We (Max & Jimmy) started Table Wines as a vehicle to accelerate our involvement and immersion in the wine game. Putting our money where the grapes are - so to speak.

The name Table Wines started off as a slightly amusing option but as we sat with it and it settled in we felt the name really held our vision for the business.

The term Table Wine generally denotes an approachable, no fuss wine and is usually consumed pretty soon after it was made, not squirrelled away in a cellar to gather dust for 10+ years. We also like the idea of championing alternative (often Mediterranean) varieties - firstly because they are delicious and often overlooked but secondly because curiousity and exploration is so much of what we love about wine.

'Table Wines' also speaks to the consumption and enjoyment of food with wine. In our other lives and roles we've both had deep connection to food and hospitality. This is something we want to nuture throughout the life of Table Wines.

Tutto Bene!


In this, our inaugural vintage we sourced our Nero d'Avola and Vermentino from the Bassham vineyard just outside of Barmera in the Riverland.

This vineyard and the people behind it could not be more impressive. Bruce and Val Bassham are third generation viticulturists on this land but the changes they've made in the last 15 years are amazing.

In 2009 when the wine industry was experiencing a heap of issues (oversupply of Chardonnay, drought), Bruce decided to do two things 1) start planting a heap of alternative, climate appropriate varieties that hardly anyone had heard of and 2) convert the vineyard to organic. Both were huge decisions at the time that went against the grain of what others were doing. Hats off.

The Basshams now have over 25 varieties from all over the world and we can't wait to work with more of them as we continue to work with Bruce, Val and the next generation.



Jimmy was pretty keen on our first white wine being a Vermentino. It's a ripper.

Native to the island of Sardinia it loves the hot climate of SA. It's also well suited to drinking in our conditions - often tropical on the nose, green apple and lime on the palate with a moreish salinity.

Picked early to retain the natural acidity and left it on skins for 5 days for a bit of texture and interest.

Rip the lid. Have a splash. Sip sip, zip zip.


Similar to our Vermentino we chose to work with Nero d'Avola for it's ability to handle the hot hot heat (read:) Climate appropriate. Biodynamically farmed by the Bassham family in Barmera, Riverland SA.

It's a cracking grape that maintains great acidity and offers delicious black and red berries in the glass.

The vision for our 'Pane di casa' Nero d'Avola was to create a seriously lunchable, just-less-than-medium-bodied slurper that would hold up at room temp or be chilled down for ultimate and extra refreshment.

And we nailed it. It's doing *Nero things* in all the right ways. Rasperry, blackberry, pomegranite, cloves and crunchy acidity.

It's an instant table staple. Spreadable. Lunchable. Chillable. Mangia!


While our heels are firmly planted in the red dirt of organic, biodynamic, and climate appropriate vineyards — when it comes to varietal, there really is nothing that's off the table (even bad puns).

We've got our sights set on some super fun and interesting fruit for future releases. Stay tune!


It's one thing to source organic fruit and produce our wines in a way that benefits regenerative agriculture but for us, the responsibility doesn't end there.

From day dot, a major focus for us has been on finding packaging solutions that have the absolute minimum impact on our environment — whether that be through conserving resources, maximising recyclability, or using bio-sourced materials. While there are myriad ways for us to keep improving and plenty of creative solutions for us to explore, the vision for a completely sustainable packaging system for is in our DNA.


The keen observer may notice that our bottles are on the lighter side — and they are! We've sought out light glass bottles because they conserve resources in their production and minimises impact throughout their lifecycle before being recycled.


It may seem old hat, but when it comes to environmental impact, cork is a stopper that goes alright. Naturally compostable and produced with 100% bio-based bindings, it's the natural choice


For vintage no. 1, we've made the choice to slap a bagasse label on our bottles. Bagasse is a material made from sugar cane pulp which makes it 100% recycled and 100% recyclable. Bonza!

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