Sentio is the Beechworth based solo project of Chris Catlow, a Chardonnay-centric endeavour sourcing from prime regions across Victoria. The wines are classic, racy and textural, with regional differences to the fore. A Beechworth pinot noir and eclectic red and white blends – with variety giving way to style and place – also get a…
Chris Bendle made his first wine under his DCB label while working at Hoddles Creek Estate, in the Yarra Valley, under the watchful eye and with the active encouragement of winemaker Franco D’Anna. That was in the 2013 vintage, and only a few years into his now decade-long tenure at Hoddles as D’Anna’s right hand….
Charlie Seppelt and Skye Salter have both had diverse and decorated careers as winemakers, recording stints at notable wineries all around the world, but it is in their beloved McLaren Vale that they have settled down to make their wine, their way. Paralian celebrates distinguished sites in the Vale and the Adelaide Hills, with styles that are fragrant, bright and emphasise both early drinkability and age-ability.
Mulline is Ben Mullen’s solo venture, focusing on sites across the broader Geelong region. Fresh out of a stint as the winemaker at a regional headliner, Mullen was keen to continue his relationship with the grapes of the region, but on his own terms. Mulline was born in the 2019 vintage, with classically elegant single-site expressions of pinot noir, syrah and chardonnay and a barrel-aged sauvignon blanc leading the way. Today, that venture has grown, with the Mulline brand becoming a Geelong leading light.
Based in McLaren Vale, Somos is the label of Ben Caldwell and Mauricio Ruiz Cantú. The pair work primarily with less-known Italian and Spanish varieties, and they make them in entirely unconventional ways, with a lo-fi and sustainable ethos.
Arthur Wines is unusual, and potentially unique, in the Australian wine scene. Started by Tash Arthur in 2011, Arthur Wines is based in Rosa Glen, Margaret River, but there’s no cabernet or chardonnay there, rather she focuses on making fortified wines, some as modern reframings of styles that dominated the market way back in the mists of the early 20th century, and some as wines pitched to a new demographic. Today, Arthur Wines produce aperitif-style fortifieds, with white, red and rosé styles, which are made to serve over ice or be mixed, along with more classic wines, such as a barrel-aged muscat and a solera tawny.
Bart van Olphen got lodged in Australia after a one-off vintage gig in McLaren Vale turned into an eight-year stint, before dropping anchor in Murray Darling, specialising in growing and making Italian varieties at Chalmers. He works across the main Chalmers range – including vermentino, fiano, greco, aglianico and sagrantino – as well as the…
Ansel Ashby launched his Gatch label in 2016 with a shiraz viognier and an eccentric blend of riesling, sauvignon blanc and pinot gris, with all but the riesling (Clare Valley) coming from the Adelaide Hills. And while he was super pleased with those wines, you won’t find Ashby spending too much time talking about variety…
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