Frequently Asked Questions

Frequently Asked Questions by our Customers:
Q. How safe is it to purchase wine using your service?
A. With more than a decade as the leader in online payments, PayPal deliver one of the most secure payment platforms in the world (see our Terms and Conditions). In addition, Goodwill Wine has security measures in place to protect our customer database and access to this database is restricted internally.
Q. How much money is 50% of your profit margin?
A. Goodwill Wine guarantees to pass on a minimum of 50% of our profit or $20 from the sale of every 12 bottle case (whichever is the largest amount). Currently Goodwill Wine is passing on $20, which is 70% of the profit.
Q. How do I know 50% of your profit will be passed on to my charity?
A. Goodwill Wine is a licenced fundraiser and by law must provide accurate financial records of all our activities to Consumer Affairs Victoria.
Q. Can I claim any of my purchase as a tax deduction?
A. Goodwill Wine is not a deductible gift recipient and does not receive donations of wine. We are a business that is simply passing on 50% of our profit margin to the charities of our customer’s choice. As such we cannot offer any tax deductions.
Q. What if you do not have my preferred charity listed?
A. In the event that we do not have a label for your choice of charity we will apply our "Goodwill" label. Your donation will still find its way to the nominated charity and we will also offer them our service so that they may have their own hand-painted label.
Q. I have a cause I would like to raise money and awareness for but it is not a charity or non-profit organisation. Will you still help me?
A. We will consider all good causes. Please contact us and tell us your idea.
Q. Do you offer this service for weddings, events or businesses?
A. We do offer this service and can tailor our labels accordingly, however we still require that 50% of our profit goes to a chosen charity or non-profit organisation.
Frequently Asked Questions by charities and non-profit organisations:
Q. Does it cost anything for a charity or non-profit organisations to become involved?
A. Nothing whatsoever. There are no costs for a charity or non-profit organisation to become involved. Our aim is to provide a hassle free fundraising service. The only thing we require a charity or non-profit organisation to do is accept a cheque from us at the end of every quarter.
Q. We are a charity that would rather not be associated with an alcoholic product. Can we still benefit from your service?
A. Yes. We have a miscellaneous, or rather "Goodwill", label for just this purpose. Your supporters can still buy our wine and we guarantee to pass 50% of our profit margin onto you when they nominate your cause.
Q. How much money can our charity expect to make?
A. That entirely depends on how many of your supporters choose to use our service. The more people you can let know about us, the more money you can raise. There really is no limit, and as our business is built around the quality of our wine, we expect your supporters to continue giving for many years to come.
Glossary:

Diam: A type of cork that has been reconstituted to eliminate the possibility of TCA (cork-taint). Diam corks will have DIAM printed on them and are more expensive than regular cork, due to their sterilisation process.

Hand-plunged: A hands-on technique in wine-making where the cap (the thick layer of grape skins floating on top of red wine fermenting in vats) is plunged down into the wine, ensuring gentle extraction of colour and tannin, without bitterness.

Lees: The sediment left in wine after fermentation. This sediment usually consists of dead yeast cells and residual yeast, unless a fining agent has been used to clarify the wine. Some wines are deliberately left to age on lees (a process called sur lie) to give the wine a distinctly yeasty aroma and taste. The lees can also be stirred up from time to time to give additional flavour and colour to wine.

Malolactic Fermentation:  a.k.a. MLF or "malo’ (may-low). This is a process of fermentation used in some full-bodied dry white wines, and some medium to full-bodied dry red wines. It is typically evident in Chardonnay, and when used can impart butteriness, and softer mouthfeel, as it is a natural de-acidifier.  This buttery or creamy character is a result of the malic acid (one of the major grape acids) being converted to lactic acid.  Generally cool climate grapes are high in malic acid (giving a crisp or sometimes appley quality), and MLF can be used to give more balance to the palate.

Residual Sugar: a.k.a. RS. This is the amount of grape sugar left unfermented in a wine after the fermentation process is complete. Acidity can help counter balance residual sugar, and this is a desired trait particularly in some Rieslings, especially German styles such as Auslese, or Spatlese.

Single Vineyard: a.k.a. SV. This term refers to a wine that is produced from one particular vineyard, and is not blended with wine from any other vineyards or areas. It is believed that single-vineyard wines show the true characteristics of a particular 'terroir', a French term that loosely translates to 'a sense of place', and denotes the sum of effects of local environment and geography on the produce.

Tartaric acid: the most common and distinctive wine acid which is a particularly good preservative. A lot of the acid is precipitated as crusty deposits called tartrates, usually seen as harmless white crystals in white wine, and dyed deep red in red wines.

Unfiltered: Leaving wine unfiltered is a traditional technique that has shown some resurgence in boutique wine-making. Filtration is a controversial clarification process where wine is pumped through various filters to remove any suspended solids. When wine is filtered it can lose some flavour if overdone. When wines are left unfiltered, there is minimal interference with flavour and texture, however they may show some sediment after bottling.

Vintage: This term can mean either a particular year in which a crop was harvested, or the process of harvesting itself.

Whole-bunch pressing and fermentation: A process in either pressing (extract juice from grapes) or fermentation where the whole bunch of grapes (stems attached) are included to enhance tannin and give some complexity. This process can also give the wine a subtle green-wooded character. These techniques are common in Burgundy and Champagne.

Wild Yeast: a.k.a. Indigenous yeast. This yeast is formed naturally on the grape in the vineyard, as opposed to a specially cultured yeast which can be added to begin the fermentation process. Wild yeast creates a complexity to wine that can give a more regional or native character, and allows for less interference with the wine’s natural chemical changes.


WARNING: Under the Liquor Control Reform Act 1998 it is an offence
* To supply alcohol to a person under the age of 18 years (penalty exceeds $6,000)
* For a person under the age of 18 years to purchase or receive liquor (penalty exceeds $500) ABN 94 261 305 987 . Liquor Licence number: 36114849. Fundraising Registration Number 11008. Subject to the provisions of the Liquor Control Reform Act 1998.

Goodwill Wine uses 100% recycled cartons and offsets all of our freight around the country with Greenfleet, planting a variety of native trees in permanent forests that help to reduce soil erosion and provide essential habitat for native wildlife