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Welcome to Vine Wine
Situated in the historic Reschs Brewery on Bourke Street Redfern, Vine Wine was established in 2002.
Never intending to be just another bottle shop, VINE has earned a reputation amongst its loyal customers as the place to purchase all of their liquor needs.
We stock a diverse range of products from everyday quaffing wines to old and rare vintage wines, as well as an impressive portfolio of exotic spirits and liqueurs and a huge range of both local and imported beers.
Our friendly, expert staff have years of experience in the wine and hospitality industries and are ready to assist with any query or purchase decisions you may have.
For an overview of our services and products, please feel free to browse through our website or visit our Products page.
For more specific information about our wines, including availability and pricing, please contact us via our Enquiries page or by phone on 02 9310 5454
Note:Website prices reflect 6 bottles minimum order. Free delivery within 5kms







Take a look at our latest collections below.
New Arrivals
Fruktstereo Cider Revolution
Fruktstereo Cider RevolutionFruktstereo Cider Revolution
Smell: Strong aroma. Punchy, earthy and acetic.
Initial Taste: Strong bite from acidity and carbonation. Pungent apple and light pear notes. Puckering to start, almost makes you wince. Acetic/vinegar.
After Taste: When carbonation dies, flavour remains almost unchanged. Pulpy, muddled apples are very minimum. Acidity is the key element here.
On ice: Almost the same, mouth-feel is slightly more tonic-like.
Additional Notes: The Fruktstereo Cider Revolution from Sweden is really a funk-stereo of flavours. Very acetic, puckering and dry, it’s an aggressive cider that is not for the faint of heart. One of the sourest ciders we’ve have, it would pair very well with food (as its not sessionable and food flavours might tame the elements). Very unfiltered so you’ll have to swirl the sediment well; and open with care and patience as it has a lot carbonation. The apple and pear notes are very muddled, funky and dank.
We make CIDER (and/or FRUIT PET NAT) from 100% fruit, fermented with its natural yeast and without any additives. After picking, crushing and pressing the different fruits we use neutral containers to ferment the juice, mostly plastic vats. During fermentation we bottle the juice and let the last part of the natural sugar ferment in the bottle, producing bubbles.
2016 was our first commercial vintage and we made approximately 3000 liters of cider and wine, divided in 18 different “albums”.
When we started off our only goal was to simply make nice, energetic, fruit driven, and very drinkable ciders from fruit that we picked ourselves, that came from abandoned gardens and orchards in the countryside around Malmö. We didn’t tend to put much of a focus on what we were using, so long as it tasted good. We began to realise quite early on that not only were we using apples and pears for our product, but we began including other varieties of fruits and berries. With these additions and for those of you who are aware of the Swedish system, it might come to no surprise that we weren’t even allowed to be calling our products “ciders”.
In truth, some of the beverages, even though they included apples and pears, were quite far from the classic style of cider that streams from the cider regions of France, England, and Spain. So we began to think, what do we call what we are making? When we began to export and tell the story of our product, we came to an understanding that we’ve stretched the quintessential definition of a “cider”, that possibly we have to define ourselves in a different category that stretches across boxes and borders as our products do.
A category already existing in the wine world is pétillant naturel or for short “pét-nat”. This is a wine made with the ancestral method which results a sparkling wine. The process, in short, is putting grape juice that is still fermenting in bottles, corking them, and allowing the fermentation to finish in the bottle which will create natural bubbles. Since this method was the most similar to what we use for most of our beverages, we decided to start terming our products “fruit pét-nats”. It felt like a far more defining term of what we’re actually making then calling all of our products ciders. We didn’t stop there, as we began to think that one can even specify the kind of pét-nat, even if it’s made of only one or two fruits. For example: “plum pét-nat”, “cherry pét-nat”, “apple-grape pét-nat”.
Another aspect to our products is that we pick as much of the fruit as possible ourselves, and with family and friends. First years 50% of the fruit were from private gardens and abandoned farms in Skåne. The other 50% were “waste fruit” from different places in Skåne. When the farmers can´t sell their stored apples anymore they contact us and we take what´s left and make our more easy drinking and fruitier cuvées.
Domaine J. Cecillon Cidre Divona 2018
Domaine J. Cecillon Cidre Divona 2018Domaine J. Cecillon Cidre Divona 2018
Divona is a Celtic goddess of the sacred springs.
Soils – rich, deep loam soil
This tart apple orchard is located at the bottom of the deep and loamy valley floor, surrounded by forest on one side a stream on the other.
Arboriculture – The tall trees are protected from the wind by grassy strips, which promotes diversity. There were no added pesticides or insecticides in order to protect the environment. We are committed to keeping in compliance with organic production.
Cidrification – The apples were manually harvested from October to November. The fruits were stored in bags under shelter for better ripeness. The fermentation is managed in tanks and then blended with natural yeasts in oak barrels.
The cider is bottled in late April, with natural bubble formation and no added sulfur, non-carbonated and non-pasteurized. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural foam, it can make some turbidity.
Dry Cider – Fruity nose, fine bubbles, light golden color, slightly dry with caramel and vanilla flavors.
Tasting suggestions – Ideal as an aperitif or to accompany wild berries.
Cool before serving at 8°C.
Eric Bordelet Poire Granit 2015
Eric Bordelet Poire Granit 2015Eric Bordelet Poire Granit 2015
A sparkling pear cider straight from Normandy, France. Eric Bordelet uses his family pear orchards, estimated to be about 300-years-old, to produce this cuvée. Very pretty with floral pear aromas, a hint of sweetness, and fresh acidity. A crowd pleaser.
History
After a long apprenticeship with some of the greatest names in the restaurant business and the world of wine, former sommelier, Eric Bordelet, took over the family business in 1992.
The property consists of 23 hectares of certified organic cider apple, perry and corme orchards.
Our commitment
Organic cultivation, alongside bio-dynamic soil treatments are currently the best adapted methods in terms of the quality of fruit. Our orchards have been certified organic since 1996.
Geography
Situated in southern Normandy on the massif Armorican, extending from the Domfrontais to the edge of the Mayenne and the Orne.
The property is situated on the great brioverien schists, “Grand Crus” sedimentary rocks from the Precambrian era.
Geology
“Argelette” is an iron rich reddish rock, schist like and quite soft, formed during the primary era and around 3 million years old.
“Granit” was formed in the tertiary era, hard because it is young, the fusion of two elements makes up the complexity of the soil and the limono-clay sub-soil.
Sidermaking
Harvested by hand, into wire baskets and then placed into paloxs. Due to the large number of varieties, fruits are selected from September through to December according to ripeness.
To create the final balance, each variety of fruit is processed individually: it is assembled, coarsely ground, gently pressed and the juice is racked and settled.
Ancestral fermentation in vats and then bottling takes place over several weeks, even months depending on the vintage, with more or less residual natural sugars (fructose) so no need to add any sucrose.
Sulphite in different forms (mineral or solution) is added. A total of SO² of between 50mg/l et 80mg/l depending on the vintage.
Kujira Ryukyu 10YO Whisky
Kujira Ryukyu 10YO WhiskyKujira Ryukyu Single Grain Whisky 10 years was distilled from 100% premium Indica rice, and matured in White Oak Virgin casks for more than 10 years. Masahiro Distillery was founded in 1883, its history could trace back to Ryukyu Kingdom era. Masahiro Distillery is known for its production techniques, prominent qualities, and passion for innovation.
Nose: Rich and sweet butter with caramel, spices from sapwood like bourbon whisky.
Palate: sweet and buttery, like caramel, roasted wood, liquorice. With an extinguish taste of spice such as cloves and cinnamon.
Finish: bitterness with long finish of spices, that brings back the sweetness
Founded in 1952, Kumesen Syuzo started on distilling alcoholic beverages, unique to Okinawa islands of Japan, also know as Ryuku islands. Then around 1989, this innovative distillery started to age them in oak barrels, creating a unique kind of ji-whisky in its own category, thus named it the Ryukyu Whisky. With 20 years maturing in bourbon casks, Kujira as a single grain whisky provides a wonderful taste profile that has distinguished itself from its malt counterparts and creates a refreshing choice for spirits lovers.
Taste Notes Nose: herbs, various plum fruits hint, prune, mint candy. Palate: balanced light body, sweet, vanilla, spice, smoky woodiness. Finish: licorice, Japanese pepper, medium finish
Delamere Estate Chardonnay 2019 Tasmania
Delamere Estate Chardonnay 2019 TasmaniaDelamere Estate Chardonnay 2019 Opens with pristine citrus, floral and stone fruit notes, this wine evolves with delicate shades of vanilla, almond and crème brûlée. The key to this wine is its ability to balance its taut acidity and judicious use of oak and the savoury lees influence to create a complex and interesting wine that will age gracefully over the next 8-10 years.
Mt Bera Wild & Free Pinot Noir 2018 South Australia Adelaide Hills
Mt Bera Wild & Free Pinot Noir 2018 South Australia Adelaide HillsMt Bera Wild & Free Pinot Noir 2018 South Australia Adelaide Hills
Mt Bera Wild & Free Pinot Noir 2018 South Australia Adelaide HillsMt Bera Vineyards is quite blessed when it comes to producing Pinot Noir wines because our vineyards have a majestic balance of sun, coolness and water.
Mt Bera Wild & Free Pinot Noir 2018
Our Pinots come from 3.13 Ha of Pinot Noir, clone MV6, which was planted in 1998.
A parcel of this fruit has been processed at Penfolds Magill Estate for the Cellar Reserve Pinot Noir since the first vintage in 1999.
If you are a Pinophile, you must add us to your bucket list of Pinot Noir to try in your lifetime!
Moreau Apple Pie Liqueur
Moreau Apple Pie LiqueurMoreau Apple Pie Liqueur
21% ABV – 700ML
Made with fresh Australian apple juice and select spices: This is apple pie in a glass! From the first nose of the luscious sweetness balanced by savory spices and apple with notes of warm pastry, through to the smooth well-balanced lingering finish, you’ll be drawn to try more of this ridiculously moreish liqueur.
Perfect for mixed drinks and cocktails or simply enjoy neat for a delicious after dinner treat. Let your imagination run free and create some cocktails with a twist (see our Cocktails page for some inspiration).
AWARDS
Champion Liqueur Trophy – Australian Distilled Spirits Awards – 2020
Gold Medal – Australian Distilled Spirits Awards – 2020
Gold Medal – London Spirits Competition – 2020
Judges’ Choice – Australian International Spirits Competition – 2020
Gold Medal – Australian International Spirits Competition – 2020
Silver Medal – Tasting Australia Spirit Awards – 2020
The Gospel Tawny Cask Rye Whiskey
The Gospel Tawny Cask Rye WhiskeyThe Gospel Tawny Cask Rye Whiskey
Our mature Straight Rye Whiskey mellowed for a further 4 months in a 9 year Tawny Fortified Wine barrel from Dutschke Wines, a family operated Barossa winery.
RYE IS THE GOSPEL
It is widely believed that whiskey was first distilled for medicinal use by monks and apothecaries in Scotland and Ireland. The distillation of whiskey evolved as it moved from monastic to secular, as it did with the path of migration over hundreds of years.
Early Scotch-Irish settlers in the USA used rye to make whiskey because barley didn’t adapt to the North American climate. These conditions are also true for the dry climate of Australia, where we set out to reimagine this original American spirit using 100% Australian rye.
We use proven techniques of the world’s most famous distilleries, coupled with the attention to detail that only a craftsman can offer, to create rye whiskey with passion, integrity, tradition and belief.
THE DISTILLERY
The Gospel founders Ben Bowles and Andrew Fitzgerald are long term disciples of the craft of distilling. Ben, a South Carolina native, learnt how to distil before he was old enough to drive.
Set in the backstreets of Melbourne’s eclectic Brunswick neighbourhood, Ben and Andrew designed and built a distillery big enough to match their dreams, but small enough to remain hands on where it matters. With the help of family and friends, the distillery was built over an 18 month period. It features a six metre high continuous column still, designed and built in-house, as well as a bespoke Copper Pot still.
The Gospel wider team are an experienced group of wine makers and brewers, all of whom have a fierce love for deliciously unpretentious rye whiskey.
OUR TRUTHS
ABSOLUTE TRUTH & DISCOVERY
We are honest, always staying true to and standing up for our beliefs, and we are inquisitive, always seeking to find the truth through discovery and exploration of the unknown.
WE SUPPORT COMMUNITY
We are firm believers in community. From the single farmer where we source our rye grain, to the wider hospitality community who have been impacted by COVID, we prop up the communities who support us, and give back to like-minded communities where we can.
COMMITMENT TO CULTURE AND CREATIVITY
Born in Brunswick, Melbourne, culture and creativity is intrinsic to our attitude and weaved in to our spirit. We seek to shine a light on the creative community that inspires us.
RYE FANATICS
Rye, a particularly ornery grain, can destroy the soul of the most resolute distiller. Our unwavering passion for rye, and ability to bend the grain to our will, gives you – drinker, follower, believer, fanatic – a whiskey to be enjoyed.
Whiskey is religion. Rye is The Gospel.
Turon Field Blend White 2020 South Australia Adelaide Hills
Turon Field Blend White 2020 South Australia Adelaide HillsTuron Field Blend White 2020 South Australia Adelaide Hills
Turon Field Blend White 2020 South Australia Adelaide HillsTuron Field Blend White 2020 is hand-picked Chardonnay and Sauvignon Blanc. Wild fermented on skins for 7 days. Whole bunch pressed Pinot Gris. Bursting aromatics and refreshing acidity.
Kura White Oak Single Malt 8YO
Kura White Oak Single Malt 8YOKura White Oak Japanese Single Malt 8 Years Old
Exceptionally hand crafted Okinawa Single Malt reserved in selected North American white oak casks for 8 years. Kura is made from best quality Indica with black Koji unique to Okinawa using traditional production methods of over 600 years of craftsmanship. Complex aroma and mellow taste bring whisky lovers to a different and new concept of true local Japanese Single Malt.
Sigurd White Blend 2020 South Australia Barossa Valley
Sigurd White Blend 2020 South Australia Barossa ValleySigurd White Blend 2020 South Australia Barossa Valley
Sigurd White Blend 2020 South Australia Barossa ValleySigurd White Blend 2020 herbal notes and funky, savoury character, but the take away message is of vitality and freshness, a crunch of lemony acidity in lightly saline, mineral feel. It’s a skinsy white of compelling drinking and general interest, with a thirst-crushing vibe in tow.
What our customers say about us
On Google Reviews
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One of the best bottle shops in Sydney.
Jim Wild
4/19/2020Always a great experience buying wine from Vine Providore. The customer service is outstanding with very approachable staff who will help you explore their amazing selection. We ALWAYS love the wine we end up purchasing. On my most recent visit, they have started highlighting which vineyards have been affected by bush fires so you can purchase their wine in support 👌 very clever and diligent.
David Petrie
1/23/2020Really helpful and friendly with choosing wines and beers. Great selection of craft beers and wines, so many to choose from. Looking forward to trying my new selection over Christmas. Thanks Andrew
Beverley Shirley
11/25/2019 -
So good! Excellent selection, useful advice, and great specials
Sam Bassett
9/23/2019Andrew, Alex, Jason and Mario are the best blokes and incredibly knowledgeable on all things beer and wine.
Mike Bilbe-Taylor
8/24/2019Fantastic grog shop! MAGNIFICENT, always changing, selection of craft beers, great wine selection, excellent advice & the odd tasting from their great providers!
Isabel Kenner
8/09/2019 -
Fantastic grog shop! MAGNIFICENT, always changing, selection of craft beers, great wine selection, excellent advice & the odd tasting from their great providers!
Isabel Kenner
8/09/2019Just great service from very knowledgeable gents. Amazing range and sensible pricing.
Evan Brittlebank
5/28/2019Just great service from very knowledgeable gents. Amazing range and sensible pricing.
Evan Brittlebank
5/28/2019