FOCUSED ON WINE FOR QUITE SOME TIME

The Nick O’Leary label has been fermenting since ‘06. Founded on Nick’s vision to showcase Canberra’s best, our contemporary approach to winemaking is continuously evolving.

Since the beginning, we’ve pushed the region towards its full potential, challenging and exceeding our own benchmarks along the way. Our signature methods embrace the new and draw inspiration from the past, borrowing from traditional European techniques. Layered with insight and experience, we’ve refined our processes to produce a high standard of wine recognised by casual enthusiasts and international critics alike.

HAND IN HAND

FULFILLING A LIFELONG FAMILY DREAM

A labour of love, long days and near-sleepless nights, Heywood invites you to immerse yourself in the Nick O’Leary Wines experience. 

First purchased in 2016, the original property consisted of a 4.4 hectare vineyard planted with riesling, shiraz and sauvignon blanc.

We’ve since added 11 hectares of vines, including varietals of tempranillo, sangiovese and albariño, and grafted sauvignon blanc to riesling.

Heywood is the heart of our operations, the place where planting, picking, processing and pouring unfolds on site. Combining our vineyard, winemaking facility, tasting bar, restaurant and event space, our destination winery represents our farm-to-table ethos and commitment to quality.

EXPLORE HEYWOOD

THE LIFECYCLE OF A GRAPE

Our process focuses on freshness, in tune with the seasons and elements. A balancing act between sugar and acid, we grow our fruit on small hand-worked parcels of land, avoiding herbicides and pesticides where possible.

Heywood grapes are all handpicked and worked producing clean ferments combining traditional techniques and contemporary methods. We use French oak to build wines that can be enjoyed on release or cellared for years to come.

HAND IN HAND

AT THE HEART OF HEYWOOD

Our menu makes use of more than just grapes, featuring pickled, preserved and dried leaves, with cut and dried vines used for smoking. Some dishes also showcase lees, a byproduct of winemaking, and wine shrubs made from concentrated fruits, aromatics, sugar and vinegar are shaken into our cocktail recipes.

In partnership with Small Impact Studio, our Chardonnay bottles are repurposed into bespoke hand-blown glass decanters.

Supporting local and sourcing from neighbouring producers allows us to lower our food miles and limit our carbon footprint where possible. Some of our favourites include:

  • Poachers Pantry (23kms away)
  • Murrumbidgee Mushroom Farm (11kms away)
  • Homeleigh Grove (6kms away)
  • Heywood Labelled Wines (grown and produced on the property)
  • Ingelara Farm (94km away)
  • Capital Brewing Co. (24km away)
  • Bentspoke Brewing Co. (18km away)

FEATURED WINES

SHOP ALL WINES
SHIRAZ 'BOLARO' 2018 (375ml)

SHIRAZ 'BOLARO' 2018 (375ml)

$33.00 AUD
$33.00 AUD
Sale Sold out
SHIRAZ 'BOLARO' 2023

SHIRAZ 'BOLARO' 2023

$58.00 AUD
$58.00 AUD
Sale Sold out
SHIRAZ 'BOLARO' 2018 MAGNUM

SHIRAZ 'BOLARO' 2018 MAGNUM

$150.00 AUD
$150.00 AUD
Sale Sold out
SANGIOVESE 'FOUR MILE' 2024

SANGIOVESE 'FOUR MILE' 2024

$32.00 AUD
$32.00 AUD
Sale Sold out

Experience

HEYWOOD

NICK O'LEARY

WALK IN FOR A WINE TASTING

BOOK A RESTAURANT RESERVATION

BOOK NOW

BOOK YOUR 
EVENT

BOOK NOW