OUR FOCUS LIES IN NATURAL WINE AND LOW-INTERVENTION WINE

Hà Nội ơi, we are coming to youuuu! This 𝗕𝗔́𝗡𝗛 𝗠𝗜̀ 𝘅 𝗪𝗜𝗡𝗘 pop-up is set for a super-duper chill autumn day. We’ll be pouring the fresh drops from @unfined.wines brought all the way from Sài Gòn - perfectly mix-matched with tasty bánh mì bites by @8tolate.byobjects and @project.gyutan!

Early-bird tix are now live (a little treat for those who help us plan better!) - don’t miss out:
🟢𝗘𝗮𝗿𝗹𝘆-𝗯𝗶𝗿𝗱 (𝘁𝗶𝗹𝗹 𝟮𝟮/𝟭𝟭): 580k/tix
🟢𝗘𝗮𝗿𝗹𝘆-𝗯𝗶𝗿𝗱 𝗚𝗿𝗼𝘂𝗽 (𝘁𝗶𝗹𝗹 𝟮𝟲/𝟭𝟭): 2320k/4 tix
🟠𝗔𝘁 𝗱𝗼𝗼𝗿: 630k/tix

What’s included?
🍷 3 Unfined wines x 50ml pour (some are poured for the first time in Hanoi and even in Vietnam! Be the first to taste!)
🍢 3 bánh mì bites by the bánh mì bar team @8tolate.byobjects x @project.gyutan (they’re putting together a fun bar setup and cooking up new comfort recipes just for the day)
🎵 DJ from 5PM - we’ll keep you groovin’
▪️ More wine by the glass/bottle + extra food available if you’re hungry for more

We’ve got limited slots to keep things comfy, so grab your tix ASAP, chinchin!
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𝗕𝗔́𝗡𝗛 𝗠𝗜̀ 𝘅 𝗪𝗜𝗡𝗘 | by @unfined.wines x @8tolate.byobjects x @project.gyutan
📍 Date: 22/11 (Thu) - 4PM till late (9PM last entrance)
📍 Location: Eight To Late - H101, Alley 76 Kim Mã Thượng, Hanoi
📍 Get your tix: www.unfined.asia/banh-mi-wine (#linkinbio)

𝗚𝗘𝗬𝗘𝗥 𝗪𝗜𝗡𝗘 𝗖𝗢 x 𝗬𝗘𝗧𝗧𝗜 & 𝗧𝗛𝗘 𝗞𝗢𝗞𝗢𝗡𝗨𝗧
The comeback of the Barossa drops! Both projects began with the 2015 vintage, but they couldn’t be more different - or more connected. On one side, @geyerwineco is Dave’s solo project. On the other, @yettiandthekokonut is his joyful collaboration with Koen Janssens.

𝗗𝗮𝘃𝗲 𝗹𝗶𝘁𝗲𝗿𝗮𝗹𝗹𝘆 𝗱𝗼𝗲𝘀 𝗮 𝗼𝗻𝗲-𝗺𝗮𝗻 𝘀𝗵𝗼𝘄 𝗮𝘁 𝗚𝗲𝘆𝗲𝗿. Apart from a few helping hands in the vineyard for pruning and picking, he does all himself: farming, winemaking, labeling, waxing, even packing the wines (ours included!). All vineyards are organically farmed at minimum, and Dave’s moving everything toward regenerative farming. He’s got a gentle way with nature too - he doesn’t fence his vineyards, so kangaroos and often wander through, nibbling grapes and taking naps between the rows. While others might shoot or scare them off, Dave just lets them be. For him local animals are part of nature and ecosystem, and he’s not here to fight it, he’s here to nurture it.

Dave’s obsessed with old vines and bush vines - if he finds a forgotten site, he’ll try to lease it or buy fruits from there to revive it. His wines overturns all the stereotypes of Barossa wines - light, fluid, not forced and simply being themselves without human intervention - product of labor of love, as Dave would often call his wines. They are not wild or adventurous - they simply show that Barossa can be different too.

𝗧𝗵𝗲𝗻 𝗰𝗼𝗺𝗲𝘀 𝘁𝗵𝗲 𝘄𝗶𝗹𝗱 𝘀𝗶𝗱𝗲 - 𝗬𝗲𝘁𝘁𝗶 & 𝗧𝗵𝗲 𝗞𝗼𝗸𝗼𝗻𝘂𝘁, 𝗵𝗶𝘀 𝗰𝗼𝗹𝗹𝗮𝗯 𝘄𝗶𝘁𝗵 𝘀𝗼𝗺𝗺𝗲𝗹𝗶𝗲𝗿-𝘁𝘂𝗿𝗻𝗲𝗱-𝘄𝗶𝗻𝗲𝗺𝗮𝗸𝗲𝗿 𝗞𝗼𝗲𝗻 𝗝𝗮𝗻𝘀𝘀𝗲𝗻𝘀. They met years ago at Africola in Adelaide, where Koen poured Dave a few too many and started talking about a rare grape he couldn’t stop thinking about. Dave casually mentioned that his father-in-law’s vineyard had plenty of it - what started as a casually tipsy conversation unexpectedly became the seed for a new project. That cusiosity and shared passion grew into Yetti & the Kokonut: 𝘄𝗶𝗻𝗲𝘀 𝘁𝗵𝗮𝘁 𝗮𝗿𝗲 𝗳𝗲𝗮𝗿𝗹𝗲𝘀𝘀, 𝘁𝗲𝘅𝘁𝘂𝗿𝗮𝗹, 𝗮𝗻𝗱 𝗳𝘂𝗹𝗹 𝗼𝗳 𝗹𝗶𝗳𝗲…

*continue reading in comment section*

SAIGON ƠI, IT’S UNFINED WINE & DINE TIME AGAIN!

Have you ever wondered what a chef would cook for his friends and family if he only had simple ingredients easily found in every grandma’s fridge? (and by simple we mean the common ones the names of which you can actually pronounce and recognize). Then our next Wine & Dine night is for you!

On 22nd November, for one night only, #UnfinedSpace turns into Chef @thchmdct_’s home kitchen while you get to be the special guests treated to Chef’s comfort dishes with a twist. Not tied to any cuisine or fancy concept - just comfort, chillax dishes you wish you had time to make… now chef @thchmdct_ does the magic for you. (#𝘏𝘪𝘯𝘵: 𝘷𝘦𝘳𝘺 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘧𝘳𝘰𝘮 𝘸𝘩𝘢𝘵 𝘩𝘦’𝘴 𝘣𝘦𝘦𝘯 𝘥𝘰𝘪𝘯𝘨 𝘴𝘰 𝘧𝘢𝘳!)

À la carte menu or go full menu for 2 pax.
Wines by glass or bottle.
Fun all night!

Our small kitchen can only host up to 25 pax - lock in your favorite spot at #UnfinedSpace before it’s taken!

𝗖𝗛𝗜𝗟𝗟𝗔𝗫 𝗪𝗶𝗻𝗲 & 𝗗𝗶𝗻𝗲 (by @unfined.wines × @thachta_)
📌 Date: Nov 22 (Saturday)
📌 Time: 6PM - Late (Last order at 10PM)
📌 Location: Unfined Space - 51 Trần Ngọc Diện, Thảo Điền, D.2, HCM
*𝘊𝘢𝘴𝘩 & 𝘣𝘢𝘯𝘬 𝘵𝘳𝘢𝘯𝘴𝘧𝘦𝘳 𝘰𝘯𝘭𝘺*

Year-end’s coming, time to bring the playful wines of @unicozelo back! In this release, you’ll find the familiar labels you already love, plus a few new obsessions joining the party 🍷✨

UNICO ZELO is a lo-fi (low-intervention) winery led by the duo Brendan and Laura Carter. “𝙒𝙚 𝙘𝙧𝙖𝙛𝙩 𝙥𝙡𝙖𝙮𝙛𝙪𝙡 𝙚𝙫𝙚𝙧𝙮𝙙𝙖𝙮 𝙬𝙞𝙣𝙚𝙨,” they say, with a philosophy behind the name itself: a unique zeal to craft wines with purpose and lasting meaning.
Unico Zelo work with alternative grape varieties (the varieties that are not the international mainstream ones) that thrive in their regions - like #NerodAvola, #Fiano, #Barbera, #Dolcetto, #Nebbiolo, #Zibibbo, and #MoscatoGiallo. Their wines range from bright and easygoing to more structured and contemplative - perfect for anyone ready to explore the lo-fi world a little deeper.

👉🏻 Try #UNICOZELO wines at:
📌Website: www.unfined.asia/wines
📌 Unfined Space - 51 Trần Ngọc Diện, Thảo Điền, D.2, HCM
📍Mon-Tue-Wed (10AM-7PM)
📍Thu-Fri-Sat (10AM-10PM)

***WINES INFO IN THE COMMENTS***

Lots of friends have been asking if we’ll ever do a 101 session about “#unfinedwines”... here it is!
📍Date: Saturday, November 15
📍Time: 2PM - 4PM
📍At #UnfinedSpace - 51 Trần Ngọc Diện, Thảo Điền, D2
📍780k/pax (limited to 12 seats, includes wine & snack tasting)
✨ 10% off for Unfined Club members (sign up via link in bio)

This 2-hour session will be an essential 101 for anyone on their wine journey - basically everything you need to get to know wine better, especially the kind we call #unfined (Swipe to see what’s included in the session).

👉🏻Register here: unfined.asia/unfined-wine-101-workshop (#linkinbio)

See you soon, wine buddies! 🥂

A quick recap from our wine-and-dine night “Unfined x Ezzy” last weekend! Huge thanks to @ezzyboyy for bringing the heat with those Singaporean flavors, and to our crew for hosting the night like the queensss.

And to everyone who showed up: You guys were the hottest chillies that spice the whole night up!

Next wine-and-dine coming up soon - who’s in?

[#Unfined101] WINE PAIRING (P.2)
Once you’ve got the basics, pairing stops feeling like homework and starts feeling like a road trip. You start taking detours and discovering new views.
Some of our favourite finds lately:
 
▪️Be careful with sweetness
Sweetness doesn’t just mean dessert. It sneaks into savoury dishes too: caramelized onions, berry sauces, sweet fish sauce for bún chả, a sprinkle of sugar in gỏi, or even the lychee & mango that’s tucked into ceviche. All of that sweetness can make the wine taste harsher, bitter, or overly acidic. The trick is to choose wines that naturally have plenty of ripe, juicy fruit and round texture to balance it out. White grapes with skin contact for gentle grip, fruity reds like Grenache or Blaunfrankisch, or wines that carry a little residual sugar to soften the edges. And when dishes tip into stronger sweetness or for dessert itself, that’s when more off-dry and sweet wines join the list.

▪️Think about texture as much as flavour.
Texture is how a wine feels in your mouth (like creamy, grippy, fizzy, sharp,...) and it can completely change how food tastes. A lightly fizzy pét-nat lifts creamy burrata, a high-acidity white with a crisp edge cuts through fried fish and refreshes your palate, and a red with soft tannin feels like velvet next to roast veg. Matching (or deliberately clashing) textures makes pairings more exciting.
 
▪️Widen the spectrum and loosen the “rules”
Don’t lock yourself into boxes like “red”, “rosé”, “white”. Natural wine opens a huge playground: chillable reds as refreshing as dark rosé, skinsy whites with gentle grip for earthy or spicy dishes, pét-nats slicing through briny, fried or creamy bites, silky vibrant reds gliding from charcuterie to grilled fish. Try, taste, swap glasses and see what happens in your own world.

▪️Build on your own experience.
We recently learned the hard way that unseasoned lobster with Gewürztraminer is an absolute horrifying disaster. Who says white must go with seafood? Serve them that combo - it’ll change their mind.
 
And that’s how pairing turns from theory into fun. The tips are on the table, it’s your turn to test them. We’ll catch you in the next 101!

#UnfinedSpace can take many shapes and shift into whatever you need for your celebration - a cozy workshop, a mingle-around event space, a team-bonding hang, or an intimate private party! Standing capacity up to 40 people, kitchen is always ready, and wine is obviously more than available. Slide into our DMs with your special event idea and see how we can bring it to life!

P.S. We always give extra love & support to like-minded people doing cool things for the community. If you’ve got an idea brewing, just drop us a DM. Let’s chat and see how we can make it happen together.

We’re ready to kick off our #UnfinedClub! This is where you meet like-minded wine lovers, share good drops, and be part of a genuinely growing wine community in Vietnam.

For our first Unfined wine buddies, we’ve got a little sweet treat lineup:
▪️ 10% off wine workshops & tasting events
▪️ 10% off merch hunts
▪️ (and more perks in the making - we’re still cooking)

Joining is super easy (and free!): 𝙬𝙬𝙬.𝙪𝙣𝙛𝙞𝙣𝙚𝙙.𝙖𝙨𝙞𝙖/𝙪𝙣𝙛𝙞𝙣𝙚𝙙-𝙘𝙡𝙪𝙗 (#linkinbio)

We’ll be announcing the first club activities very soon - stay tuned!

We’re giving these @partidacreus buddies a little special offer as we are letting go of our last bottles (to soon welcome new vintage!), let’s see whose hands they end up in!🍷

You can now pick them up at #UnfinedSpace, or stay cozy at home and shop via www.unfined.asia/wines - totally your call!

(Check out the comment section for wine deets!)

In the spirit of our #UnfinedTravels cellar tours, we have brought you to the visionary playground of Milan Nestarec, and to the artistic home of Pittnauer. Now it’s time to step into something older, quieter - the ancient cellar of 𝗚𝘂𝘁 𝗢𝗴𝗴𝗮𝘂 @gutoggau.

Back in 2007, Eduard and Stephanie Tscheppe bought an abandoned 17th-century winery in Burgenland, Austria - complete with a crumbling cellar, a 200-year-old screw press, and surrounding vineyards - simply because they felt the place had “a good spirit.” And that’s how Gut Oggau was born.

This visit, their eldest daughter Magdalena guided us through the cellar. Walking down there felt almost spiritual - the air thick with age, the walls built over centuries. You can really feel the energy of the place (watch the video and you’ll see what we mean). Inside, we once again met the Rolls-Royce of barrels - the legendary 𝗦𝘁𝗼𝗰𝗸𝗶𝗻𝗴𝗲𝗿. Gut Oggau age their wines in these neutral Austrian barrels, allowing the wines to rest without picking up flavors from the oak. What you taste is pure, living character - energy unfiltered. We also got to see their 200-year-old beam press that came with the winery purchase. This antique beauty is still in use today, exclusively for their grandparent cuvées. The gentle pressing allows for delicate extraction of juice, preserving fine aromas while minimizing bitterness from seeds and skins. It results in wines that are full of depth and structure.

Off to the vineyards, hard to believe these thriving vines were once abandoned for years. But neglect accidentally became a chance for reborn: time washed the soils clean of old chemicals, leaving a blank canvas for a new life. Gut Oggau now follow strict biodynamic principles, with minimal intervention so each wine can express its own personality. Every bunch is hand-harvested, slowly and intentionally. That quiet devotion is what gives their wines such soul. Beside vines, Eduard and Stephanie co-plant other trees and herbs in the vineyards, creating a little ecosystem for each plot, enriching the soil and biodiversity for each.

(keep reading in comment section)