Vinden Wines • The Vinden Headcase • Limited Release • Lignée
We’re proudly poured at some incredible restaurants across Australia, The UK, The US, Singapore & Japan, including (but not limited to): Aria; Barangaroo House; Cafe Sydney; Chiswick; Emirates One & Only; Icebergs Dining Room; Jacksons on George; Jonah’s at Whale Beach; Shell House; Sixpenny; Totti’s; Quay plus The Ledbury (UK) and Burnt Ends (Singapore).
“The Tempranillos are possibly the finest in the country. The Chenin, electrifying.”
Vinden Wines
The heritage label - paying homage to Guy & Sandra Vinden
More traditionally/classically made wines, showcasing the original artwork from Vinden Estate Wines. A true reflection of the Hunter Valley’s famed varietals.
The Vinden Headcase
Balancing tradition with innovation
Limited Release
An offshoot label to The Vinden Headcase
Each year, Angus creates a limited range of wines, determined by that year’s terroir.
As an avid photographer, during the first lockdown Angus decided to start a life-long photography project - at the end of each harvest, he’ll capture a self portrait to represent that respective vintage. Over the years, you’ll be able to line up all of the bottles and see how not only how he ages both as a man, but also evolves as a winemaker.
The Vinden Headcase was created when Angus took over the family business, thus becoming his expression of wines- often made in a more progressive manner to the heritage label. The name ‘headcase’ is the not-so-subtle nod to Angus’ family…
Lignée
A collaboration between Angus Vinden and Will Gilbert (Gilbert Wines, Mudgee)
From what started as a random idea at the pub over a few beers five years ago, each year Angus & Will now get together to produce a limited range of collaboratively made wines - each winemaker sharing some of their favourite parcels of fruit, from their most prized blocks. Each year they produce a Semillon Sauvignon Blanc, rosé and Shiraz Pinot. Fewer than 700 bottles of each blend is available, each vintage.
Winemaking
Our wines are made onsite at Vinden Estate, with minimal intervention from hand-picked grapes, utilising native/wild yeast to initiate fermentations, and naturally occurring malolactic conversion.
The wines are fermented in a variety of formats, including stainless steel, oak, concrete and clay amphorae and stainless steel, adding layers and complexity to the wines. Vinden Wines are bottled without fining and many without filtration.
