As the crisp winter air settles over Beechworth, our vignerons embrace the season’s chill with wines that reflect their dedication and the unique terroir of Victoria’s High Country. Nestled in the foothills of the Victorian Alps, Beechworth’s cool climate and mineral-rich soils produce wines of exceptional character and elegance. During the colder months, our local winemakers often turn to their cellar’s older vintages, offering rich reds and structured whites that pair perfectly with hearty seasonal fare. From the bold Sangiovese and Syrah to the refined Chardonnay, these wines not only showcase the region’s diverse varietals but also the passion and craftsmanship of its producers. We’ve asked several vignerons to delve into what they’ll be uncorking this winter, highlighting their selections and the stories behind them...
Q1 | As the nights grow cooler and heartier meals make their way to the table, what wine or drink do you find yourself reaching for at this time of year — and what makes it the perfect match for the season?
Vinny Webb (from Baarmutha):
“Few of life’s pleasures compare to a bold, generous glass of red wine, especially when paired with a slow-roasted, melt-in-your-mouth beef cheek or lamb shank. It’s the kind of hearty, soul-warming meal that calls for a wine with depth and character, like a beautifully structured Beechworth Nebbiolo or a spice-laced Shiraz. One of our perennial favourites is Henry’s Block Shiraz from Piano Piano, it’s a perfect match for moments that linger long after the last bite.”
Peter Bartholomew and Donna Pelka (from Granjoux):
“Well, this is a bit tricky seeing as we’re not experiencing cooler nights here on a Greek Island…Here it’s all freshly caught seafood, pan-fried freshly filleted, or baked as whole fish in the oven. Assyrtiko or Robola are the drinks of choice at the moment (that’s all we can get), but we’re looking forward to returning to the cold, crisp nights of the Beechworth Winter.”
Peter continues, “For me, it’s a cool-climate Shiraz, a local Nebbiolo or a Spanish red that the MoVida wine crew have been impressed by. I’m not so much of a Pinot Noir drinker as the ones that please me don’t please my wallet! I am actually looking forward to a cold night in front of a cosy fire at The Stanley Pub, eating a duck curry with a bottle of a local Shiraz.”
Raquel Jones (from Weathercraft):
“As the cold sets in and comfort food takes centre stage, I find myself reaching for something with depth and savoury complexity. Our 2021 One Acre Project Syrah fits the season perfectly. It’s a wine that mirrors the shift in mood – blueberry and clove layered with black olive and beef stock, held together by fine tannins and a grounded sense of structure. It’s comforting without being heavy. This Syrah is hand-harvested, wild-fermented, and matured over two winters in large-format French oak, then held in bottle for a full year before release. The result is a wine that speaks softly but with intention. It’s ideal alongside osso bucco, braised meats, or aged cheeses by the fire.”
Tessa Brown and Jeremy Schmölzer (from VS&B):
“Winter, slow-cooked lamb shoulder and Nebbiolo were made for each other, truly. Fat tames tannins and these two work so beautifully together.”
Andrew Doyle (from Indigo Vineyard):
“How about some traditional country French cooking in a warming slow braise: Cassoulet, Coq au Vin or Pot au feu. The richer the dish, the bigger the wine. Our cool-climate Shiraz wines go well with both Cassoulet and Coq au vin if you make it with red wine sauce. Shiraz naturally has layers of flavour that are well suited to cold nights and richer food. And the spicy, lingering flavours of Beechworth Shiraz are just right for these complex dishes.”
Q2 | Do you have a new release wine available now or coming soon: Tell us about it — why should we seek it out?
Tessa Brown and Jeremy Schmölzer (from VS&B):
“Our 2024 VS&B Beechworth Riesling (RRP $44) has been recently released: Because there’s not lots of Riesling planted in the Beechworth GI, and this is fermented to dryness in large format neutral oak and is both sherberty and fragrant but comfortably softened through a bit of lees contact. It pairs perfectly with a leeky and fennel bulby fish pie!” Read more.
Andrew Doyle (from Indigo Vineyard):
“Our 2024 Indigo Vineyard Small Batch Chardonnay Roussanne (RRP $36) was just released to our wine club members, and now for all to enjoy. This wine has a sensuous balance between the softness of Roussanne and the clean freshness of Chardonnay. Roussanne really adds a spicy touch to the range of flavours, while Chardonnay keeps the whole package elegant and restrained. As the weather cools, we’re drinking this with Coq au vin blanc,which is a warming, saucy chicken dish made with white wine (instead of the traditional red) onions and braised leeks”. Read more
Raquel Jones (From Weathercraft):
“Our 2023 Amphora GSM (RRP $65) was released in Autumn of this year. An un-oaked, earthy, and utterly drinkable, the 2023 Amphora GSM is our most vibrant release this year. Fermented and matured in clay amphorae, it captures dark plum, mulberry, and mineral lift with a fresh, velvety palate. The absence of oak allows the fruit to shine, making it both engaging and effortless to enjoy. I’d pair this with with ‘Macarrones’: a Spanish-inspired macaroni bake (Find the recipe here). The not-so-secret ingredient is a spoonful of pâté stirred into the sauce, which subtly deepens the dish and makes the wine come alive.” Read more.
Vinny Webb (from Baarmutha):
“Our latest release 2022 Shiraz: This vintage is rich, aromatic, and beautifully complex, showcasing ripe berry fruit woven seamlessly with the savoury edge that defines our region. Fine yet prominent tannins lend structure and silkiness, balanced by a brisk, mouth-watering acidity. On the palate, expect notes of plum pudding, liquorice, and raspberry, with a subtle lift of white pepper on the finish. Elegant and fragrant, this wine offers both immediate pleasure and the potential to evolve gracefully over time. Enjoy it now, or cellar it for years to come—it will reward your patience.” Read more.
Peter Bartholomew and Donna Pelka (from Granjoux):
“We’re excited by our soon-to-be-released 2023 Granjoux Chardonnay: To be released in August (RRP $135).” Peter continues “Having tried a bottle just before we left Australia, I personally think that is as good as Chardonnay gets. You’ll need to be quick though as we only have 1,000 bottles. It pairs perfectly with salty, briny oysters; lobster and other shellfish. You could also enjoy roast pork, or roast chicken; creamy pasta – or vegetables of all descriptions, plus most cheese (semi-hard/hard) would work well too…But please don’t drink it too cold!” Read more.
Q3 | Now that vintage is behind you, which grape variety from the 2025 harvest are you most excited to see evolve into a finished wine — and why?”
Andrew Doyle (from Indigo Vineyard):
“This year the Shiraz wines have an extra depth of flavour compared to the recent cooler years. Ours have layers of deep red fruit and liquorice from the warm summer. It will be a while before they’re ready, but they promise to age well.”
Peter Bartholomew and Donna Pelka (from Granjoux):
From Peter: “The 2025 Shiraz. I love Shiraz – if you love Shiraz please get in touch, as we’ll add you to our shortlist for some in 2028 – when it will be released.”
Tessa Brown and Jeremy Schmölzer (from VS&B):
“It’s an each-way split between Thorley Riesling and Thorley Nebbiolo – both obtained really lovely, concentrated ripeness and we’ve got lovely components to play with in the cellar.”
Vinny Webb (from Baarmutha):
“To be honest, our 2025 Chardonnay from the estate is super generous, alongside fruit from a local Beechworth grower, which exhibited a leaner, more acid-driven profile, is exciting. We’re looking forward to seeing how they marry and complement each other in the finished wine. Plans are to blend and bottle later this year, but releasing this in late Summer 2026 – stay tuned!”
