“Everyone in the world of wine has a story to tell. The motivation is often the same, but the experience is always very personal. The wines I make tell my story and are a reflection of all the lessons I have learnt along the way.”
Reed Wines are single vineyard expressions made by Sierra Reed in Victoria.

Always an inquisitive and enthusiastic drinker, Sierra’s journey in wine began in New Zealand whilst filming with the Family of Twelve. Interviewing those leading families of New Zealand wine inspired her to change her life and begin the journey from drinker to maker.

A complete immersion in winemaking followed with a rapid succession of vintages as a global nomad in Paso Robles (Hearst Ranch Winery), the Yarra Valley (Domain Chandon), the Napa Valley (Piña), the Barossa Valley (Head Wines), Mornington Peninsula (Kooyong), Central Otago (Rippon), Beaujolais, France (Domain du Vissoux), the Grampians (Mount Langi Ghiran), the Napa Valley (Hunnicutt Winery), Barolo, Italy (E. Pira & Figli – Chiara Boschis) Geelong (Lethbridge Wines), and Rheingau, Germany (Robert Weil).

The journey has left a series of lasting lessons, provided many inspirations and also created lifelong friendships. It has also led to Sierra making her first wines in February, 2015. Sierra hope’s you seek out her wines and that they bring you as much joy in the drinking as they have in the making.

Since being established 4 years ago Reed Wines is now being exported into Los Angeles. The Fat Duck by Heston Blumenthal in London have listed the wines. She has just made a wine in Beaujolais, France under her own label which should land in Australia in the near future. All very exciting news going into 2018!

2018 Reed ‘White Heart’ Riesling – Geelong Vic SOLD OUT

Whole bunch pressed fruit, picked at optimal ripeness from the Moorabool Valley in Geelong. Long and cool fermentation on solids arrested with 8 grams RS and aged in stainless stell tank for six months. Tart fresh white peach and nectarine, balanced with pomello skin phenolic and ancient sea bed saline minerality. Very well balanced dance between the acid, fruit and phenolic texture, seamless.

2018` Reed ‘Alexia’ Grenache – Marananga SA

From the dry grown Neldner Family Vineyard planted in 1968 in Barossa Valley’s Marananga. Hand picked at dawn and driven across the border. Hand destemmed and sorted followed by wild fermentation and elevage in large format neutral French oak. Light garnet colour in the glass. Aromas of rose petal, cherry, pomegranite, sweet spice, dustings of pink pepper, light bouquet garni notes and cold old terracotta and earth. Bright and juicy with imedaite appeal and complexity perhaps masked by its deliciousness.

2017 Reed ‘Bambina’ Nebbiolo – Heathcote Vic SOLD OUT

From Heathcote’s Camelback vineyard, this light and varietally correct Nebbiolo draws inspiration from Sierra’s time making wine in Barolo with Chiara Boschis. Aromatic notes of mandarin and blood orange rind with hints of crushed ants and roses are focused and fresh. The palate is light, fine and haunting with the varietal hallmarks of high acid and tannin shaping flavours of citrus, roses and tar. Lange rather than Barolo in style the wine was elevaged in large format neutral french oak.

2017 Reed ‘Knife Edge’ Shiraz – Great Western, VIC

From the Hutton and Dalberti Blocks of Hyde Park’s vineyard in Great Western. Hand picked, hand destemmed and sorted, wild fermentation with 1/3 100% whole bunches. Elevaged in large format neutral French oak. Cranberry to Blueberry through tart Plum fruits, black and white pepper, dry dusty earth, the wine glides along the palate with ease and balance. Reminiscent of Pinot Noir in texture it’s Shiraz in an aromatic, lithe hue.

2017 Reed ‘Papa’ Fleurie – Fleurie France

Bright blue and red fruits, electric pink granite salinity and crunch, rooibos tea with carbonic overtones. This wine is all lift and prettiness. The joy of drinking good Fleurie. 100% whole bunch fermented in concrete open fermenters for 11 days. One of the first picks of the vintage in a difficult season which preserved its’ natural bright acidity and high toned nuances. Aged for 10 months in 100 year old underground foudre prior to bottling.