Where patient wine production meets pioneering education.
Our History
Our first pinot vines were planted in the clay-based shale of our Kangaroo Ground vineyard in 1992. Here, they were nurtured by a well-loved local family until ELTHAM College purchased the property in 2001.
The site enabled the establishment of a VET permaculture course, the College realised its vision to provide holistic, hands-on education for the hospitality industry’s next generation. The now award-winning Swipers Gully Hospitality Training Centre was soon established, enabling Swipers Gully wines to go from source to service.
Our first pinot vines were planted in the clay-based shale of our Kangaroo Ground vineyard in 1992. Here, they were nurtured by a well-loved local family until ELTHAM College purchased the property in 2001.
The site enabled the establishment of previous VET permaculture course, relevant for its time and made way for the College to realise its vision to provide holistic, hands-on education for the hospitality industry’s next generation. The now award-winning Swipers Gully Hospitality Training Centre was soon established, enabling Swipers Gully wines to go from source to service.
The first batch is born
In 2003, the College released its first vintage to commemorate ELTHAM’s 30th anniversary. Following a severe drought, this one-of-a-kind limited release shone as a show of rugged resilience in the face of Australia’s unpredictable conditions.
The first batch is born
In 2003, the College released its first vintage to commemorate ELTHAM’s 30th anniversary. Following a severe drought, this one-of-a-kind limited release shone as a show of rugged resilience in the face of Australia’s unpredictable conditions.
Held in capable hands
Stephen’s 25-year career has seen him work as a winemaker, educator, and winery owner in the Yarra and Hunter Valleys. He has completed 22 vintages at Swipers Gully, the last four teamed with his son, Michael, from boutique producer Lovegrove Winery. Together, the pair embraces a sustainable growing and winemaking philosophy, infusing the raw beauty of our native surrounds with a low-intervention approach.
Held in capable hands
Stephen’s 25-year career has seen him work as a winemaker, educator, and winery owner in the Yarra and Hunter Valleys. He has completed 22 vintages at Swipers Gully, the last four teamed with his son, Michael, from boutique producer Lovegrove Winery. Together, the pair embraces a sustainable growing and winemaking philosophy, infusing the raw beauty of our native surrounds with a low-intervention approach.
Our Winemakers.
Wines nurtured by father and son
Having begun their bond through wine in 1998 at Lovegrove Winery in the Diamond Valley, Stephen and Michael are now rekindling their shared connection at Swipers Gully.
“Our relationship maximises our potential to create something quite out of the ordinary. We see different possibilities, we bring different skills and ideas to the table.”
Living on site, Michael treats the vines as if they were his flock — a sponge for knowledge, constantly searching for improvement in the fruit and its transition to wine, while Stephen oversees the winemaking process.
The pair complement one other perfectly in their common objective to create something wine lovers will never forget.
Fundamentally
Swipers Gully
We endeavour to create wines that are fundamentally Swipers Gully. That means not trying to emulate commercial, large-scale wineries or other regions’ conditions.
Instead, we embrace a slow, crafted, almost organic approach — a melding of traditional and modern techniques with a fair bit of intuition, local knowledge and flair.
Fundamentally Swipers Gully
We endeavour to create wines that are fundamentally Swipers Gully. That means not trying to emulate commercial, large-scale wineries or other regions’ conditions.
Instead, we embrace a slow, crafted, almost organic approach — a melding of traditional and modern techniques with a fair bit of intuition, local knowledge and flair.
Working with our
natural environment
We listen to the land and the soils, and our deep understanding of this unique, peri-urban landscape helps us grow the best fruit possible.
While not being classified organic, our patient process is basically an organic one from soil upwards, endeavouring to capture the true essence of that varietal and highlight the special characteristics of this site.
Our onsite restaurant completes the grape to glass story, allowing us to maintain a sustainable, low-waste approach throughout. We also sell to local markets, retailers, enjoying a loyal following in our nearby communities.