Fesq & Company

Call Directions Website

Fesq & Company If you care about w**e, we care about you. We are Australia's oldest fine w**e wholesaler. Sharing love and enthusiasm for fine w**es.

FESQ & COMPANY was founded in 1848, when a young man travelled from Bordeaux as a super cargo. Georges Fesq worked for his uncles Vigourous Freres, negociants on the Quai des Chartrons in Bordeaux. In the last 166 years, under the stewardship of one Fesq to the next, the company has seen the many vicissitudes of the w**e industry. We operate in the premium w**e category, believing the w**es we represent can command a place in restaurants and retail shops through the prestige, quality and worth they embody. We are a resource to our customers and a trusted partner to our w**eries, both of whom are so often family businesses like ours.

We are pleased to recently welcome Motel Mezcal to the Fesq & Company portfolio.Motel Mezcal is a 100% Organic Artesanal...
07/10/2026

We are pleased to recently welcome Motel Mezcal to the Fesq & Company portfolio.

Motel Mezcal is a 100% Organic Artesanal Espadín Joven Mezcal produced in Santiago Matatlán, Oaxaca, widely regarded as the world capital of mezcal and one of only ten Mexican states authorised to carry the Denominación de Origen. The brand was co-founded by Henry Gordon 🤠©️ , a hospitality entrepreneur, alongside Daniel and Margarita López, who together represent four generations of mezcal artisans. Daniel is a third-generation Maestro Mezcalero whose family have been refining their craft across generations in Oaxaca. The López family own their production end-to-end, growing their Espadín agave on their own land using organic and sustainable methods, and they are deeply committed to fair labour and the long-term preservation of the maguey.

The production is traditional at every stage. Espadín agave is grown for a minimum of eight years and ripened further in the ground using the Capón method before harvest. The agave hearts are pit-roasted underground over volcanic stones, then crushed by a horse-drawn stone tahona. Fermentation uses only wild yeasts in open-air pine vats with zero additives at any stage, and the spirit is double distilled in copper pot stills. Then bottled in Mexico from 100% recycled glass with farming practices balanced to protect maguey diversity.The result is a smooth, creamy mezcal with ripe tropical fruit character, herbaceous agave notes, mild oak and a refined smoky finish.

The brand comes with a ready-made cocktail programme, making it easy to add straight onto an existing cocktail menu, well suited to bars and restaurants looking to build out their agave offering. Created by mixologist Edgarito Santillan the programme includes:
Motel Mezcal Negroni
Motel Mezcal Margarita
Dirty Motel Martini
Motel Melon Sour
Motel Club
Motel Pornstar
Motel Paloma
Motel Expresso Martini

Motel Mezcal is available now. Please reach out to your Fesq Representative to discuss stocking or to arrange a sampling.

We are very pleased to welcome Hickson House Gin Hickson House to the Fesq & Company portfolio.Hickson House is an indep...
03/09/2026

We are very pleased to welcome Hickson House Gin Hickson House to the Fesq & Company portfolio.

Hickson House is an independent Sydney gin distillery, founded in 2021 by co-founders with credentials that sit at the top of the Australian spirits industry. Mikey Enright and Julian Train bring 50 years of combined hospitality experience and are the team behind The Barber Shop, Australia’s Best Gin Bar at the Australian Liquor Industry Awards. Tim Stones, head distiller, learned his craft alongside master distiller Desmond Payne MBE at Beefeater Gin in London, where he also served as global brand ambassador. The range was developed by all three and tested by bartenders at The Barber Shop before going into production.

Every expression is made by single-shot distillation: all botanicals go into the still together in one run with nothing added after. Native ingredients are central to what makes the range distinctive. Old Man Saltbush, Sydney Rock oyster shells, finger lime, wild peaches and aniseed myrtle each feature somewhere across the range. Juniper leads every recipe. Every bottle is distilled, bottled and shipped from Sydney.

The range covers the full spread of gin occasions. The Classic Dry is a true London Dry built for Negronis and G+Ts. The Australian Dry adds native thyme, finger lime and aniseed myrtle for a round, citrus-bright, contemporary style. The Oyster Shell, distilled with actual Sydney Rock oyster shells, is designed for a Martini and is the most distinctive pour in the range. The Wild Peach, at 37.5% ABV, is built for a spritz and well suited to the months ahead.

Hickson House is available now. Please reach out to your Fesq Representative to discuss stocking, or come to our Spring New Release Trade Tasting on Monday 14 September at Red Mill Rum from 11am until 4pm to sample the range.

We are pleased to announce the 2026 Annual Release from Mount Pleasant Wines , one of the Hunter Valley’s most anticipat...
14/08/2026

We are pleased to announce the 2026 Annual Release from Mount Pleasant Wines , one of the Hunter Valley’s most anticipated releases of the year.

The 2024 season was one of quiet brilliance. A beautiful dry year with slightly lower yields allowed the vineyards to flourish, producing w**es of remarkable concentration and structural harmony. In recognition of what the vintage gave them, Adrian Sparks made the decision to hold the entire Shiraz suite for an additional twelve months in bottle, a practice previously reserved only for the O’Shea.

This release is led by the 2024 Maurice O’Shea Shiraz, assembled from the finest barrels of Old Hill (1880), Old Paddock (1921) and Rosehill (1946) and made only in exceptional vintages. As Adrian Sparks puts it: “The O’Shea is the pinnacle of what we do. It’s the culmination of everything we know about our old vines and how to translate their character into something truly beautiful in the glass.” Alongside it sit the 2024 Rosehill Shiraz, 2024 OP & OH Shiraz and 2024 Mountain A, w**es that speak to O’Shea’s legacy as a grower and a blender. The 2025 Mount Henry Shiraz Pinot Noir, his pioneering 1944 blend, completes the release.

Quantities are limited, please speak to your Fesq & Company representative about securing your allocation.

We are delighted to present the 2023 vintage of Sons Of Eden Romulus and Remus. Iconic Barossa. Quintessential Shiraz.Th...
05/08/2026

We are delighted to present the 2023 vintage of Sons Of Eden Romulus and Remus. Iconic Barossa. Quintessential Shiraz.

The names are rooted in ancient legend. Romulus and Remus were the twin founders of Rome, abandoned at birth and reared by a she-wolf. They built the great city together, until Romulus murdered his twin in a fit of rage over its naming. Legend presents Romulus as the stronger and more powerful of the two; Remus, the more refined, focussed and elegant. Sons of Eden believe the twins characterise the distinctive flavours of Shiraz from the twin valleys: the Barossa Valley and Eden Valley.

The two w**es tell the story of two valleys, and just how differently they shape Shiraz. Romulus draws from old vine sites on the warmer valley floor, from the Nuriootpa and Light Pass sub-regions, producing Shiraz of characteristic power, depth and structure. Remus is sourced from three distinct Eden Valley sites in Central Eden Valley, Moculta and Flaxmans Valley, at higher altitude and cooler temperatures, producing something more refined, aromatic and precise.

2023 was a standout year for the low-yielding old vine sites that supply both w**es. Cooler than average temperatures and later harvest dates, produced fruit of exceptional concentration, vibrant complexity and ripe, silky tannins. Sons of Eden craft both w**es with the same meticulous hand. Hand harvested into small 1.5-tonne open-top fermenters, matured for 18 months in French oak hogsheads without racking. The Remus receives up to 15% whole-bunch inclusion and a higher proportion of new oak (60%), lending additional savouriness and textural complexity. The Romulus spends approximately 20 days on skins before being pressed into a combination of 45% new and seasoned French oak hogsheads, naturally clarified and bottled without filtration. Both carry an optimum drinking window of 2036.

Production was limited, these allocations will not last. Please reach out to your Fesq & Company sales representative to secure yours.

As we continue to expand our drinks portfolio, we are delighted to welcome - a distinctive, contemporary Australian bra...
02/07/2026

As we continue to expand our drinks portfolio, we are delighted to welcome - a distinctive, contemporary Australian brand of outstanding quality and local provenance.

Founded in 2022 and inspired by Australia’s extraordinary natural resources and native ingredients, Sodasmith was created to fill a gap that had long existed in this market. The premium soft drink and mixer category has been dominated by corporate-owned, imported brands. Sodasmith is independent, Australian-owned and made, and built from the ground up using local produce. The result is a range of soft drinks and mixers that are genuinely clean, balanced, and distinct.

Every product in the range is made with pure Tasmanian mountain spring water, with ingredients drawn from Australian native botanicals and local producers. Real ginger juice from Queensland. Victorian grapefruit juice. Native finger lime and lemon myrtle.

The range spans tonic waters, classic mixers and Australian-inspired sodas, as satisfying straight from the can as they are alongside your best spirit. Since launching, Sodasmith has built a loyal following and is now one of Australia’s leading independent players in the growing premium adult soft drink category. The 200mL can format is thoughtful: the right size for a proper single serve, quick to chill, strong on shelf and compact in the fridge.

Please reach out to your Fesq & Company sales representative to discuss stocking Sodasmith, or to arrange a sampling.

Congratulations David Fesq and team for being amongst the top 100 people shaping bar and drinking culture in Australia....
18/06/2026

Congratulations David Fesq and team for being amongst the top 100 people shaping bar and drinking culture in Australia. 👏👏👏

Since 1848 has been in the business of getting great drinks into great hands.Including **estate and many more in our...
16/06/2026

Since 1848 has been in the business of getting great drinks into great hands.

Including **estate and many more in our wider portfolio - with new partners joining soon.

Talk to your Fesq representative or reach out here to learn more.

*Monte Bernardi* sits in the Conca d’Oro, the “golden basin” of Panzano: an amphitheatre of vineyards opening to the sou...
28/05/2026

*Monte Bernardi* sits in the Conca d’Oro, the “golden basin” of Panzano: an amphitheatre of vineyards opening to the south, where the slopes (described by Jancis Robinson as bathing in “Tuscany’s extraordinary luminosity”) have long been recognised for producing some of the most articulate Sangiovese in Chianti Classico. The estate is farmed by Michael Schmelzer, who took the property on with a clear philosophy and the patience to work it through. Certified organic, practicing biodynamic, and committed to spontaneous fermentation across every w**e in the range.

Schmelzer’s approach lines up closely with the broader evolution has identified in Chianti Classico today. Writing in October 2025, Robinson observed that producers across the region have abandoned the small new Bordeaux barrique in favour of larger, older casks and concrete or clay vessels, and have rediscovered respect for Sangiovese and the indigenous varieties (Canaiolo among them) that traditionally accompanied it. Concrete and used tonneaux, large casks, Sangiovese with a touch of Canaiolo in the Riserva: this is the Monte Bernardi approach. Robinson includes Monte Bernardi on her list of favourite Chianti Classico producers.

The 2023 vintage was demanding across Chianti Classico, with an unusually wet spring testing growers throughout the region. Schmelzer held his organic and biodynamic line through it, and the fruit that came in was clean and very characterful. Volumes from the estate are modest as a result, which makes both the Sangió and the home-vineyard Riserva closely watched releases this year. Writing in Decanter, **e described the 2023 annatas as “clean, lively and exuberant, with a slight Sangiovese tartness,” with a generous four to five year drinking window ahead of them.

Arrival of the 2023 Sangió Chianti Classico DOCG, 2024 Retromarcia Chianti Classico DOCG, 2023 Chianti Classico DOCG Riserva and 2022 Sa’etta Chianti Classico DOCG Riserva is imminent. Please reach out here or to your Representative to find out more.

sits in the Conca d’Oro, the “golden basin” of Panzano: an amphitheatre of vineyards opening to the south, where the sl...
28/05/2026

sits in the Conca d’Oro, the “golden basin” of Panzano: an amphitheatre of vineyards opening to the south, where the slopes (described by Jancis Robinson as bathing in “Tuscany’s extraordinary luminosity”) have long been recognised for producing some of the most articulate Sangiovese in Chianti Classico. The estate is farmed by Michael Schmelzer, who took the property on with a clear philosophy and the patience to work it through. Certified organic, practicing biodynamic, and committed to spontaneous fermentation across every w**e in the range.

Schmelzer’s approach lines up closely with the broader evolution has identified in Chianti Classico today. Writing in October 2025, Robinson observed that producers across the region have abandoned the small new Bordeaux barrique in favour of larger, older casks and concrete or clay vessels, and have rediscovered respect for Sangiovese and the indigenous varieties (Canaiolo among them) that traditionally accompanied it. Concrete and used tonneaux, large casks, Sangiovese with a touch of Canaiolo in the Riserva: this is the Monte Bernardi approach. *Robinson includes Monte Bernardi on her list of favourite Chianti Classico producers.*

The 2023 vintage was demanding across Chianti Classico, with an unusually wet spring testing growers throughout the region. Schmelzer held his organic and biodynamic line through it, and the fruit that came in was clean and very characterful. Volumes from the estate are modest as a result, which makes both the Sangió and the home-vineyard Riserva closely watched releases this year. Writing in Decanter, **e Michaela Morris described the 2023 annatas as “clean, lively and exuberant, with a slight Sangiovese tartness,” with a generous four to five year drinking window ahead of them.

Please reach out here or to your Representative to find out more. 🍷

Pinot Noir’s southern edge runs through the Gibbston Valley: **es , the McLachlan family estate, sits 400 metres up at t...
08/05/2026

Pinot Noir’s southern edge runs through the Gibbston Valley: **es , the McLachlan family estate, sits 400 metres up at the heart of it. It is a family business in the working sense: hands on the land, three subregional vineyard sites studied closely for what each can offer, and a single cellar door framed by the imposing ranges that define Central Otago. Their aim has always been w**es of clarity and place, made by people who live where the grapes grow.

Peregrine’s pioneering instinct shows in the way they farm. The estate converted to organic viticulture in 2009 and the entire range has been certified organic since the 2017 vintage. From 2016, biodynamic practice has been layered through the work, integrating crop and livestock farming with the vineyard year. Composting, cover cropping and minimal-intervention farming sit at the centre of how long-time w**emaker Nadine Cross and viticulturist Mike Winter approach each season.

The fruit comes from three Central Otago subregions, each contributing a distinct voice: Gibbston, the coolest at the home site, brings high natural acidity and red-fruited lift; Bendigo runs warmer and gives darker berry depth; Pisa offers the steady, extended ripening that delivers balance. The Pinot Noir’s silken tannin structure is built from this complement of sites.

Beyond farming and production, Peregrine is actively involved in conservation efforts, particularly the protection of New Zealand’s native falcon (the kārearea in Maori) which also serves as the w**ery’s namesake and symbol; alongside predator control safeguarding the native saddleback in Fiordland.

Justin Hart from **es is in trade next week. Please reach out to your Fesq & Company representative to make an appointment or organise a tasting.

Address

9/37 Nicholson Street
Balmain East, NSW
2041

Telephone

+61293131888

Website

Alerts

Be the first to know and let us send you an email when Fesq & Company posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category