Wonga Estate wines was founded by Greg and Jady Roberts in 1997. In 2002 the range expanded with Shiraz grown in the Colbinabbin area of Heathcote.

Wonga Estate wines are handcrafted: whole bunches, foot treading, open ferments, basket pressed, minimally handled and in most cases unfiltered by Greg at the on site micro-winery.

The terroir of Wonga Estate is one that provides rich fruit, texture, minerality, good structure and natural acidity. The fruit is in balance when full physiological ripeness is reached and with natural acid retention. Therefore there is no requirement for any acid additions Recently only wild yeasts have been used and with high quality French oak selection, no tannin additions are necessary or used. The fruit is low yielding and handpicked at optimum ripeness, between 13 and 14 beaume.

The fruit for the pinot noir is estate grown and is from low yielding (1.5 tonnes to the acre) non irrigated vines and matured in new and one and two year old French oak barriques for 18 months.