KERRI GREENS

Kerri Greens is one of the most exciting contemporary voices from the Mornington Peninsula, shaped by a deep commitment to site, organic farming and minimal intervention winemaking.

Founded in 2015 by Lucas Blanck and Tom McCarthy, the label began with the rediscovery of the Hickson Vineyard in Balnarring, a historic site whose old vines now deliver Chardonnay of striking energy and purity. Lucas Blanck draws on his Alsatian heritage and formative experience at estates such as Domaine Zind-Humbrecht and Domaine Trimbach, bringing a finely tuned sensitivity to vineyard expression.

At the core of Kerri Greens is a rigorous, biological approach to viticulture: no herbicides or synthetic inputs, sheep grazing for vineyard management, cover crops for soil health, and a focus on dry-grown fruit. In the winery, the philosophy continues with gentle handling, largely destemmed ferments, restrained sulphur use, and minimal fining or filtration—allowing each site to speak with clarity and precision.

Sourced from distinctive vineyards across Balnarring, Red Hill South and Tuerong, the wines capture the nuance of the Mornington Peninsula’s varied microclimates. Chardonnay and Pinot Noir lead the range, supported by expressive, site-driven Rieslings that reflect Blanck’s Alsatian influence.

Now fully owned by Lucas and Alyce Blanck, with viticulturist and assistant winemaker Linda Stanzel playing a key role, Kerri Greens produces wines defined by transparency, vitality and lift. The result is a distinctive, quietly expressive style—bright, textural wines that feel both grounded in place and alive with energy.