Genista Wines

Two Victorians with a passion for good food and wine, we chased our dream and moved from inner-city Melbourne to Barossa Valley, an area that we fell in love with many years prior. The wines we make come from the fruit that we grow and are made in the style that we enjoy drinking. Our approach in the vineyard is to grow the best possible fruit that we can, making our lives in the winery as easy as possible. Barossa is home to the oldest vineyards in the world, and we’re lucky enough to have a block that is 80 years old. With vineyards dating back to the 1840’s, viticulture can be an extremely sustainable agricultural enterprise and we endeavour to look after our vines, soil, and ecosystem as best we can. We stopped using glyphosate herbicide back in 2019, only using an organic spot spray for invasive weeds when required. In the winery we have a straightforward approach – ferment, mature, bottle. Texture is important to me, so incorporating whole berry, whole bunch and oak contact throughout the ferment and maturation process is important. Malo-Lactic Fermentation helps to create a rounder mouthfeel along with tannin, oak and acid balance. Layered and textural, we want the wines to taste like the vineyard they came from. We manage two vineyards, our Home Block (Shiraz) and the Gipson Block next-door (Shiraz & Grenache). Starting with one Shiraz, we now have a range of five wines, still exclusively produced from our two vineyard blocks and varietals. Since squishing the first grapes in 2017 and officially launching in 2020 with only two vintages of the same wine, we’re excited with where we’re up to and where we’re going. The last five years have been full of challenges and milestones, and the next five will be even more challenging with greater milestones to come.