls for the kind of commitment it takes to build something that truly makes a mark.
Michael’s friends and business partners, Ali and Edouard, with whom this journey began, now distribute the wines in France and other pockets of Europe, taking the VANGUARDIST story abroad.
VANGUARDIST
Michael Corbett
Vasse Felix
Dr Cullity’s original aim for Vasse Felix was simple – to make the best possible wine, and prove the untapped potential of a place that was hypothesised to be superb for fine wine growing. Through ingenuity and tenacity, he made Margaret River’s first serious wines in 1972; a Cabernet Sauvignon Malbec and a Riesling, marking a milestone in Australian wine history.
Since 1987, the Holmes à Court Family have guided Vasse Felix with a steadfast vision: for it, and the Margaret River wine region, to be thriving and world-regarded, 100 years into the future, and beyond.
An exacting focus on quality and excellence for Margaret River’s pre-eminent wine styles, Cabernet Sauvignon and Chardonnay sits at the heart of this. The Estate encompasses three specialty vineyards, located on exceptional sites within the region, including Margaret River’s oldest – Tom’s Plots in our Home Vineyard in the Wilyabrup area. These vines remain productive, growing the revered grapes for the TOM CULLITY.
Subsequent generations of plantings have been carefully matched by grape variety and clone, and are farmed with a holistic view to nourish soil health, vine longevity and natural biodiversity.
The characterful wines are reputed for their small batch, quality-led, minimal intervention winemaking, resulting in a collection of celebrated Margaret River icons, through to contemporary house styles; all of which are distributed internationally. The Vasse Felix Winery and Vineyards are certified members of Sustainable Winegrowing Australia.
VASSE FELIX
Evan Gill
Vignerons Schmölzer & Brown
From the outset, the focus has been resolutely vineyard-led. Farmed with organic principles and a deep respect for ecological balance, Thorley is treated as a living system, with the pair spending far more time among the vines than in the cellar. The altitude, granitic soils, and long growing season combine to produce fruit of natural acidity, fine structure, and pronounced mineral character.
Winemaking follows a “maximum consideration, minimal intervention” philosophy. Fermentations are wild, handling is gentle, and additions are kept to a minimum, allowing each site and season to speak clearly. Alongside estate wines, the range includes small parcels from nearby vineyards such as Brunnen and Whitlands, expanding the lens on regional expression.
The wines—particularly Riesling, Chardonnay, Pinot Noir and Syrah—are defined by precision, energy, and an alpine-like freshness. Produced in small quantities, Vignerons Schmölzer & Brown represents a thoughtful, quietly ambitious voice in modern Australian wine.
VIGNERONS SCHMÖLZER & BROWN
Tessa Brown & Jeremy Schmölzer
Voyager Estate
Both our winery and vineyard have been proudly certified organic since 2023. Our journey towards this achievement began in 2017, with the inaugural harvest of certified organic grapes in 2020. Through our continued focus on sustainability and craft, we aim to shine a light on Margaret River – one of the world’s great wine regions – and our special place in it.
“Of all the wine-growing areas in Australia, there are just a handful of very special places that make wines that are not only distinctive but also world-class. Stevens Valley is one such place, with all the known attributes of the wider Margaret River region but through a cooler and more detailed lens” – Chief Winemaker, Tim Shand.
VOYAGER ESTATE
Tim Shand
Windows Estate
Sitting on a unique series of layered soils — resulting from two natural water springs on the property— comprised primarily of ancient laterite, red karri loam, clay and quartz atop a granite bedrock, Windows Estate stretches well beyond a conventional vineyard in almost everyway. The vineyard is own-rooted, dry-farmed, certified organic and was planted with clonal diversity in mind. Chardonnay, for example, has four clones across the estate’s three blocks: 3 Dijon clones, plus Margaret River’s iconic Gingin. Each variety planted has several clones in the ground, resulting in an array of nuanced expressions in the wines. This is a far-cry from the standard mono-clonal dominance seen across Chardonnay, Cabernet and Syrah within the region.
The measured practices in the vines continue through into the cellar. The entirety of production sees oak through fermentation & maturation; predominantly French, but also complimented incredibly well-suited Stockinger casks. Ferments are plunged by hand, ensuring gentle extraction, along a traditional hand operated basket press used.
The results are wines that speak firmly of their truly unique vineyard —a well-defined sense of place, that shows a set of measured, patient and quietly confident wines: very much like that of Chris and Jo themselves.
“Every once in a while, you encounter an extraordinary patch of land–one that varies greatly from the surrounding landscape, one that is impossibly unique in so many ways. This is one such place.” – Chris Davies
WINDOWS ESTATE
Joanne Davies
William Downie
The William Downie wines are an attempt to tell a story of place and time through agriculture and craft. They are also, and perhaps more importantly, intended to make people happy, to enhance a meal and to encourage conversation and sharing.
WILLIAM DOWNIE
William Downie
Yabby Lake
Yabby Lake Vineyard was established in 1998, in Tuerong on the Mornington Peninsula. In 1999, Heathcote Estate was planted on the ancient 500 million old Cambrian soils of Heathcote in central Victoria. Led by acclaimed winemaker and wine judge Tom Carson since 2008, the philosophy at Yabby Lake and Heathcote Estate is to craft wines that speak clearly of the site and the season in which they were grown.
Our long-standing winemaking team Tom Carson and Luke Lomax, have many decades of combined experience at both Yabby Lake and Heathcote Estate. Their understanding of the subtle nuances of each vineyard, and the lessons each passing vintage provides, allows them to craft wines that are truly expressive of these special sites.
Yabby Lake Vineyard, est. 1998
Yabby Lake Vineyard is renowned for single vineyard chardonnay and pinot noir of great purity and character. The vineyard has also gained a loyal following for its ‘Single Block Release’ program – identifying individual parcels which stand out for their unique personality, bottled separately in tiny quantities and only made in select vintages.
YABBY LAKE
Tom Carson
Yarra Yering
Yarra Yering’s debut marked both the renaissance of wine in the Yarra Valley and the beginning of one of Australia’s most iconic and collected wine brands.
The vineyard has always been central to wine quality, with its low-yielding, unirrigated vines continuing to produce exceptional fruit. Under the guidance of 2017 Halliday Winemaker of the Year Sarah Crowe, Yarra Yering has achieved extraordinary acclaim.
Yarra Yering was named ‘Winery of the Year’ in 2022 by Halliday Wine Companion, and in 2021 and 2024 by The Real Review.
As certified members of Sustainable Winegrowing Australia, Yarra Yering are committed to producing wines of distinction whilst upholding their responsibility as stewards of the land, ensuring its protection for future generations.
YARRA YERING
Sarah Crowe