Sorrenberg

Barry and Jan Morey have been farming this three-hectare Beechworth vineyard biodynamically since 2008, though the vines themselves went in back in 1985. Forest on two sides, granite underfoot, Stony Creek at the back. Gamay is the headline act, fermented in French barriques alongside Chardonnay, Sauvignon Blanc and a handful of Bordeaux varieties. The Morey family's winemaking lineage traces to the Mosel — the name Sorrenberg comes from a Barzen family vineyard near Reil.