Join us for a delightful afternoon as we discover an exciting gem of a producer from the Macedon Ranges!
Saturday 15th February
2.00pm-5.00pm
Open on the day:
2.00pm-5.00pm
Open on the day:
'23 3 by AttWoods Pinot Gris $35
'22 3 by AttWoods Pinot Noir $35
'20 AttWoods Heathcote Syrah $50
'22 AttWoods 'Glenlyon Estate' Chardonnay $72
'21 AttWoods 'Glenlyon Estate' Pinot Noir $72
'21 AttWoods 'Glenlyon Estate' Pinot Noir $72
Enjoy 10% discount when you purchase any three bottles on the day, plus go in the draw to win a special bottle!
Hosted by Ashley Hyde from Fesq & Co., and free of charge.
AttWoods Wines - Macedon Ranges
'The passion is to make food focused, minimal intervention wines, reflective of vintage, trying to stay true to the philosophy of without great risk, you cannot achieve great rewards'. Troy Walsh
'The passion is to make food focused, minimal intervention wines, reflective of vintage, trying to stay true to the philosophy of without great risk, you cannot achieve great rewards'. Troy Walsh
Winemaker Troy Walsh began his journey in wine working as a sommelier in London for 12 years at some of London’s leading restaurants including two Michelin starred The Square, Private Members Club Morton’s and writing the wine list for David Thompson’s award winning restaurant Nahm.
His passion for wine led him to working in Burgundy, France, following his love of Pinot Noir. Having spent several vintages at traditional, biodynamic house; Domaine de L’Arlot and Domaine David Duband in Burgundy, both producers renowned Pinot Noir makers with a fondness for whole bunch wine making, Troy brings this inspiration to his own label Attwoods, established in 2010.
Troy's philosophy has been tested with the establishment of a 1.5ha close-planted Pinot Noir and Chardonnay vineyard in the marginal climate of Scotsburn, near Ballarat and management of 2ha vineyards at Glenlyon, in the Macedon Ranges. We hold high hopes for the future in these true, cool climate regions.
In 2018, the Livingston family came on board, bringing considerable skills to the growing business. John's passion for food and wine paired with his business acumen, was the perfect fit.
"Attwoods may be Australia’s best kept secret. Troy and Jane Walsh don’t enter wine shows, submit for reviews, or do much in the way of marketing. They have quietly built a following of direct consumers who stock their cellars with Attwoods’ ageable pinot noir and chardonnay and have delectable meals at their Glenlyon dining room. Australia’s best restaurants have caught on, too, and you can usually find an annual allocation of Attwoods gracing the country’s top lists." Jane Lopes & Jon Ross - How to Drink Australian
Glenlyon Vineyard - Macedon Ranges
Attwoods took control of the beautiful Glenlyon Estate on the outskirts of the Macedon Ranges in 2019, with their first harvest of premium fruit in 2020. It's a perfect site for cool climate winemaking, these 25-year-old Pinot Noir and Chardonnay vines span 2 hectares, at an altitude of 500m, with quartz, basalt, clay soils. Low yielding, small quantities of fruit naturally high in acid, producing elegant and fine wines.
Home to the winery and cellar door, Glenlyon is a spectacular property, an oasis of beautiful landscaping, nestled in a bush setting, near Daylesford.
'21 Glenlyon Pinot Noir $72
The fruit was hand harvested around 12.8 Be. I have a fondness for whole bunch wines and use 50% whole bunch in this wine. I co-ferment the destemmed and whole bunch in open wooden fermenters. The whole bunch is put in the fermenter first then topped with the destemmed portion. The fermenters are covered at first and we add a layer of CO2 to protect the wine before fermentation kicks off. Once fermentation starts (normally 2-3 days) I work the wines very lightly, only jumping in the fermenters once a day using our feet. I am not after big extraction so gently as it goes. The reason we use wood and concrete fermenters is that because of their thermal mass they are slow to heat up and slow to cool down, extending the fermentation process. Once fermentation is complete the wine is pressed to barrel, which one third is new Remond oak. The wine will go through MLF the following spring and will spend 18 months in oak before being racked to tank where it will spend a further 3 months before being bottled.
'22 3 by AttWoods Pinot Noir $35
Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond.
We don’t inoculate for MLF, preferring it to occur naturally the following spring. Once MLF is through we sulfur the wine.
The wine is aged in barrels for 10-12 months before being racked to tanks for 6 months then bottled. The wine is unfined and unfiltered.
Wines from the 25-year-old Glenlyon vineyard in Macedon are all hand harvested. This is a very cool climate region that produces lovely wines of elegance, but also structure. The wines have beautiful natural acid.
Due to the cold climate, fermentation can take a while (sometime into winter) to complete. The wines shut down over winter and natural MLF (malolactic fermentation) occurs in the following spring.
'22 Glenlyon Chardonnay $72
The Glenlyon Chardonnay is hand harvested in early autumn from our 25yo vineyard in Macedon. The fruit is handpicked and whole bunch pressed. The juice is transferred to French barriques for fermentation of which one third are new. We use Sirugue barrels for the chardonnay, a mixture of Cuvee Chardonnay and Super Nuits. Fermentation is carried out using wild yeast and very little batonnage. Once MLF is through the wines are then lightly sulfured.
The wine spends 18 months in oak before being racked to tank where it will spend a further 6 months before being bottled.
The Glenlyon Chardonnay is hand harvested in early autumn from our 25yo vineyard in Macedon. The fruit is handpicked and whole bunch pressed. The juice is transferred to French barriques for fermentation of which one third are new. We use Sirugue barrels for the chardonnay, a mixture of Cuvee Chardonnay and Super Nuits. Fermentation is carried out using wild yeast and very little batonnage. Once MLF is through the wines are then lightly sulfured.
The wine spends 18 months in oak before being racked to tank where it will spend a further 6 months before being bottled.
'21 Glenlyon Pinot Noir $72
The fruit was hand harvested around 12.8 Be. I have a fondness for whole bunch wines and use 50% whole bunch in this wine. I co-ferment the destemmed and whole bunch in open wooden fermenters. The whole bunch is put in the fermenter first then topped with the destemmed portion. The fermenters are covered at first and we add a layer of CO2 to protect the wine before fermentation kicks off. Once fermentation starts (normally 2-3 days) I work the wines very lightly, only jumping in the fermenters once a day using our feet. I am not after big extraction so gently as it goes. The reason we use wood and concrete fermenters is that because of their thermal mass they are slow to heat up and slow to cool down, extending the fermentation process. Once fermentation is complete the wine is pressed to barrel, which one third is new Remond oak. The wine will go through MLF the following spring and will spend 18 months in oak before being racked to tank where it will spend a further 3 months before being bottled.
3 by AttWoods
Named after their 3 children - 17-year-old triplets, '3 by Attwoods' is Attwoods Wines next generation! Fun, young wines, made to drink now. Minimal sulphur, no filtering.
'23 3 by AttWoods Pinot Gris $35
12 hour skin contact to give a slight blush and a little texture. This wine was fermented in old French oak with wild yeast. 6 months in barrel before being bottled unfined and unfiltered.
The wine has lovely aromatics and nice med palate weight finishing with crisp acid.
12 hour skin contact to give a slight blush and a little texture. This wine was fermented in old French oak with wild yeast. 6 months in barrel before being bottled unfined and unfiltered.
The wine has lovely aromatics and nice med palate weight finishing with crisp acid.
'22 3 by AttWoods Pinot Noir $35
Fruit is destemmed and fermented in open concrete fermentation tanks. The fruit is lightly worked, i.e. plunged only once a day. Fermentation is made with wild yeast and lasts roughly 2 weeks. Once the wine has finished fermentation it is pressed and put to barrel, which 20% is new French Remond.
We don’t inoculate for MLF, preferring it to occur naturally the following spring. Once MLF is through we sulfur the wine.
The wine is aged in barrels for 10-12 months before being racked to tanks for 6 months then bottled. The wine is unfined and unfiltered.
"It takes three things: belief; opportunity and commitment." Troy Walsh
'20 AttWoods Syrah - Heathcote $50
100% whole bunch, 2 years in old oak, 1 year in bottle before release. Grippy tannins, restrained power.
100% whole bunch, 2 years in old oak, 1 year in bottle before release. Grippy tannins, restrained power.
Winery philosophy
Troy Walsh, having spent six vintages at the esteemed Domaine de L'Arlot in Burgundy, brings a deep respect for traditional European winemaking to every decision in the winery. His philosophy is simple—minimal intervention wherever possible, allowing the wines to truly express their origins.
Grapes are picked early to preserve natural acidity, with a strong preference for whole-bunch fermentation. Fermentation is always wild yeast-driven—reds ferment in large open oak vats, while whites undergo barrel fermentation.
Of course, great wine starts in the vineyard. The focus is on labor-intensive, hand-tended sites, ensuring only the best fruit makes it to the winery. The approach in the cellar is one of restraint, doing as little as possible to let terroir shine—though sometimes, holding back is the hardest part! This commitment means every vintage tells its own unique story.
Most wines spend 18 months in oak and an additional year in bottle (under cork) before release, because patience is key—the wines' journey is only just beginning.
