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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We don't run a regular cellar door but do like to down tools and open bottles for tastings on key dates during the year - typically on the Saturday of a long weekend.
NEXT OPEN:
Saturday 2nd November, 11-5pm
With a focus on soil rejuvenation and controlling weeds with nothing but a whipper snipper below the vines and a mower deck between them, the essential micro-organisms are allowed to thrive and aid the transfer of minerals from soil to vine and ultimately glass.
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We currently have limited wine available so have disabled our online store. Please email neil@thewinefarmcom.au for any special requests.
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In 2014, having fallen for the region in general and the potential of its grapes in particular, we took the biggest plunge so far. We poured our joint worldly effects into a small patch of earth down the road. An unassuming address we thought might just have everything we needed to start creating our own little world. Good soil, eight thousand vines, a great big shed and lots of bedrooms to fill.
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Great wine is the sum of hundreds of decisions from vineyard to bottle. As the ‘maker’ all I do is try to make the best decision I can at any particular point in time.
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The worker’s cottage on our property is available for short stays. Bring some friends (it sleeps 6), check out the region and its spoils and soak up The Wine Farm for a weekend.
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Our Pinot noir and Chardonnay are confident, gentle and joyful expressions of how these varieties perform in healthy South Gippsland soils, and demonstrate how our wines have come of age.
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This year we’re all out of kilter with the seasons. Once we’d finished picking and processing the last of the grapes this autumn, we skipped the usual winter rest and immediately turned our attention to the enormous task of preparing our new vineyard for planting this spring. The spring that never came.
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It’s time to fill you in a long-term dream that is slowly becoming a reality. Post by post.
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After 45 months aging on lees this is the best our Pét nat has looked and half a glass is definitely not enough.
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Local, sustainable, natural… the buzz words are reaching fever pitch. It’s time to hang out the greenwashing.
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