Kaden Boekhoorn Passage Wines

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  • Kaden Boekhoorn

    Kaden Boekhoorn came to wine through a decade in specialty coffee, drawn by the same fascination with how place and process shape flavour. Passage Wines, launched from the 2024 vintage, is a small Gippsland project focused on distinctive parcels from Baw Baw Shire’s cool volcanic hills – currently a pinot gris and a syrah, both from dry-grown sites where Boekhoorn spent five years learning to farm before making his first commercial wines. The approach is minimal intervention with a strong emphasis on site, patience in the cellar, and wines built for texture and longevity over immediate impact. Passage sits in the thoughtful, grower-producer tradition that Gippsland has quietly built for itself.

  • 2024 Entropy Cabernet Sauvignon

    A supple, elegant example of cabernet sauvignon that showcases what this sometimes-maligned variety has to offer when grown in a cool climate and made in a lighter frame.

  • Alysha Moscatt & Lucy Kendall

    In the verdant expanses of Gippsland, Alysha Moscatt and Lucy Kendall have woven a narrative of passion, perseverance, and connection to the land through their work at Allevare Wines. Their journey, rooted in a shared commitment to hands-on approach to in the vineyard and growing wines that echo the voice of each vintage, with a hands-off approach in the winery, unfolds a tale of sustainability, and community.

  • 2021 Entropy Wines Riesling

    Stepping away from classic Australian riesling, time in oak gives texture to match the ripe fruit weight, but the citric core of the variety slices through in ideal balance, a saline, waxy quality adding depth.

  • James & Jessica Audas

    James and Jessica Audas launched A.R.C. Wines in 2017, celebrating various Gippsland sites through the lens of organic farming and minimal intervention winemaking. Now with their own vines planted, and a 3-hectare plot under their stewardship, the pair employ biodynamic farming methods (not yet certified) and make wines with no additives – bar minimal sulphur at bottling – and they neither fine nor filter.

  • 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.

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Ryan Ponsford

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