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The Wine Farm is where we grow the wine we want to drink and
the food we want to eat. It's where our kids get muddy, our dog
can howl without upsetting the neighbours and we can breathe.

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Letters from The Wine Farm

Sparkling conversation

Bubbles aint bubbles. Champagne, Pétillant naturel, Prosecco, Moscato, Cava…  all will deliver you a glass of fizz, but each one a variation on the theme. There are so many ways to make wine sparkle and given the one we use is a little left of centre we thought it might be timely to give you a ready reckoner; a cheat sheet to arm yourself with as you enter the festive battlefield so as not to make an embarrassing faux par should someone ask what’s in your glass. Or even worse, make a bad choice and get stuck with something that tastes more like the hangover you’ll end up with than the party it should be starting.

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  • Certifiably insane

    October 12, 2019

    It’s official, we’re now ‘Australian Demeter Biodynamic in conversion’. So what the hell does that mean? Let’s break it down.

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  • Picture perfect Pinot

    October 5, 2019

    When the fruit entering your cellar looks like a still life and you’re already painting a mental picture of the final product, you can’t help but wonder if this might be the one. 2017 was a great year for growing Pinot noir in South Gippsland.

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  • Planting thoughts

    August 26, 2019

    When we bought The Wine Farm five years ago we inherited eight varieties of grapes in two types of soil and varying states of health. Now they’ve had a chance to show their true potential in this cool climate and with our way of farming, it’s time to make some changes.

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  • Hailing a cab

    August 5, 2019

    If your typical cab sav is dark and broody, our Farm Wine Cabernet Sauvignon 2017 is bright and light on its feet with gentle tannins, a lovely texture and no sharp edges. Think raspberries not blackcurrants; herbs not tobacco.

    Think uber not black cab.

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  • Vintage 2019

    May 10, 2019

    Vintage 2019 was tracking along nicely. Probably the best yet for our short tenure on The Wine Farm. But just as we were sharpening our snips in preparation for picking, three days of 35–40°C stopped us in our tracks and got us all hot under the collar.

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