General News
14 February, 2025
From a single ton to top drops: Black & Ginger Wines toasts 10 years
Black and Ginger Wines says 'cheers to 10 years'.
A decade a go, while working as a winemaker for Best's Wines Great Western, Hadyn Black decided he wanted to break out with his long term friend and eventual business manager Darcy Naunton.
"We felt like we wanted to make our own little batch.," Mr Black said.
The pair bought a single ton of grapes in 2015 to make their first vintage, and now, through their fair share of challenges, and the highs of multiple award winning drops, Black and Ginger wines celebrates 10 years spent crafting the perfect pour.
"[We] always thought it was just going to be a small little thing, and it's just gotten bigger and bigger over the years," Mr Black said.
Mr Black grew up on a farm in western Victoria and before starting Black and Ginger, he had experience working in wineries in the Yarra Valley and California's Napa Valley.
He also spent time at Galli Estate in Rockbank where he first started working with alternative grape varietals.
"So when [Black and Ginger] started, we just started with Shiraz ... the first three years was all just Shiraz, and then we got the opportunity to play with some more interesting varieties," Mr Black said.
"We get to make some really exciting interesting different wines, show off what the Grampians can do."
It did not take long for Black and Ginger to see reward for the success of their product, one sip in and they knew they had bottled a winner, picking up a consumer choice award for their first ever vintage at a local wine show in 2016.
"That was a pretty serious highlight," Mr Black said.
But he said the real highlight of his work comes when seeing his product in the hands of consumers.
"Every day, seeing somebody drinking a glass of my wine, that always gives me a little thrill as well," he said.
"Just when you're out in Halls Gap or somewhere like that, and you see somebody having a bottle or a glass in a restaurant or pub ... it's pretty exciting to see my stuff being enjoyed."
Cheers to 10 years
Black and Ginger Wines is saying "Cheers to 10 years" at a now sold out event as part of the 2025 Forage and Feast Festival.
"We never had a launch party when we started, so I thought it's a good opportunity to have a bit of a birthday bash," Mr Black said.
The event is being held in collaboration with several local businesses.
Barney's Bar and Bistro is hosting, while Kate Kirkpatrick from Wirreanda Farm is styling the event.
Hamilton chef Lindsay Fush has created a menu incorporating Lamb from Greenacres Biodynamics near Trentham, Vegetables from Bellellen Grampians Organics, Free Range Eggs from Green Eggs and locally made sourdough from Blue Wren Bakery in Pomonal.
Musician Dave Nicholson and the band Dirty Country will set the soundtrack for the night.
And, a keg of shiraz sour beer, made in collaboration with Paper Scissors Rock for Grampians Grape Escape has been set aside for the event.