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2019 Bertrand Bespoke ‘Field Blend’ Bendigo

A field blend leaning on Rhône white varieties, this is all barrel fermented, then raised on lees to build texture and harmonise the varieties into a seamless whole of orchard fruits, granitic minerals and nutty winemaking notes.

  • 2019 Bertrand Bespoke ‘Field Blend’

    A field blend leaning on Rhône white varieties, this is all barrel fermented, then raised on lees to build texture and harmonise the varieties into a seamless whole of orchard fruits, granitic minerals and nutty winemaking notes.

  • 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.

  • Gabe O’Brien

    Cavedon Wines is the third-generation manifestation of a pioneering King Valley vineyard, with Gabe O’Brien making micro-batches of wine to celebrate the hard work of his father-in-law over 40 plus years, who helped pioneer, and then revolutionise grape-growing in the region. O’Brien is starting to do the same for winemaking, introducing styles less common in the district, including skin contact on white grapes, sparkling gewürztraminer, nouveau reds and bottle fermenting prosecco to make both col fondo and zero dosage wines.

  • 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.

  • 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.

  • Stuart Dudine

    Stuart Dudine’s Alkimi Wines is built around his passion for both the Yarra Valley and Rhône varieties, with an exploration of marsanne and syrah at the core of his range, but the Yarra stars of chardonnay and pinot noir get plenty of airtime, too. Dudine’s wines are always pitched to the elegant end of the spectrum, and he employs natural yeast and no additions except sulphur, with no fining and only occasional filtration, while in his No Additions range, not even sulphur gets a guernsey.

  • 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.