You can buy directly from us through our online store.

We are also stocked in selected bars, restaurants, and bottle shops Australia-wide. Head to our stockist page for a complete list.

Absolutely! We’d love to have you on board, after all, our wine is made to be enjoyed.

Let’s talk. Please get in touch with us at hello@meredithbymem.com

Funnily enough, Orange wine is not made from oranges. It also is not wines from the region of Orange in NSW. Orange wine is a type of wine that is made from white wine grape varieties but is produced using the same method used to produce red wines.

The grapes are left in contact with their skins for an extended period of time, often weeks or even months. This process allows the skin to impart colour, tannins, and flavours to the juice.

The name "orange wine" comes from the colour that these wines often have, which can range from pale amber to deep orange, due to this prolonged contact between the grape skins and the juice during fermentation.

Head to our store to try our Orange wine.

Yes, it’s true! 

Our wine comes in convenient little cans for you to enjoy when and where you fancy. The reason we put wine in a can is so we can be even friendlier to the very planet that our wine comes from. Cans are easily disposed of and recycled and have a much lighter impact than plastics or glass.

Shop Canned Wine

The simple answer is — NO WAY!

There are no wine-making additives in MEREDITH wines. Our wines undergo no fining additions or filtration methods — there are no additions in the form of these.

While you’re here, do you want to know something scary?

As transparency is something we value greatly, here’s something the wine industry doesn’t talk about… As it stands, the industry doesn’t hold producers accountable to disclose all the stuff they add to their wines. All they are required to tell the consumer is when there are animal products and sulphur dioxide added.

This list of things that can and does go into mass-produced wines. Are you ready?

< 35 g/L sugars

> 35 g/L sugars

Activated carbon

Additives

Agar

Alginates, calcium and potassium salts

Ammonium bisulphite

Ammonium phosphates

Argon

Ascorbic acid

Bentonite

Calcium carbonate

Calcium tartrate

Carbon dioxide

Carbon dioxide

Carrageenan

Cellulose

Chitin-glucan

Chitosan sourced from Aspergillus niger

Citric acid

Collagen

Copper sulphate

Cultures of micro-organisms2

Cupric citrate

Diatomaceous earth

Dimethyl dicarbonate

Dimethylpolysiloxane

Egg white

Enzymes

Erythorbic acid

Gelatin

Grape juice including concentrate grape juice

Grape skin extract

Gum arabic

Hydrogen peroxide

Ion exchange resins

Isinglass

Lactic acid

Lysozyme

Malic acid

Metatartaric acid

Milk and milk products

Mistelle1

Nitrogen

Oak

Oxygen

Pectins

Perlite

Phytates

Plant proteins are permitted as processing aids under clause 3(a) to Standard 1.3.3

Polyvinyl polypyrrolidone (PVPP)

Polyvinyllimidazole-polyvinylpyrrolidone co-polymers (PVI/PVP)

Potassium carbonate

Potassium ferrocyanide3

Potassium hydrogen carbonate

Potassium hydrogen tartrate

Potassium polyaspartate

Potassium sorbate

Potassium sulphites

Processing aid

Silicon dioxide

Sodium carboxymethylcellulose

Sorbic acid

Sulphur dioxide:

Tannins

Tartaric acid

Thiamin chloride4

Thiamin hydrochloride4

Yeast mannoproteins

Well done on scrolling through all of that. Not good is it?

Yes!

We work with family-run vineyards across regional NSW. They have been generous enough to open their gates so that you can come to visit. You’ll meet our winemaker, Mem, and learn about the more gentle process we take at MEREDITH, and of course — you’ll taste our delicious wines.

Head to our bookings page to see our experience packages.

No, it has zero impact on the taste of our wine — they are still totally delicious. Exactly as they would be if they came from a bottle.

Shop Canned Wine

Wine is the fermented juice of grapes. In the same way, cider is the fermented juice of apples. As with all alcohol, wine would not be possible without yeast.

Fermentation (in this case) is the process where the tiny microbe yeast breaks down sugar and produces alcohol, CO2 and heat.

GRAPE SUGAR + YEAST = ALCOHOL

Yeast is everywhere — it’s in the air, on your skin, on the fruit. So essentially if you picked grapes, squished them and left them alone, with a little bit of luck you would make wine.

Unlike most crops, grapes only grow annually, so grape growers only get one harvest per year which is why most wine has a “vintage”. Grapes ripen over summer and are picked in late summer/early autumn once the fruit sugars have ripened, but are not over-ripe.

The vintage year on a bottle of wine indicates the year in which the grapes were picked. Some wines have an age statement NV. This means non-vintage and this wine will be a blend of different years. This is very common with premium sparkling wines.

The term “an exceptional vintage” means that in this particular year, all growing conditions for the grapes were optimum, resulting in premium fruit and therefore premium quality wine.

Natural wine is a term used to describe a wine that is produced following seven key guiding principles centred around sustainability, transparency, rejecting commercialism and attempting to provide an honest interpretation of climate, season, grape and farm. The highest priority should be placed on farming and other work that happens in the vineyard. The aim is to tread lightly on our planet and in lots of cases, actually work regeneratively for this cause.

It’s important to note that “natural wine” is not a flavour or style indicator. Natural wines can be clear, they can be cloudy. Natural wines can be red, white, fizzy, still, dry, sweet, you name it! Some natural wines might be considered unconventional in terms of flavour, appearance, or aroma due to the more standard, clinical expectations set by the commercial wine industry. Some may not.

Interested in trying something natural? Shop our wines here

Natural wine is considered a healthier option due to the abstinence of wine-making additives and chemicals. It's made with organic grapes so from the beginning these grapes are exposed to less systemic chemicals and synthetic herbicides and pesticides. Natural wines are produced using gentler methods, avoiding heavy processing, and aggressive industrial techniques. Arguably what you have in your glass is a purer form of wine, closer to what nature intended.

Preservatives are substances added to products, including wine, to prevent spoilage and extend shelf life. In the context of wine, the most common preservative is sulphur dioxide and its derivatives due to their antimicrobial and antioxidant properties. However, there are concerns and reasons why some people may choose to avoid or limit their exposure to sulphur dioxide including allergies and sensitivities such as headaches, skin rashes, asthma aggravation or digestive issues. It's important to note that sulphur dioxide is naturally produced during fermentation and small amounts are present in a lot of wines.

1. Organic or Biodynamic Farming

2. Hand Harvesting

3. Native/Wild Yeast Fermentation

4. No Filtration or Fining

5. No Wine Making Additives

6. Equity for all persons involved

7. Severely reduced use of preservatives

At MEREDITH currently, two of our drinks produced have added sulphur the others do not. We are not dogmatic about the addition of sulphur and we aim to do what we think is right for the specific wine. When we do use sulphur it is very sparingly, so usually an addition of less than 30ppm once during the wine's lifespan.

We also work in a shared wine-making space where we have to consider the risks of leaving a wine “unprotected” against other microbes and the risks that poses for the other winemakers we work alongside. Usually, if we are producing a zero sulphur beverage it is done in our own separate wine storage space.

This is a little tricky to wrap your head around if you’re not a microbiologist. But basically, yeast is the microorganism responsible for turning grape juice into wine. Yeast actually exists everywhere — in the air, on your skin, on plants, in vineyards. When we talk about native fermentation what that means is we are allowing the population of these little microbes to drive the production of juice into alcohol. The alternative is purchasing a commercially replicated yeast from a laboratory and adding it to the grape juice to initiate fermentation. Allowing native yeast to run the show means you have a broad spectrum of microbes in the mix and this leads to more unique and diverse flavours and aromas being produced by the yeast fermentation.

Natural winemakers often prioritise organic farming methods, which avoid synthetic pesticides, herbicides, and fertilisers. Organic farming aims to reduce reliance on chemicals. It does allow for approved organic inputs. However, these inputs are closely regulated and must meet specific organic standards. Here are the key aspects of organic grape farming:

No Synthetic Chemicals: Organic grape farmers avoid using synthetic pesticides, herbicides, and fertilisers. Instead, they rely on natural alternatives to control pests and enrich the soil.

Soil Health: Organic farming emphasises soil health through practices like cover cropping, composting, and crop rotation. Healthy soil supports the growth of strong and resilient grapevines.

Biodiversity: Organic farmers encourage biodiversity by creating habitats for beneficial insects and animals that help control pests naturally. This promotes a balanced ecosystem within the vineyard.

No Genetically Modified Organisms (GMOs): Organic grape farming prohibits the use of genetically modified organisms in grapevine cultivation.

Biodynamic grape farming prioritises sustainability, environmental stewardship, and the production of high-quality grapes. They offer alternatives to conventional farming methods that rely heavily on synthetic chemicals, heavy machinery and extractive methods.

Biodynamic grape farming takes organic practices a step further by incorporating holistic and spiritual principles into agriculture. Developed in the early 20th century, biodynamic farming views the farm as a living organism where all elements are interconnected. It seeks to achieve a harmonious balance between plants, animals, soil, and the environment.

Biodynamic Calendar: Biodynamic farmers follow a planting and harvesting calendar based on lunar and planetary cycles. These cycles are believed to influence plant growth and development.

Preparations: Biodynamic farming uses specific herbal and mineral preparations to enhance soil fertility and plant vitality. These preparations are often fermented and applied in small quantities.

Closed-loop System: Biodynamic farms strive to be self-sustaining, producing their own compost and inputs whenever possible.

Compost and Biodiversity: Composting plays a significant role in biodynamic farming. Compost is enriched with biodynamic preparations and helps build healthy soil. Biodiversity and the integration of animals are also emphasised.

Holistic Approach: Biodynamic farming incorporates spiritual beliefs and practices that recognise the farm as a holistic entity deeply connected to the cosmos.

If your grapes are crushed and the juice is drained away quickly and fermented into wine. The resulting wine will have a little colour, tannin and light flavours — think white and rosé wines

However, if the grapes are crushed and all parts are left together. The fermentation process occurs with the skins and other solids still present. This wine will have a darker colour, more tannin and more intense complex flavours — think red and orange wines.

Orange wines have a flavour profile that includes elements of both white and red wines. They can display a tannic structure and a rich texture similar to reds, as well as flavours and aromas typically found in whites from floral and fruity to nutty and oxidative.