Andrew Wardlaw Edenflo

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  • Andrew Wardlaw

    Edenflo is the culmination of Andrew Wardlaw’s extensive experience here and overseas, a label centered around celebrating the Eden Valley with wines that continue his fascination with native yeasts and minimal intervention that he’s been championing for two decades. His process has always been lo-fi, with basket pressing, no chilling or fining, and gravity employed over pumps, and he never does numbers in the lab. He was a pioneer, if you will, and his wines are very much still at the cutting edge, with unlikely assemblies of grapes, some skinsy, some not, as well as elegantly pitched takes on Eden Valley reds.

  • Ryan Ponsford

    Ryan Ponsford’s Entropy label is the result of him being diverted from a successful artistic career to making syrah, pinot noir, semillon and sauvignon blanc in Gippsland’s Baw Baw Shire. With a focus on organic growing and minimal-intervention winemaking, learnt working alongside Bill Downie, Ponsford is also in the process of resurrecting a derelict vineyard, which will form the future core of the Entropy wines.

  • Ryan O’Meara

    Ryan O’Meara’s Express Winemakers will be a decade old in 2021, a somewhat mature business with a distinctly youthful vibe. Employing a minimal-intervention approach, and with no adds excepting enough sulphur at bottling to protect the wines, he crafts a range of Great Southern wines from organically farmed fruit that lean heavily on brightness, texture and sheer drinkability. And, with one of his original guiding principles firmly intact, they’re also democratically affordable.

  • Riley Harrison

    Riley Harrison’s own wine project started very small and stayed very small for quite some time, allowing him to focus on the detail. That patience has paid off, with the Harrison fruit now coming from some of the finest vineyards in the Barossa, McLaren Vale and the Adelaide Hills. Harrison makes a syrah, a grenache, a cabernet franc and a cabernet shiraz blend, while his lone white is a roussanne and grenache blanc blend that sees a judicious amount of skin contact before being raised in neutral oak, building detail and mouthfeel. His wines are approachable, bright and textural, with endless layers of refined detail.

  • Jean-Paul Trijsburg

    Jean-Paul Trijsburg farms a small pinot noir vineyard in the Ballarat region for his Jean-Paul label, while also sourcing fruit from across central Victorian vineyards, making diverse styles, from vermouth, to red pét-nats, to a carménère and a more classic offering of pinot noir and cool climate syrah, amongst others.

  • Luke Monks

    Made by Monks is “a creative outlet” for Luke Monks, where he crafts an eclectic ensemble of wines from his Hobart base, with the emphasis taken off seriousness and placed on playfully challenging norms. With no set range, Monks has worked with chardonnay, pinot gris, gewürztraminer, riesling, syrah, pinot noir and semillon, often coupling them in non-traditional blends, and always making them in a lo-fi way. They’re statements of possibility in the Tasmanian wine landscape that is so dominated by classic styles from classic varieties.

  • Matt Purbrick

    Built around a core principle of sustainability and respect for the land, Minimum Wines is the brainchild of Matt and Lentil Purbrick. Taking over the management of a Purbrick family vineyard in the Goulburn Valley in 2016, they have restored the site with regenerative and organic (certified in 2020) practices to produce three key wines: a chardonnay, sangiovese and syrah rosé, and a red blend that uses the same varieties with a dash of cabernet. As of 2020, the Short Runs range delves deeper into Matt Purbrick’s experimental side, with no fining or filtration, plenty of skin contact on whites and minimal sulphur.

  • Etienne Mangier

    After having travelled the world making wine, Etienne Mangier settled in the Macedon Ranges, a place that he likens to the Jura region of France, where he grew up. Now with two small vineyards under his management, and without recourse to any chemical treatments, he makes both still and sparkling wines under his North label. The wines, working with chardonnay, pinot noir and shiraz, are made without any additions – including no sulphur.

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