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BEECHWORTH
Beechworth is a relatively small wine producing region located a 3 hour drive NE of Melbourne in the beautiful North East of Victoria, Australia. Although small in size and number of wineries the quality of wine is very high and up with the best wines produced from Australia’s other great cool climate wine regions. Beechworth can lay claim to producing some of Australia's finest examples of Chardonnay, Shiraz and Italian varietals such as Sangiovese and Nebbiolo.
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Oxenbury Vineyard
in Wineries
Oxenbury Vineyard is located at the end of the Everton Ridgeline, a turn in the line of hills creates a natural north facing amphitheatre. It is a little, dry, sun-blessed bowl that sits 300m above sea level.
Warner Vineyard
in Open by Appointment, Wineries
Situated approximately 6km from Beechworth on the Wangaratta Road, Warner Vineyard enjoys one of the premium vineyard sites of the Beechworth region. Warner Vineyard has enjoyed much success over nearly two decades, providing premium fruit into...
A. Rodda Wines
in Wineries
Winemaking since 1998 and originally from one of Australias leading Chardonnay producers, Oakridge Wines in the Yarra Valley. Adrian moved to Beechworth and now produces wines with fruit sourced from the regions oldest vineyard, Smiths Vineyard.
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A. Rodda 'Smiths Vineyard' Chardonnay
in A. Rodda Wines WINE, White Wine, Wine, Chardonnay
The 2015 A.Rodda Beechworth Chardonnay is sourced exclusively from the Smith’s Vineyard in Beechworth (planted in 1978) and crafted by 2015 ‘Young Gun of Wine’ winner Adrian Rodda. Winemaking is very simple – grapes are pressed, put to barrel...
Giaconda Chardonnay
in Giaconda WINE, White Wine, Wine, Chardonnay
There are two reasons you can struggle to write a tasting note. Sometimes you just can't find anything to say. Then there are times when words cannot do justice to what it is you are describing. A failing of the writer, not the wine. This wine is...
Warner Vineyard “THE REST” Chardonnay
in Warner Vineyard WINE, White Wine, Wine, Chardonnay
This wine was made by pressing whole bunches and then combining with the pressings and racked to a combination of 1 and 2 year old French oak. Using indigenous yeasts for the fermentation and minimal intervention for 10 months, the resulting wine is