Always was, Always will be Fin Wines is located on the lands of the Wurundjeri people of the Kulin Nation, who are the Traditional Owners and custodians of this land. We recognise their continuing connection to land, water, and culture. We pay respects to Elders past, present, and emerging. We pay our respect to the Traditional Owners of all the Aboriginal countries across Australia from where we source our fruit and ingredients. Who we are Fin Wines, a fermentation collective, launched in January 2020 with a range of wines, ciders and piquettes. Fin Wines is producing young, fresh and most importantly fun drinks with an emphasis on drinkability. We are doing this a very lo-fi way in terms of minimal additions, no filtering, spontaneous fermentation, with minimal faffing in the winery. Fin Wines consists of JonJo McEvoy, Oliver Johns, and Angus Hean. Fin was organically conceived, born of our love for tasty wines and ciders. We are situated in Dixons Creek, Yarra Valley, Wurundjeri Country. We are blessed to be custodians of 10 acres which we aim to farm in the most sustainable way possible, preserving soils for future generations and preserving biodiversity. The vineyard was planted in the early 90's on its own rootstock, on grey-red sandy loam over clay. The vineyard is mostly on a south facing slope, with a small area at the southern end of the vineyard, on a gentle north facing slope. There are also cooling effects from nearby hills. Up until we inherited the farm January 2021, the vineyard was farmed without the use of fertilisers, herbicides and pesticides - practices we are continuing. The resulting soil is full of life, and is rich and dark in colour as a result of plenty of humus and organic matter. Compost teas, fish oil, seaweed extract and humate are applied to feed and nurture a healthy and diverse range of soil organisms and grass species, which in turn release nutrients into the soil to feed the vines, improve soil condition and fruit quality, cultivate natural and healthy grapes. We are working on building biodiversity around the farm by replanting the gardens, the dam and around the vineyard with species of plants that are indigenous to the area, supporting native insect population which in turn will also prey on pests in the vineyard.

Information

Domain Name:
Fin Wines
Winemaker's Name:
JonJo McEvoy, Oliver Johns & Angus Hean
Country:
Australia
Region:
VIC
Appellations:
VIC
Grape varieties:
Cabernet, Vermentino, Viognier, Prosecco, Glera, Syrah, Cabernet Sauvignon, Apples, Pears, Chardonnay, Cab Sav, Sauvignon

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Always was, Always will be
Fin Wines is located on the lands of the Wurundjeri people of the Kulin Nation, who are the Traditional Owners and custodians of this land. We recognise their continuing connection to land, water, and culture. We pay respects to Elders past, present, and emerging.

We pay our respect to the Traditional Owners of all the Aboriginal countries across Australia from where we source our fruit and ingredients.

Who we are
Fin Wines, a fermentation collective, launched in January 2020 with a range of wines, ciders and piquettes. Fin Wines is producing young, fresh and most importantly fun drinks with an emphasis on drinkability. We are doing this a very lo-fi way in terms of minimal additions, no filtering, spontaneous fermentation, with minimal faffing in the winery.

Fin Wines consists of JonJo McEvoy, Oliver Johns, and Angus Hean. Fin was organically conceived, born of our love for tasty wines and ciders. We are situated in Dixons Creek, Yarra Valley, Wurundjeri Country. We are blessed to be custodians of 10 acres which we aim to farm in the most sustainable way possible, preserving soils for future generations and preserving biodiversity.

The vineyard was planted in the early 90's on its own rootstock, on grey-red sandy loam over clay. The vineyard is mostly on a south facing slope, with a small area at the southern end of the vineyard, on a gentle north facing slope. There are also cooling effects from nearby hills.

Up until we inherited the farm January 2021, the vineyard was farmed without the use of fertilisers, herbicides and pesticides - practices we are continuing. The resulting soil is full of life, and is rich and dark in colour as a result of plenty of humus and organic matter. Compost teas, fish oil, seaweed extract and humate are applied to feed and nurture a healthy and diverse range of soil organisms and grass species, which in turn release nutrients into the soil to feed the vines, improve soil condition and fruit quality, cultivate natural and healthy grapes.

We are working on building biodiversity around the farm by replanting the gardens, the dam and around the vineyard with species of plants that are indigenous to the area, supporting native insect population which in turn will also prey on pests in the vineyard.

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