Tucked into the cool-climate reaches of Victoria’s Upper Yarra Valley, Hoddles Creek Estate is a benchmark producer known for its site-driven wines, meticulous viticulture, and minimalist winemaking. Established in 1997 by the d’Anna family on land held since the 1960s, the estate has grown from a 20-acre vineyard to over 130 acres, all farmed with a deep respect for terroir and sustainability.

The estate’s steep, hand-tended slopes are planted with Pinot Noir, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, and Pinot Gris, with a focus on single-vineyard expression. Their flagship Hoddles Creek Pinot Noir and Wickhams Road range have earned acclaim for delivering exceptional quality and value. All fruit is hand-picked in the cool morning hours, and the winemaking process avoids fining, filtering, and unnecessary additives—allowing the vineyard to speak through every bottle.

Winemaker Franco d’Anna leads the charge with a philosophy rooted in farming first. His team spends 90% of their time in the vineyard, tailoring practices to each season’s nuances. The estate’s split-level winery includes a subterranean barrel room and a 300-tonne capacity facility built for precision and gravity-fed winemaking.

Hoddles Creek’s wines are celebrated for their freshness, balance, and ageability, reflecting the cooler, higher-altitude conditions of the Upper Yarra. With a proactive approach to sustainability—including organic soil health practices and diverse rootstock plantings to combat phylloxera—the estate is as future-focused as it is tradition-bound.