OUR VINEYARD
At more than 900 metres above sea level, surrounded by forest and set on ancient volcanic soils, Topper’s Mountain is a vineyard unlike any other.
Its cool climate, red basalt and volcanic ash soils create wines of freshness, complexity and distinction. The vineyard is secluded, scenic, and alive with diversity — a true expression of its high-country setting.
Our soils — known as krasnozems — are free-draining and iron-rich, helping vines develop deep root systems to withstand high rainfall. The altitude keeps summers mild and nights cool, giving the fruit elegance, clarity and natural acidity that sets it apart.
Every vine here is estate-grown and nurtured with sustainable practices. The Hill of Dreams block has been organically managed for over five vintages. Compost from the Rangers Valley feedlot enriches our soils, while herbicide use has been phased out, except for young vines replanted after the 2019 bushfire. These choices reflect our belief in leaving a positive legacy and ensuring the health of the vineyard for generations to come.
Experimentation continues in our “Fruit Salad” nursery, where we test varietals suited to both our unique terroir and a changing climate — from Verdejo and Chenin Blanc to Touriga Nacional and Tinto Cão. It’s this willingness to adapt that keeps the vineyard resilient and the wines vibrant.
Our approach is as much about people as it is about wine. We believe in connection — in sharing what we do with openness and generosity, and in creating wines that spark discovery and a sense of belonging. It’s an approach that keeps us true to our passion and true to our path.
Mark Kirkby - Vigneron
Mark grew up in Moree, Northern NSW, where the Kirkby family has long been rooted in the land. Trained as an engineer, he once designed high-pressure gas systems for the Navy, but after 15 years at a desk, the pull of soil, seasons, and the challenge of creating something truly his own was too strong to ignore. In 1998, he discovered a striking basalt-capped site hidden in the New England high country. By 2000, the first vines were in the ground.
Mark now splits his time between family life in Sydney and the vineyard — eight hours north — where his restless curiosity, determination, and commitment to forging his own path continue to shape Topper’s Mountain.
Jan Taborsky - Winemaker
Jan joined Topper’s in 2017, bringing European experience and an appetite for knowledge and discovery. He first heard whispers of an eccentric grower tending rare varieties on a remote plateau in northern NSW — and he had to see it for himself. Over shared bottles and a shared love of terroir, he and Mark found common ground, and Jan never left.
Prior to joining Topper’s Mountain, Jan worked in wine importation and earned his WSET Diploma. He’s currently studying with the Institute of Masters of Wine, all while tending to Topper’s — where his curiosity, perseverance, and taste for innovation continue to drive the wines forward.