About
With over 30 years of winemaking experience, David is a senior wine show judge with 20 years of experience across both regional, capital city shows and was the Chairman of Judges for the National Wine show of Australia from 2019 to 2023.
(Image: Nicky & Dave - Bicknell FC | www.bicknellfc.com)
Completing winemaking studies at Roseworthy College together in 1993, David came back to the Yarra at De Bortoli Wines to a new winemaking position while Nicky headed to Seppelt Great Western.
After a 10 year tenure, which included added winemaking stints in Burgundy (Louis Latour), Alsace (Paul Blanck) and Beaujolais (Chateau Bluizard), Dave decided to move on across the valley to Oakridge Wines in 2002. Nicky’s first vintage in the Yarra was vineyard manager at Coldstream Hills in 1997 and maintained that role until 2001.
Dave finished his tenure at Oakridge as Chief Winemaker in 2026. During his time there Oakridge was awarded the number one winery in Australia by both the Halliday Wine Companion and Houn Hooke’s Real Review in 2023. Along the way, other highlights included David as co-founder of the Pinot Workshop (2002), duxing the Len Evans Tutorial (2005) and being named the Gourmet Traveller Winemaker of the Year in 2017.
Missing from this as an itch to scratch. To have the ultimate busman's holiday and create and make their own wine and brand of their own.
In 2011, viticulturist Ray Guerin rang David and asked him if he was interested in buying some fruit from the the legendary site Bastard Hill in Gladysdale. And from that opportunity, bicknellfc was born, with the idea of making random wines from vineyards of interesting provenance.
Over the next 3 years, wines were made from both Yarra Valley and Gippsland resulting in bicknellfc winning the Best New Winery at the Halliday Wine Awards in 2016.
During 2014, they were able to lease the pocket sized vineyard next door to Bastard Hill owned by Val Stewart. This became the focal point of the business for the next 10 years - growing and making chardonnay and pinot noir, under the ‘applecross’ label.
A third wine was introduced and the only wine made in 2023, a small quantity of syrah from the Marianna vineyard in Coldstream.
The chardonnay and pinot noir from Val’s vineyard in 2022, are the final year we produced from this site, the Pinot Noir is still available for purchase online and locally.
2025 Applecross Chardonnay
Hand picked on February 19th 2025 at 12.8 baume and cropped at 3.1 t/Ha. The fruit was whole bunch pressed to 500 litre puncheons, with no new oak, for a natural fermentation. Once fermentation was complete, the wine was sulphured to block malolactic conversion and the wine rested on its fermentation lees without stirring for 11 months prior to bottling in February 2026.
Halliday Wine Companion review by Philip Rich
Published on 24 July 2026
"Barrel fermented and matured in older French puncheons. Bright green gold. Pure fruited and complex, with aromas of white nectarine and apple blossom, together with a gentle waft of sea spray. There's a gentle fleshiness on the palate matched by the wine's precise, perfectly integrated acidity. Beautifully balanced from beginning to end; a seamless wine to drink now and over the next four to six years."
96+ Points
The Winefront review by Mike Bennie
Published on 25 July 2026
"We know that winemaker David Bicknell was taken too soon from his position at Oakridge, one of the more baffling moves in corporate chess we’ve seen in the wine game – the DNA of Oakridge lies in that meaty noggin’ of his, and of course, his co-workers know some of the Colonel’s secret recipe, but a gold watch and a red carpet departure would have been apt on his own terms. Nonetheless, Bicknell FC, the side project no longer, is here to sustain. And great to see a little extra oomph behind the brand with this shift in things.
Here’s a beautiful wine. It sits shy of medium weight, the flint and steel of Bicknell Chardonnay™ with a distinct, ticklish, briny minerality woven in threads through reserved green apple juice, just-ripe nectarine and a dash of vanilla cream lending the additional weight. Seamless, flowing, cooling, just enough sternness. It’s an architectural, serious chardonnay but with a sense of reserve, primness, preened grace. And delicious and refreshing. We’re good here."
96 Points
2025 Applecross Pinot Noir
Hand picked between February 19-21st 2025 between 12.5 - 12.8 baume. The 777 clone (24% of the blend, 3.8 t/Ha) was fermented separately without the inclusion of whole bunches. The MV6 Mt Mary massale selections from 1976 (38%, 3.1 t/Ha) and 1998 (38%, 3.1 t/Ha) were fermented together with 20% of the fruit as whole bunches. Ferments were pumped over twice/day for 12 days before the fermenters were foot stomped to aid in extraction. After pressing at 14 days, the wines transferred to a mix of barriques, hogsheads and puncheons where it completed malolactic conversion and rested on its lees for 11 months maturation before bottling in February 2026.
Halliday Wine Companion review by Philip Rich
Published on 24 July 2026
"A light, bright crimson. A pure-fruited nose with its perfumed aromas of raspberry, redcurrant and some subtle, whole-bunch-derived spice and dried flowers. Fills out ever so nicely on the energetic palate, which has a little more stuffing than the '24 without sacrificing that lightness of touch that pervades David Bicknell's pinots. Superfine, very persistent tannins round out a beautifully put-together wine that can be enjoyed now and that will continue to evolve over the next five to seven years at least."
96+ Points
The Winefront review by Mike Bennie
Published on 26 July 2026
"This is produced off three blocks, some older than others (70s, 00s). I imagine this new phase of winemaker Dave Bicknell’s life isn’t without great consternation and disquiet, but I reckon we’re going to see a quietening and focus that will take his wines to the next level. Not pissing in the fellas pocket, I’m not interested in fawning, I just think, and often sprout out loud at people, “you’re never more creative than when you’re at your hungriest”, and I reckon Dave Bicknell is going to come out of a reflective period with some determination and find those 1%ers and a little extra creative freedom. That bodes pretty well for enthusiasts of his wines.
This is pretty stuff. It sits up high in the palate with a glossiness and a nipping bite. It’s fragrant in wild forest berries, pickled cherry, white pepper, Autumn leaves and cardamom. The flavour profile is decidedly perky, set to redder fruits, quite deep in its concentration and yet, as said, uplifted on rivulets of blood orange perkiness and a Campari-like finish to dry. A shimmy of very fine, lacy tannin in a web lends some control. Shiny as."
94 Points
Lance Vineyard - St Andrews
Founded in 1975 by David and Catherine Lance this distinguished site has been making high quality wines across two generations since its first release 1982. Sited in a natural amphitheatre ranging between 190 - 230 metres ASL in the thin rocky soils of St Andrews. Initial plantings were to Pinot Noir and Cabernet Sauvignon in 1976, followed by chardonnay in 1984 and further plantings of pinot noir in 1989, 1998 and 2003. All of these older blocks are planted on their own roots. The 1989 planting is notable as one of the first high density planting of pinot noir in the country at 8,300 plants per hectare, more than 2.5 times the density than the original and more conventional plantings. More recently two more high density blocks have been added planted on rootstocks; more pinot noir in 2021 and chardonnay in 2022. Sadly, the Lance’s decided it was time to sell the vineyard in late 2024 and we are now working with the new owners to continue buying the grapes beyond 2025.
2025 Lance Vineyard Close Planted Pinot Noir
Hand picked on the 19th of march at 13.4 baume and cropped at 4.2 t/Ha. This is from one of the oldest close planted pinot noir blocks in Victoria planted in 1989 at 8,310 plants/Ha. This was sorted and destemmed to fermenter for a 100% whole berry fermentation. It was pumped over twice/day for 10 days before the ferment was foot stomped to aid in extraction. After pressing at 13 days, the wine transferred to a mix of 2 barriques and 1 hogshead where it completed malolactic conversion and rested on lees for 11 months maturation before bottling in February 2026.
Halliday Wine Companion review by Philip Rich
Published on 24 July 2026
"100% destemmed and matured in a mixture of seasoned barriques, hogsheads and puncheons. Exceptionally fragrant, with aromas of wild strawberry, perfectly ripe red cherry, floral notes and alpine herbs such as wild thyme and gentian. Concentrated and finely detailed, the tannins are almost hidden by the wine's plush, beautifully fruited and energetic palate. Finishes long and satisfying. As good as this is now, those that still have a bottle or two in their cellar 10 or so years from now will be well rewarded."
98+ Points
The Winefront review by Mike Bennie
Published on 26 July 2026
"I haven’t asked Dave Bicknell what the FC stands for in his brand name, but in my mind it goes to Football Club or the dreaded, cover-the-ears-of-kids, ‘FC combo’ of swear words. Happy to be informed differently but I am not sure I am going to veer away from these two ideas in my mind, ever. From vines planted in 1989 and at just under 9000 vines per hectare.
It’s silky and perfume, glossy and cool. Tart, red cherry with a stitches of white pepper, crushed lemon myrtle leaf, caraway seed and salted plum. Perfume and palate in accord on this. There’s an added layer of barely there cocoa powder to taste, too, and an almost similar idea in terms of texture, a little bit of silk brushed the wrong way giving some faint grip; succulence and pleasing, gentle herbal amaro bitterness to close. A very fine wine in detail of fruit, spice and winemaking overlay, with delicacy and understatement on its side."
95 Points
2025 Lance Vineyard Old Vine Cabernet Sauvignon
Hand picked on March 6th 2025 at 13.1 baume and cropped at 2.3 t/Ha. All grapes were sorted and destemmed 100% to fermenter for a natural fermentation. It was pumped over twice/day for 14 days before the ferment was pressed to barrique (no new oak) to complete malolactic fermentation. The wine was racked post malo and again in early spring before blending and bottling in February 2026.
Halliday Wine Companion review by Philip Rich
Published on 24 July 2026
"From the Lance vineyard in St. Andrews and off a block planted in 1976. 100% whole berries and matured in older barriques. A gorgeous crimson purple. This literally soars from the glass, with its fruit-driven nose redolent of blackcurrant, red cherry, lavender and just a soupçon of dried herbs. Medium bodied, the wine's crunchy fruit is balanced by bright acidity and gently chewy tannins, making this delicious, particularly so with food, right now. That it will age effortlessly over the next six to eight years, at least, is a bonus."
97 Points
The Winefront review by Mike Bennie
Published on 26 July 2026
"From a planting of vines that came about in 1976.
Strike me pink, I poured this wine and thought someone had switched in pinot noir. The bottle maybe the first throw. Well, not quite, but it was close, the levity and freshness pretty striking for antithetical presentation of cabernet, the trim of tannins the tell. Mulberry, dark cherry, some fig and date notes, a touch of truffle and a sprig of wild herbs the shopping list. It’s cool and restrained, has a distinct sense of deliciousness. You wouldn’t call it overly complex or laid in with tension and structure, but you’ve got something pretty special in vibrancy and levity nonetheless."
94 Points