One of the district's more established wine makers, Nick Spencer of Eden Road, believes the recent success of the region has encouraged many younger winemakers to launch their own ventures.

"I have noticed a change with people becoming more engaged with the Canberra district and willing to do more research about the wine," he said.

"There has also been an emergence of people brave enough to start their own brands this year and the market is supporting them," he said. "These are the next generation of Canberra winemakers and it's just what the district needs."

Tammy Braybrook and Paul Starr are two winemakers who launched their own label Sassafras last year. The pair now produce sparkling wine with an old-fashion method that predates more traditional champagne processes.

"We are a little bit different to most brands in the district as we use an older technique for sparkling wine that produces a wine similar to a bottle-conditioned ale or cider," Mr Starr said. "It can be a tiny bit cloudy with a little yeast sediment at the bottom."

Mr Starr, who developed his knowledge while working part time at Eden Road, said it was an exciting time for the district with more winemakers willing to try new things.

"I think in the last couple of years we have seen people stretching their wings a little more in the district," he said. "Five years ago, they would have been more conservative."

"Winemakers are becoming more willing to take risks and we are also seeing the benefits of generational change coming through the district.

Ms Braybrook, who began working as a labourer on vineyards in 2000 before completing a winemaking course at the Canberra Institute of Technology, said the district was embracing change and new techniques.

"Winemakers are constantly trying new things and are always interested in making their products better or more appealing to customers," she said. "There are more people entering the industry at the moment and having a point of difference has been a good thing for us"

Mr Starr said he was surprised by the success of his first vintage which had proved popular in Melbourne and Sydney restaurants.

"Restaurants are becoming a market for us and it's nice to be able to have someone there to explain our wine to customers and why it looks and tastes the way it does," he said.

Mr Spencer said it was too early to judge this year's vintage but was hopeful it would emulate the success of 2015.

"From now on everything starts to depend on the weather," he said. "It has been nice to get a bit of rain over the last couple of days but any more rain isn't overly helpful when it comes to diseases," he said.