Wendy & Bruce at The Gurdies Winery

Jan

From one acre of Riesling to a place the locals call their own.

It began with a fallen tree. When a limb crashed over the fence between the family farm and the neighbouring vineyard, Bruce crossed the boundary to clean it up. The then-owner, a retired chemistry professor named Dick Wettenhall, invited him in for a drink. While they chatted, he mentioned the winery house was for sale. Within weeks, Wendy and Bruce had packed up their lives in town and moved in.

Twelve years later, in the middle of the pandemic, they bought The Gurdies Winery — a decision that would protect the land from developers and cement their place as custodians of this special corner of the Bass Coast. From restoring neglected Riesling vines and learning viticulture from scratch, to launching their own “Burnt Offerings” wine range after a summer bushfire, Wendy and Bruce have built not only a business — they’ve created a hub for resilience, community and connection.

From construction to cultivation

Before wine, Bruce worked in construction and Wendy in printing. But a love for the land and a spark of curiosity set them on a new path. The winery house they purchased came with one acre of neglected Riesling vines. With Dick’s guidance, they learned to care for the vines, building strength for future vintages.

Wendy shares, “Bruce gave up construction and studied viticulture. Dick made our first wines for us. It just evolved naturally from there.”

Their commitment to learning, and to growing with integrity, laid the foundation for what was to come. When Dick decided to retire, they stepped in as caretakers of the local icon and officially took over The Gurdies Winery in September 2020.

Bruce gave up construction to pursue a career in winemaking.

Fire, recovery and ‘Burnt Offerings’

In December 2024, a fast-moving bushfire swept through the region, bringing wind, embers and anxiety to The Gurdies. The fire damaged several rows of vines, fences and pasture on the neighbouring family farm, but fortunately the damage was limited. And while most of the vines were spared, the threat was real.

“We went from ‘watch and act’ to ‘take shelter now’,” Wendy recalls. Two elderly neighbours sheltered in the cellar door with them until the wind changed, then they all moved to the winery house property as a safe zone. The CFA used their dam as a refuelling station, and Bruce even set up ‘toilet’ signs for the firefighters to use at the cellar door.

Despite the chaos, the vines stood strong. But the smoke lingered. The result? Their 2025 vintage bore the mark of smoke taint. Working closely with winemaker Ernie and leaning on the knowledge of others who had faced fires before, Wendy and Bruce adapted their wine process. Reds were gently pressed, avoiding the skins and stems where smoke compounds reside. This vintage, instead of a bold Shiraz or Cabernet, they created a fresh, light Rosé-style wine.

The Gurdies Winery really has something for everybody, from Sparkling Reds to Riesling.

“We call it the ‘Burnt Offerings’ range — a wine to enjoy now, shaped by the season and full of character.”

Support from fellow Gippsland winemakers has been instrumental. Wendy, Bruce and Ernie reached out to others who had faced similar challenges during the Black Summer fires. The team at Lightfoot & Sons Winery in East Gippsland, Marcus and Lisa from Dirty Three Wines, and Dom from Purple Hen Winery were particularly generous, sharing their hard-won knowledge and helping guide The Gurdies Winery team through smoke-affected winemaking.

‘The local’ with a view

Affectionately known as ‘the local’ by regulars, it’s exactly the kind of welcoming space Wendy and Bruce hoped to create. A space for neighbours and travellers alike; a community hub where people feel connected. There’s even a local mothers’ group who meet weekly for coffee in the warm and relaxed setting.

“The local community is absolutely fantastic, and we love it — and they seem to love the winery.” — Wendy Heaney

While the wines speak for themselves, it’s the experience that draws people in. Wendy and Bruce have transformed The Gurdies Winery into a space that blends rustic charm with laid-back hospitality. Visitors can enjoy a seat on the lawn with a Gurdies Spritz (their sangria-style sparkling blend) and take in the views across Western Port Bay.

The lawn is a perfect spot to enjoy some sunshine and take in the breathtaking view across the bay.

“When we first took over, it was very cluttered and a little unwelcoming,” Wendy laughs. “Now it’s a space people love to be in.”

The cellar door is open every weekend, with wines available by the bottle, glass or tasting paddle. Events, both private and community-focused, are regular features — from weddings and celebrations to local community group gatherings — Landcare, Men’s Shed, CFA — to name a few. It’s the kind of place where people feel comfortable to bring the whole family, stay a little longer, chat, share a drink, and feel part of something local.

Visitors can bring their own picnic rug and enjoy a casual wine with friends.

Wines that reflect the land

The Gurdies range includes the orchid label wines (named after native orchids in the surrounding bushland), the Honey Eater collection, and now the Burnt Offerings range. They produce Pinot Noir, Shiraz, Cabernet, Merlot, Riesling, Chardonnay, Verdelho and blends like the Gurdies Spritz, Rosé and sparkling red.

The labels themselves are inspired by Dick Wettenhall’s photography and passion for native flora. Dick documented local orchids in his book The Guide to Orchid Paradise – The Gurdies Conservation Nature Reserve — a legacy that lives on in the bushland and on every bottle.

Now at 21 acres under vine, the boutique winery’s reach continues to grow. Word of mouth and social media have brought visitors from as far as the Netherlands, Thailand and Switzerland — all seeking out Gippsland wineries.

“Gippsland is being recognised more and more as a wine region,” Bruce says. “We’re proud to be part of that.”

A story in every bottle

Wendy and Bruce didn’t set out to be winemakers. But their journey — shaped by chance encounters, hard-won lessons, fire and friendship — has made them ones to watch.

Whether you’re drawn in by the wine, the view, or the story behind that mysterious red cow on their label — a nod to Ginge, the red calf born on the farm the same year as their first vintage — The Gurdies Winery offers something memorable: authenticity. “And we hope people taste that in every glass,” Wendy says.

The Heaney’s have built their winery into a beautiful destination for functions, casual catch ups, and pit-stops alike.

Something to try

If you’re visiting The Gurdies Winery, don’t miss the Gurdies Spritz — a playful, sangria-style sparkling red that’s perfect for a sunny afternoon. Pair it with a cheese platter or bring a picnic to enjoy with a glass of Pinot Noir on the lawn.

For a true love local match, try the Bassine Specialty Cheese ‘Kilcunda’ with Rosé, Smokey San Remo with Riesling, or their Punchbowl Chilli with Verdelho or Rosé. These regional favourites — featured in our Meet the Maker profile on Bassine Specialty Cheeses — are the perfect accompaniment to the winery’s relaxed, welcoming vibe.