An Afternoon at Curlewis Winery

While CRU was closed over the beginning of January, it seemed like the perfect time to visit the Geelong Wine Region. A little bit of work, and a lot of play!

I went up towards Ocean Grove, and did a bit of reading to see what vineyards we in the area.

Much to my (pleasant!) surprise, Curlewis Winery was nearby!

The region itself is separated into three distinct regions:

The Bellarine (Curlewis Winery)

The Moorabool Valley

The Surf Coast

Curlewis Winery enjoys a cool maritime climate, with black cracking clay over limestone-marl soil. This gives richness, depth of colour, as well as minerality to their Pinots.

Typically open Weekends, a good friend (of both mine, and owners Steve & Leesa) managed to score me a Private Tour and Tasting before we left the area on a sunny Tuesday afternoon. Thanks Matty!

Upon arrival at the Winery, I was greeted by the two resident Winery Dogs, Basil & Pablo.

Friendly and begging for a pat, we said hello, and was shortly greeted by Winemaker and Owner, Steve.

Steve showed us into their newly renovated Cellar Door, named Appellation ("a geographical area or designation used to define where the grapes of a wine are grown. Types of food such as cheeses have appellations as well")

Appellation was a beautiful room with standing space, tables, and couches for sitting and chatting.

We wandered over to the bar, where Steve brought out a special wine to taste, that's only available at Cellar Door (I'll be begging for some at CRU!) A stunning, unique wine, the 2017 Charneis - a blend of 30% Arneis grapes with 70% Chardonnay. This is worth the trip out to the Winery, just to taste (and buy!) this wine!

CRU is currently pouring the Curlewis 'Bel Sel' Pinot Nir, 2015.

A deep crimson colour, with a fragrant, savoury bouquet of mix red berries. Smell complex notes of earth & spices. On the palate expect an expressive wine with good texture. Savoury notes with fine acidity and delicate tannins.

Steven & Leesa focus on a French handmade wine-making style, particularly Burgundy and Rhone. The wine is fermented naturally on wild yeasts, matured in French Oak, and generally not fined or filtered. This creates wine that are complex and well-balanced even when young, but will develope and age beautifully in cellar for many years.

At CRU, pair with:


PORK & VEAL MEATBALLS ricotta, parmesan, herbed napoli sugo, baguette



half duck; confit leg, sous-vide breast, potato layers, pickled target beetroot, cherry glaze

After picking Steve's brain for a few hours, trying different wines (and beers), it was time to head out.

Steve had on a big wine dinner that night, and cases of wine needed to be loaded up, and taken out to prepare for the night.

A truly beautiful Winery, with warming, welcome owners and makers.

If you're ever up that way, I can't reccomend it enough to pop in, do a tasting, and enjoying their wines.

Keep an eye out for a Wine Dinner with them down the track. Send me an email here if you'd like to be put on a list showing interest.

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