Craiglee Vineyard

At the same time, Pat noted growing challenges in the agriculture industry and a resurgence in viticulture. He saw potential in diversifying the land and became curious about growing grapes and he began to explore which varieties might suit the site. Shiraz seemed obvious given Johnston’s success, but he also looked to Chardonnay (a radical choice at the time) and other varieties. Pat planted vines on the original site in 1976 and processed his first wine three years later. From that point forward, he devoted himself to the task, going on to produce some of Australia’s finest wines which have seen ongoing success including Gold Medals at the Melbourne Wine Show and are ranked as ‘Excellent’ on the Langton’s Classification of Fine Wines. Fast forward fifty years, when Patrick Carmody, an ag science student, was working on his family farm on the site of the old Craiglee vineyard. In 1972, a number of Johnston’s 1872 Hermitage bottles were opened at a function in Melbourne. John Brown Sr. of Brown Brothers happened to be at the dinner, and was so impressed by the 100-year-old vintage that he decided to visit the Sunbury site to see if it still existed. He encountered young Pat at the farm and suggested he consider replanting on the site – there was something special about this place. Not just its history, but its terroir, which proved ideal for growing cool-climate wines. Today, Pat continues to make wine from fruit grown, hand-picked and bottled at Craiglee, and is involved in every step of the process (alongside his wife Dianne and the constant companionship of their Border Collies, Bessie and Rowdy). The family-run winery prioritises sustainable practices, using the same bluestone winery that Johnston built 150+ years ago, as well as solar power, waste water and methods that protect soil structure, maintain carbon levels and benefit the surrounding environment.