DIRTY THREE WINES

If you keep up with your wine and food news, you may have heard that Dirty Three Wines’ Tasting Room was voted the Best Cellar Door in the Gippsland region in Gourmet Traveller Wine magazine’s 2018 awards.

But even without this public recognition, the Tasting Room (or ‘D3HQ’) should be high on your Gippsland hit-list. It’s built into a pimped-up corrugated iron shed, with ceiling plants, and a map of the region and beautiful Australian artwork on the walls. It’s the perfect place to while away an afternoon.

The menu’s simple – think local cheese and charcuterie – and aside from wine there’s local gin, beers and coffee to try. But whatever your poison, make sure you at least taste the wines. Here’s why.

Dirty Three Wines make three Pinots from three different ‘dirts’ in Gippsland: Berry’s Creek Vineyard, which has red volcanic soil, Tilson Vineyard which has red and brown volcanic soil, and Holgate’s Road which has sandy clay loam. If you’ve ever questioned the notion of terroir or wondered how much impact things like soil really have on a wine’s flavour, here’s your answer.

They also make a blend from all three vineyards called ‘All the Dirts’, and a small amount of Riesling and Chardonnay.

Dirty Three Wines was originally started by Marcus ‘Satch’ Satchell, Cam McKenzie and Stu Gregor. McKenzie and Gregor left a few years back to start Four Pillars Gin, and Satch now runs Dirty Three with his wife, Lisa.

Dirty Three Wines
64 Cashin St
Inverloch VIC 3996
dirtythreewines.com.au

TALKING WINE WITH MARCUS SATCHELL from Dirty Three Wines