#StockOnHand is committed to representing only the best wineries from
Australia and around the world. See our current producers below:
(Nicholas Brown - Black Estate)
Black Estate is a remarkable place for wine. Three hillside vineyards on the warm northern slopes of the Waipara Valley, North Canterbury. The vines grow through a diverse range of clay and limestone soils to produce intense wines completely expressive of each site. The wines are hand crafted using artisan techniques and a dedication to creating exceptional Waipara Pinot Noir, Chardonnay and Riesling. The original Back Estate block was planted in 1994 and consists of eight hectares of Pinot Noir and Chardonnay, planted at a density of 1851 vines per hectare. Above this block, the family planted a new 4ha vineyard in 2011 at 6170 vines per hectare. A stunning new Tasting Room & Restaurant sits above this site with views across the valley. The Family recently purchased a beautiful 7ha hillside vineyard named DamSteep at Omihi, 10 km North of Black Estate which was close planted to Riesling and Pinot Noir in 1999. Another 6ha vineyard named Netherwood was planted in 1986, has just been purchased by the family and is where Nicholas Brown makes the wine. All vineyards are managed according to organic and biodynamic principles and are currently being certified BioGrow. North Canterbury has a long dry Autumn, ideal for ripening grapes. The cool nights retain freshness whist the warm days build concentration. North Canterbury has a long dry Autumn, ideal for ripening fruit.
(DubStyle Wines - Powered by Inkwell)
DUB STYLE WINES
Wines from Inkwell's vineyard are originals; estate wines made only from grapes grown on the California Road vineyard. They are a high wire act - made without the safety net of blending from multiple vineyards and produced “wild” (without additions) on site. Few wines are made with this focus and integrity of expression. Having said all that, Irina and Dudley started making some “other” wines from friends’ vineyards in 2012. The results encouraged them to wander a bit further in the following vintages. Like kids on an adventure, they forgot to look back! On 1 May (International Red Day), they have tied these loose strands together and released a new non-estate label – DubStyle. The first two DubStyle wines on the playlist are reds from 2013; No.1 Grenache - from 88 year-old McLaren Vale bush vines and No.1 Red Mix - a Grenache Shiraz Mataro blend from three different esteemed McLaren Vale vineyards. Jamaican producers revolutionised music in the late 1960’s when they made double (or "dub") versions of hit songs by removing the vocal track and bumping up the bass and drum tracks; often for deejays to “toast” new lyrics over later. This breakthrough influenced genres of music worldwide including rap, hip hop and house music. Wine from DubStyle is the same idea – Dudley and Irina make dub versions of traditional varieties and blends from great vineyards and add their own new track to them by picking earlier than most and producing in a slow, all natural way to reveal unique, fresh flavors and textures. By fermenting only whole fruit and bunches, they pump up the bass and the drums. The DubStyle flavors are in the savory, spicy (think nutmeg, dark berry and bramble) spectrum with complex aromatics and ultra-fine tannins played over a McLaren Vale rhythm. While made to drink now, they are serious wines to accompany food that can be cellared for a number of years.
(Mark Walpole - Fighting Guly Road)
FIGHTING GULLY ROAD
Mark Walpole is arguably one of Australia's greatest viticulturalists and his interest in cool climate viticulture led him from his home in the Ovens Valley to the elevated Beechworth plateau at the top of the Escarpment above the Murmungee basin. The site was planted to Cabernet Sauvignon and a small amount of Merlot in 1997 on the lower North West facing slopes, followed by Pinot Noir in 1998 on the upper North East facing slopes at an elevation of 570 meters. In more recent years after working with fruit from this block small areas have been grafted to Shiraz, Tempranillo, and Sangiovese. The vineyard is situated on the Old Red Ordovician mudstone and shale soils which make up about half of the regions vineyard sites, producing more tannic structured wines than from the Granitic soils in the regions North. In 2009 he gained access to the Smith vineyard, located only a few minutes away from the Fighting Gully Road site. This small vineyard was planted to Chardonnay and Cabernet Sauvignon in 1978, making it the oldest vineyard in the region. Mark is joined in the winery by Adrian Rodda and the wines being crafted are some of the most exciting in the region.
(Alex Head - Head Wines)
HEAD Wines was started in 2006 by Alex Head. It focuses on single site Rhone Varietals from the Barossa and Eden Valleys in South Australia. The House style is one of elegance, freshness, balance and purity of fruit attained by a combination of low yields, early picking, slow-winemaking and careful, gentle attention during elevage. The naming of Alex's flagship wines draw inspiration from a great Northern Rhone legend; ....in the Middle Ages, a Seigneur of Ampuis called 'Count Maugiron' owned the hilly vineyards of Cote Rotie.... He was also blessed with two beautiful daughters, one a blonde and the other a brunette. The Southern slope of the Cote (also suited to viognier) which contains more granite, mica and limestone made a softer, rounded more elegant wine which delighted its drinkers with perfume and femininity. Here, the soil and wines showed colour and character of his blonde daughter. The Northern slope contained heavy soils of schist and iron, producing an intense wine with dark fruits and tannin that required age to show its true potential. Here, the soil and wine showed colour and character of his brunette daughter. When Count Maugiron finally retired he passed on the two Cotes to his daughters and to this day, they are still referred to as the 'Cote Blonde' and 'Cote Brune'. These soil structures and colours are of utmost importance to the properties of the fruit which grow in these vineyards. For Alex's unique Barossa Valley wines, he selected vineyard sites where, similar to Côte Rotie, the soils produce contrasting styles. All HEAD Wines; contain hand-picked fruit, begin fermentation with natural occurring yeasts, use minimal additions and are bottled without fining or filtration.
(Jono Mogg & Belinda Low - Henty Farm)
It all begins in Henty, in Victoria’s Far South West. Relatively untapped for years, this region’s potential has caught the interest of a few shrewd producers, Jono Mogg and Belinda Low included.
In 2009, Jono and Belinda spent several weekends traipsing through Henty in the Victorian countryside with winemaker Adam Wadewitz and his partner Nikki. They couldn’t turn their backs on this magical combination of super cool climate, limestone bedrock soils and passionate growers, who were guiding the grapes through the sometimes arduously cool and wet conditions. They spent their nights hatching a plan to bring their expression of Henty wines to life.
Hentyfarm is about artistic expression at its most elemental. It starts in the vineyard, where the relationship with the grower is based on respect as custodians of the land. Then the alchemy begins, where the combinations of older French oak, low intervention winemaking, native and introduced yeasts and naturally driven “hand plunged” ferments culminate in wines of finesse and elegance.
In 2013, a Pinot Gris was added to the range, made from celebrated Drumborg grapes tended carefully by “biological grape farmers” Jack and Lois Doevan. In the same year, Adam and his family left Victoria for work in South Australia, and Belinda and Jono embraced full curatorship of Hentyfarm.
From 2013, Jono and Belinda decided to guide the winemaking styles by employing the skills of Justin Purser at Best’s Great Western. His experience in and passion for Burgundy make him the perfect contributor to our winemaking family. Our collective approach is rustic and minimal, holding true to the idea that this winemaking venture is a farming practice. Production will continue to be small and handcrafted, allowing the wines to speak of purity and place. Hentyfarm wines are not rushed to market, their refined European style needing more time in the bottle to develop and soften before heading out to Australia’s best restaurants and liquor stores.
Despite Henty Farm’s small beginnings and resolve to make wine for family and friends, Jono and Belinda are working hard to stamp the region of Henty on Australia’s vast viticultural map.
(Neil Prentice - Holly’s Garden Wines)
HOLLY’S GARDEN WINES
"Grown at 750 meters in the deep volcanic soils of the Whitlands high plateau. Our little amphitheatre is the warmest site in a very cool area. The continental location gives cool evenings, which allows the vines to “rest” at night and delays the accumulation of sugar whilst retaining acidity and building flavour. This extra ‘hang time’ due to delayed ripening is vital to the production of great wine and helps create the featured structure and length of both Holly’s Garden Pinot Noir and Holly’s Garden Pinot Gris. The deep volcanic, basalt soils contribute to how the vine grows, the flavours of the fruit and the resulting wine. The deep, open structure of the soil draw the roots down deep, especially when combined with our philosophy of non- irrigation. The mineral composition affects the flavour of the wine due to the dissolved minerals in the water the vine uses. Our volcanic, basalt soil is high in iron. Wines from these sorts of soils typically have a ferrous, robust mineral character. This is most certainly seen at the end of the palate in Holly’s Garden Pinot Noir, giving the wine length and balance. In Holly’s Garden Pinot Gris it balances the richness of the mid palette, with the phenolics and acidity. Some Biodynamic viticulture is practiced, not for altruistic reasons, but to make better wine by growing better grapes. To me it is as much Pagan Viticulture as Bio Dynamic Viticulture and is an inherited, instinctive understanding passed from father to son over many generations since the reformation of the church in Middle Europe." Neil Prentice.
(Dudley Brown & Irina Santiago - Inkwell Wines)
Dudley Brown and Irina Santiago are both mid-life converts to winegrowing and winemaking in Australia. Originally from the USA and Brazil respectively they are fanatical about our their vines and their wines. At Inkwell, the quest is to get to the “as simple as possible, but not simpler” place required to make outstanding, age-worthy wines that can only be from Inkwell’s 40 acre California Road vineyard in McLaren Vale. Dudley and Irina have removed as many inorganic products as they sensibly can from every part of Inkwell’s wine growing and wine making over ten vintages to best express site in their 'Pirramimma Sandstone' single vineyard wines. Dudley pursuit of excellence extends beyond the vineyard to the wider region as past chairman of McLaren Vale Grape Wine and Tourism and driver of initiatives like Scarce Earth, the McLaren Vale Water Plan, The Vale Cru, the McLaren Vale Geology Map and as champion of independent retail through Australia's Best Wine Stores Competition. Irina obtained her Masters in Viticulture from the University of Adelaide in 2010 and was offered a full University scholarship and GWRDC funding to extend her research into alternative viticultural systems as a PhD student in 2011. Since then, she has visited five “new world” countries researching best practice and adoption of sustainability systems in viticulture. During this time, Irina also developed and rolled out the McLaren Vale Winegrape Sustainability Australia system. In simple terms these beautiful wines are made by thoughtful people, for the right reasons and in the right way.
(Neil Prentice - Moondarra Wines & Tajima Wagyu)
The Moondarra vineyard was established in the Gippsland Mountain Rivers District by the Prentice family in 1991 and has always focused on growing small volumes of absolutely super quality fruit. Moondarra Pinot Noir is typically both elegant and powerful. The aromas and flavours are an amalgam of Morello cherry fruit, "Gaminess", Spice, layers of soft tannin, Red Currant/Raspberry acidity, Beetroot Autumnal/Ethereal characters and slippery, supple, silky glycerol. They are intense, balanced, persistent and speak loudly of the personality of their “Terroir” and the family by which it is produced.
(Nick O’Leary - Nick O’Leary Wines)
NICK O’LEARY WINES
Nick O’Leary crafts his wines on the southern escarpment of Lake George near Bungendore. Each wine comes from small individual parcels of fruit, sourced in and around the Canberra District. The Nick O’Leary 2012 Riesling was recently awarded the Trophy for Best Riesling at the 2012 NSW Wine Awards. Nick O'Leary Wines was rated a 5 star winery in James Halliday's 2012 and 2013 Australian Wine Companion. Nick was also a finalist for the 2011 Gourmet Traveller WINE Young Winemaker of the Year.
(Bernard Hooley - Oakdene Wines)
Established in 2001, Oakdene‘s boutique vineyard is located in Wallington (near Ocean Grove) on the Bellarine Peninsula, approximately 20kms east of Geelong and 90kms South of Melbourne. The region enjoys a cool, maritime climate moderating our weather patterns, resulting in a long cool growing season; producing low yields of high quality fruit.
Specialising in the varieties best suited to the region, Chardonnay, Pinot Noir, Shiraz, Sauvignon Blanc, Pinot Gris and small amounts of Merlot, Cabernet Franc and Cabernet Sauvignon. Our hand crafted wines are elegant, whilst reflecting varietal character and complexity.
Dedication to excellence in the vineyard and winery has produced immediate results, with wines awarded medals and trophies in major wine shows, and a 5star rating in James Halliday’s Australian Wine Companion for the past four years.
(Stuart Proud - Proud Primary Produce)
PROUD PRIMARY PRODUCE
Stuart Proud is one of Australia's leading lights in sustainable viticulture. He is passionate about soil and plant health and knows first hand that it is better achieved without the use of chemicals and synthetics. In Stuart's own words.... "Being a viticulturist by trade means all the efforts are focused on the health of the vineyard. Making small batches of wine for over 10 years from the fruit I grow has led me to produce the style of wines I like to drink myself and that match well with food. The wines are meant to reflect the site they come from, the season they were grown in and the attention given to the vineyard. The major focus when growing the fruit is based on having healthy and productive soils. The key to good fruit is to have balanced soils ; balance between biology, chemistry and physics. Enhancing the health of the soil and vines is done by keeping a diverse range grasses, clovers and other species growing all year round in the vineyard, mowing and mulching instead of herbicide spraying, addition of natural products such as compost teas, humates, seaweed, kelp and fish emulsions help to increase natural biodiversity. Vineyards managed using this approach are healthier and stronger, fruit ripens evenly, while flavours develop with minimal loss of natural acid. All ferments are wild yeast, with no acid additions, no pump overs, no sulphur additions and only some gentle plunging. Minimising the need to intervene with the ferments is the whole philosophy or reason behind making the vineyard the main focus of my attention. This means the wines truly reflect the place they came from and the conditions of that season." Stuart's day job is as head viticulturalist for the Thousand Candles project in the Yarra Valley. His experience and knowledge makes him hot property as a vineyard manager and consultant. In his spare time he makes a tiny amount of wine with fruit hand selected from the vineyards he tends.
(Martin Alonso - Vina Ilusion
VINA ILUSION & PRANA
It is rare to find a pure and unadulterated wine from Rioja. While the region has the most illustrious reputation in wine growing Spain, unfortunately, the wines are so often overly manipulated that its identity has lost its sense of place. This is what makes the beautifully non-interventionist Rioja of Viña Ilusión so exciting; their wine is simply the essence of their vineyard and the way it’s farmed.
Martín Alonso and Gloria Plaza founded Viña Ilusión in the Baja subzone of Rioja in 1992. They planted their limestone (with iron and clay) 5 hectare vineyard at 700 meters in the foothills of Mount Isasa, one of the highest elevations of the region. They overlook the land, drawing inspiration from the writings of Masanobu Fukuoka, the author of the The One Straw Revolution and pioneer of “do-nothing” natural farming. Martín even went as far to journey to Japan to learn from the master himself in 1985, way before many of the new crowd of devotees. The finca also incorporates elements of biodynamics, they fight against monoculture with fruit trees and with the help of solar and wind power to make one of the very few certified organic vino de cosechero in Rioja.
When the JPS team visited Viña Ilusión in the spring of 2012, Martín stressed to us the importance of maintaining a chemical-free vineyard to be able to ferment their wines without the addition of commercial yeast. Currently, they put all of their effort into one deliciously pure unoaked Tempranillo-based wine. It is destemmed, wild yeast fermented in tank, and bottled with minimal amounts of SO2, around 35ppm. Viña Ilusión is un vino sin maquillaje, or a wine without makeup. A wine of freshness, sheer drinkability, and mouthwatering minerality.
If there is such a thing as an idyllic Rioja to put into a porrón or a botaguzzle for pure refreshment, Viña Ilusión would be it.
(Andrew Marks - Wanderer Wines)
The Wanderer takes you on a journey from the warmer Northern cusp of the Yarra through the midlands and then into the cooler Upper Yarra at the Southern boundaries of the Valley. Then to the Old World and an adventure in Catalonia, Spain. Andrew Marks seek to express the character of each of his unique vineyard sites. All of the wines are single vineyard expressions. They have a voice and consistency. Line up several vintages and you will see the expression of terroir coming through year on year despite the vagaries of each season. Each year is different, another page out of the diary. Andrew is fairly minimalist in the winery, preferring to get it right in the vineyard, we do leave a certain thumbprint on our wines though. Artisanal in production. Authentic hand made wines. Benchmark Yarra Valley.
(Judy and Tim Finn - Neudorf Vineyards)
1978 and the New Zealand fine wine industry was almost non existent. Judy and Tim Finn were fresh from the “back to the land” movement of the late sixties. They wanted to make beautiful wine and figured Tim’s masters in Animal Behaviour along with Judy's unimpressive journalism career would be beneficial. Wrong. However they did have youth (temporary), self belief (unwarranted) and friends. At one stage they had four mortgages and three jobs each. The old house at Neudorf had electricity in two rooms, an outside long drop, an inefficient wood stove and no hot water. Judy and Tim look back with no regrets and more than thirty years later the wines they have crafted have been shared at tables accross the globe and garnered some of the highest praise of all of New Zealand's wines.
The Neudorf wines unapologelically celebrate the sites in which they are grown. The Nelson region and the Moutere area in particular, receives a lot of sun – more than 2300 hours a year, making it one of New Zealand’s sunniest regions. Clear skies allow for rapid cooling at night, nurturing the slow development of flavours and a gradual reduction in fruit acids. This combination of climate and soil type produces white wines of concentration and texture, and rich savoury Pinot Noir with a fingerprint of textured minerally fruit acid.
(Sierra Reed - Reed Wines)
"Everyone in the world of wine has a story to tell. The motivation is often the same, but the experience is always very personal. The wines I make tell my story and are a reflection of all the lessons I have learnt along the way."
Reed Wines are single vineyard expressions made by Sierra Reed in the Grampian’s of Western Victoria. Always an inquisitive and enthusiastic drinker, Sierra’s journey in wine began in New Zealand whilst filming with the Family of Twelve. Interviewing those leading families of New Zealand wine inspired her to change her life and begin the journey from drinker to maker. A complete immersion in winemaking followed with a rapid succession of vintages as a global nomad in Paso Robles (Hurst Ranch Winery), the Yarra Valley (Domain Chandon), the Napa Valley (Pina), the Barossa Valley (Head Wines), Central Otago (Rippon), Beaujolais (Domain de Vissoux), the Grampians (Mount Langi Ghiran), the Napa Valley (Hunnicutt Winery), Barolo (E. Pira & Figli - Chiara Boschis) and Geelong (Lethbridge Wines). The journey has left a series of lasting lessons, provided many inspirations and also created lifelong friendships. It has also led to Sierra making her first wines in the 2015 vintage. Sierra hope’s you seek out her wines and that they bring you as much joy in the drinking as they have in the making.
(David Clarke - ExAnimo Wines) (Jeanette Clarke - ExAnimo Wines)
EX ANIMO WINES
Ex-Melbourne sommeliers David and Jeannette Clarke relocated to Cape Town, South Africa, in January 2013. From previous visits to the country, their expectations were fairly low and they feared a future of having to drink mostly South African wine as imports are a very small part of the local industry. Little did they know how that tiny industry would surprise them with some of the most interesting, delicious and unique wines around. Recognising the fact that South Africa is still grossly under-exposed in Australia, they became increasingly excited about being able to introduce and offer these to you. Thus the Ex Animo Wine Company was born. Ex Animo means “from the heart”, and this encapsulates the philosophy and passion the Clarkes share with their producers: for the vineyards they tend and the wines they make from them.
FIGHTING GULLY ROAD
Proud primary produce
VINA ILUSION & PRANA
EX ANIMO WINE CO.
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