Wine regions Australia - Beechworth

Beechworth   Victoria

This small Victoria region has shown it is capable of the producing wines of the highest quality. Chardonnay, Pinot Noir and Riesling are varieties of note.

Beechworth has been expanding its vineyards since the 1950s

The Beechworth Region lies within the North East Victoria zone in the foothills of the Victorian Alps. The region is part of a group making up the alpine valleys.

The soils vary with elevation from the Ovens Valley flood plain to 552m at Beechworth. The flood plain has fertile sandy alluvial soils and on the higher elevations are older soils, reddish brown in colour.

The Beechworth region has a cool, sub-alpine, frosty climate.

Gold digging and bushranging (aka Ned Kelly and mates) were the main pursuits in the 1800s. Some vines were planted to produce wine for the gold diggers, but viticulture declined dramatically in the region and at the turn of the 20th century it was all but gone.

Revival began in the 1950s when Brown Brothers planted the Everton Hills vineyard. Inspired by the success of wines from Everton, Ric Kinzbrunner, a former winemaker at Brown Brothers, purchased land nearby establishing Giaconda. The winery produces fine reds and Chardonnay and pioneered the use of wild yeast in the region.

The region is also stepping up to the organic and biodynamic challenge. Pennyweight established by Stephen and Elizabeth Morris in the 1970s has organic vineyards and Castagna is run on biodynamic principles growing a range of French and Italian varietals the wines from which have earned high praise. Smiths Vineyard was first planted with Chardonnay in 1979. Today they produce Shiraz, red blends as well as a wild fermented Chardonnay.

During the 1990s there was another flurry of development. Russell Bourne established Battely Wines on the former Everton Hills vineyard and Savaterre came into being making a mark with its Pinot and Chardonnay.

The region's producers grow a range of varieties with, however, a focus on Shiraz, Pinot Noir, Riesling and Chardonnay which revels in the cool climate. The region also produces Italian varietals (Amulet Vineyard, Castagna); fortifieds (Pennyweight) and Gamay (Sorrenberg).

The history of the region can best be experienced in the town of Beechworth which has preserved its heritage. There are a number of excellent restaurants and cafes including the famous Beechworth Bakery. For wine and antique lovers the Beechwoth Wine Centre and Antiques is a place of interest. The region also has a variety of excellent accommodation services.

If you like to see the countryside by bicycle then take the Beechworth Rail Trail, a bitumen sealed former rail line that gives you a wonderful safe passage from Bright to Wangaratta.

Beechworth has a number of events throughout the year including the Beechworth Harvest Festival in May and a vibrant farmers market scene.

Harvest time: mid March to late April

Beechworth Harvest Celebration

The Beechworth Harvest Celebration is the pick of the crop this autumn with the added festivity of the celebration’s tenth anniversary.

The town will be dripping with an abundance of local food and wine on the weekend of May 15.

These delicacies will be available to sample throughout the action packed Sunday of events, markets, fine dining, cooking demonstrations, winery tours and free entertainment.

Indigo Shire Council Manager of Tourism and Economic Development Mr Seane Pieper said, "the Beechworth Harvest Celebration reaffirmed Beechworth’s position as a prominent food and wine producer."

“The close and long term relationship with restaurants and specialist stores confirms the demand for the unique offerings in the North East,” he said.

Produce varies from chestnuts to chokos, venison to vegetables and wine and includes a good range of organic products.

At the Harvest Market on Sunday, more than 60 local food producers will showcase the enormous variety of their bountiful harvest in a giant marquee stretching along the main street.

With an array of regional delicacies to try and buy including organic vegetables, local wines, cheeses, preserves, small goods, honey, relishes and much more, this is foodies’ nirvana.

A highlight on Sunday will be cooking demonstrations throughout the day by some of Beechworth’s leading chefs.

Are you the next Jamie Oliver? You can hone your baking skills with three classes; sponge, seasonal produce cake and kids decorative cakes. Cost is $2 per cake per section.

Sharing some of their secrets and culinary skills will be James Loveridge from the Green Shed, Jayne Thatcher, proprietor of Beechworth Preserves and the Spirited Chef, Alan Parker, formerly at Ricky Ricardo's restaurant in Noosa and Tom O’Toole, doyen of bakers and owner of the famous Beechworth Bakery.

Sip a glass of wine with a gourmet snack throughout the day and enjoy a variety of free entertainment in the courtyard.

Entry to the Harvest Market is $2. Contact the Beechworth Information Centre for further information on 1300 366 321.