About
Whistler Wines at Stone Well in the Barossa Valley has been certified organic since 2017 and uses biodynamic techniques across its 15-hectare estate — no synthetic pesticides or herbicides, with sheep grazing the vineyard rows in winter to fertilise naturally. Founded by Martin Pfeiffer, former Head Vineyard Manager at Penfolds and a third-generation grape-grower, the business is now run by his son Sam and daughter-in-law Kelsey. The range includes Crafted, Estate and Reserve tiers, led by Shiraz and Grenache, and all wines are vegan-friendly.
Frequently Asked Questions
Is Whistler Wines certified organic?
Yes — Whistler Wines has been certified organic since 2017. The estate also uses biodynamic techniques and all wines are vegan-friendly. No synthetic pesticides or herbicides are used on the 15 hectares of Barossa vineyards.
What wine styles does Whistler produce?
Whistler produces Shiraz, Grenache, Cabernet Sauvignon and Mataro across three tiers: the Crafted Range (drink-now styles), the Estate Range (traditional approach) and the Reserve Range. Notable labels include "Thank God It's Friday" Shiraz, "Shiver Down My Spine" Shiraz and "Atypical" Shiraz.
Who founded Whistler Wines?
Whistler was founded by Martin Pfeiffer, a third-generation grape-grower and former Head Vineyard Manager at Penfolds. The winery is now run by the second generation — his son Sam and daughter-in-law Kelsey Pfeiffer.
Does Whistler Wines use sustainable farming methods?
Yes. In addition to certified organic viticulture, Whistler uses sheep to graze between vine rows during winter, naturally controlling grass and fertilising the soil without chemicals — a practice that also supports biodiversity on the estate.