At Tumblong Hills, we operate on the strong belief that healthy, living soils are the backbone to creating optimal vineyard conditions for truly great wines.

We strive for a sustainable future here at Tumblong Hills, and we are making the effort in every sense of the word. Our Lean + Green bottles are nearly 30% lighter than normal wine bottles, and are more environmentally friendly, saving almost 20,000 tonnes of glass packaging a year. In addition, the bottles maximise energy and freight efficiency due to their lighter weight.

We ship our wine in Kraft Cartons, which are recyclable and degrade within a few weeks. Kraft paper includes no synthetic coatings or chemical additives, and is a great tool in our constant journey to building a sustainable future.

"I have spent a lifetime in agriculture. If I didn’t respect the fundamentals of nature and the diversity that comes with that respect then I have learned nothing. Whether that diversity is in the vineyard or the packaging of our wine we should always strive to be more sustainable. I would consider what we are doing with our packaging will become the norm in the not-too-distant future."

SIMON ROBERTSON

At Tumblong Hills, we like to think of ourselves as a community within a community. A tapestry of experienced vineyard operators who have honed their craft in some of Southern NSW’s most substantial and progressive wine regions, now working towards a shared idea of creating wine.

We’re not here by accident. In conjunction with the katabatic cooling winds from the Snowy Mountains, our carefully planted vineyard sites ensure the wines of Tumblong Hills retain distinctive varietal characters, forged from the vineyard’s rich living volcanic soils, and nearness to nourishing, mountain-derived water.

Located 160 kilometres southwest of Canberra, along the foothills of New South Wales’ picturesque Snowy Mountains, Gundagai is the historical crossing point of the Murrumbidgee River – and it is as rich with red volcanic soils as it is with Australian folklore. While most of today’s vineyards in the region were planted throughout the 1990s, vineyards thrived in the area as far back as 1877 and bush poetry and ballads carved a place for Gundagai in Australian hearts as early as the 1900s.

Gundagai’s landscape is not only incredibly beautiful, but the nearby Snowy Mountains encourage cool evening breezes throughout the growing season, which helps preserve delicate, complex fruit characters, and the vibrant, ironstone-rich soil is particularly ideal for producing powerful, yet elegant, medium-bodied dry reds.

“Even though we know through experience what the season is going to produce, each vintage is different and there is always a sense of excitement during harvest as we anticipate our ‘little bit of magic’.”

The wines we make at Tumblong Hills come with a purpose towards continuous improvement with respect to the fundamentals of nature and future generations. The close-knit team have refined their crafting process to achieve world-class results as seamlessly as possible.

Tumblong Hills produces approximately 250,000 litres of wine annually and uses small batch ferments, typically five to eight tonnes, to maintain control over the entire fermentation process. Most of the winery’s wines are fermented in open stainless steel vats with some exceptions, which are fermented in French oak barrels.

With an ambition to produce some of the finest wines available in the world today, and a strong focus on expressing the vineyard’s unique characteristics, the Tumblong Hills team work passionately nurturing vines, handpicking fruit at their optimal point of ripening, understanding the dynamic climate, and experiencing the joy of the first comprehensive tasting after harvest.

Simon Robertson has this land in his blood. A devoted advocate of sustainable farming with a background in biodynamics, Simon truly acknowledges the role soil plays in good winemaking practices, and our premium wines are a testament to his ability to harness a vineyard’s unique terroir.

Simon was introduced to wine at the age of ten by his father Peter, a pioneering winemaker and viticulturist responsible for establishing the Barwang Winery in the Hilltops region of New South Wales. Simon’s early love of wine led him to pursue studies in viticulture and winemaking, before travelling to France and Hungary to cultivate his passion and skill.

After returning to Australia, Simon worked at Barwang, as his father had done, before becoming a pioneer in his own right – Simon was a sought-after consultant and contractor to some of Australia’s major wineries, established and managed his own winery, and was awarded Wine Selector Magazine’s Viticulturist of the Year in 2006.