The future of the Hunter Valley wine region is in good hands thanks to bold young winemakers like Angus Vinden, who’s drawing on his upbringing in this historic region to help reinvent it.

With his two wine labels, one traditional and one experimental, Angus is helping to redefine Hunter Valley wine. His award-winning wines honour the history of Australia’s first commercial wine region while sparking excitement about new stories in Australian wine. 

A fresh voice in a historic region

Angus started his career with a couple of degrees in architecture, but having grown up on his parents’ vineyard, he was always going to return to wine.

In the early 1990s, Angus’s parents turned four paddocks of weeds into vineyards and started making their own wine. In 2015, Angus took the reins as a second-generation winemaker and viticulturist. 

Angus’s approach is rooted in tradition but driven by innovation and creativity. He’s maintained the original family label, Vinden Wines, which showcases traditional Hunter Valley wine styles. But he also launched an offshoot label, Vinden Headcase, that lets him spread his wings with more experimental drops.


“I think it’d be remiss of me to not look around at the amazing wines and amazing history that we have in the Hunter Valley and pay homage to that,” says Angus. “But at the same time, we can do things differently.”

In the winery, Angus takes a minimal intervention approach, which means his focus starts in the vineyard.

“I spend the most time possible on the vineyard producing the highest-quality grapes I can,” he says. “That way when the grapes get in the winery, it’s all about being as hands-off as possible. My hands nurture rather than overwork the wines.”

Angus crafts Hunter Valley classics like Semillon and Shiraz, and he’s introduced new varieties including Gewürztraminer and Tempranillo. They’re mostly single-vineyard wines – a concept the passionate winemaker has pushed even further by experimenting with wines from single barrels.

“I’m taking the idea of single vineyard down to single blocks, and then I take that further and take a single barrel out of that single block,” he says.

“I think I’m adding something quite new to the valley. I’ve grown up working these fields, tilling this soil. But for me it’s really important that we don’t become stagnant, and we keep moving forward.”

“I think I’m adding something new to the Hunter Valley. I’ve grown up working these fields, tilling this soil, but it’s really important that we don’t become stagnant.” – Angus Vinden

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