Young, Fresh & Most Importantly Fun
Fin Wines is a fermentation collective based in Dixons Creek, Yarra Valley, on Wurundjeri Country. [^153^] Founded in January 2020 by mates JonJo McEvoy, Oliver Johns and Angus Hean, Fin was organically conceived — born of their love for tasty wines and ciders. [^153^] [^164^] The trio studied under the tutelage of Jamsheed's Gary Mills, developing a love for not only making delicious drops but playing around with alternative varieties and keeping things in a very lo-fi sense. [^154^] In January 2021, they inherited a 10-acre vineyard they affectionately call the "finyard" — planted in the early 1990s on its own rootstock, on grey-red sandy loam over clay. [^153^] The vineyard had been farmed without fertilisers, herbicides or pesticides for decades, and they continue those practices today. [^153^] Their output is wines, ciders and piquettes — all made with minimal additions, no filtering, spontaneous fermentation, and what they call "minimal faffing in the winery." [^153^] The cultural references range from Willy Wonka's Fizzy Lifting Drink to the Mighty Boosh's Biggie Shackleton — these are wines of the moment, built for drinkability, joy, and good times with friends. [^152^]
Three Mates, One Fermentation Collective
JonJo McEvoy, Oliver Johns and Angus Hean are not your typical winemakers. They are mates first — a fermentation collective second. [^153^] Their paths converged through a shared obsession with wine, cider, and the art of making things that people actually want to drink. Before Fin, they cut their teeth under Gary Mills at Jamsheed, one of Australia's most respected natural wine labels. [^154^] It was here they learned the fundamentals of low-intervention winemaking, but more importantly, they learned to trust their instincts and not overthink things.
Fin was launched in January 2020 with a simple mission: produce young, fresh and most importantly fun drinks with an emphasis on drinkability. [^153^] The range included wines, ciders and piquettes from day one — a reflection of their broad interests and refusal to be pigeonholed. [^162^] They are not purists; they are pragmatists. If it tastes good, they make it. If it makes people smile, they bottle it.
The trio's personality is stamped on everything they do. They enjoy midnight biscuits, afternoon chips, frothtops and banging tunes. [^154^] Their wine names reference pop culture, cartoons, and inside jokes. They are winemakers you want to have a beer with — or better yet, a glass of their Slurpy Boi. As the Yarra Valley Smaller Wineries association puts it: "Definitely winemakers that you will want to keep your eyes on, as they will be doing amazing things." [^154^]
"Fruity AF! Strawberries and clotted cream. Think about lying on some grass in the sun with your best mates."
— Fin Wines, on Fizzy Lifting Drink
Own-Rooted Vines, Grey-Red Sandy Loam & Living Soil
In January 2021, Fin inherited the "finyard" — a 10-acre vineyard in Dixons Creek that would become the heart of their project. [^153^] The vineyard was planted in the early 1990s on its own rootstock, on grey-red sandy loam over clay. [^153^] It is mostly on a south-facing slope, with a small area at the southern end on a gentle north-facing slope. Cooling effects from nearby hills moderate the climate, creating ideal conditions for slow, even ripening. [^153^]
The vineyard had been farmed without the use of fertilisers, herbicides or pesticides for decades before Fin took over — practices they have continued and expanded. [^153^] The resulting soil is full of life, rich and dark in colour from plenty of humus and organic matter. [^153^] They apply compost teas, fish oil, seaweed extract and humate to feed and nurture a healthy and diverse range of soil organisms and grass species, which in turn release nutrients into the soil to feed the vines, improve soil condition and fruit quality. [^153^]
The vineyard is planted with a range of varieties including Chardonnay, Riesling, Savagnin, Cabernet Sauvignon, and Pinot Noir, among others. [^160^] All vines are own-rooted — a rarity in modern Australian viticulture and a testament to the site's isolation and the previous custodians' long-term thinking. [^153^] Fin is working to build biodiversity around the farm by replanting gardens, the dam and around the vineyard with species indigenous to the area, supporting native insect populations that prey on pests in the vineyard. [^153^]
The "finyard" — planted in the early 1990s on own rootstock, on grey-red sandy loam over clay. [^153^] Mostly south-facing slope with a small north-facing section at the southern end. Cooling effects from nearby hills. The site has been chemical-free for decades, resulting in rich, dark, living soil full of humus and organic matter. [^153^]
The finyard grows Chardonnay, Riesling, Savagnin, Cabernet Sauvignon, Pinot Noir and more. [^160^] Own-rooted vines planted in the early 1990s. The diverse planting allows Fin to experiment across styles — from crisp whites to light reds, pét-nats to piquettes — all from their own backyard.
"Up until we inherited the farm January 2021, the vineyard was farmed without the use of fertilisers, herbicides and pesticides — practices we are continuing." [^153^] Compost teas, fish oil, seaweed extract and humate nurture soil health. The focus is on cultivating natural and healthy grapes through biodiversity and soil biology.
"We are working on building biodiversity around the farm by replanting the gardens, the dam and around the vineyard with species of plants that are indigenous to the area, supporting native insect population which in turn will also prey on pests in the vineyard." [^153^] This is regenerative agriculture in action — working with nature, not against it.
Minimal Faffing, Maximum Fun
Fin's winemaking philosophy can be summed up in two words: minimal faffing. [^153^] They do things a very lo-fi way — minimal additions, no filtering, spontaneous fermentation, and as little intervention as possible. [^153^] But this is not dogmatic natural wine; it is practical, instinctive winemaking. They are not trying to prove a point. They are trying to make drinks that taste good and make people happy.
The wines are wild-fermented, unfiltered, and made without recourse to commercial yeasts or enzymes. [^153^] Sulfur is used sparingly if at all. The focus is on drinkability — wines that are joyful, vibrant, and accessible. "A combination of high quality grapes rich in acidity, and wild fermentation makes Fin's wines joyful and vibrant," says Drop By Local. [^152^] The ciders and piquettes receive the same treatment — raw, unfiltered, and full of character.
What sets Fin apart is their refusal to take themselves too seriously. The wine names are playful — Slurpy Boi, Fizzy Lifting Drink, Cool Wine, Not Wine. [^170^] [^178^] The labels are bold and colourful. The marketing is self-deprecating and fun. But behind the jokes is serious intent: these are well-made, thoughtfully crafted drinks from good fruit, handled with care. As Hospitality Magazine notes, they are part of "the rise of minimal-intervention cider" in Australia — a movement that treats cider with the same respect as wine. [^176^]
The Fermentation Collective
Fin Wines is not just a winery — it is a fermentation collective. [^153^] [^171^] This means they make wines, ciders and piquettes with equal enthusiasm and skill. [^162^] The "Not Wine" apple cider is a perfect example: grown by Yering Farm in the Yarra Valley, it is oxidative, succulent, with raspy tannins, apricots and caramel, and a touch of salinity. [^169^] The piquettes — low-alcohol, spritzy drinks made by re-fermenting grape pomace with water — are part of the same creative universe. [^175^] Fin is exploring every corner of fermentation, from traditional still wines to pét-nats to experimental hybrids. Nothing is off-limits. Everything is approached with curiosity and a sense of fun.
Of the Moment, Ready to Stand the Test of Time
Fin Wines occupies a unique space in the Australian wine landscape. They are young — launched in 2020 — but they are not naive. [^152^] They have trained under one of the best, inherited a vineyard with decades of chemical-free farming behind it, and built a brand that resonates with a new generation of drinkers. [^153^] [^154^]
Their cellar door in Dixons Creek is open Sundays from 11am to 4pm — a relaxed, welcoming space where visitors can taste the full range and meet the makers. [^179^] The vibe is casual, the music is loud, and the drinks flow freely. This is not a formal tasting room; it is a hangout. A place to discover something new, laugh with friends, and leave with a bottle (or six) of something unexpected.
The future of Fin is as open-ended as their approach to fermentation. They will continue to farm the finyard sustainably, experiment with new styles, and push the boundaries of what a "wine brand" can be. With a cultural reference pool that spans Willy Wonka, the Mighty Boosh, and beyond, they are building something that is unmistakably theirs — a fermentation collective for the modern drinker, made by three mates who just love tasty wines and ciders. [^152^] [^153^]
"Fin was organically conceived, born of our love for tasty wines and ciders."
— JonJo, Oliver & Angus
The Fin Range
Fin Wines produces a diverse, ever-evolving portfolio of natural wines, ciders and piquettes from their 10-acre finyard in Dixons Creek and selected growers across Victoria. The range spans pét-nats, light reds, textural whites, oxidative ciders, and experimental blends — all made with wild yeast, minimal additions, no filtering, and maximum fun. The style is joyful, vibrant, and unapologetically drinkable. Prices are approximate and vary by market.