Plunging the rageous blend
'Tommy Turbul' digging out his Friulano
Welcoming party at Cellar Door
pinot noir
Wired up at Tussie Mussie
cake of pinot noir


“All of us at Quealy make wine in the vineyard. Danny and I established that the best ingredients in wine are sunshine, fresh air, intellect and time; all of Quealy wines capture these ingredients.” - Kathleen Quealy

Silicon plugs in the original nail holes make the roof rain tight

Musk Creek Vineyard is a mixed farming property with 11 acres established in 1994 to Pinot Gris, Pinot Noir, Chardonnay and Muscat Rouge à Petit Grains.  The native timber covered valley folds down towards the sea, located only 5 kilometres away. The vineyard is North-North East and the elevation allows a view of Westernport Bay. The soil is a deep and heavy brown clay feed by springs.

The vineyard has great capacity to create aromatic wines with high natural acidity. Musk Creek Vineyard requires great energy and expertise to harness the natural vigour and transform into grape quality.

There are 17 acres of vineyard on our 40 acre property which homes the Quealy Winery & Cellar Door. The property slopes gently to the North, and is on a duplex soil with marginal drainage. The vineyard is the top half of the property and is planted to our 17 Rows Pinot Noir; and Pinot Grigio, Friulano, Moscato Giallo, Riesling & Chardonnay all of which go in to make our Pobblebonk field blend.

The vineyard drains to a dam that is home to many wild birds, turtles, fish and yabbies. The remaining property, once an abandoned orchard has over the last 10 years begun to restore itself, smothering the blackberry with native Goodenia ovate and renewing the vegetation with a march of tea tree, blackwood and swamp gums; underneath there is an array of orchids and smaller flowering shrubs.

Explore Mornington Peninsula wine at our informal cellar door, nestled inside the winery.

Taste Pinot Noir, Pinot Gris, Italian styled white wine & late harvest Muscat; wine that expresses a bond with a culture & terroir.  Our innovative  viticulture creates ripe structured Pinot Noir & Gris that will impress you with their body & power.  We are the Peninsula’s pioneer of Italianesque including Turbul Friulano fermented in terracotta anfora, Pinot Grigio & and super white field blend called Pobblebonk.

Our cool climate Late Harvest Muscat is from local vineyards, we established 20 years ago.  These wines remain as rare as they are exquisitely balanced, with their lighter alcohols, sweetness & arresting floral perfume.

Taste Quealy’s wine at our old fashioned winery cellar door conducted by involved & knowledgeable staff where innovation is our tradition.

Winery tours on prior request.  We are open every day 10-5
Buses and tours please ring for an appointment

62 Bittern-Dromana Road, Balnarring
(03) 5983 2483

Kathleen Quealy
Kathleen Quealy graduated from Charles Sturt University (Wagga Wagga) so long ago it had a different name. Her interest has always been viticulture and making a living in the wine industry. Kathleen and her husband, Kevin McCarthy, launched T’Gallant Winemakers with the variety Pinot Grigio in the early 90s. Named The Queen of Pinot Grigio by James Halliday, together with her husband, Kevin McCarthy, she was a driving force Pinot Grigio into Australia’s consciousness. Her other variety to watch is Muscat. Inspired by its important support role in many great regions of the world Kathleen planted Muscat at Main Ridge in the early 90s and has been encouraging the Peninsula to plant it ever since. Quealy have explored many winemaking styles using Muscat.
Dan Calvert
Danny transmogrified his life from surfie to cellar hand in the big 2000 vintage at T’Gallant. With the purchase of T’Gallant by Fosters in 2003 and the shifting of the winery, Danny was liberated once more to travel South America with his beautiful girlfriend, surfing. Danny arrived back in Australia in 2007, to take up his role with Quealy at the new Balnarring Vineyard Winery. He has blossomed into a talented winemaker, assisted with his new degree in Winemaking at Charles Sturt University (Wagga Wagga).
Debbie Taylor-Williams
Debbie and her family made perhaps the best decision of their lives by emigrating from Wolverhampton, UK to the Mornington Peninsula. She contributes her great administrative talents and English wit to the winery. She is so fortunate that Kooky the Koala lives in the Manna Gum towering above her desk, as well as various lizards and spiders who enjoy the warmth and buzz of her sales office. Debbie is truly a ‘Pom in Paradise’!
Lucas Blanck
Lucas Blanck comes from a premier cru wine industry family in Alsace, France, Domaine Paul Blanck. His father Frederic Blanck has hosted Kevin and Tom for vintages, and wanting to return the favour Kathleen and Kevin opened their home to Lucas in 2010. An expert on Alsatian Muscat and extremely competent viticulturalist, Lucas was offered the full time position as Vineyard Manager for Quealy. Much to his family’s dismay, he packed up and moved over to Australia permanently. It was suggested by Tom that Lucas join the Red Hill Football Club. After training for ten weeks, he was given the role of water boy, the whole winery demanded that he demanded to play a game. After breaking his nose, finger and dislocating his shoulder; Lucas was banned from football by Kathleen.
Tom McCarthy
At six weeks old Tom McCarthy lay in his bouncinette at Shantell Winery, Yarra Valley; it was the cracker 1988 vintage. In the winter Tom was in a backpack supervising the pruning team and really has not left the wine industry since. Graduating from Melbourne University with an Agricultural Science degree, he has had vintages in France, Italy and across Australia to help him hone his skills. Tom has adopted a passion for Italian varietals, this last vintage working on his own ‘Turbul Friulano’, an exploration of skin contact, white wine and working with natural phenolic.
Rob O'Connell
Rob's path to the Quealy cellar started many years ago. Arriving in Sydney from NZ, his first role at the three hatted Kable's restaurant led to a career in wine sales. This exposure to some of the world's best wines and winemakers fuelled a desire to learn more about winemaking and what makes a fine wine. Visiting wine regions around the world has been insightful and helped to give geographical context. It's also made for some memorable holidays (hello Alba, Beaune, Wanaka and Waikari). Nearing the completion of his Masters of Wine Technology and Viticulture at Melbourne University, Rob in enjoying the opportunity to be hands on with the wine making here at Quealy and lending his sales expertise to ensuring our wines are available across Melbourne. When not working, Rob enjoys spending time with his partner and young son, playing soccer with other old (and not so old) blokes on a Sunday morning and continuing the search for the next new favourite wine.
The Ginger Ninja
Our resident cellar cat, Ninj is an expert on all Quealy wines and is ready to conduct a tasting at the drop of a rat. Hobbies include preventing the office staff from getting work done and demanding affection.
  • Secco Splendido Metodo Ancestrale

    Secco Splendido Metodo Ancestrale's lengthy title epitomises our years of experimentation crafting an elegant sulphur free, sparkling wine of luxurious perfume. The fermentation finishes in bottle, dissolving gas into a delicate bead.

  • Secco Splendido Metodo Redmondo

    Muscat Rouge à Petits Grains. Sophisticated Moscato style; beautiful, fine bead washes floral aromatics across the tongue. Deliciously dry, dense palate, refreshing and food friendly. No sugar or sulphur additions.

  • Pobblebonk

    The founding superwhite field blend. Small parcels of Pinot Grigio, Friulano, Moscato Giallo, Riesling and Chardonnay come together in this harmonious house style. Planted side-by-side in our winery vineyard in earshot of the eponymous local frogs.

  • Amphora Friulano

    The jumbo bunches and berries of Friulano are ideally suited to skin contact vinification. Steeped on skins for 8 hours before transfer into beautiful terracotta amphora. Slow, oxidative maturation intensifies the plush texture and aromas of meadow flowers and fresh almond.

  • Turbul Friulano

    Inspired by the low-intervention, skin fermented whites of the Friuli region. The Turbul (Friulian dialect for cloudy) spends two weeks fermenting wild on skins before resting in oak for 10 months. Sleek, textural, and beguiling.

  • Pinot Grigio

    Quealy Winemakers’ Pinot Grigio is defined by the 4 coastal vineyards, shallow soils and cool grey skies that proffer ripe fruit ready for early picking. Bright, lithe, and crunchy as classic Grigio should be.

  • Tussie Mussie Pinot Gris

    The luxurious surrounds of Tussie Mussie vineyard retreat are captured in this bounteous Pinot Gris. Luscious stone fruit, honey and heavy bottom pears abound, while 6 months’ lees ageing enhances the generous texture.

  • Musk Creek Pinot Gris

    Magnificent appearance of the palest gold colour; traits found only in perfectly ripened cool climate Pinot Gris. Perfume of honey, pink berry, fungi, even the forest, and hints of porkiness and nut.

  • Tussie Mussie Pinot Noir

    Our inaugural single-vineyard expression from this site, Tussie Mussie is a rich earthy Pinot Noir with clear cherry fruit aroma. The palate is soft and slippery, full and generous with very fine tannin. Ready to drink now.

  • Musk Creek Pinot Noir

    Musk Creek Pinot Noir is evolving slowly to open up to its full potential. Some spearmint, raspberry and spice aroma; palate is moderate weight, silky and fine natural acid.

  • Campbell & Christine Pinot Noir

    Pinot Noir was first established in this Balnarring vineyard by Doctors’ Campbell & Christine Penfold in 1994. The shallow, clay-rich soils combined with careful clone selection engender age-worthy wines of vibrant colour, aroma and persistent palate.

  • 17 Rows Pinot Noir

    The ultimate expression of Quealy’s premium Pinot Noir. Planted to wide rows in 1982, this venerable, dry-farmed site produces small crops of intensely concentrated berries. A charm offensive – rich, brooding yet buoyant Pinot.

  • Rageous

    The Quealy triptych of Sangiovese, Shiraz, and Pinot Noir. Co-fermented in vat before 24-month slumber in barrel. Flavours of Morello cherry, dark chocolate, flecks of black pepper and a dash of red fruit to finish. A cult classic.

  • East Muscat Rosé

    Gently stomped by foot and then fermented on skins to draw colour and flavour. Aroma of rose petal, spice and Turkish delight. The palate is gently sweet with some pleasantly drying tannins & lingering rose petal flavour

  • May Harvest Muscat Blanc

    Liquid gold with bright aromatics of white peach, gardenia & lychee. The palate is layered with sweet citrus, marmalade and tropical fruit. Finishes clean, fine acid, awash with stone fruit and freshness.


To buy our wine, please click the button below to enter our online store.

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Please note: Quealy supports the Responsible Service of Alcohol

We only sell wine to persons who are 18 years of age or over

FREE shipping to all major Australian cities when you buy 12 or more bottles.

pinot noir

Winery sales & enquiries contact us on

(03) 5983 2483 or info@quealy.com.au

Wholesale enquiries please contact
Rob O’Connell on
0412 436 416 or rob@quealy.com.au

International Sales & Export, please contact
Tom McCarthy on
0403 202 257 or tom@quealy.com.au


Quealy Winemakers
Balnarring Vineyard
62 Bittern-Dromana Road,
VIC 3926


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