WHO WE AREWho’s behind Fin?
Fin was started by JonJo and Gus, after meeting at a wine tasting in Melbourne. A shared enthusiasm for wine quickly turned into making our first barrel together, and things grew from there.
At its heart, Fin has always been a business built on friendship and a shared love of making and drinking wine. We still do most things ourselves — farming together, making the wines, selling them and handling our own distribution across Victoria.
Being involved from the vineyard right through to dropping wine at a restaurant or bottle shop means we get to know the people pouring and selling our wines pretty well. Those relationships are a big part of Fin, and something we’re really proud of.
We’re also very lucky to have the wonderful Bronni, who you’ll often catch at the cellar door on weekends, splashing vino and looking after everyone. During the week she’s a balloon pilot and aviation writer, which is objectively a much more glamorous job than ours.
There are easier ways to run a wine business. We just like doing it ourselves.
THE FINYARDOur patch of
the Yarra Valley.
Our ten-acre vineyard in Dixons Creek is home to Chardonnay, Gamay, Savagnin and Riesling. We dry farm without irrigation, avoid insecticides, use organic fertilisers and fungicides, and keep spraying to an absolute minimum.
Biodiversity sits at the centre of how we farm — encouraging life in and around the vineyard instead of trying to control every little thing.
We also have our winery right here on the property, where we make all of our wines ourselves. From fruit arriving at the winery through to the finished bottle, we’re hands-on the whole way — we don’t outsource the winemaking or hand it over to someone else.
WINEMAKINGLet the fruit
do the talking.
We make our wines with a light touch, with freshness always the priority. We pick earlier, looking for higher natural acidity, bright primary fruit and softer tannins. Skin contact is generally brief, keeping extraction gentle and the wines lively.
Most wines are in bottle within five months of harvest, helping preserve their brightness and delicate aromatics. Everything is wild fermented and nothing is fined or filtered. A small amount of sulphur keeps the wines fresh and stable without stripping away the good stuff.
THE PEOPLE WE WORK WITHGood fruit.
Good people.
For the fruit we don’t grow ourselves, we work closely with growers who share our approach. Sarah Gough at Box Grove Vineyard in Nagambie Lakes is a big part of Fin, growing varieties chosen for the climate, drought tolerance and lower disease pressure. Sarah loves experimenting with what she grows, which fits pretty neatly with our own tendency to experiment with what we make.
Fin Wines is located on the lands of the Wurundjeri people of the Kulin Nation. We recognise their continuing connection to land, water and culture, and pay our respects to Elders past and present. We also pay respect to the Traditional Owners of every Aboriginal Country from which we source fruit and ingredients.
