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    Into The Vines: Next-Gen Nectars

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    Event description

    Get A Taste Of Next-Gen Natural Wines at Freshwater Brewing!

    Back by popular demand, the mid-week wine-tasting event Into The Vines is returning in May to give Northern Beaches winos a taste of the best of the best when it comes to natural wines. 

    Held during the first-ever Taste of the Beaches event, join other local wine-lovers at Freshwater Brewing Co in Brookvale on Wednesday 15th May and try over 25+ small-batch, minimal intervention wines directly from their makers. Bring your mates, dates and pups (Freshie is a dog-friendly venue) – or just come by yourself! 

    Wineries & Tastings:

    For just $15, wine novices, aficionados and everyone in between can try a spectrum of premium yet smashable natural wines from five wineries pioneering the movement, including the young fermentation collective Fin Wines (Yarra Valley, VIC), the terroir-driven Mada Wines (Canberra, ACT), the boutique and boundary-pushing Mallaluka Wines (Canberra, ACT), the full of life, family-owned Renzaglia Wines (Bathurst NSW), and the organically farmed and family-owned Vinden Wines (Hunter Valley, NSW).  

    We’ve structured it so it’s a wine tour in a large expansive space (thanks Freshie!) - with the chance to discover new varietals and blends of wines made by boutique natural wineries, and special offers on take-home bottles on the night (usually something you can only experience regionally, or in trade tastings).

    And to all the lads - this isn't just an event for the gals. Natural wines are renowned for their easy-drinking nature - plus, learning about how they're made will give you a leg-up at your next dinner party with the boss or in-laws. 

    Even if you're not the biggest wine drinker, the team at Freshie Brewing will keep you occupied and satisfied with their ever-growing range of crisp lagers, ales and pilsners. 

    On The Night:

    You'll be given a tasting card, glass, pen and token to vote for your favourite winery at the end. 

    Entry is from any time between 6pm and 7:30pm (when doors are closed) and once you have entered, you will be able to roam around the room, and taste all wines on offer from the five wineries until 9pm when the event ends. 

    The kitchen will be fired up and you are welcome to sit down and have a bite to eat or a beer before, in between or after your wine tastings! 

    Fresh New Food Menu & Dinner Deals:

    Freshwater Brewing Co will also be offering fresh dishes from their newly updated menu - think authentic Tacos, hearty burgers, crunchy salads and more - as well as a $25 burger and pint deal and $30 platters and cheese boards for two to treat yourselves to before or after your tastings. 

    You can pre-order your burger deal or platters along with your ticket, or you can order directly from the full menu on the night. 


    About Fin Wines:

    Fin Wines, a Yarra Valley fermentation collective, launched in January 2020 with a range of wines, ciders and piquettes. Since then they have made a name for themselves on the natural wine scene with their range of young, fresh and most importantly fun drinks with an emphasis on drinkability. They do this in a very lo-fi way in terms of minimal additions, with no filtering, spontaneous fermentation, with minimal faffing in the winery.

    Fin Wines consists of mates JonJo McEvoy, Oliver Johns (who has family ties to the Northern Beaches), and Angus Hean. It was organically conceived, born of their love for tasty wines and ciders. We are situated in Dixons Creek, Yarra Valley, they feel blessed to be custodians of 10 acres which they aim to farm in the most sustainable way possible, preserving soils for future generations and preserving biodiversity.

    About Mada Wines:

    The brainchild of winemaker Hamish Young, Mada Wines produces a certain style of wine, and that style appeals to a certain kind of person. You might spot our name on the wine list of an offbeat inner-city bar, or perhaps on the shelves of an independent bottle shop run by hardcore aficionados.

    They source their fruit from vineyards across the alpine regions of southern New South Wales. Every location is unique. The climate, geography, and mineral composition of the soil determine the character of the fruit — and ultimately the wine.

    That’s why the best viticulturists — the ones they're proud to call partners — have a deep respect for the land on which they practise their craft. They understand the principles of sustainable cultivation. Put love into the soil, and you’ll get love out. Each batch is simply one iteration in an endless quest. To hit the right note. To capture the right essence. And no matter how good it tastes, they’ll get up in the morning and keep trying to make it better.

    About Mallaluka Wines:

    Mallaluka is a small family operation in Yass, ACT that grows 5 acres of vines to make wine from, and purchases grapes from many districts across the state and sometimes beyond. Sam Leyshon is the winemaker and part owner of the business, working with his Dad (owner/founder/used to be winemaker) and now Brother (From the Public service wanting a career change. lol). 

    They source fruit from the regions, vineyards and varieties they like and turn them into the most expressive form of wine they can. Wine needs to have personality, so they do not fine, filter or add to their wine, with PMS being the only exception. The result is wines of premium quality that are approachable at a young age, but have the potential to mature gracefully for many years in the bottle.

    About Renzaglia Wines:

    Wine has consumed three Generations of the Renzaglia family, who all hold a very strong spirit of discovery and pioneering. Guy and
    Betty Renzaglia (the American Branch of the family) planted a vineyard in Illinois in the 1980s, when there were no vineyards or wineries
    there at all. Then, for the Australian Branch, their son Mark and his Australian wife Sandy took on the same challenge in O’Connell in
    1997, planting a small vineyard.

    Now their son Sam is on the hunt, taking Renzaglia Wines to the next level, seeking modern expressions from grapes sourced locally, and really pushing the
    conversation around responsible, sustainable, respectful farming in NSW. The di Renzo wines focus on maintaining freshness and balancing fruit purity with savoury notes. Preferences for vinification include larger format, inert vessels such as concrete and foudre. These are wines made with grapes purchased from local growers and explore unique styles through innovative and creative winemaking techniques.  Single Vineyard wines are made exclusively from grapes grown at either the Mount Panorama Estate or Bella Luna Vineyards. They are exceptional wines that are only made in the best vintages from their respective sites. They often spend more time in the winery before release and are fermented and matured in their best cooperage.

    About Vinden Wines:

    Family-owned and operated in the Hunter Valley, Vinden Estate was first established in 1990 by Guy & Sandra Vinden, and is now under the guidance of second-generation winemaker and viticulturist, Angus Vinden. The soil is heavy red clay and was first planted in 1995. It currently has 12 acres under vine, including Alicante Bouschet; Gamay; Grenache; Mourvedre; Pinot Meunier and Shiraz.

    Working out of the family winery, Angus Vinden has expanded on the traditional base his father established in the 1990s, both growing the classic Vinden range, as well as building his own wing to the portfolio with The Vinden Headcase. The latter is his outlet to create wines that sit outside the styles commonly associated with the Hunter today, but they are very much informed by the pioneering styles of light and medium-bodied, textural wines that made the Hunter famous back in the days of Maurice O’Shea et al. Vinden works both with Hunter flagship varieties for The Vinden Headcase, namely shiraz and semillon, including single-block bottlings, but also with chardonnay, gewürztraminer, tempranillo, gamay, alicante bouschet and pinot meunier, sometimes solo or in eclectic blends

    The family farm their vineyards with organic principals, producing their own compost and each year seed cover crops to increase organic matter in the soil, as well as to act as insectary plantings to encourage beneficial insects. Under-vine is managed with mowers/cultivators employed in lieu of herbicides. 



    Vinden's wines are made with minimal intervention from hand-picked grapes, utilising native/wild yeast to initiate fermentations, and naturally occurring malolactic conversion. The wines are fermented in a variety of formats, including stainless steel, oak, concrete and clay amphorae and stainless steel, adding layers and complexity to the wines. Vinden Wines are bottled without fining and many without filtration.

    This event is 18 years and over only - ID required.


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