Australian-born Troy Walsh started his wine career as a sommelier in some of London’s top restaurants. His passion for wine led him to working in Burgundy, France for renowned pinot noir producers Domaine de L’Arlot and Domaine David Duband.

Troy returned to Australia and established Attwoods with his wife Jane in 2010, with a goal to showcase the greatness of the country’s pinot noir and chardonnay. The philosophy of Attwoods centers on making wine that is food-focused, minimal intervention, reflective of vintage, and staying true to the idea that “without great risk, you cannot achieve great rewards.”

That risk includes growing grapes in marginal climates that are labor intensive to farm. The 23-year-old Glenlyon Vineyard, on the outskirts of Macedon Ranges at 500m above sea level, was taken over by Attwoods in 2019, giving its first vintage of premium pinot noir and chardonnay in 2020. Attwoods planted the Mon Climat Vineyard in Scotsburn, with the first fruit coming off in 2022. 10,000 vines a hectare in one of Victoria’s coldest climates, this vineyard is destined to be one of  Victoria’s greatest for pinot noir and chardonnay. The Garibaldi Farm in Ballarat is the third site that Attwoods works with: a 25-year-old, dry-grown vineyard that doesn’t yield a crop every year, as the plot is frost-prone; but when it does, it’s something special.

Grapes are typically picked early, to ensure good acidity, and whole-bunch fermentation is favored. Wild fermentation takes place in large, open-top oak for reds and in barrels for whites, with most wines spending 18 months in oak and another year in bottle before release. ”We believe the wines’ journey has just begun,” say the Walsh’s.