30 April 2026 – SYDNEY, Australia
Hyatt Regency Sydney, Goterra and Four Winds Vineyard unveil The Circular Vintage Series.
A pioneering move in circular hospitality and supplier partnerships with an innovative wine collaboration that brings the circular economy to life through food, farming and hospitality.
In an Australian-first and continuing to lead the way with innovative sustainability initiatives, Hyatt Regency Sydney has partnered with food waste innovator Goterra and Four Winds Vineyard in Murrumbateman, to turn the hotel’s daily food preparation scraps into premium wine where leftover eggshells from breakfast omelettes could become tomorrow’s Shiraz. The collaboration displays how hospitality can meaningfully participate in the circular economy.
This initiative represents the next evolution in Hyatt Regency Sydney’s supplier relationships, closing the loop between kitchen, waste, and agriculture. Here’s how it works…food waste from the hotel’s kitchens feeds millions of black soldier fly larvae or “Maggot Robots” in Goterra’s on-site MIB (Modular Infrastructure for Biological Services). Within seven-ten days, these natural recyclers process up to 95% of the waste and produce frass, a nutrient-rich fertiliser. That frass travels to Four Winds Vineyard, located 30 minutes’ drive from Canberra, where it nourishes cool-climate vines. Those vines produce grapes, which in turn become the wine served at Hyatt Regency Sydney, in the form of The Circular Vintage Series. The result is a regenerative cycle that reconnects city dining with regional winemaking.
M&L Group, owners of Hyatt Regency Sydney and investors in Goterra, were instrumental in supporting the integration of this pioneering on-site waste solution within the hotel. The hotel was the first in the world to implement Goterra’s modular waste system on site.
Building on this direction, Nitin Kumar, Executive Assistant Manager of Food & Beverage, who previously worked extensively within the ACT & NSW regions and alongside local winemakers, collaborated closely with Executive Chef Sven Ullrich and sought a winemaking partner who aligned with the hotel and Hyatt’s global culinary ethos: Food. Thoughtfully Sourced. Carefully Served. Four Winds Vineyard emerged as the perfect collaborator, mirroring the same respect for land, craft and quality.
The partnership has given rise to The Circular Vintage Series, which will roll out throughout 2026, beginning with a Shiraz scheduled for release in April 2026, followed by a Riesling harvested in early 2026 and released in September 2026. Each varietal reflects the purity of Four Winds’ cool-climate vineyard in the NSW Southern Tablelands while embodying the innovative sustainability journey that connects Sydney’s harbour to the region’s wine country.
This collaboration also marks a significant milestone in Hyatt Regency Sydney’s sustainability advances, acting as an extension of its existing ‘protein-to-table partnership’ with Hilltops Free Range, supported by larvae protein produced through Goterra’s system. The resulting ethically raised eggs already feature on the hotel’s menus. By expanding this relationship into viticulture through the creation of The Circular Vintage Series, Hyatt Regency Sydney reinforces its commitment to circular, traceable and responsible sourcing.
“We’re literally serving our guests wine grown from their breakfast,” said Sven Ullrich, Executive Chef of Hyatt Regency Sydney. “It sounds wild, but it’s actually the most natural thing in the world, returning nutrients to the soil instead of sending waste to landfill.”
Goterra’s CEO Olympia Yarger commented, “When frass nourishes vineyards and larvae protein supports free-range farms, we’re showing what’s possible when we rethink waste. This is circularity people can experience on their plate and in their glass as a delicious wine.”
“We’re incredibly excited about this partnership with Goterra and Hyatt Regency Sydney because it aligns closely with our ethos of constantly looking for better ways to do things,” said Four Winds Vineyard CEO Sarah Collingwood. “The new Circular Vintage wines are the tangible result of how we can tread a little more lightly and we’re really proud of what we’ve produced.”
The wine’s label champions the project’s unlikely hero, the black soldier fly. The final design celebrates these tiny workers through illustration, honest about the process, gentle on the aesthetic.
The Circular Vintage Series will be available from April 2026 on the wine list for events and at Jackalberry Bar & Restaurant and the Lobby Lounge at Hyatt Regency Sydney, offering guests a direct taste of circular hospitality – from harbour side dining, to vineyard, to glass, and back again.
For more information, please contact:
Hyatt Regency Sydney
Contact: Taylor Donnelly, Account Manager
Email: taylor@dialoguepr.com.au
Phone: +61 400 402 154
M&L Hospitality
Contact: Jade Cooper, Chief Marketing Officer
Email: jade.cooper@mlgroup.com.sg
Phone: +61 410 325 070
Goterra
Contact: Brianna Haffey, Customer Success Manager
Email: brianna.haffrey@goterra.com.au
Four Winds Vineyard
Contact: Michelle Rowe, Pitch Perfect Media
Email: michelle@pitchperfectmedia.com.au