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Welcome to Vine Wine
Situated in the historic Reschs Brewery on Bourke Street Redfern, Vine Wine was established in 2002.
Never intending to be just another bottle shop, VINE has earned a reputation amongst its loyal customers as the place to purchase all of their liquor needs.
We stock a diverse range of products from everyday quaffing wines to old and rare vintage wines, as well as an impressive portfolio of exotic spirits and liqueurs and a huge range of both local and imported beers.
Our friendly, expert staff have years of experience in the wine and hospitality industries and are ready to assist with any query or purchase decisions you may have.
For an overview of our services and products, please feel free to browse through our website or visit our Products page.
For more specific information about our wines, including availability and pricing, please contact us via our Enquiries page or by phone on 02 9310 5454
Note:Website prices reflect 6 bottles minimum order. Free delivery within 5kms
Take a look at our latest collections below.
New Arrivals
Nikkal Pinot Noir 2018 Victoria Yarra Valley
Nikkal Pinot Noir 2018 Victoria Yarra ValleyNikkal Pinot Noir 2018
Cherries, raspberries, rhubarb and a touch of spice all find a place to create a vibrant, full and generous wine with a velvety and fleshy texture.
Bursting with flavour, this is a supple wine with youthful juiciness. A blend of pinot noir grapes from four vineyard sites which truly captures the essence of the Yarra Valley. Each vineyard brings a different element to the wine, with the overall theme being bright fleshy fruit.
Muddy Water Pinot Noir 2018 Waipara
Muddy Water Pinot Noir 2018 WaiparaMuddy Water Pinot Noir 2018
Deep red cherry in colour with a dark savoury nose of ripe cherry and herbs. Palate shows considerable power and earthy character with masses of plum, dark berry and a mineral cherry edge. Robust fruit tannin provides an inner strength that is long and alluring.”
Our Story
History
Muddy Water was born almost a quarter century ago when viticulture pioneers Jane and Michael East recognised the potential for grape growing in the Waipara Valley. They first planted the vineyard in 1993 with a range of experimental varieties – what worked, stayed, and what didn’t thrive was pulled out. The first wines released in 1996 quickly established Muddy Water Estate as one of the first real high quality producers in the area, and much of our wine today is still being made from those original vines.
The Easts retired in 2011 after two decades of winemaking accolades and passed stewardship of Muddy Water to the Thomas family, who continue to take the winery from strength to strength under the philosophy of minimal intervention, creating wines that fully express both site and vintage.
Muddy Water Estate
Nestled in the lee of the Teviotdale Hills in the Waipara Valley and sheltered from the cool ocean breezes, the Muddy Water estate is an ideal spot for cool climate viticulture. Our 12 hectare estate is flatter across its front section, then steep up the back as it goes up the north-facing hillslopes. The blocks are interspersed with a small olive grove and a naturally renewing spring winding its way through the property. All our wine is made and bottled on-site in our hand-built straw bale winery just a few hundred metres from the vines.
Our name Muddy Water is a literal translation of ‘Waipara’ – and, like our wines, is a direct reflection of the environment around us.
Terroir
The fertile limestone-washed soils impart a certain evocative darkness to our wine, a richness and distinct texture that’s a signature characteristic of our range. The soil type is ideal for growing Chardonnay and Pinot Noir, mirroring the calcareous clay soils that are the natural home of these classic varieties. Warm summers with cool nights extend into dry, gentle autumns for a long growing season. With no rush to pick in the height of summer, grapes are allowed to hang and fully ripen with complex varietal expression and intense flavour.
Ethos
Muddy Water was the first certified organic winery in Canterbury, and all our wines are certified BioGro. As many New Zealand wines become more commercialised we aim in the other direction, making small batch wines with soul.
The majority of our vines are ungrafted – now a rarity in the industry – giving our wines an authentic expression found in few other places.
Crop management is done meticulously by hand without herbicides, insecticides or systemic fungicides, using organic methods and biodynamic soil management to proactively promote soil and vine health. It’s a hands-on approach that means being intimately connected to the blocks, walking the rows and being attuned to subtle changes in the soil, vines and grapes. It’s labour intensive, but it’s also how you make truly remarkable wine. For us, it’s a labour we love.
At harvest we handpick the bunches, tasting the grapes and inspecting them for important flavour signifiers like seed ripeness. We find that if you’ve got great grapes, you don’t have to do much to them. We use wild yeast fermentation and bottle unfiltered whenever possible. Bottling unfined and unfiltered reveals more layers and complexity; it’s like listening to your favourite album on vinyl and hearing richer, more nuanced tones. It’s wine for slowing down and savouring.
Chateau de Pizay Beaujolais 2020
Chateau de Pizay Beaujolais 2020Chateau de Pizay Beaujolais 2020
Warm floral and blackberry aromas with a fresh palate bursting with black fruits, florals and a hint of elderflower adding weight. A long rich Gamay finish.
A thousand years of history. Gosmard, the first Seigneur or Lord of Pizay, had two towers built in 1030 A.D. His descendants lived in the Château until 1916. In 1981, Groupama Rhône Alpes Auvergne took over the destiny of the estate and created the hotel complex.
Today, the estate’s 80 ha (197 acres) of vineyards produce grapes for six different appellations: white Beaujolais, rosé Beaujolais, red Beaujolais, Régnié, Morgon (three cuvées) and Brouilly Château de Saint-Lager, which has been owned by the estate since 1998.
In 2015, the estate became one of the first two hundred French estates to be awarded European High Environmental Value Certification. We have been adhering to organic agriculture directives certified by ECOCERT on a sharecropping (métayage) since 1996.
Koch El Mezcal Ancestral Oaxaca Maguey Espadin
Koch El Mezcal Ancestral Oaxaca Maguey EspadinKoch El Mezcal Ancestral Oaxaca Maguey Espadin
KOCH ESPADÍN – OLLA DE BARRO
Mahogany flavor as a result of its type of distillation, light smoked, earthy and fresh. Smooth and shallow.
Type of Agave: Angustifolia Haw (Sprat)
Range: Cultivable Agaves
Distillation System: Clay Pot
Production Region: Sola de Vega, Oaxaca.
Mezcalero Master: Alberto Vásquez
Koch Mezcal
Koch are guardians in the preservation of the ancestral and artisanal processes of Mezcal with 100% agave. Koch integrate and collaborate with more than 15 communities and over 50 producing families.
KOCH EL MEZCAL more than a brand…
It is a life project for our 52 producing families.
Muddy Water Skin Ferment White 2020 Waipara
Muddy Water Skin Ferment White 2020 WaiparaMuddy Water Skin Ferment White 2020 Waipara
Deep orange colour,with complex oriental flavours of mandarin, clove, citrus peel and bergamot. Textural, plush palate with firm tannins. Exotic!
This co-ferment is made of fruit grown on our lower back block vineyard in Omihi with 48% Riesling, 46 % Gewurtztraminer, 2 % Gruner Veltliner, 2% St Laurent and 2 % Chardonnay, all grown organically. The fruit was intensely managed, bunch thinned, and shoot positioned for fruit spacing and leaf plucked to allow sunlight and air into the canopy. Bunches were small, intensely flavoured, pure and were hand-picked to retain ultimate freshness and allow whole bunch ferment.
Jasper Hill Georgia’s Paddock Shiraz 2013 Victoria Heathcote
Jasper Hill Georgia’s Paddock Shiraz 2013 Victoria HeathcoteJasper Hill Georgia’s Paddock Shiraz 2013
Rich spice, ripe red fruit with espresso and hints of graphite.Firm grippy tannins will soften over time
Our aim is to make great wine, with the preservation of nature’s flavours, complexities and balance in our wines by using minimal intervention in our vineyards and in the cellar – to allow the individual vineyard’s “terroir” or sense of place to express itself by ‘interfering’ as little as possible.
Our wines are grown, made and bottled entirely on the estate from our own organic unirrigated vineyards. We produce our own composts and have never used synthetic chemicals on either the vines or the soils, since our vineyards were planted in 1975.
Viticultural practices are simple: own rooted vines (ie. not grafted on to American rootstocks to confer Phylloxera resistance), no irrigation whatsoever, minimal tillage, natural inter-row mulching leading to broad bio-diversity, very low yields giving depth and intensity to our wines. Only hand pruning of the vines and hand harvesting of the fruit can allow us the human connection to our living soil.
Established by Ron and Elva Laughton, ever since the first vintage in 1982 Jasper Hill has been a small, family business. The 2019 vintage was our 38th. As the vineyards and their two daughters have grown over the years, both Emily and Georgia continue to work within the business. Emily has been passionately growing grapes and making wine alongside her father since 2001, whilst Georgia enjoys doing most of the administrative work. Ron and Elva live amongst the vines on Emily’s Paddock; Emily lives on Georgia’s Paddock vineyard with her husband Nick, daughter Ella and son Nate. Nick is also a highly valued member of the team, both in the vineyard and in the cellar. Only time will tell, if the next young generation will continue the wine making tradition of their grandfather and mother.
Aguas Mansas Mezcal Cuishe
Aguas Mansas Mezcal CuisheAguas Mansas Mezcal Cuishe
Cuishe agave is a maguey that develops in arid areas of the Tehuacán Valley and the Central Valleys. It is a very variable species, it changes colour, size and shape according to the area in which it is born. It is unique because pineapple grows out of the ground.
The nose is earthy, with deep notes of wild herbs and wet earth (preticor). Intense flavours of rosemary, thyme, and cloves
Liquid stories circulate through the pineapples of the agaves, some of the peasants who take care of them as they grow, others of the mezcal masters who make them bloom, and still others of the drinkers, who give them life with each sip.
And it is in those Mansas Waters , full of stories, where the aromas and flavors of one of the drinks with the most identity for the Mexican are deposited, mezcal.
With its dualities revealed, this drink fallen from heaven, found in the earth and its entrails, demonic virtues that have made it the protagonist of rituals alone, in groups, in the fields and in the cities.
Drinking Aguas Mansas mezcal is to shake the best that arises from a Espadín agave that passes through a conical earth oven, grinding in a stone pan, fermentation in a wooden vat and distillation in a copper alembic.
In calm waters demons stir
Aguas Mansas is a 45% Alc. Mezcal, originally from Santiago Matatlán, a town in the heart of the Central Valleys of the state of Oaxaca.
Thanks to the quality of its agaves and production for generations, this town is known as “The World Capital of Mezcal”.
Mezcal Joven Espadín ≈ 100% Agave ≈ Made in Mexico ≈ Cooking in a conical earth oven ≈ Grinding in stone with tahona ≈ Fermentation in wood ≈ Double distillation in copper alembic ≈ Original packaging in Santiago Matatlán, Oaxaca ≈ Mezcal master Juan Hernández Santiago ≈ Each production of artisan mezcal is unique≈
It is crystal clear, clean and bright. Apparently high body or density.
On the nose it is aromatic and expressive; In it, sage, rosemary and a citrus touch of grapefruit stand out. There is a slight smoky presence reminiscent of leather.
Its taste is unctuous, subtle and elegant. Balanced acidity and friendly alcohol. When tasting it, its flavor is defined that invites you to continue enjoying it in sips.
To make a pairing with Aguas Mansas mezcal, some suggestions are:
Pata or cueritos tostadas, cottage cheese sopes and white pozole. Fresh oysters, clams, sealed tuna and fillet of dorado are the proposals with seafood. It also goes hand in hand with desserts such as myrtle sweets, guava pie and carafe snow, especially hibiscus and lemon.
Yelland & Papps Vin de Soif 2017 Barossa Valley South Australia
Yelland & Papps Vin de Soif 2017 Barossa Valley South AustraliaYelland & Papps Vin de Soif 2017
The Vin de Soif is our couch wine, our park wine, our beach wine; sitting, standing or leaning, it doesn’t matter. It’s our thirst quenching wine and it’s built for drinking not thinking.
It’s a blend of Mataro, Grenache and Carignan and its sole aim is to be a juicy, slurpy and delicious as possible, which I’m sure you’ll agree is a very admirable cause indeed
We source the grapes from a number of vineyard sites across the Barossa Valley with an average vine-age of 87 years old.
Hand-harvested, wild yeast ferment with a proportion of whole bunches and extended skin contact before 20 months in gentle old seasoned French oak barrels.
It’s equally as home in some plastic picnic glasses as it is in your finest stemware; it doesn’t discriminate.
Think pure, plump and juicy plum and berry fruits, a touch of sour cherry bite, plenty of spicy nuance, a waft of gingerbread and frangipani and a whole lot of effortless, slurpy drinkability
Bondi Liquor Co Pink Gin
Bondi Liquor Co Pink GinBondi Liquor Co Pink Gin
The bondi original with a twist – steeped with rhubarb post distillation to produce a blushing pink colour & tartness
THE STILL
Our copper still “May” forms the centrepiece of our distillery. Named as both a nod to the fact we finally agreed in May 2020 to embark on this adventure, and also as a homage to the late Mrs May Loftus a Bondi local, who was the first woman to achieve the Bronze Medallion in 1904 which is the prerequisite for becoming a beach lifesaver.
Australian made and manufactured by HHH Distill in Perth by Hilton a retired engineer with a passion for creating copper stills, May has a 200L capacity with 2 separate vapour baskets and a rectifying column to give us maximum control and flexibility in creating and developing a wide range of gins and vodkas, and many other spirits in the future.
THE VENUE
We welcome you to come in with sand between your toes after a day at the beach, or dress up a little bit and feel like you are somewhere special. Whites and blues and soft wood colours will make you feel like you are definitely in Bondi. Choose between outside tables, inside stools and benches or take a more relaxed pose on the couches in our distillery lounge room. Upstairs is more chic with stained black floors to create a bit more of a formal feel.
Headlands Distilling Co Single Malt Muscat Cask
Headlands Distilling Co Single Malt Muscat CaskHeadlands Distilling Co Single Malt Muscat Cask
Second release – 5 year old Whisky
Distilled in 2016 and bottled in 2021. The first release sold out rapidly, with the second release a step above! This batch won the silver medal at the 2021 London Spirits Competition.
Rich raisins and preserved fruits are married with butterscotch, smooth charred oak and vanilla in this Australian Single Malt whisky. The whisky in this release was distilled and barrelled in the coastal town of Wollongong in 2016. It has been finished in oak casks that were seasoned with 15 year old Seppeltsfield Rare Muscat – an exclusive Australian fortified wine made from grapes in the Muscat Rouge à Petits Grains variety grown in the heartland of the Victorian wine region at Rutherglen.
This complex, balanced Australian single malt whisky offers a grain to glass drinking experience, ready to be shared.
Our Story
Headlands Distilling Co. started from humble beginnings. It was early 2015, and with nothing more than a collective goal to produce handcrafted spirits, four friends founded Wollongong’s first distillery. Despite numerous setbacks and unforeseen hurdles, the combination of scientific precision, engineering practicality and business perseverance prevailed. Initially we produced spirit for our whisky, as we knew it would be a long wait before it was ready. After barreling this spirit in 2016, a year later, we set to work on creating delicious Seacliff Vodka and a range of gins and specialty products.
The journey begins in the Riverina region of NSW, where our relationships with individual farmers allow us to trace the origin of our starting ingredients to the very paddock where they are grown. Freshly harvested grains are picked up directly from the farm and brought to the distillery in Wollongong. From these high quality Australian grains, we handcraft pristine alcoholic spirits.
We bring our fresh, can-do attitude into all aspects of the business. Our Seacliff Vodka represents the starting point, but Headlands is growing into a vibrant, forward-thinking company that creates an exceptional range of spirits from high quality Australian produce. 2019 saw the release of three new products which were also years in the making. Spirit of the Illawarra Plum- 9 months barrel aged. Boobialla gin, made exclusively from Australian native juniper and Daalgaal, gin steeped in Illawarra Plums for 6+ months.
2020 saw the release of our first Single Malt Whisky. Finished in casks which were seasoned with Seppeltsfield Rare Rich Apera and Rare Muscat. 2021 will see the release of the world’s first Illawarra Plum cask whisky, aged in ex- Spirit of the Illawarra Plum barrels!
Grain to glass
The Grain to Glass philosophy is core to Headlands’ products, every step of the production process is done from scratch, from milling the grain, mashing, fermentation, distilling, filtering, bottling and labeling. It demonstrates our passion for ensuring purity at every stage of production. We start with the highest quality ingredients and pair them with our relentless pursuit of perfection. There is no room for compromise.
The locally grown barley is brought fresh from the paddock, directly to the distillery in Wollongong where we mill, ferment, distill and bottle our handcrafted spirits. We have complete oversight of a grain from the time it goes into the ground to the time it goes into a glass.
Kujira Ryukyu 5YO Whisky
Kujira Ryukyu 5YO WhiskyKujira Ryukyu 5YO Whisky
Kujira Ryukyu Single Grain Whisky 5 years was made from 100% premium Indica rice. Matured in 1st filled White Oak casks and seated in subtropical climate at the southern end of Okinawa Japan for more than 5 years. Rich with woody aroma and dark fruity flavor. Body is smooth and mellow and finished with sweet notes.
Award List
✔︎ Gold (San Francisco World Spirits Competition 2021)
✔︎ Silver 91pts (International Wine & Spirit Competition 2021)
〜Tasting Notes〜
Nose: Sweet scent of caramel and vanilla, and a bit licorice. Oak barrels bring in woody and spices notes.
Palate: Sweet caramel with a fresh vanilla note. With a hint of tannins from Oak barrels.
Finish: Smooth, mellow and sweet, with woody notes and spices like pepper.
Cask Type: White Oak Virgin Cask
Distillery: Masahiro Distillery
Alcohol Content: 43%
Volume: 700ml & 750ml
Founded in 1952, Kumesen Syuzo started on distilling alcoholic beverages, unique to Okinawa islands of Japan, also know as Ryuku islands. Then around 1989, this innovative distillery started to age them in oak barrels, creating a unique kind of ji-whisky in its own category, thus named it the Ryukyu Whisky. With 20 years maturing in bourbon casks, Kujira as a single grain whisky provides a wonderful taste profile that has distinguished itself from its malt counterparts and creates a refreshing choice for spirits lovers.
Rowan’s Creek Kentucky Bourbon Whiskey
Rowan’s Creek Kentucky Bourbon WhiskeyRowan’s Creek Kentucky Bourbon Whiske
Rowan’s Creek Kentucky Bourbon Whiskey
Bringing your nose to the glass and your olfactory is treated to caramel and vanilla layered on herbal and floral notes. The mouthfeel starts oily but finishes dry. On the palate you are treated to sweet caramel, vanilla, dusted in floral notes… finishing notes of oak and a lingering spiciness. 50.05%ABV
1936
In the spring of 1936, the family breaks ground on the distillery. Willett Distillery was erected on the family’s farm, three short years after the repeal of prohibition.
1937
March 17th – St. Patrick’s Day – The Willetts put their first barrel into storage in Warehouse A. The photo to the right is Thompson Willett on the distillery grounds.
1940’s
In the 1940’s Willett Distillery introduced Old Bardstown Kentucky Straight Bourbon Whiskey. The photo at the left is Thompson Willett inspecting a bottle of Old Bardstown.
1960’s
Thompson Willett developed Johnny Drum Bourbon, exclusively for a wholesaler in California.
1960
January 8th – Willett Distillery fills its 100,000th barrel. Pictured at far right is Lambert Willett, Thompson’s father.
1964
In the same year Congress named Bourbon Americas Native Spirit, Thompson Willett and the Willett Distillery received a gold medal for Old Bardstown. Pictured here on September 11th, is Thompson Willett (on right) receiving the medal from Kentucky Governor Edward Thompson Ned Breathitt, Jr. at the Kentucky State Fair.
1984
Even and Martha Kulsveen assume the leadership role.
1990’s
Small Batch Boutique Bourbon Collection – Rowan’s Creek, Noah’s Mill, Kentucky Vintage & Pure Kentucky – is released.
2003
Even & Martha Kulsveen’s son, Drew Kulsveen, joins the family business.
2005
Even & Martha Kulsveen’s daughter, Britt Kulsveen Chavanne, and her husband, Hunter Chavanne, join the family business.
2008
Willett Family Estate Bottled Bourbon is introduced.
2008
Willett Family Estate Bottled Rye is introduced.
2008
Willett Pot Still Reserve Bourbon debuts in the signature pot still shaped bottle fashioned using the original still blueprints.
2011
Willett opens a visitor center to welcome guest touring the historic property.
2011
Warehouse A is renovated.
2012
Janelle Vincent Kulsveen, Drew’s wife, joins the family Business.
2012
After several years of renovations, on January 21st, the family starts up the distillery.
2012
A few days later, the copper pot still was put to use for the first time.
2012
January 27th – The family puts the first barrels of their new-make Bourbon Whiskey into Warehouse A for storage. This would have been Thompson’s 103rd birthday.
2012
Barrel No. 1
2014
10,000th barrel
2014
October 31st – The first release of Willett Exploratory Cask Finished Whiskey is unveiled.
2015
Willett Family Estate Bottled Rye Whiskey, Aged Two Years, is released. This is the first Whiskey to be released that came off the Willett copper pot still.
2016
March 17 – Willett Family Estate Bottled Bourbon Whiskey, Aged Four Years, is released. This is the first Bourbon to be released that came off the Willett copper pot still.
2016
The “new” Old Bardstown 90 proof as well as the “new” Old Bardstown Bottled in Bond Bourbon is released. Both Bourbon labels are reproductions of Old Bardstown labels that were in the family’s portfolio when Thompson Willett was President.
2017
On March 17, 2017 St. Patrick’s Day the family celebrated it’s 80 Year Anniversary of when Thompson Willett and his family put their first barrels into storage.
2017
25,000th barrel
What our customers say about us
On Google Reviews
One of the best bottle shops in Sydney.
Jim Wild
April 19, 2020 Always a great experience buying wine from Vine Providore. The customer service is outstanding with very approachable staff who will help you explore their amazing selection. We ALWAYS love the wine we end up purchasing.
On my most recent visit, they have started highlighting which vineyards have been affected by bush fires so you can purchase their wine in support ? very clever and diligent.
David Petrie
January 23, 2020 Really helpful and friendly with choosing wines and beers. Great selection of craft beers and wines, so many to choose from.
Looking forward to trying my new selection over Christmas. Thanks Andrew
Beverley Shirley
November 25, 2019- So good! Excellent selection, useful advice, and great specials
Sam Bassett
September 23, 2019 Andrew, Alex, Jason and Mario are the best blokes and incredibly knowledgeable on all things beer and wine.
Mike Bilbe-Taylor
August 24, 2019 Fantastic grog shop! MAGNIFICENT, always changing, selection of craft beers, great wine selection, excellent advice & the odd tasting from their great providers!
Isabel Kenner
August 9, 2019 - Fantastic grog shop! MAGNIFICENT, always changing, selection of craft beers, great wine selection, excellent advice & the odd tasting from their great providers!
Isabel Kenner
August 9, 2019 Just great service from very knowledgeable gents. Amazing range and sensible pricing.
Evan Brittlebank
May 28, 2019 Just great service from very knowledgeable gents. Amazing range and sensible pricing.
Evan Brittlebank
May 28, 2019
