Outstanding handcrafted wines, biodynamically grown and naturally fermented, accompanied by small share plates.

Winemaker brothers Michael and Tony Lee believe great wines come from great vineyards. Healthy soil and grapes allow each site’s natural character to tell its own story through wines of flavour, finesse and structure. The brothers began farming biodynamically in 2007, keeping intervention to a minimum during the journey from vineyard to bottle and generally fermenting with natural yeasts and bacteria.

The Foxeys range regularly wins accolades from Australia’s most respected wine judges and critics. It includes Pinot Noir and Chardonnay, as well as Pinot Gris and Shiraz, and the Peninsula’s first fully certified organic-biodynamic wines.

From Fridays through to Mondays and public holidays, the Foxeys winery in Red Hill serves informal light lunches in an architect-designed space with vineyard views over the valley. Tony is a trained chef and oversees the menu. It is a walk-in venue – no bookings – seating a maximum six people per group. Wine tastings are available everyday.

Michael runs Foxeys’ unique customised sparkling bottling sessions. These take place at weekends, by appointment only.