Fin Wines Reopens Cellar Door, The Yarra Valley Weekender We All Deserve

After a year-long hiatus, the Finyard is officially back. That’s right – Fin Wines, the much-loved Yarra Valley label known for its no-nonsense natural drops, has reopened its cellar door in Dixons Creek – and it’s exactly the sort of weekend reset Melbourne wine heads need.

From LP’s Saucisson Sec, to Chappy’s Chips doused in Fin’s own vinegar, the experience at the cabin-like tasting room blends regional charm with a strong point of view. Behind the wine is a tight-knit fermentation collective led by JonJo McEvoy, Oliver ‘Ollie’ Johns, and Angus ‘Gus’ Hean—three mates who’ve built a cult following through minimal intervention methods and some seriously well-timed pours at Melbourne’s best bars and pop-ups.

Now back in action every Saturday and Sunday from 11am to 4pm, the space offers sweeping views, sheep-studded hills, and wines that skip the ego and go straight for the fridge. The format’s simple: five-wine tastings for $20, full bottle pours if you’re in for the long haul, and enough bar snacks to keep you going. There’s also a rotating lineup of pop-ups and food collabs on the horizon—think taco nights, smoke-outs, and maybe a chef or two you’ll recognise from the city.

What’s in the Glass

Fin’s style is refreshingly unfussy. Think chilled reds, zingy whites, and oranges that don’t overthink themselves. There’s a focus on keeping things bright, energetic, and drink-now – grapes are picked early, fermentation’s wild, and no filtering or fining gets in the way. Their Cré range, in particular, digs into site-specific expressions of the Yarra, while the broader lineup leans into cheeky blends and limited-run experiments. On any given weekend, you’ll find around 16 wines available, along with ciders, piquettes, beers, and even the odd cocktail.

Sustainability That Actually Means Something

Long before Fin moved in, the vineyard had already ditched synthetic fertilisers and pesticides—setting the groundwork for a regenerative approach that goes deeper than buzzwords. They use compost teas, seaweed extract, fish oil and humate to feed the soil naturally, while sheep take care of the mowing and fertilising.

The team’s also replanting the surrounding gardens and dam with native species, a move that supports local insect life and keeps pests in check without the nasty stuff. It's not just good for the land—it’s good for your glass, too.

Beyond the Bottle

While Fin’s wines might be the main attraction, there’s a bigger story here. The crew have a habit of showing up in the right places—pouring at buzzy events and restaurants, collaborating with the likes of La Marzocco, The StandardX, and Tax Vinegar, and generally weaving themselves into the fabric of Melbourne’s food and drink scene. Reopening the cellar door is just another step in bringing the community closer to the source.

Fin Wines is proof that drinking good wine doesn’t have to be complicated. You just need a decent playlist, a solid pour, and a place to sit in the sun.