Phillip Island Winery - Raising a toast to Phillip Island Winery

RAISING A TOAST TO

CELLAR DOOR, FOOD & EVENTS A WINERY WONDERLAND

As rugged and naturally alluring as the Island itself, Phillip Island Winery masterfully balances a relaxed, shoes-off feel with the sophistication of a local drop worthy of white-tablecloth dining.

From the cellar door to food and events, this sparkling coastal gem is only getting better with age.

In its 25 years, Phillip Island Winery has had only three groups of owners, the most recent cohort taking over three years ago. Misha and Nick Say, Bec and Tim Newman and Kyra and Dan Leary are the driving force behind the winery – and they’re throwing all caution to the wind when it comes to mixing business and family. “Within the ownership group two of us are sisters and the third may as well be!” explains Misha.

The previous owners Tim and Trish O’Brien approached the group in 2017, wanting them to continue their legacy, while creating a whole new one. “They were heading into semi-retirement and given our hospitality backgrounds and knowing how much potential the site had, they thought we may be able to create something really special out here.”

Their trust in the group was well-founded. In just three short years (two of which have been spent navigating a global pandemic), Phillip Island Winery has flourished. And the reinvigoration of the winery started at its beating heart.

“The vineyard had been dormant for several years before we took over,” Misha said. “After much deliberation and several professional opinions, it was decided that the vineyard needed to be pulled out and reinstated. This was not a decision that was taken lightly, but we wanted to ensure the foundations were 100 percent right and given this was a long-term project, we wanted to make sure we got it right the first time.

“With Gippsland being perfectly suited to Pinot Noir and Chardonnay these two varietals were a given, and research is still being conducted on something rare and experimental for next year. We are currently planting out our first clone of pinot noir (MV6) with the next two clones (115 and Abel) to be planted out next year.” The group says the vision has been to carve out a special corner of Phillip Island that can be enjoyed as much by families as couples and groups.

“Our plan for Phillip Island Winery has always been to create a little wonderland of experiences. To make it much more than just a cellar door or restaurant and give you more reasons to come and visit. In doing so we’ve created a cellar door (The Yards) that not only can you pull up a stool and taste our current vintage, but you can also purchase a vast array of providore provisions including Gippsland cheeses, locally made pickles, relish and jams, cured meats, vegan pates, local Estate olives, and much more. There is also a beautifully curated selection of giftware including books, ceramics, Italian linens, leather goods, candles, tableware, body products, and bespoke gifts."

“Our restaurant is intimate and evokes a ‘dining at home aesthetic’ the service is relaxed but professional, the first thing we tell new staff is to welcome customers as if you would welcome people into your own home."

“Our brand-new Atrium is where all the fun will happen! From weddings, to birthdays, work break ups and everything in between, this space will be available for private hire of an evening and will service all of our larger group bookings during the day."

“Our new picnic area and expansive lawn area will again see live music over the summer months and every Sunday on going. It’s a space that welcomes all, whether you’re two or 102, the Winery has a space that’s perfect you. Our plans for next year include an art space, that will see local residencies and a calendar of masterclass sessions from photography, ceramics, painting, philosophy, styling, sourdough and salami making, and meditation classes. All housed in a brand-new building, encompassing the cellar door and an expansion of The Yards.”

PHILLIP ISLAND WINERY

WORDS BY ANITA BUTTERWORTH | PHOTOS BY DOUG PELL

KEEPING IT IN THE FAMILY

Keeping the whole ship afloat is an experienced and dedicated staff, which brings a wealth of experience and passion.

“Our staff really are what holds this place together. We have always been big believers in investing in our staff and creating a nurturing and family like environment. We’re nothing without our team. Our mum Lynnie who worked for Brown Brothers for 12 years heads up the cellar door, and our teenage children polish many of the glasses you drink from every weekend! Our general manager Kally is a god send. After much experience in some of the top Wineries in New Zealand we were lucky enough to have her join our team 2 years ago. Her husband Johan under his DVEPKO brand bakes all of our sourdough on site. Her children also make regular appearances in the kitchen.

“Our head chef Leigh spent many years heading up the Epicurean centre at Brown Brothers and comes with a wealth of experience. Almost all of the remaining staff have been with us almost from the start, which I count as a pretty good sign. Nick and I are operational on a day to day basis, I’m in marketing, socials, PR, and daily operations, Nick being the brains trust that holds the whole show together! Bec looks after they beautiful retail offering in The Yards.

“Although not operational on a day-to-day basis, Ky and Dan are instrumental in major decision making, and Ky is the ultimate ‘gap filler’ always showing up when an extra pair of hands are needed. Dan has a construction business, and he has been the chief foreman on the build of the new Atrium. Tim is Bec’s husband and although he has his own concreting business, he is also our chief handyman and general ‘fix it man’ around the grounds. Bec’s dad Bobby is groundsmen.”

Phillip Island Winery used the pandemic downtime to actively seek out more opportunities, turning what could have been a devastating lull into a period of exploration and foundation-building.

“I won’t beat around the bush it’s been very trying, but we’re very much ‘glass half full people’ and there were lots of positives that came out of this whole COVID thing. It gave us some space to sit back and view our business from another perspective, to think outside the box and make some changes we wouldn’t normally have made."

“Just because we’ve been doing things a certain way doesn’t mean it needs to stay that way. Being in hospitality means you are constantly having to deal with last minute changes, strange requests and constantly making decisions on the spot. This perpetual state we operate in, really served us well during this period of constant change and uncertainty. The Atrium was a project that began during this time, and we’re so grateful we were gifted some space and time to be able to make it happen.”

The importance of balancing a growing business with the natural wonders it sits in isn’t lost on the Phillip Island Winery team. And what they’ve carefully and respectfully crafted is a corner of pure joy.

“We wanted to create a space that encompassed what it means to enjoy the island and all it has to offer. A place to kick off your shoes on the lawn over summer post surf and catch up with mates. A place to bring the whole family and enjoy the outdoor games area. Glam up with your girlfriends and enjoy a long lunch or take your partner out for a (no doubt!) long overdue ‘date day’."

“The winery enjoys bay views over Bass Strait all the while being nestled into the rolling pastures of the Ventnor farmland, highlighting the Island’s natural wonders and all the while enjoying a top-notch food and wine experience."

“It’s not polished, but it’s beautiful. It’s grounded in its environment, and we’ve endeavoured to create something that’s very inclusive to all.”

www.phillipislandwinery.com.au