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M&J Becker Wines

Hunter Valley, NSW

Meagan and James Becker live in the Pokolbin sub region of the Hunter Valley with their two energetic children, Milla and Polly. Sourcing fruit from their family owned and operated vineyard, overlooked by their quaint duck-egg blue house on the hill.

M&J Becker Wines sees single vineyard expressions of unadulterated, quality assured and sustainable fruit sent to bottle with minimal intervention but certainly never dogmatic in their approach.

With zero compromise towards quality, the work starts in the vineyard... often with kids in tow.


Abroad, you'll notice James' affection and homage to his teachings and previous vinous experiences. Sourcing the best fruit from a remarkable plot of dirt at Manchester Ridge in Mendocino County, Northern California. For those of you that may have missed it, the 2015 M&J Becker Pinot Noir is now sold out but with the 2016's landing soon...

At home here in Australia, Meagan and James endeavour to shine a light on the potential of NSW, namely the Hunter Valley. To champion locality and to blow preconceptions out of the water.

Currently approaching full organic certification, vinified with indigenous yeasts, little to no new oak and with no factory adds besides minimal amounts of SO2 at bottling.


2017 M&J Becker Wines 'Ablington' Chardonnay
873 bottles produced

From the Becker home estate at the Ablington Vineyard in Pokolbin, Hunter Valley. This is a single vineyard blend of two clones (75% HVD Clone and 25% 809 Clone) from 2 blocks both of which are managed organically and currently undergoing conversion.

"The HVD clone comes in super small clusters, so a high skin to juice ratio. More phenolics, intense chardonnay character, great vibrancy... it is the duck's nuts! While the 809 clone is aromatic, floral, complex and has great length. A super interesting clone to experiment with." 

- James Becker -

Elevated at an average of 100m on sandy loam and clay loam soils respectively, the first parcel is wholebunch pressed to one neutral French puncheon while the second parcel is foot-stomped and allowed to macerate on skins for 24 hours before it is pressed to a combination of 1 & 2 year old French barriques. 

All juice is barrel fermented wild through primary with only small amounts of malolactic fermentation occuring and with zero battonage. The resulting wine remains on lees for 10 months before it is racked and blended to bottle.

Unfined but filtered and with 50ppm SO2 added.