This site sells wine. Under the Liquor Control Reform Act 1998 (Vic), we cannot let anyone under 18 enter, browse or order.
The station dates to 1859; the Howman family has farmed it for almost 100 years, six generations deep, in the granite foothills of Happy Valley — high-marbling Wagyu and Angus, raised the same patient way the country demands. The vineyard block has recently come back into family hands, and we tend it ourselves: hand-picked, and pressed the old way in a wooden basket press.
The Alpine Valleys sit hard against the Great Dividing Range, and the altitude does the talking: fruit ripens slowly, holds its acid, and keeps a savoury, high-country edge that lowland Victoria rarely gets. It's why growers up here have started planting Italian varieties like Sangiovese, Barbera and Nebbiolo alongside the old standbys — the granite and the cold nights suit them.
Our first release arrives late October 2026.
Picked early to keep it fresh and taut. Green apple, white nectarine and a lemon-thyme lift, with a saline, granite-driven finish — half the parcel spends time in oak, half stays in tank. Built for a hot afternoon on the verandah, not the cellar.
True Alpine Valleys style — rustic and savoury rather than polished. Sour cherry, dried herb and a little leather, firm natural acidity and a grippy, food-hungry finish. Still in barrel; not yet released.
Barrel-aged the old way for a rainy-day, wood-stove kind of drink. Raisin, walnut and burnt toffee, warming rather than sweet, with a long, spirity finish. Pours well next to a fire, all winter long.
18+ only. This site sells alcohol; we do not sell or deliver to minors, and proof of age may be required on delivery. Leave your email and we'll let you know the moment each wine is ready to order.
Happy Valley Station is the original homestead block, taken up in 1859. The Howman family have farmed it for almost 100 years, across six generations, running the place first as a cattle station — breeding Wagyu and Angus for the kind of marbling that doesn't come easily this far up the range.
The vineyard is a smaller, more recent chapter — a block that had passed out of family hands and has only lately been bought back. We tend it and hand-pick every row ourselves now, and press it the old way through a wooden basket press — made in small batches, and meant to be opened rather than kept.
Cellar door visits and local pickup by arrangement — get in touch before you head up, the driveway's easy to miss.