Free Wine Tasting with Eleven Sons
The Evelyn Hotel (Fitzroy, VIC)
Friday, 15 May 2026 4:00 pm
Join us on May 15th from 4–6pm for a tasting with Mitch Sokolin of Eleven Sons, a winemaker whose journey is as eclectic as his wines.
Mitch cut his teeth as a sommelier in Michelin-starred San Francisco restaurants and later co-owned Melbourne’s legendary Eastern European hub, Gray and Gray. Over the past decade, he’s turned his global wine adventures — from Barolo to Georgia, Castilla y León to Australia — into the Eleven Sons label, crafting wines with intuition, curiosity, and a healthy dose of philosophical flair.
Sourcing fruit from conscious growers in South Australia’s Limestone Coast and Victoria’s Pyrenees, Mitch’s wines are anything but predictable. Think textured Semillon, coastal-inspired Chardonnay, grüner veltliner with an ocean breeze, and perfumed, lean Touriga Nacional — all made with natural methods, minimal intervention, and cheeky nods to philosophers and puns alike.
His whites gain length and texture through extended lees work, oxygen exposure, and alternative vessels like ceramic eggs, while reds and macerated wines are handled with subtlety to let the fruit speak without the crutch of oak. The result: wines that are thought-provoking, utterly drinkable, and unmistakably Eleven Sons.
This is a rare chance to taste instinct-driven wines, hear the stories behind them, and chat with Mitch about his globe-trotting winemaking adventures. Come for the wine, stay for the insight, and maybe even pick up a pun or two along the way.
Mitch cut his teeth as a sommelier in Michelin-starred San Francisco restaurants and later co-owned Melbourne’s legendary Eastern European hub, Gray and Gray. Over the past decade, he’s turned his global wine adventures — from Barolo to Georgia, Castilla y León to Australia — into the Eleven Sons label, crafting wines with intuition, curiosity, and a healthy dose of philosophical flair.
Sourcing fruit from conscious growers in South Australia’s Limestone Coast and Victoria’s Pyrenees, Mitch’s wines are anything but predictable. Think textured Semillon, coastal-inspired Chardonnay, grüner veltliner with an ocean breeze, and perfumed, lean Touriga Nacional — all made with natural methods, minimal intervention, and cheeky nods to philosophers and puns alike.
His whites gain length and texture through extended lees work, oxygen exposure, and alternative vessels like ceramic eggs, while reds and macerated wines are handled with subtlety to let the fruit speak without the crutch of oak. The result: wines that are thought-provoking, utterly drinkable, and unmistakably Eleven Sons.
This is a rare chance to taste instinct-driven wines, hear the stories behind them, and chat with Mitch about his globe-trotting winemaking adventures. Come for the wine, stay for the insight, and maybe even pick up a pun or two along the way.