At Meatsmith, our love for wine runs deep.

Whether it’s shining a light on passionate, hard-working winemakers at the top of their craft or helping you find the perfect match for your dinner plans, we take great joy in sharing wines that deserve to be celebrated.

The Meatsmith Easter Cellar Release was our way of offering you exclusive access to limited-release wines – available for pre-order by the bottle or in multiples – because we know that exceptional, celebratory wines aren’t always easy to come by.

This Easter, we brought you four wines from the cellars of Vignerons Schmölzer & Brown – an outstanding selection that was to be enjoy alongside roast lamb or slow-cooked capretto shoulder over the long weekend.

After two decades working in vineyards and wineries in Australia, New Zealand, Italy and Spain – including a significant stint at Kooyong on the Mornington Peninsula – winemaker Tessa Brown and architect partner Jeremy Schmölzer settled in Beechworth, planting their first vines in 2014 and 2015.

Beechworth’s diverse climate and soils have played a key role in shaping some of Australia’s most sought after wines. With over 10 years at their Beechworth property, Vignerons Schmölzer & Brown craft a range of wines from fruit grown in their own vineyards, neighbouring sites, and the nearby King Valley.

Brown takes a hands-off approach in the winery, relying on native yeasts, spontaneous malolactic conversion, and only minimal sulphur dioxide to preserve the purity of the fruit. This ensures that the intense work in the vineyard shines through in every bottle.

Tessa and Jeremy delved into their personal museum this Easter to bring you a selection of very rare wines — Two vintages of two varieties from two individual vineyards.