Introducing The Circular Vintage: A collaboration with Hyatt Regency Sydney and Goterra

April 2025

We have teamed up with Hyatt Regency Sydney and Goterra to transform food waste from the hotel into something that nourishes our vines and then those vines making a wine that we return to the hotel – the Circular Vintage!

Here is a video that gives you an overview of how the collaboration works.

How the circle works

Organic kitchen waste from the Hyatt Regency goes into Goterra’s Modular Infrastructure for Biological Services (MIB) unit — a compact, shipping container style, robot-controlled system installed in the hotel’s basement. Inside it, millions of black soldier fly larvae get to work, consuming the scraps and producing nutrient-rich frass or fertiliser. We take that frass and spread it below our vines in Murrumbateman. The grapes grown with it become wine that is poured at the very hotel where the whole cycle began.

Nothing is wasted. The larvae themselves, having grown rapidly through their feeding cycle, go on to become protein for poultry.

For us, this was about playing our small part in closing the loop between food, farming and wine.

The Circular Vintage series launches with two wines, both grown on vines nourished by Goterra’s frass fertiliser. A 2025 Shiraz that is available now and a 2026 Riesling that will be released in August this year.

The wines will be poured at the Hyatt Regency Sydney’s restaurant and lounge bar — the very place where their story began.

We also have a small number of bottles available on our website.