The variety, quality and value of Victorian wines is undeniable, but sometimes it is hard to know what to choose once you start moving away from some of the bigger brands and classic vineyards. See some of the below picks from our Front of House Team members to help you find your new favourite Vic wine.
Ben Shewry aka “The guy in the restaurant who has the least amount of wine knowledge”.
Entropy 2021 Sauvignon Blanc Semillon - Baw-Baw-Shire, Gippsland
I had this for the first time recently in Gippsland and I was delighted with it! The label has a drawing of the critically endangered Warragul Burrowing Crayfish and I think that says something about Ryan (the winemaker) and how thoughtful he is.
Sam, from the sommelier team
Nadeson Collis Inception NV - Henty
At the moment I am drinking and loving the Nadesan Collis Inception – a perpetual blend with grapes from Henty that was started 13 years ago by Ray Nadeson and Marie Collis and is definitely worth the wait. Super refreshing so you can enjoy it as an aperitif, but it also has the structure and intensity to stand up to some pretty heavy proteins like steak, or even a zesty dessert.
Alec, the Assistant Restaurant Manager
Fleet Syrah 2022 - Seville, Yarra Valley
Winery based in Gippsland with fruit from the Yarra Valley.
Classic cool climate Syrah with lots of lovely spice and aromatics, also made by the most lovely people around! Delicious with a little bit of quail and butter sauce with black pepper.
Dom, the Head Sommelier
Bird On A Wire Marsanne 2011 - Yarra Glen, Yarra Valley
Made by Caroline Mooney who was born and raised in the Yarra Valley, she has made wine both here and overseas. Caroline’s such an inspiring Victorian winemaker, not only for her excellent and distinctive wines, but also for her exceptionally humility, warmth and generosity. As well as this beautiful Marsanne, she also makes benchmark examples of Yarra Chardonnay, Pinot Noir, Syrah and a little Nebbiolo too.
This wine shows the richer, slightly more voluptuous, spicy and fragrant version of Marsanne and for me, there is no place better for this style of wine than the Northern end of the Yarra.
You really can drink this with anything because it has weight (but not too much), spice and still remarkable freshness, bright and tight straight out of the fridge or a little rounder at room temperature.
JP, the Assistant Sommelier
Maideneii Classic 7-Year-Old Vermouth - Bendigo
Aged for 7 years in large French barrels here in Victoria by Gilles Lapalus, with about 23 botanicals that embrace what is here in Australia and Victoria.
Bottled in 2022, there are less than 500 bottles around, so if you happen to see any around then grab it. It’s also great to try this next to the regular Maidenii Vermouth after a meal to see the differences ageing make on this beautiful beverage, and the complexities and sophistication in them both.
It’s also an easy mixer with a little ice and a wedge of orange, maybe a splash of soda, but you could think about it in a very sophisticated negroni as well.
Drusilla, the Restaurant Supervisor
Reed Papa 2021 - Fleurie, Beaujolais, FR
The Victorian winemaker, Sierra Reed, has an annual winemaking trip to France. The result is this Single vineyard Gamay made with her mentor in Beaujolais. Whilst it is not technically a Vic wine, Sierra is a champion of Victorian wine making. It is delicate, with acid and perfume, and very drinkable. Goes well with pork or a sandwich…. actually, a mortadella sandwich. Yes.
Come and try these wines (and others!) here at Attica