The Earth Speaks
Shashi Singh is not your typical winemaker. Born in Haryana, India, she moved to Australia through an arranged marriage, supporting her husband Devendra's restaurant while raising their children. [^168^] Yet a love for the land and an inquisitive scientific mind led her to an unconventional path. At 38, she began working under Phillip Jones, the pioneer of biodynamic winemaking at Bass Phillip — "the Australian Pinot Noir specialist and founder of Bass Phillip winery." [^171^] She describes herself as a blank canvas back then, having formally studied winemaking but not coming from a wine culture. "I thank him every day," she says. [^171^] Shashi pursued a double degree in Viticulture and Oenology, and in 2009, completed her first solo vintage. Avani Wines was born. [^168^] The name means "the earth" in Sanskrit — a reflection of Shashi's respect for the land and her belief that a healthy vineyard produces the best wines. [^168^] Today, Avani is a family-owned vineyard, winery, and restaurant in Red Hill South, Mornington Peninsula, producing about 250 cases of estate Syrah and 1,000 to 1,500 cases of the Amrit line per vintage. [^171^] The estate vineyard is biodynamic, dry-farmed, and never irrigated. The wines are minimal intervention, unfined, unfiltered, and bottled with only minimal sulfur. Shashi's son Mohit has now returned from London to join his mother working the land and making wines — the next generation of a family that proves it is never too late to embrace a calling. [^168^]
From Haryana to Red Hill South
Shashi Singh's journey to winemaking is one of the most remarkable in Australian wine. Born in Haryana, India, she grew up learning how to work with nature — a philosophy that would later define Avani Wines. [^168^] She moved to Australia through an arranged marriage, supporting her husband Devendra's restaurant on the Mornington Peninsula while raising their children. [^168^] For years, wine was not part of her life. But the land called to her — the rolling hills of Red Hill South, the vineyard they had purchased in 1998, the vines that needed care.
In 2004, at the age of 38, Shashi began working part-time under Phillip Jones at Bass Phillip — one of Australia's most revered Pinot Noir producers and a pioneer of biodynamic winemaking. [^178^] It was a transformative experience. "She describes herself as a blank canvas back then, having formally studied winemaking but not coming from a wine culture," one profile noted. "I thank him every day," Shashi says of Jones. [^171^] She went on to pursue a double degree in Viticulture and Oenology, combining her scientific mind with the practical knowledge she gained in the vineyard. In 2009, she completed her first solo vintage. Avani Wines was born. [^168^]
The property in Red Hill South was originally planted to Pinot Noir, Chardonnay, Merlot, Cabernet Sauvignon, and Syrah — "a bit of everything," Shashi laughs. [^171^] She made delicious Chardonnay and Pinot Noir, but the Syrah was the standout — "the Syrah made a wow wine every year." [^171^] They made the decision to listen to the site and concentrate on Syrah. Pinot Noir and Chardonnay were gradually pulled out and replanted with propagated Syrah cuttings — a process Shashi did herself, learning as she went. [^171^] Other parts of the vineyard were grafted. Today, the estate is focused on what the land does best: biodynamic Syrah, dry-farmed and hand-tended, with a resilience that Shashi attributes to the health of the soil.
"Shashi Singh's journey proves that it is never too late to embrace a calling, that motherhood and ambition can coexist, and that tradition and innovation can work hand in hand."
— City Lifestyle
Biodynamic, Dry-Farmed, Never Irrigated
Avani's estate vineyard in Red Hill South is the heart of the operation — and the soul of Shashi's philosophy. The property was purchased in 1998, and after only one year of conventional farming, Shashi converted to organic practices. [^171^] The vineyard improved, but then hit a plateau. Shashi felt it could do better. After discovering biodynamic principles, she began applying them — and the transformation was dramatic.
The first changes were in the clay soil, which shifted from compacted, sticky earth that could not be cultivated to soil that is now easily worked. [^171^] Shashi sees abundant beneficial fungi on the roots of grasses in the vineyard — a sign of healthy, living soil. [^171^] Her role, she explains, is to encourage beneficial organisms and discourage the bad ones. The vineyard is dry-farmed and has never been irrigated. [^171^] The yield is relatively modest, but she is able to pick on acidity and physiological ripeness — ripe skins, seeds, and stems — with relatively low sugar, keeping the alcohol level in check. [^171^]
The biodynamic approach has made the vineyard stronger and more resilient. In 2011, a very wet vintage, many vineyards in the area suffered from botrytis and lost entire crops. Shashi's vineyard remained healthy. [^171^] This resilience is the payoff for years of nurturing the soil rather than fighting it. The estate Syrah is the only wine made from the home vineyard — about 250 cases per vintage, all biodynamic, all minimal intervention, all a true expression of the Red Hill South terroir. [^171^]
The original property, purchased in 1998. Originally planted to Pinot Noir, Chardonnay, Merlot, Cabernet Sauvignon, and Syrah. [^171^] Gradually redeveloped to focus on Syrah — the variety that consistently made "wow wine." [^171^] Replanting done using propagated cuttings from the estate Syrah, grafted onto existing rootstock. Biodynamic since the early 2000s. Dry-farmed, never irrigated.
Converted to organic after only one year of conventional farming. [^171^] Moved to biodynamics after hitting a plateau with organic practices. Clay soil transformed from compacted and sticky to easily cultivated. Beneficial fungi abundant on grass roots. Vineyard resilient to wet vintages — healthy in 2011 when neighbours lost crops to botrytis. [^171^]
No irrigation, ever. [^171^] Modest yields, but picked on acidity and physiological ripeness — ripe skins, seeds, and stems — with relatively low sugar. Alcohol levels kept in check, typically around 12.1%. [^171^] Bird netting used to protect ripe fruit — takes three weeks to spread and anchor across the entire vineyard. [^171^] Hand-harvested, hand-sorted.
In addition to the estate Syrah, Shashi produces the Amrit line — wines made with grapes sourced from cool sites in Main Ridge and Shoreham on the Mornington Peninsula. [^171^] About 1,000 to 1,500 cases per vintage. [^171^] Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Gewürztraminer — all made with the same minimal intervention philosophy as the estate wines.
Simple, Patient, Letting Nature Guide
Shashi likes to keep her winemaking simple — her own words. [^171^] The estate Syrah is de-stemmed and left to ferment with whatever yeast comes into the cellar with the grapes. The process can take four to seven days to begin, and then two weeks to ferment completely. [^171^] The grapes are pressed to barrel and aged about 16 months in 50% new French oak — Shashi prefers François Frères, tight-grained oak with light toast. [^171^] Bottling takes place without fining or filtration and only minimal sulfur. Acid adjustments are not necessary. [^171^]
The Amrit wines are made with the same minimal intervention approach. The Pinot Noir is elegant and red-fruit dominant. [^171^] The Pinot Gris is whole-bunch pressed and fermented in used 300L oak barrels, spending 7 months on lees. [^171^] The cool sites in Main Ridge and Shoreham allow for very gradual ripening, enhancing flavour complexity. Shashi also has a curiosity for skin-contact white wines — Pinot Gris, Sauvignon Blanc, Chardonnay, and Gewürztraminer made with extended skin contact, resulting in complex, textural, alive wines with vibrant acidity. [^171^]
The philosophy is not about control; it is about listening. Shashi's experiences in the vineyard remind her of the way her grandparents farmed in India — with respect for the soil, patience with the seasons, and a trust in natural processes. [^171^] "In a world where winemaking is often about control, Shashi takes a different path: she listens, adapts, and trusts nature," one profile observed. [^168^] This patience and gentle strength makes Avani special. Every wine is impeccably balanced and complex, with a thread of energy flowing through it. [^171^]
The Blank Canvas
Shashi describes herself as a "blank canvas" when she began working with Phillip Jones — formally educated in winemaking, but not coming from a wine culture. [^171^] This blankness was her greatest asset. Without preconceptions about how wine "should" be made, she was open to biodynamic principles, to minimal intervention, to letting nature guide the process. She did not have to unlearn conventional practices; she simply learned the right ones from the start. Phillip Jones gave her the foundation — biodynamic viticulture, Pinot Noir expertise, a respect for terroir — and Shashi built her own house on that foundation. The result is Avani: a winery that is both deeply traditional (biodynamic, hand-tended, dry-farmed) and deeply personal (an Indian woman making Syrah in Mornington Peninsula, named after a Sanskrit word for the earth). The blank canvas is now a masterpiece — not of control, but of listening.
Gentle Yet Determined, Precise Yet Soulful
Shashi Singh's identity is inseparable from her wines. "Shashi's wines reflect her character — gentle yet determined, precise yet soulful," one profile wrote. [^168^] She is a soft yet powerful force in Australian wine — a woman who began her winemaking career at 38, who balanced motherhood with ambition, who brought Indian farming wisdom to Australian biodynamics. In a male-dominated industry, she has carved out a space that is entirely her own.
The family is central to Avani's identity. Devendra Singh, Shashi's husband, has owned and operated restaurants on the Mornington Peninsula for over 25 years. [^173^] Their son Mohit has returned from London to join his mother working the land and making wines — the next generation of a family enterprise that spans hospitality, agriculture, and winemaking. [^168^] The Avani property is not just a winery; it is a family home, a restaurant, and a place where visitors are welcomed like old friends. "Some things had changed — their son Mohit had returned from the fast pace of London, joining his mom working the land and making wines. Sitting with them and sharing stories felt more like visiting family than visiting a winery," one visitor recalled. [^168^]
Avani is more than a winery. It is a place where tradition and innovation work hand in hand, where motherhood and ambition coexist, and where the earth is respected above all else. [^168^] Shashi's journey proves that it is never too late to embrace a calling — and that the best wines come not from control, but from listening to the land. "For us, Avani is more than a winery. It's a place where we feel at home, where we connect around the table, and each visit feels like picking up where we left off — as it should when you're among friends," a regular visitor wrote. [^168^]
"It's this place. I don't have to do anything. I just chase the birds away!"
— Shashi Singh, on her Syrah
The Avani Range
Avani Wines produces two distinct lines: the estate Avani Syrah — about 250 cases per vintage, biodynamic, dry-farmed, and made exclusively from the Red Hill South vineyard [^171^] — and the Amrit line, about 1,000 to 1,500 cases per vintage, made with grapes sourced from cool sites in Main Ridge and Shoreham on the Mornington Peninsula. [^171^] All wines are minimal intervention: indigenous yeasts, no fining, no filtration, minimal sulfur, and no acid adjustments. The estate Syrah is the flagship — a cool-climate expression that is medium-bodied, spicy, peppery, and elegant. [^174^] The Amrit line spans Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc, and Gewürztraminer, including skin-contact expressions that are complex, textural, and alive with acidity. [^171^] Prices are approximate and vary by market.
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Halle Aux Vins: https://www.halleauxvins.com.au/avani
P&V Wine + Liquor Merchants: https://www.pnvmerchants.com/producers/avani-wines
The Good Wine Shop: https://www.thegoodwineshop.co.uk/collections/avani-amrit
MW Wines: https://www.mwwines.com.au/museum-wine-shop/wines/search/winery/Avani/5040
Cellar & Pantry: https://cellarandpantry.com.au/producer/avani-wines/
You can also find a list of additional stockists on their website: https://www.avanisyrah.com.au/stockists/