Our Story

RESTLESS BEGINNINGS

Restless Bunch Experiment started in 2022 with two mates, Gaffey (Australian) and Tex (American), who were keen to make a fine, bright and silky Cabernet Franc. As young winemakers, we were determined to set up a project that allows us and freaks like us the opportunity to test their rhythm and knowledge on small 1-2 tonne parcels of fruit. Our nature isn't to sit still, we wanted to test what we learnt, with our own fruit. No risk, no fun.

New cooks in the kitch

In 2023 RBE welcomed former chef Swain into the business and sadly saw Tex be deported back to Sonoma to get married and settle down.

With each vintage and parcel of fruit, we try to test different winemaking techniques, dialing in our skills and finesse amidst a fluid style of fermentation.

All our wines are wild fermented, we hand pick the fruit from our mate’s vineyards on Taungurung Country in the Macedon Ranges. Recently we’ve picked up some fruit from Strathbogie and Central Vic too. Whilst we allow the ferments to travel in their own direction, we ensure the wines are stable and protected by adding small amounts of sulphur prior to bottling. For an in-depth breakdown on our winemaking experiments, visit the online store and Experiments tab.

RESTLESS INTL

In 2025 our mate Felix and his mate Max were able to play with 1300kgs of premium Riesling in Germany to produce a dry mineral driven Schlossberg Riesling. We cannot wait to see where they take it!

We hope you love the wines! Please reach out to us on Instagram or e-mail, we’d love to hear from you and answer any your questions.

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