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Andrew Kenny Kenny Wine

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  • Andrew Kenny

    Andrew Kenny launched his Kenny Wine label in 2021, focusing on Clare riesling and Adelaide Hills pinot. With the purchase of a vineyard in the Clare subregion of Auburn, the 2021 vintage saw a home-site shiraz join the portfolio, while an old vine grenache and a sangiovese were added in 2022. 2023 saw the introduction of a collaboration from the Pfalz region of Germany – a ‘Kenny X Gabel’ Riesling, with more riesling and a pinot noir to be released under this label. Kenny’s wines are classic in style, expressions of variety and sites he believes excel for specific grapes, and it is in the Clare Valley that the range of wines offers a particular exploration of sub-regionality.

  • Marco Lubiana

    Marco Lubiana launched his eponymous label from the 2018 vintage, making a chardonnay and pinot noir, which will remain his focus, with a gentle hand in the winery and tireless year-round work amongst the vines key to his approach. Those wines were made from the Lucille Vineyard, which had been recently purchased by his family and converted to biodynamic farming.

  • Nick Dugmore

    The Stoke brand is a tribute to the largely untapped potential of Kangaroo Island as a premium wine-growing region. Nick Dugmore makes wines that are expressive of the relatively cool, wind-swept vineyards of KI, with a focus on lighter to midweight styles with food and conviviality in mind. The leased Cassini Vineyard now provides the bulk of the fruit for the label, with Dugmore farming the site regeneratively side by side with his father.

  • Ben Ranken

    Ben Ranken has been tirelessly restoring his Wilimee vineyard, which is one of the Macedon Ranges oldest. Converting the vines to being dry grown, while implementing organic practices (not yet certified), his focus is on chardonnay and pinot noir planted to two distinct soil types – granite and Cambrian – with two varietal wines currently made that are reflective of site and farming, with winemaking taking a backseat. Ranken also matures bottled pinot noir underwater for five years – a shipwreck-inspired endeavour.

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