FIN
Fin shows that slow and steady wins the race. The year 2020 heralded the beginning of Fin’s foray into wine, cider and piquettes. In the plush hills of the Yarra Valley, JonJo McEvoy, Oliver Johns, and Angus Hean secured their own 10 acres plot a year later. They tend to their sustainably farmed land, building wines on the back of a love for drinking, making, experimenting and everything in between.
The vineyard (planted in the early 90's) was herbicide, pesticide and fertiliser free even before it was Fin Winery. And these new custodians have picked up the trowel with the same eco-philosophy. Their winery is an ecosystem of indigenous scrub and native insects where local wasps keep pesky caterpillars under control, and bugs prevent pests from attacking vines. Vines are treated to compost teas, fish oil and seaweed extract as they tread as lightly as possible in the vineyard, nourishing the land they cultivate.
The rest of their grapes come from the Highbrow Hill vineyard, sitting on the remains of an ancient volcano, Box Grove vineyard and Yering Farm. Nestled in the heart of Melbourne's “green wedge”, it’s a protected landscape of natural beauty. They mirror the same sustainable approach to their own vineyard, growing dozens of varieties from warmer regions of Spain, Italy and Portugal that suit the climate better than varieties traditionally grown in the region.
Their label is known for their no faff, minimal tinkerage approach. Letting nature do its thing.
The rest of their grapes come from the Highbrow Hill vineyard, sitting on the remains of an ancient volcano, Box Grove vineyard and Yering Farm. Nestled in the heart of Melbourne's “green wedge”, it’s a protected landscape of natural beauty. They mirror the same sustainable approach to their own vineyard, growing dozens of varieties from warmer regions of Spain, Italy and Portugal that suit the climate better than varieties traditionally grown in the region.
Their label is known for their no faff, minimal tinkerage approach. Letting nature do its thing.
Wines are fermented spontaneously, helped along with a light touch. The fruit is worked very lightly (if at all) and the wines are bottled young. Fresh, vibrant and frivolous. Picked lean, and therefore showing plenty of acid and a boisterous flavour profile.
As well as wine, they produce low-fi cider with apples and pears gathered from the Yering Farm orchard. Fifth generation orchardists growing on the floodplains of the Yarra floor with sheep to maintain the orchard floor before the word ‘unkempt’ can be mentioned. This thick skinned fruit makes for grippy tannins and a more nuanced end game. There’s even talk of putting the cider on Riesling skins from our vineyard for a floral edge.
Their bottles are brought to life with Simon Bethell's wood block prints. Using one of the oldest printing techniques, the Melbourne based artist carves little images into small blocks of wood, ready to be screen printed and adorned.
In this case, less is more.
As well as wine, they produce low-fi cider with apples and pears gathered from the Yering Farm orchard. Fifth generation orchardists growing on the floodplains of the Yarra floor with sheep to maintain the orchard floor before the word ‘unkempt’ can be mentioned. This thick skinned fruit makes for grippy tannins and a more nuanced end game. There’s even talk of putting the cider on Riesling skins from our vineyard for a floral edge.
Their bottles are brought to life with Simon Bethell's wood block prints. Using one of the oldest printing techniques, the Melbourne based artist carves little images into small blocks of wood, ready to be screen printed and adorned.
In this case, less is more.
Their label is known for their no faff, minimal tinkerage approach. The fruit is worked very lightly (if at all) and the wines are bottled young. Letting nature do its thing.