Skip to content


Woi Wurrung Country - Glenlyon, Macedon Ranges, Victoria

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.

"To make great pinot and chardonnay, you have to live on the edge. Climactically, it's that fine line between risk and reward. It's why we moved here, true cool climate viticulture."
Troy Walsh

What Jane and Jon Have to Say…

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.