William (Bill) Downie established his label in 2003 after several years training in Burgundy, with the intention of producing Australian Pinot Noirs of purity and detail made in the most natural way possible.
Based in Gippsland, Victoria, a sprawling cool climate wine region east of the Yarra Valley, Bill quickly rose to prominence, garnering a cult-following for his outstanding minimal intervention, site-specific Pinot Noirs. He was named Gourmet Traveller Wine Magazine Young Australian Winemaker of The Year for 2006.
Bill and his wife, Rachel, own a property in Yarragon called Guendulain Farm, which includes a a vineyard, orchard, vegetable garden and also produces pork, lamb, beef and poultry. The Guendulain Farm vineyard has been spray free since inception, and all the work is done either by hand or by horse. In 2017, Bill and his friend and fellow winemaker Patrick Sullivan purchased 11 hectares of old vines on rich volcanic soils spread across five distinct sites in the shire of Baw Baw Shire, Gippsland. All the sites are farmed organically and biodynamically (ACO certified). Bill takes the Pinot Noir, and Patrick takes the white varietals. Clean, ethereal wines of uncompromising quality from one of Australia’s finest Pinot Noir producers.