Dominic at Purple Hen Wines

Feb

Dominic standing in front of wine barrels

Nestled on a picturesque peninsula overlooking Swan Inlet, Churchill Island, and Denne Bight, Purple Hen Wines has been crafting award-winning cool-climate wines since 2004. With its fertile volcanic soils, ocean breezes, and a passionate team, this Phillip Island gem is a must-visit.

A Journey from Melbourne to the Vineyard

Purple Hen began when Rick and Maira Lacey traded Melbourne city life for the beauty of Phillip Island. In 2001, they planted their first vines. Without formal winemaking experience, they focused on creating a vineyard that reflects the region’s character and potential.

Their hard work paid off, and by 2004, the first wines were released with help from local legend and now owner and winemaker of Dirty Three Wines, Marcus Satchell. Over the years, winemakers Pip Farr and currently Dominic Kearton have brought their expertise to the team. Dominic joined in 2019 and now plays a key role in the winery’s success, working in many aspects of the business as well as making high-quality cool-climate wine.

Meet the Maker: Dominic Kearton

Dominic Kearton isn’t just a winemaker—he’s immersed in every stage of the craft, from growing the grapes to creating the wine and even welcoming visitors at the Cellar Door during busy summer months.

“You can’t make good wine without growing good grapes,” he says. “We aim to create quality wine by letting the grapes speak for themselves.”

This philosophy is central to Purple Hen’s approach, focusing on the foundation of great wine: the vineyard.

Dominic’s journey into winemaking was anything but traditional. A PR and communications graduate, musician, and retail worker, he discovered his fascination for wine while working in bottle shops.

“I’d stare at the wall of bottles and wonder how they were made,” he recalls.

This curiosity led him to pursue a Bachelor of Agriculture, specialising in viticulture and winemaking. In 2019, Dominic worked his first harvest at Purple Hen and fell in love with the craft. When the head winemaker retired, Rick Lacey offered him the role.

“At a small winery like this, you get to do a bit of everything,” he explains, noting that he splits his time between the winery and the vineyard. “It’s incredibly rewarding to see the connection between every step of the process.”

Dominic credits his early mentorship under winemaker Melanie Chester, now of Giant Steps, for shaping his work ethic.

“She had an amazing balance of hard work and fun. It was a positive, happy environment, and I try to bring that into my work here.”

He also values the guidance of Rick Lacey, whose leadership has greatly influenced his journey.

As a judge at the Gippsland Wine Show and a committee member of Wine Gippsland, Dominic actively supports the local wine community. He’s also a passionate advocate for the region, saying, ‘I get to live in Gippsland, which I love. After a hot day in the vineyard, I can jump in the ocean before heading home.’ It’s a lifestyle many would envy.

Wine class with pinot noir

The Wines: Cool Climate Excellence

Purple Hen’s wines reflect its unique location and Dominic’s hands-on approach. “Our goal is to let the fruit shine,” he says. The vineyard’s volcanic basalt soils, consistent rainfall, and maritime climate create ideal conditions for cool-climate varieties like Pinot Noir and Chardonnay. Rhyll’s fertile soils and mild temperatures, moderated by the ocean, offer further advantages for grape growing, while natural windbreaks help protect the vines from the harshest winds.

Pinot Noir is the standout, earning acclaim locally and nationally for its balance and elegance. Shiraz, less common in Gippsland, has also been a surprising success. “We’ve developed a lighter, more fragrant style that’s a real crowd-pleaser,” Dominic shares. Other varieties include Sauvignon Blanc, Riesling, Pinot Gris, Viognier, and Cabernet Sauvignon, ensuring there’s something for everyone at the Cellar Door.

The winery’s accolades speak for themselves, with over 150 medals and 30 trophies from Australian wine shows. Yet, you won’t find these awards plastered on their labels. “A winery’s cumulative performance across vintages and varieties is a better reflection of quality than one-off wins,” says the team.

Rick Lacey’s Impact on the Gippsland Wine Community

It’s hard to talk about Purple Hen without mentioning the impact Rick and Maira have had on the Gippsland Wine industry. Rick was recently honoured with the Eckersley Award for outstanding contribution to the Gippsland wine community. Wine Gippsland President Alistair Hicks presented the award, praising Rick for his collaborative spirit and ongoing commitment to raising the quality of Gippsland wines through learning, innovation, and sharing best practices.

Rick is widely known for mentoring winemakers and viticulturists across the region. As a former President and longstanding committee member of the Gippsland wine community, his leadership and support have inspired many. His efforts include developing technical workshops, such as the Chardonnay masterclass, to raise the profile of Gippsland as a premium Chardonnay-producing region. His peers often speak of the encouragement and guidance he offers.

Sustainability and Supporting Local

Purple Hen’s commitment to sustainability is evident in its practices in the vineyard. Neighbouring sheep graze the vineyard in the off-season, reducing the need for herbicides and helping manage grass growth naturally.

Local partnerships are also at the heart of their sustainability efforts.

“We’re lucky to live in an area rich with produce,” Dominic says. “Supporting local businesses just makes sense—it’s good for the community and better for the environment.” Purple Hen also focuses on supplying locally first.

Community Connection

Purple Hen takes pride in its relationships with local restaurants, cafes, and retailers. Dominic appreciates the personal touch: “We do our own deliveries, which helps us build connections with the businesses that support us.” Rick’s generosity extends beyond winemaking—he often hand-delivers wines in the Bass Coast community, sharing his knowledge along the way.

You’ll find Purple Hen Wines in many Bass Coast Businesses as a result. Businesses from the San Remo IGA, Cowes IGA, and restaurants like Pino’s Trattoria in Cowes and Mario’s at San Remo and be sure to ask the Butcher in San Remo and he’ll recommend the perfect wine to pair with your eye fillet steak!

Food and Wine Pairing Tip from the Maker

Purple Hen’s wines are crafted to complement the local produce of Phillip Island.

“One thing that’s cool about Phillip Island – we have an active fishing port in San Remo. Bass Strait Direct or the San Remo Co-op – you can buy fish straight from the source. Fresh seafood and wine are a beautiful combo,” Dominic shares.

He suggests pairing their Riesling with spicy dishes, such as duck fish curry with Thai chilli, noting, “The Riesling has a little sweetness to it, so it works really well with chilli. For a “slamming combo,” try flathead tails alongside their Chardonnay. And for celebrations, their sparkling wine is a versatile choice that pairs beautifully with a trio of Bassine Specialty Cheeses or fresh seafood from the San Remo Co-op or Bass Strait Direct.

“Sip the bubbles between each cheese as a palate cleanser and appreciate the nuance of tastes in the cheeses,” Dominic adds.

Plan Your Visit or Pick up a Bottle

Experience Purple Hen Wines for yourself at 96 McFees Road, Rhyll. Enjoy a tasting paddle with breathtaking views or pick up a bottle at the local IGA to pair with some local produce.

Whether you’re a fan of Pinot Noir, a lover of Shiraz, or just looking for something special, Purple Hen offers a true taste of Phillip Island.