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Finch’s Line is a small, high-end wine producer in Australia’s Hunter Valley in New South Wales. It’s run by our very own Miles Corish MW. Although we describe Finch’s Line as “embryonic at this stage and its size, very much limited to finance and time,” we hope to one day to expand this range.
Finch’s Line produces handcrafted, small batches of wine from special old vineyards throughout the Hunter Valley. One particular favourite is a 70-year-old vineyard near Pokolbin that Miles discovered while he was doing vintage at Tyrrells. The wines are made at Château Pato, one of the Hunter’s leading boutique wineries which is owned and run by Miles’s best mate, Nick Paterson. For 4 weeks during Australia’s harvest, prior to having a family and running a business, Miles spent time working as Nick’s assistant winemaker in exchange for Paterson “babysitting” Finch’s Line when Miles returned home to the UK.
The ‘Finch’ in the name comes from Heneage Finch, who was the original surveyor of the road from Sydney to the Hunter Valley – The Great North Road.
Miles points out that contrary to popular opinion, the distinctive earthy/spicy flavour of some Hunter reds isn’t Brettanomyces, but rather a Hunter terroir character. “I really like his wines, which show a good deal of elegance.” -Jamie Goode, The Wine Anorak-
“Personally, I’d like to see more Hunter Valley wines in the UK, not just because it’s Shiraz and Semillon, chock full of character and being Australian classics, but also because of a new generation of winemakers, there’s plenty to excite.” – Miles Corish MW –
Thanks to a bumper harvest, Miles was lucky enough to be able to purchase a parcel of fruit from the famous Hilltops wine region, north-west of Canberra, on the cool south-western slopes of the Great Dividing Range. This region is famous for producing Clonakilla Hilltops. The 2009 is the second vintage of this wine for Miles after first purchasing fruit from the 2008 vintage.
Handpicked and sorted, the fruit is basket pressed. Wild fermented in a mix of stainless steel and open oak fermenters, the wine is run off into French oak puncheons.
Roasted leg of lamb with rosemary and garlic.
When this wine was produced it was suggested up to 10 years…still going strong!
Wines from this producer