The Wily Trout Cellar Door is part of the new Poachers Pantry Smokehouse Restaurant.

The Wily Trout Vineyard sits on north east facing slopes of the granite hills that lie between Murrumbateman and Canberra. Planted by Robert Bruce in 1998, the vineyard is now in the hands of the second generation, Will Bruce. 

The Wily Trout shares its home with Poachers Pantry the traditional country smokehouse, both products are showcased  at the Smokehouse Restaurant. The cellar door and farm shop are open 7 days from 9:30am to 5:00 pm. Enjoy seasonal bar snacks and Wily Trout wine Monday to Thursday.

The Vineyard

The Wily Trout vineyard has the perfect aspect for growing premium fruit: in spring the frosty pre dawn air drains down the hills and along the floor of the Nanima valley. On a summer’s evening, the cool easterly breeze comes over the mountains from the coast to drop the temperature rapidly so cooling the bunches and extending the ripening period. The cool nights are the trick to create the delicate and complex flavours that are the signature of the Canberra Region.

The vineyard is in two blocks.

The Ah Chow Block rises to 680m and has well drained granite loams. It is the site of Ah Chow’s hut, the home of the Chinese school master that taught at Jeir Station in the 1890s.

The Chardonnay is planted at the highest point and on the steepest slopes to avoid the late spring frosts. It is picked early (February) for our sparkling wines and then later for a generous stone fruit driven table wine.

The Sauvignon Blanc is lower down, pruned hard to control the vigorous growth and always rewards us with a wine that has a gorgeous nose for tropical fruit and melon complimented by capsicum, herbaceous and mineral palate.

Between these two whites is our development block, were we trial different varieties and clones before planting. Currently we have a trial planting of tempranillo.

The Nanima Road Block – overlooks the Nanima Valley as is winds its way down to Nanima Station, is where our shiraz and pinot noir is planted.

The Shiraz block - the hero wine for our district and with good reason, its soft peppery style with plenty of length is managed with selective pruning and letting the deep roots do the rest. With pruning and bunch thinning to manage the yield and hedging to keep the canopy under control these vines produce stella results.

The Pinot Noir - the classic tight bunches of the pinot noir grapes require good canopy management to allow air flow and mottled sunlight. With this the bunches ripen evenly and encourage full development of the lovely flavours of forest fruits and soft silky tannins. We pick it early (February) for our sparkling and a week or two later for table wine.

Nanima Road Development Block – using organic principals, we are currently trialling clones of shiraz and riesling.

Wily Trout Whites block

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