We started Monceau in 2020 because we wanted to drink less, without drinking worse. The first bottles were pét‑nat kombucha, fermented and carbonated the ancestral way, with Fuji apple juice from West Gippsland and blood orange from the Riverland. No two bottles were quite the same.
From there it grew into a brewery in Brunswick, a range of fruit, a sparkling non‑alc vermentino called Monte Stella, a non‑alc pils called Parc, and a fridge in more than six hundred bars, restaurants, wine stores and grocers around Australia. Sommeliers poured it. Picnic blankets hosted it. Many dinner parties were, we’re told, not embarrassed by it.
Now it’s time to put the last bottle in the fridge. Some of the drinks we created found new homes. Monceau itself has said farewell.
Thank you foremost to the investors who backed us, believed in us, and were unfailingly supportive, kind and forgiving even as we closed the doors. Thank you to everyone who brewed, bottled, labelled, delivered, stocked and poured it. Thank you to the chefs and sommeliers who took a punt on a kombucha with a wine label. And, lastly, thank you to everyone who bought a bottle, popped it open, and shared it with someone.
Team Monceau
