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Scotchmans Hill


The Winery

Our first vintage in 1986 required one 1500 litre stainless steel tank and five barrels. We continued this way until 1990, when 80 tonnes were processed during our first truly commercial vintage. Today 600 tonnes are processed for the Scotchmans Hill wines, as well as contract winemaking for a number of local clients. 

The winery today is a modern facility featuring an 8000 cubic metre temperature controlled barrel hall that houses up to 1000 barrels. The winemaking equipment ranges from modern and progressive through to traditional. Our ultimate aim is to produce highly individualistic wines by using both modern and traditional winemaking techniques.

our wines

CHIEF WinemakerRobin Brockett

Winemaker - Robin Brockett

Commencing his career at St Helena winery near Christchurch in his native New Zealand, Robin Brockett attended Charles Sturt University on scholarship to study viticulture, then wine science, and worked at the University winery. When he joined the nascent Scotchmans Hill in 1988, he thought he might only stay a couple of years. 30 years on, Robin has been instrumental in the development of the vineyards and winemaking style of Scotchmans Hill. He was integral in establishing it as the leading winery of the Bellarine Peninsula, and one rated among James Halliday’s Top 100 Australian Wineries.

Senior WinemakerMarcus Holt

Winemaker - Marcus Holt

Marcus Holt joined Scotchmans Hill in 2003 following stints at the world renowned winery Dr. Loosen in the Mosel Valley, Germany, and the vastly contrasting Esporao winery in Alentejo, central Portugal. Marcus has travelled extensively through Burgundy, Alsace, Portuguese and Northern Italian wine regions, bringing a wealth of experience and knowledge to the winemaking team at Scotchmans Hill.

“Good wine can be made in the winery, but great wine is made in the vineyard. We focus on managing the vineyard to produce the healthiest, clean and intense fruit characters possible” 

- Robin Brockett


Like all vineyards, we have a unique terroir encompassing the soil, climate and people. A sense of place. Derived from volcanic action, the basalt, black soils lend great depth and structure to our wines. High in iron, these soils are unique to Scotchmans Hill, its immediate surrounds and the Bellarine Peninsula. 


Our vineyard management encompasses a combination of modern equipment and methods, married with traditional techniques. All vines are vertical shoot positioned to maximise vine balance and fruit exposure, and our newer vineyards are south facing to delay ripening. Our vines are generally cane pruned to maximise consistency and quality. 



Pinot Grigio

Pinot Grigio

Pinot Noir

Pinot Noir



Sauvignon Blanc

Sauvignon Blanc



Technical Specifications

Region: Bellarine Peninsula

Vine Age: 1982 to 2017

Trellis style: Vertical Shoot Positioning (VSP)

Mean Jan Temperature: 19.1 degrees

Heat Degree Days: 1350 degrees

Annual Rainfall: 550mm

Rainfall: Oct - March 248mm

Relative Humidity: (9am) 69%

Sunshine: Oct – Mar 7.9hr/day


Pruning: June until August

Budburst: August/September, variety dependent

Flowering: November

Fruit Set: December

Veraison: Mid to late January

Harvest: March / April


Our estate vineyards are widely exposed to a cool maritime climate, moderated by Port Phillip Bay and strong, cool Antarctic winds. With moderate to low rainfall, our crop levels are generally low due to climatic influence, resulting in small, high quality berries. 


Scotchmans Hill is located on an extinct volcano named Mount Bellarine. Thick, black and fertile volcanic soils of black clay with basalt subsoil lend individual and intense characters to our wines.


Our estate vineyards consist of Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Pinot Grigio and Shiraz.