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Mr Dominique Portet

PRINCIPAL  - DOMINIQUE PORTET VINEYARD & WINERY, YARRA VALLEY

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A Wine-Maker Par Excellence-Dominique Portet

Thu 13th November 2025

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Stay Tuned for 2026

GET READY FOR AN INCREDIBLE LINE UP OF SPEAKERS YOU WON'T WANT TO MISS

5 March, 18 June, 27 August

19 November

5th March 2026

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2026 

GET READY FOR AN INCREDIBLE LINE UP OF SPEAKERS YOU WON'T WANT TO MISS

Stay tuned for our unveiling of next year's speakers

Thu 8th June 2026

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Tripe Club Luncheon: Thursday, 13th November 2025​
(Bookings will close at 12.00pm on Monday, 10 November 2025)

A WINE-MAKER PAR EXCELLENCE-DOMINIQUE PORTET

Profile of Dominque Portet

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The Tripe Club of Victoria is delighted to present Dominique Portet, whose legacy, as a talented and exceptional winemaker of over 50yrs standing, is not only recognized in the wines he has been producing but also in the continuation of his family’s wine-making tradition, born some 10 generations ago in the Bordeaux region.

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After managing prestigious vineyards globally—from growing up under the tutelage of his father, Andre at Chateau Lafite-Rothschild (Bordeaux) in his first 20yrs, to working with his brother, Bernard, in California’s Napa Valley at the Goelet Family’s acclaimed Clos du Val Estate and then managing their Taltarni Vineyard (North of Ballarat) in the late 70s and subsequently, their Clover Hill Estate in Tasmania in the late 80s—Dominique founded his eponymous vineyard/winery in the Yarra Valley in 2000. A tale of a truly adventurous career!

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Today, Dominique works with his two sons, Ben (CEO) and Tom to create wines that build on that long family tradition that blends the heritage of Bordeaux with the unique terroir of Australia’s Yarra Valley, which undoubtedly challenges the finest growing regions of France.

 

In 2023 Dominique was honoured with France’s Medaille de Merite Agricole for his outstanding contributions to the wine-making industries of Australia and France.

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​Upcoming 2026 Luncheons

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5 March,  18 June,   27 August,   19 November

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If you have suggestions for future guests or menus, please contact the committee.

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