Natural Science Wine & Liquor

30/05/2026

A magnificent month incoming...

June is wall to wall wonderment with visits from a bunch of our favourites. Grab your diary and pen, and lock in as many of these as humanly possible.

au

29/05/2026

Goodbye Uncle Laurent...
This week we had to bid farewell to uncle Laurent who sadly succumbed to bowel cancer. A cabinet maker by trade and a perfectionist at heart, he was an asset to us during the build and the following years, and he was also a proud supporter from the sidelines.
He could be stubborn (a family trait I'm very guilty of) and complicated but he had a big heart and a lot of love for those close to him.
He will be missed.
Rest well Laurent.

27/05/2026

A nice little Q&A with Sienna Martyn about going all-in on Australian plus the challenges and opportunities in retail and hospitality...

Passionate about Australia’s liquor industry, the owner of Natural Science Wine and Liquor shares how experiential, targeted retailing drives business growth.

25/05/2026

In good news, we've got Syd Bradford from onhand this week with his brand new 2025 wines from the Yarra Valley.
Syd's take on the Yarra veers towards savoury and structured with plenty of elegance, and definitely
deserves your attention.

A little more on Syd:
Syd Bradford started Thick as Thieves in 2009 with little more than a good palate, a rented facility, and a quietly rebellious streak. From that humble one-man operation in the Yarra Valley, he's built something truly special - a family vineyard at Badger Creek where old-vine Pinot Noir, Gamay, Chardonnay, Nebbiolo and Arneis are crafted with minimal intervention and maximum heart. Syd makes wines the way the best ones always taste - like someone genuinely loves what they're doing.

25/05/2026

Sorry team.
We were really looking forward to putting this on and we still are, but we need to move it due to family commitments on our end.
We hope you understand.

22/05/2026

Vermouth and bitters have to be some of the most exciting categories in Australian drinks right now. With relentless ambition and a lack of boundaries, producers like are making drinks without peer. We unashamedly love vermouth at Natural Science and we're beyond chuffed to host Dave Verheul for a masterclass on Tuesday to show the excellence being produced locally.

Pop in or jump online and book yourself a spot because this will be brilliant.

20/05/2026

If you're into vermouth or just curious about why I love it so much, book your spot for our Lab Series with ASAP, it will be an absolute treat.
$55 inc. drinks and snacks.
Book in-store or via the link in our bio.

19/05/2026

It may not be the darling it once was but don't count Shiraz out just yet. It's still a wine we can do very well with plenty of absolute gold out there like this Syrah from

Drink Well.
Drink Shiraz.
Drink Australian.

19/05/2026

JOIN US THIS THURSDAY...
There'll be new releases and old favourites plus Golden Ale on tap and super-legend Casey will be on hand to explain the what, the how, and the why is so bloody good.

15/05/2026

We're finally diving deep into Vermouth!

For us, vermouth holds a special place in our hearts and is a big part of the reason why.

Behind Saison is Dave Verheul, New Zealand-born chef who, after acclaimed stints in London, Sydney and Wellington, found his home in Melbourne as chef-owner of Embla. It was there, in 2018, that he began experimenting with house vermouth.
Founded in 2020, is his seasonal aperitivo company built on a simple refusal: that vermouth and amaro didn't need to be dark, heavy, or locked into old-world styles. Every release is built around a single ingredient at its seasonal peak, fallen quinces, spring rhubarb, summer flowers - layered with hand-foraged herbs and Australian-grown wormwood, and brought together with the precision of someone who has spent a career thinking deeply about flavour.

We are very excited for this one.

Spaces limited, get onboard.