Beechworth has always been a region shaped by people as much as by soil, altitude and cool nights. Our winemakers are a colourful mix of cooks with chef-like prowess…precision-obsessed viticulturists, quiet creative thinkers and food lovers who craft wines with the same intimacy they bring to their kitchens.
You’ll find Adrian Rodda fine-tuning chardonnay like a master saucier perfecting balance; Vinny Webb of Baarmutha firing up the wood oven for long-table lunches; and Peter Graham of Domenica, a thoughtful craftsman whose wines pair beautifully with rustic, produce-led cooking. Mark Walpole at Fighting Gully Road is renowned not just for viticultural brilliance but for his love of simple, beautiful food that honours ingredients, while Tessa Brown and Jeremy Schmölzer cook the way they make wine – with creativity, intention, and a deep sense of place. At Serengale, Serena Abbinga and Gayle Taylor are known for generous, food-centric hospitality that turns every visit into an invitation to linger.
Then there’s Raquel Jones of Weathercraft, a passionate cook and thoughtful host whose meals lean into Mediterranean brightness – perfectly echoing the vibrant acidity of her wines, shaped in part by her Spanish heritage. Julian Castagna brings a deeply Italian sensibility to both his biodynamic wines and his cooking; whether exploring the nuance of Syrah/Sangiovese blends or slow-braised dishes layered with herbs and olive oil, his philosophy is unwavering: purity, balance, and reverence for the land. And Erin Pooley of Little Frances – known for clarity of vision, brings that same elegant precision to the table, with bright, finely-cut Pinot Gris and a love of produce-driven cuisine where seafood, herbs, and citrus let the wine speak.
Even those best known for their quiet focus – like Nathan and Rick Kinzbrunner at Giaconda, Keppell Smith at Savaterre, and Chris Catlow at SentiĹŤ, share a deep appreciation for how wine interacts with food, flavour, and community. And at Granjoux, Peter Bartholomew, a natural entertainer with an infectious love of conviviality, brings people together with long, laughter-filled lunches where his elegant wines flow as generously as the stories.
Summer in Beechworth is the season where those worlds come together. Cellar doors buzz, fresh produce arrives in abundance, and the region’s wines show their most refreshing, lively side. Below, you’ll find a hand-picked wine from our Vignerons, matched to the dishes and cuisines that should bring out their best.
Indigo Vineyard – Frizzante
Bright, sparkling, citrusy fizz — made for heatwaves.
Pair with: Antipasti, fish and chips, or fresh summer berries.
Little Frances – Pinot Gris
Unctuous peach and almond blossom profile, citrus-driven, and beautifully dry.
Pair with: Kingfish sashimi, soft goat’s cheese, or Thai green curry.
Vignerons Schmölzer & Brown – ‘Pret-Ă -Blanc’
Aromatic, textural white blend perfect for warm weather.
Pair with: Vietnamese rolls, sushi, or a spicy citrus-dressed salad.
Fighting Gully Road – Verdicchio
Crisp green apple, lemon peel, herbs and fennel, honeyed florals, and a dusting of cinnamon — a summer staple.
Pair with: Vietnamese noodle salads, Thai larb, or grilled calamari.
Sorrenberg – Sauvignon Blanc Semillon
Organic, vibrant, and lightly barrel-influenced.
Pair with: Grilled asparagus, goat’s cheese tart, or fish tacos.
Sentiō – Aligoté
Energetic, textural, and quietly complex.
Pair with: Korean fried chicken, pork belly bao, or soft-shell crab.
Domenica – Roussanne Marsanne
Textural, rich and exotically spicy, floral, and edged with the ever present mineral spine.
Pair with: Moroccan chicken, North African spice, or grilled peaches with burrata.
Willem Kurt – Chardonnay
Expressive, complex, and beautifully balanced.
Pair with: Moroccan-spiced chicken, roast pork belly, or charred corn with lime.
A. Rodda – ‘Willow Lake’ Chardonnay
A citrus-driven, mineral chardonnay with serious finesse.
Pair with: Grilled lobster, butter-poached prawns or a simple roast chicken with lemon and thyme.
Eldorado Road – Beechworth Chardonnay
Elegant, barrel-fermented, and cool-climate bright.
Pair with: Roast pork with crackling, scallops, or creamy seafood pasta.
Giaconda – ‘Nantua Les Deux’ Chardonnay
Refined, smoky, powerful yet refreshing.
Pair with: Butter-basted flathead, crab linguine, or roasted corn with miso butter.
HISC – Chardonnay
Small-batch, lean, citrusy and texturally precise.
Pair with: Seared scallops, ceviche, or chicken and herb sandwiches at a picnic.
Savaterre – ‘Frère Cadet’ Chardonnay
Iconic, powerful, and intensely mineral.
Pair with: Roast quail, creamy pasta with truffle, or lobster mornay.
Serengale – Chardonnay
Generous stone fruit woven through subtle spice.
Pair with: BBQ octopus, roast pumpkin with tahini, or creamy brie.
Beechworth Wine Estates – Rosé
A blend of Nebbiolo, Shiraz, Grigio, Barbera, Sangiovese, Graciano and Tempranillo. Dry, pale, and floral – refreshing and summer-perfect.
Pair with: Mediterranean mezze, grilled halloumi, or watermelon & feta salad.
Piano Piano – Rosé
Pale, savoury and elegant, with aromas of cherries, a touch of spice and some confectionary notes.
Pair with: Mediterranean seafood, paella, or grilled prawns.
Weathercraft – Rosé
Dry, bright, red-berry and citrus kissed.
Pair with: Tapas, soft cheeses, grilled vegetables or picnic spreads.
Baarmutha – Sangiovese
Earthy cherry fruit, savoury tannins, and Italian charm.
Pair with: Wood-fired pizza, tomato-based pasta or Tuscan-style grilled sausages.
Pennyweight – Gamay
Light-bodied, red-fruited, utterly chillable.
Pair with: Charcuterie, grilled chicken wings, or a niçoise salad.
Traviarti – Nebbiolo
Structured, aromatic, rose-petal and red cherry.
Pair with: Porchetta, wild mushroom risotto, or aged parmesan.
Granjoux – Shiraz
Perfumed, silky, RhĂ´ne-inspired.
Pair with: Lamb kofta, barbecue skewers, or Sichuan-style dry-fried eggplant.
Castagna – ‘Adam’s Rib’ Red (Syrah/Sangiovese)
Light, spicy, beautifully perfumed.
Pair with: Charcuterie boards, tapas, or roasted duck pancakes.
Star Lane – Shiraz
Aromatic, elegant, and cool-climate in style.
Pair with: Smoky barbecue, slow-cooked ribs, or mushroom ragĂą.
Ultimately, what distinguishes Beechworth is not only the calibre of its wines but the degree to which their makers engage with flavour more broadly. Cooking, hosting, sharing – these are not adjuncts to the winemaking culture here, but integral to it. The result is a region where the dialogue between food and wine feels unusually fluent, and where visitors can expect experiences shaped by both precision and genuine warmth. It is a place where hospitality is understated but sincere, and where the visitor can expect a level of coherence, between people, place and palate – that is increasingly rare.
NOTE: Most of the above-listed vignerons are open by appointment only, and also many do not have food available for purchase at their winery/cellar door etc. This article is to be used for you to create/procure dishes, with the mentioned wines – as a suggestion only.