Club Saison 12

Club Saison: Join us for 12 months of making 

Club Saison is an annual membership for people as obsessive about ingredients, precision and seasonality as we are. Members receive all six vermouth and amaro releases that make up the Saison year, delivered straight from our Melbourne winery the moment they’re ready – before they reach the country’s best bars, restaurants and independent sellers.  

Every bottle begins with a core ingredient, layered with wild herbs, fruit and flowers from superb local growers. Where others lean on artificial flavouring or concentrated essences, we source an entire tonne of fresh rhubarb every year from three Australian farms. Walnuts from a fourth-generation family orchard in Geelong. Victorian-grown wormwood. Chef Dave Verheul, the heart of Saison, brings it all together with a palate shaped by years in the world’s finest kitchens.

Being part of the Club means you’re along for the ride. With every release, we’ll bring you closer to the making: recipes, notes from the winery, and an inside look at the people, produce and processes behind each drop – the stuff we don’t usually get to share.

Committing to the year comes with serious perks: one upfront payment, member pricing and delivery included. Plus, a bottle of Saison Red on us to get things started and limited-edition Club merchandise.

From the vibrant pink punch of spring rhubarb to wood-roasted pineapple quinces as the days cool, no two Saison years look – or taste – quite the same.

Club Saison 12

Twice the nice, with a little extra.

 For the more committed enthusiast, this offers greater savings and exclusive Club merchandise. For just $320 more, members receive 6 additional seasonal bottles (worth $380 RRP) – effectively saving nearly 16% on those extra bottles.

• Six seasonal releases, two bottles in each, in line with Calendar Saison.
• Complimentary welcome bottle of red.
• Exclusive Club Merchandise.
• Shipping costs included in membership purchase.

Calendar Saison

Mid-January: Flowers

Mid-February: Summer Amaro

Early May: Winter Amaro

Early June: Black Walnut Vermouth

Early August: Fallen Quinces

Early November: Spring Rhubarb