Wine That Speaks of Place, Time & Instinct
Xavier Goodridge is a Bendigo-born winemaker whose hands-on experience began as an assistant winemaker at Bress in Harcourt, Victoria, where he honed his skills in biodynamic farming and agriculture. [^27^] In 2016, he launched his eponymous label with a single barrel of Pinot Noir while still working at Bress. [^19^] Today, Xavier is rooted in Gippsland's Maffra — his wife's hometown — where in 2018 he acquired a long-term lease on the 4-hectare Avon Vineyard, first planted in 1987. [^3^] The vineyard is now at the end of its conversion to organic farming, a process Xavier began the year he took over. [^3^] His philosophy is simple: winemaking is the "easy part" — the foundation for great wines is laid in the vineyard itself. [^3^] With a light touch in the cellar — spontaneous fermentation, no fining, no filtration, minimal sulfur, and ageing in large-format old French oak — Xavier lets the wines speak of the land. [^3^] The result is a collection of wines that captivate with their purity and lively energy, from the estate-grown Avon Pinot Noir and Chardonnay to the playful, accessible PA PA range sourced from exceptional growers across Victoria.
From Bendigo to Bress, Then Gippsland
Xavier Goodridge was born in Bendigo, a gold-rush city in central Victoria. [^30^] His path into wine was not through inheritance but through apprenticeship. He cut his teeth at Bress Estate in Harcourt, Victoria, spending six years as assistant winemaker and deepening his knowledge of biodynamic farming and low-intervention winemaking. [^30^] [^27^] It was here that the foundations were laid — an understanding that great wine begins in healthy soil, and that the winemaker's role is to guide rather than manipulate.
In 2016, while still at Bress, Xavier launched his own label with a single barrel of Pinot Noir. [^19^] The early years were modest — a négociant operation, sourcing fruit from small, well-managed vineyards across Victoria, particularly in the Yarra Valley. [^12^] His approach was immediately distinctive: hand-picked fruit, spontaneous fermentation with indigenous yeasts, no fining, no filtration, and sulfur used only sparingly. [^12^] He aged wines in a mix of old French oak, stainless steel, and occasionally ceramic eggs, frequently employing whole-bunch fermentation for added texture and spice. [^12^]
The turning point came in 2018, when Xavier acquired a long-term lease on the Avon Vineyard in Maffra, Gippsland — his wife's hometown. [^3^] The vineyard had been planted in 1987 and was in need of regeneration. Xavier began the conversion to organic farming immediately, seeing it not as a certification to chase but as the only way to produce wines that truly express their place. "The vineyard delivers all the necessary requisites for great winemaking," he says. "Winemaking is the easy part." [^3^]
"For him, winemaking is the 'easy part', as he believes that the foundation for great wines is laid in the vineyard itself."
— Xavier Wine
Avon Vineyard, Maffra — Coffee Rock, Quartz & Organic Conversion
The Avon Vineyard sits in Maffra, in the heart of Gippsland — a region increasingly known for its premium cool-climate Pinot Noir but still something of a secret in Australia's wine landscape. [^1^] The 4-hectare property was first planted in 1987, making the vines nearly 40 years old. [^3^] When Xavier took over the lease in 2018, the vineyard was neglected. He began the long process of organic conversion immediately — a testament to his commitment to sustainable vine cultivation and producing wines that carry a unique sense of place. [^3^]
The vineyard is planted with 1 hectare each of Pinot Noir and Chardonnay, while the remaining 2 hectares have been grafted over to three clones of Pinot Noir: MV6, 114 and Abel. [^3^] The soils are distinctive — mainly sandy loam and light clay over a sandstone base, with quartz and gravel throughout. [^3^] For Xavier, soil health is the foundation, literally and figuratively, upon which the healthy environment for cultivating grapes of exceptional quality is built. He cherishes the expressions of Pinot Noir grown on Maffra's terroir in particular. [^3^]
The farming is now organic, with the vineyard at the end of its conversion process. [^3^] The old vines are naturally lower yielding, producing small, intensely flavoured bunches that capture the purity and character of the site. [^53^] Xavier's approach is patient and observational — he lets the vineyard reveal its potential year by year, adjusting his practices to suit the season and the soil. This is not industrial agriculture; it is thoughtful stewardship of a place that is slowly being brought back to life.
First planted in 1987. 1ha Pinot Noir, 1ha Chardonnay, 2ha grafted to Pinot Noir clones MV6, 114 and Abel. [^3^] Sandy loam and light clay over sandstone, with quartz and gravel throughout. [^3^] Currently completing organic conversion. The site is the heart of the Xavier Wine estate collection — old vines, unique soils, and a cool Gippsland climate yielding fruit of exceptional character.
Sourced from the esteemed Lusatia Park Vineyard in the Upper Yarra, planted in 1985 on rich, volcanic soils. [^32^] One of the region's most iconic sites, delivering fruit with remarkable intensity and character. Mature vineyard, 100% destemmed, fermented 15–20 days, aged in French barriques (15% new). [^32^] 94 points from Gary Walsh. Xavier describes this as his "Village" wine — think Volnay. [^2^]
Xavier collaborates with exceptional growers in South West Victoria for his PA PA range. [^3^] Mount Gambier holds a special place in his heart — a lover of wines from limestone soils, he has worked closely with his friend Andrew Burchell since the range's inception in 2014. [^3^] The PA PA Pinot Noir is sourced from Mount Gambier and Heywood, while the Pinot Gris comes from Mount Gambier. [^6^] [^9^] These are affordable, easy-drinking wines that still carry Xavier's signature purity and energy.
"Pursuing the organic transformation is a testament to his commitment to a sustainable approach in vine cultivation and winemaking." [^3^] Soil health is of utmost importance — it forms the foundation upon which the healthy environment for cultivating grapes of exceptional quality is built. [^3^] The once-neglected Avon Vineyard is now thriving after years of patient regeneration, continuing to reveal its growing potential. [^1^]
Light Touch, Wild Ferment & Old Oak
Xavier's winemaking style supports his philosophy of letting the vineyard's work shine through in the finished wine. [^3^] His "light touch" involves spontaneous fermentation with indigenous yeasts, no fining, no filtration, and no additions except for small amounts of sulfur. [^3^] Wines are usually raised in large-format old French oak, which allows them to mature gently and gracefully — a restrained and harmonious integration of vessel that lets the fruit take centre stage. [^3^]
The techniques are deliberately simple but precise. For the Avon Chardonnay, fruit is hand-picked into 15kg baskets and hand-sorted directly into the press. Whole bunches are gently pressed, with the juice briefly settled in tank before transfer to barrel for fermentation. The wine remains on full lees for 10 months, with barrels stirred once or twice prior to the completion of malolactic fermentation. It matures in French oak, 30% of which is new. [^53^] The result is a wine that Mike Bennie awarded 95 points, calling it "complex, layered and intense." [^53^]
For the Avon Pinot Noir, the approach is equally attentive. The 2024 vintage opens with a complex bouquet of spice, herbs and red berries, with nuances of Italian amaro — Campari and red vermouth — alongside Maraschino cherry, sweet basil, spearmint, cinnamon bark, nutmeg and kola nut. The texture is leafy and chewy, with firm tannins, mid-palate concentration, and an aromatic aftertaste with a sour-bitter blood orange combo. [^52^] This is not a simple, fruity Pinot; it is a wine of depth, savoury complexity, and serious intent.
Beyond the estate wines, Xavier is known for his experimental side. He frequently uses whole-bunch fermentation for added texture and spice, and is a proponent of extended skin contact for many of his white and rosé wines, adding complexity and a savory character. [^12^] He has also collaborated with his long-time friend Patrick Sullivan on Jumping Juice — a playful, adventurous project that makes bright, crunchy, natural wines from organic fruit across Victoria. [^29^] Patrick and Xavier have been kicking around together since they were 18, heading to London together to take on the local wine scene. [^44^] Jumping Juice is all about the journey — clean, fresh, and fun, with wines like carbonic Pinot Noir, skin-contact Sauvignon Blanc, and eclectic blends that defy categorisation. [^43^] [^46^]
The PA PA Range — Friendship & Limestone
The PA PA range is a reflection of Xavier's passion for working with the finest growers he has encountered during his years in the wine industry. [^3^] Drawing from his extensive experience and connections, he collaborates with some of the best viticulturists to craft these wines. As a lover of wines from limestone soils, Xavier seeks out vineyards in South West Victoria — Mount Gambier and Henty — where the terroir imparts unique characteristics to the grapes. [^3^] The PA PA Pinot Noir 2024, sourced from Mount Gambier and Heywood, offers impressive intensity and complexity at its price point. Wine Pilot awarded it 92 points, praising its "dark cherry, pine needle, hazelnut and woody nutmeg spice" with "fine, chalky tannins" and "kirsch-laced acidity." [^6^] The PA PA Pinot Gris 2024 from Mount Gambier is direct-pressed, fermented and aged in stainless steel, then left on lees for five months. The result is bright and pure, with ripe peach, pear, apple, citrus, florals, and a hint of freshly baked brioche. [^9^] These are wines that prove accessibility and character are not mutually exclusive.
A Story Still Being Written
Xavier Goodridge is not a winemaker who arrived fully formed. His is a story of steady refinement — from Bendigo boy to Bress apprentice, from négociant to vineyard steward. [^30^] [^19^] He is now very much entrenched in the local Victorian wine scene, fast becoming associated with the kind of fresh, highly drinkable wines that capture the imagination of the natural wine movement without sacrificing precision or elegance. [^30^]
The Xavier Wine project is an ongoing dialogue between soil, season and instinct — each vintage revealing new layers of expression. [^1^] Year by year, the Avon Vineyard continues to reveal its growing potential, a testament to thoughtful stewardship and a reflection of place, time and precision. [^1^] This is not a winery chasing volume or trend; it is a personal pursuit of something honest — wines that speak of where they come from, made by someone who believes that the best thing a winemaker can do is get out of the way.
Xavier's network extends beyond his own label. His collaboration with Patrick Sullivan on Jumping Juice represents the playful, adventurous side of his personality — two friends who have been making wine together since they were teenagers, now crafting some of Australia's most exciting natural wines. [^44^] Whether it is the serious, site-expressive estate wines from Gippsland, the elegant Upper Yarra Pinot Noir, or the joyful, boundary-pushing Jumping Juice blends, Xavier's fingerprints are everywhere in the new wave of Australian wine. He is a winemaker's winemaker — respected by peers, sought after by drinkers, and still writing his story.
"Year by year, Xavier Wine is a story still being written, a pursuit of something honest."
— Xavier Wine
The Xavier Wine Range
Xavier Goodridge produces two distinct collections: the Estate range — single-vineyard, organically farmed wines from the Avon Vineyard in Gippsland and selected sites in the Upper Yarra — and the PA PA range, sourced from exceptional growers in Mount Gambier and Henty. All wines are made with indigenous yeasts, minimal sulfur, no fining, and no filtration. The style is pure, energetic, and deeply expressive of site — from the complex, amaro-laced Avon Pinot Noir to the bright, accessible PA PA wines. Prices are approximate and vary by market.