Up close and personal Meet the guides from Ultimate Winery Experiences Australia

The best way to understand Australia’s most highly-awarded ? By sampling them right at the source. Reflecting the unique places and people behind them, these special experiences offer unique insight into Australia’s national identity.

From historic estates in the Hunter Valley just from Margaret River and fine sparkling from north of Sydney, to spectacular coastal vineyards Tasmania’s Tamar Valley among them. Today, overlooking the Southern Ocean near Adelaide, Australia is the sixth largest producer in the all the way to impressive wineries engulfed by world, bottling over 1000 million litres of wine towering forests south of Perth, Australia is a every year. patchwork of unforgettable wine regions. But it’s not the volume of wine that makes The continent’s vastly diverse landscapes, ancient Australia’s wine regions so impressive – it’s soils, warm climate and cooler subregions have the diversity. With wineries set in locations as proved a paradise for grape growers, with some exceptional as the people behind them, the Ultimate of Australia’s most iconic wine regions dating Winery Experiences Australia collective promises an back over 200 years, when early European settlers equally diverse mix of travel experiences. introduced vine cuttings. Guiding you through some of the country’s most Since then, Australian wines have matured and stunning regions, meet a few of our leading excelled on the world stage, earning international experts as they share their acclaim for signature varieties: full-bodied Shiraz personal insights, adding even more life to what’s from the , exceptional in your glass.

Virginia Willcock , Margaret River, Western Australia Having grown up in Perth, Western winemakers in Australia, but she Australia, Virginia Willcock’s modestly attributes much of her introduction to winemaking began as acclaim to the Margaret River region’s a teenager when her father (and his unique location, surrounded by friends) bought a small vineyard just towering karri forest and the powerful north of the city. Indian Ocean.

“I was fascinated by the joy it brought “We’ve got this Mediterranean them, since there wasn’t much of a wine climate that allows the grapes to community in Perth back then,” she ripen brilliantly, but being situated says. “People were more beer drinkers.” on a cape, surrounded by three sides of coastline, there’s also an extreme Her love affair with wine hasn’t waned maritime influence,” explains Virginia. since. Virginia is now Chief Winemaker “It’s this crisp sea breeze that adds to at Vasse Felix, the founding wine the grapes’ fresh, vibrant flavours.” estate of Margaret River, located 260 kilometres (160 miles) down the coast Vasse Felix winery offers a full menu of from Perth. tours showcasing its enviable location and coveted Chardonnay and Cabernet “There are two types of winemakers – , as well as the estate’s art technical and intuitive,” says Virginia. gallery, historical wine collection in The “I’m the latter – I enjoy that beautiful Vault, and award-winning Vasse Felix process of learning and understanding Restaurant, where you can indulge in a what the fruit wants to do.” five-course tasting menu with perfectly paired wines. It’s an approach that has seen Virginia become one of the most awarded

Contact Information: “Once you’ve experienced wine in the region it was made, it [email protected] transcends you to the same place each time you taste it again.” vassefelix.com.au Alfredo Pizzini Pizzini Wines, King Valley, Victoria

Since he was a young boy, Pizzini After buying a local vineyard His self-described approach to Wines’ charismatic founder, Alfredo and supplying grapes to other winemaking – “wines built around Pizzini (better known as Fred), has wineries for years, Fred launched food” – is reflected in the experiences been farming in Victoria’s picturesque Pizzini Wines in 1996. Since then, on offer at the estate. No visit to King Valley, 250 kilometres (155 the King Valley has transformed Pizzini Wines is complete without miles) north-east of Melbourne. into a multicultural wine centre, learning the art of pasta-making at After his family migrated here while Pizzini Wines has earned a the winery’s purpose-built A Tavola! from Northern Italy – alongside shining reputation for its acclaimed Cooking School, run by Katrina Pizzini many other Europeans during the Sangiovese and Nebbiolo. (“Australia’s gnocchi queen,” says Fred, mid-20th century – he worked on proudly). The relaxed, hands-on classes their burgeoning tobacco farm into “I think the King Valley really suits finish with a long lunch with Pizzini adulthood, experimenting with other Northern Italian grape varieties wine pairings. Fred also hosts meat crops and discovering an interest in because of the regions’ similarities,” smoking and curing classes. grape growing. says Fred. “There’s ample mountain- fresh water, mild temperatures, You may also run into one of Fred and “I’d married Katrina [co-founder of amazing soils and these terrific Katrina’s four children, who are also Pizzini Wines], our children were microclimates, which mean you involved in the business. With son Joel growing up, and we were also running can grow anything from to now Chief Winemaker, Pizzini Wines is the local Whitfield hotel,” recalls Sangiovese to Shiraz within a few very much a family affair. Fred. “We wanted to create a business hundred metres of each other, and that combined our love of people and have them produce entirely different farming in the King Valley.” characters.”

Contact Information: “Wine should be the bridesmaid to food (never the bride), to bring [email protected] out the nuances of the herbs and spices on your plate.” pizzini.com.au

Iain Riggs Brokenwood Wines, Hunter Valley,

“Make great wine and have fun” is Largely responsible for Brokenwood’s the laidback mission statement of subsequent transformation – Brokenwood Wines, which Chief from small-scale operation to Winemaker and Managing Director internationally lauded commercial Iain Riggs swears by. business – it’s Iain’s handiwork you’ll taste, when you visit the estate. “Our Despite being a five-star winery wines showcase both locally grown in the Hunter Valley – Australia’s grapes, as well as fruit sourced oldest wine region, situated about from other prominent regions, to two hours’ drive north of Sydney – add more diversity to the range,” he Brokenwood’s philosophy is far from explains. straitlaced. Among Brokenwood’s most highly “While wine is our primary product awarded wines are the Graveyard here, we’re also in the business of Vineyard Shiraz and Cricket Pitch selling good food and good times with Semillon, named good people,” says Iain. after historic plans from the 1880s to planted. Needless to say, no town expansive outdoor terrace, private establish a township close to where eventuated,” says Iain. tasting and dining rooms, and a wine Having grown up around the wine Brokenwood now stands. museum, there’s also fine dining at industry in South Australia, Iain Today you can sample Brokenwood’s The Wood Restaurant, where seafood studied winemaking before later “Many years ago, town planners were excellent array of wines at the new takes centre stage. Look out for fresh joining Brokenwood in 1982, when it hoping to develop a local graveyard multimillion-dollar cellar door, the wares on display from the iconic Sydney was still a small hobby winery. and a community playing field right largest complex in the Hunter. Boasting Fish Market – just add a Hunter Valley where those particular vineyards were striking contemporary design, an Semillon to complete the meal.

Contact Information: “Australia’s wine industry is still relatively young when you [email protected] compare it to parts of Europe, so there’s this very experimental brokenwood.com.au and collegiate culture here.” Chester Osborn d’Arenberg, McLaren Vale, South Australia

As a fourth-generation winemaker – his d’Arenberg’s award-winning wines where you can take a wine-tasting great-grandfather founded d’Arenberg through being “respectful of the old masterclass, blend your own wine, in 1912 – wine runs in Chester Osborn’s vines by using biodynamic practices or dine at one of the most acclaimed blood. He spent school holidays picking and natural pest control”. d’Arenberg is restaurants in South Australia. grapes at his family’s prestigious renowned for its robust reds, which are Beyond d’Arenberg Cube, there is an McLaren Vale estate, 40 kilometres characterised by a long palate, fragrant array of behind-the-scenes tours, (25 miles) south of Adelaide. “I think I minerality and excellent ageing – but a new sculpture park and scenic earned 30 cents an hour but put more d’Arenberg’s menu of quirky guest flights over the vineyards and rugged grapes in my mouth than in the bucket,” experiences is arguably as impressive coastline. Plus, there’s bar-cum- he says, laughing. as the wines themselves. eatery Polly’s Wine Lounge which serves casual cheese and charcuterie Chester would go on to study the art Chester’s brainchild, the d’Arenberg platters, and the award-winning of winemaking, taking over the reins Cube, is an architectural feat d’Arry’s Verandah Restaurant, where as Chief Winemaker of d’Arenberg comprising five levels of tactile you can indulge in an eight-course in 1984. In contrast to his signature experiences to entice the senses, food-and-wine degustation featuring colourful dress sense, Chester including a wine aroma sensory room, fine local produce. describes his winemaking style as a virtual fermenter, a 360-degree traditional, since the sustainable, video room and a Salvador Dalí art organic practices of early winemakers exhibition. The top floor is dedicated are back in vogue. Chester produces to an unparalleled tasting room,

Contact Information: “I feel I’ve never worked a day in my life; I’m still having too [email protected] much fun meeting people and telling stories.” darenberg.com.au

Simone Furlong , Margaret River, Western Australia

Simone Furlong grew up on the of Western Australia’s most highly family vineyard, Leeuwin Estate, regarded wineries. but left for university and then spent years working in marketing “We’ve always been a low-volume, high- in London before she considered quality wine producer,” she says. “It’s a career in the wine industry. Her quite a small parcel of exceptional land, parents planted Leeuwin’s first vines so the wines are very site expressive.” in 1973 in the beautiful Margaret River, 280 kilometres south of Perth, Describing the Margaret River as and produced their first commercial “one of the world’s most remote wine vintage in 1979. regions”, Simone believes it’s the area’s ancient gravelly soil, coupled “I had many fond memories of with its cooling maritime conditions, exploring the white sandy beaches that has allowed the vineyards to and tall karri tree forests around the produce such rich, high-quality wines. property,” says Simone, “but it wasn’t until I was much older that I considered You’ll find Leeuwin’s most age- promoting it as a career path.” worthy wines released under the Art art gallery, where visitors can now see Diana Ross and Carole King – where up Series label, in which each wine is more than 150 artworks. to 6500 concertgoers picnic around the Now she is the joint Chief Executive represented by an original painting, natural slopes. The estate also offers of Leeuwin Estate, along with brother commissioned from a leading The estate is also geographically blessed wine tastings and guided tours, as well Justin Horgan, and the property has contemporary Australian artist. The with a natural amphitheatre, where as fine dining at the impressive Leeuwin been transformed from a humble painting is then featured on the bottle Leeuwin hosts alfresco concerts – Restaurant where the menu highlights beach-holiday destination to one labels and exhibited at the winery’s previous acts include Sting, Ray Charles, seasonal West Australian produce.

Contact Information: “My role is about bringing together the technical and creative [email protected] elements of winemaking and hospitality, so everyone can leeuwinestate.com.au experience this place in a unique way that resonates with them.” Santiago Fernandez , Margaret River, Western Australia

There’s a poetic symmetry to Santiago “In a way I’m returning to my roots, build the right dish,” says Santi. (or Santi) Fernandez, Head Chef at but on the other side of the world,” The result is an ever-changing seasonal Voyager Estate, and the love he shares says Santi. “I’m again getting to make menu that thoughtfully complements for the surrounding Margaret River beautiful food with organic produce, the Voyager wines and showcases local wine region, south of Perth. showing my love of local seafood and ingredients such as Pemberton marron, sustainable practices, and in a very Busselton abalone, Margaret River lamb Santi grew up in a small fishing beautiful place.” and wagyu beef, and Manjimup truffles, town in Spain and his cooking career as well as fresh herbs and vegetables began with peeling potatoes at his Since Santi’s arrival, the estate’s from the estate’s kitchen garden. parents’ restaurant. Later he became restaurant has received wide acclaim as a chef as a means to travel the a culinary destination, and is routinely Beyond the restaurant, you can also world, before moving to Australia in voted one of Western Australia’s best take part in winery and vineyard tours, 2010 with his equally well-travelled regional restaurants, offering four- as well as casual wine tastings at the wife. When the opportunity to join and seven-course degustations. Santi cellar door. Voyager is working towards Voyager Estate arose in 2017, Santi explains it’s a careful collaboration becoming a fully certified organic promptly relocated to the striking between himself and Voyager’s winery by 2023. Western Australian coastal wine sommelier to craft a balanced menu. region, and brought with him his keen understanding of sourcing from “Here, the wine is the beginning – it local growers. gives us all the information we need to

Contact Information: “Like our name, Voyager, I consider myself a traveller. I incorporate [email protected] techniques and recipes from around the world – my homeland, voyagerestate.com.au South-East Asia, India – to bring out the best in the wine.”

Leanne De Bortoli , Yarra Valley, Victoria

Family and winemaking go hand-in- our premium range because the hand for Leanne De Bortoli. Having cooler climate makes for wines that grown up on the original De Bortoli are both fine and food-friendly,” Wines estate in country New South explains Leanne. Wales, established in 1928 by her grandfather Vittorio De Bortoli, De Bortoli is renowned for its award- Leanne is a third-generation De Bortoli winning Chardonnay but also embraces family member and is responsible for newer styles like Nebbiolo Rosé. bringing to life some of Australia’s Leanne shares the lessons instilled by most beloved wines. Today, she her grandfather: “He had immigrated manages the family’s Yarra Valley from Northern Italy to Australia winery, 60 kilometres (37 miles) before establishing the first vineyard. north-east of Melbourne. But that was his great skill: he took opportunities where he saw them, he As one of three De Bortoli wineries wasn’t afraid to experiment, and he now dotted across New South Wales found a way to give people the wine and Victoria, it’s the Yarra Valley estate they really wanted.” that has been dedicated since 1987 your favourite De Bortoli drop. Further where you can get up close to some of to producing the De Bortoli premium It’s not just De Bortoli’s wine that wine tastings are offered at the cellar Australia’s unique wildlife, including range, overseen by Leanne’s husband, has evolved in the Yarra: its menu door, as are winery tours, barrel koalas, wallabies, Tasmanian devils winemaker Steve Webber. of experiences has, too. At Locale tastings, even blending your own wine. and emus, followed by a leisurely Restaurant, you can indulge in shared But the signature experience is the winery tour and long lunch, finishing “The Yarra Valley has proved the plates of authentic Italian dishes made Wine and Wildlife package, beginning at the Yarra Valley Chocolaterie and perfect place to grow grapes for with fresh local produce, alongside at the nearby Healesville Sanctuary Ice Creamery.

Contact Information: “We strive for what my grandfather did – continually look for new [email protected] ways to make delicious wines that are accessible for everyone to debortoli.com.au enjoy. Wines to enjoy with family and friends.” Melissa Brown Gemtree Wines, McLaren Vale, South Australia

Sustainability is at the heart of Melissa growing, the outdoor life and the practices, such as using sheep for Brown’s work as a third-generation connection to nature. natural weed control, growing native viticulturalist at Gemtree Wines. plants to protect vineyards, and Nesting in South Australia’s McLaren “I was terrible at science at school, but turning grape waste into compost. Vale, 40 kilometres south of Adelaide, it somehow made perfect sense in the Gemtree has been impressively vineyards,” she says. The Wine and Wander tour also takes operating as a fully biodynamic and in the winery’s one-kilometre (0.6- certified organic winery since 2007 Viticulture wasn’t the only thing Melissa mile) eco walking trail, where you’ll but, as Melissa admits, “It’s the last fell for. Mike Brown, then an aspiring likely see Australian wildlife along the place on earth I thought I’d end up.” young winemaker, later became Melissa’s way, such as koalas and emus. It is husband and is now Gemtree’s Chief followed by a five-course wine-paired After completing a business diploma, Winemaker and Managing Director. picnic in a native bush setting. followed by a considerable stint backpacking around the world, Melissa Since joining the business in 1994, Otherwise, Gemtree’s sustainably run found herself at a career crossroads. Melissa has been a driving force in tasting room serves organic gourmet A friend suggested she return to the converting Gemtree’s operations from platters which champion the region’s family vineyards for a vintage. “Dad conventional to being one of Australia’s best produce, including vegan options, said he’d give me three weeks before I largest biodynamic wineries, becoming and can be enjoyed out on the quit,” Melissa says, laughing. a market leader along the way. sprawling lawns which are popular with visiting families. Surprising everyone, most of all On Gemtree’s guided tours you can herself, Melissa fell in love with grape learn all about the winery’s innovative

Contact Information: “I get a lot of satisfaction from being able to educate people about [email protected] our biodynamic philosophy and the importance of looking after gemtreewines.com our local environment.”

David Milne Josef Chromy, Tamar Valley, Tasmania

Living by the motto “if I can’t afford David attributes the success to the to stay there, I’ll work there”, Sales cool climate of the Tamar Valley Manager of Josef Chromy Wines David coupled with the expertise of Chief Milne has experienced his fair share of Winemaker Jeremy Dineens’ minimalist luxurious destinations. His hospitality approach to winemaking. But he is career has taken him across Asia, the also quick to boast, “It’s just the most United States and the United Kingdom. beautiful vineyard in Australia.” Unexpectedly, it was while David was on a last-minute holiday to Tasmania In a picturesque valley 190 kilometres that one of the state’s most storied (120 miles) north of Hobart, the vignerons, Josef Chromy, invited him to winery is set among lush rolling hills join the launch team of Josef Chromy and a dreamy 1800s old English Wines, luring David back to Australia. garden, near the city of Launceston. The estate also overlooks a set of “I knew that if Josef was going to freshwater lakes where guests can fly create anything, the quality would be fish or cycle around. unparalleled,” he says. But inside the winery you can learn He wasn’t wrong. Josef Chromy Wines about making traditional sparkling, has since earned a raft of awards and explore the cellar door or sample the accolades, with international acclaim finest Tasmanian produce from the for its elegant Chardonnay, restaurant’s à la carte menu. and sparkling offerings.

Contact Information: “Having worked all over the world, I’ve realised that what makes [email protected] Australia’s wine industry so unique is this authenticity. You meet josefchromy.com.au with people who are truly passionate about their region, their varietals and their contribution.” Ryan Sudano Mandoon Estate, Swan Valley, Western Australia

It’s not often as a winemaker in were applied to restore these historic by winemaker-turned-brewer Justin Australia that you’re handed the blocks,” he says. Bishop and fine dining restaurant Wild custodianship of century-old vines. Swan (where Ryan and chef Michael But that’s what awaited Ryan Sudano It was a task Ryan was well suited Hartnell have paired plates and estate at Mandoon Estate. The scenic for. “Having started my career in drops). In these hands, Mandoon is property hugging the curves of the the vineyard I think I have a real leading the evolution of Western Swan River in the Swan Valley was understanding and passion for Australia’s oldest wine region. among the first land grants ever made growing quality fruit,” he says. “I also in Western Australia, with its first understand that great wine comes block of Verdelho planted in 1895. from great fruit, so I spend a lot of When Allan Erceg purchased the site time in our vineyards.” His “hands-on” in 2008, he called Ryan, then Chief approach to the Swan Valley vines and Winemaker at Western Range Wines. another historic planting of Cabernet acquired in Margaret River has yielded “His grand vision and passion acclaimed results, with Mandoon’s for the valley and wine got me Chenin, Shiraz, and Verdelho interested,” Ryan says. It was a in particular winning accolades. tantalising opportunity to start with a blank canvas. Their first move was It’s a level of quality found throughout tackling the original vines, which the destination winery outside of were “overgrown and rundown”. “A Perth, from the cellar door to the on- mountain of hard work and resources site Homestead microbrewery headed

Contact Information: “We are very lucky to have access to these wonderful old [email protected] vineyards and consider it a privilege to look after them.” mandoonestate.com.au

Dan Swincer Jacob’s Creek, Barossa Valley, South Australia

Every day, over a million glasses In his current role, which he’s held of Jacob’s Creek wines are enjoyed since 2018, Dan works with Jacob’s around the world. And the Creek growers located right across responsibility for ensuring each one the Australian continent. “I think upholds the standard set by the iconic Australia is blessed with such a winery, located in South Australia’s diverse viticultural landscape that Barossa Valley, rests with Dan there is no one thing that represents Swincer. “The quality of Jacob’s Creek Australian wine and viticulture,” he comes down to the commitment of reflects. “What we do at Jacob’s Creek people across the business to deliver is represent a good portion of that the best wines across all price points,” amazing diversity and the desire to he says. From the $10 to the $120 innovate and change.” mark (and above), Dan and his team carefully manage each vintage from Despite the business’ continental block to bottle. reach, however, the Barossa remains at the heart of the Jacob’s Creek It’s this attention to detail that operations. “Since the first vineyards has fuelled Dan’s notable career were planted on the banks of progression since joining the Jacob’s Creek in 1847, the Barossa experiences: taking a masterclass to take away the perspective of the Pernod Ricard family 14 years ago, has been the spiritual home of the pairing Barossa Signature wines people and passion that go into our firstly from Group Red Winemaker business,” Dan says. At the state-of- with a locavore menu, blending their wines, as well as a sense of our little to Chief Winemaker of revered the-art cellar door, located beside own drop to take home, or letting place in the Barossa,” Dan says. Australian label St Hugo, then to the namesake creek, guests can the approachable crew guide them Chief Winemaker at Jacob’s Creek. partake in a variety of memorable through a tasting. “I want visitors

Contact Information: “Despite being a global wine brand, Jacob’s Creek has a great sense [email protected] of place here in the Barossa, which is such an important part of the jacobscreek.com soul of the business.” Heidi Williams Montalto Vineyard & Olive Grove, Mornington Peninsula, Victoria

Heidi Williams likes to describe her cool-climate vineyards were inspired parents’ winery as a “retirement by John’s encounters with the coastal project that got out of hand”. When vineyards of Europe. The Piazza, John and Wendy Mitchell bought their where visitors graze on seasonal bites vineyard in Victoria’s Mornington and sip estate-grown Pinot Noir, is Peninsula, it was meant to help them enfolded by thriving kitchen gardens shift into a slower gear. But instead, Wendy established. The family’s the family now helms one of the most love of art inspired the open-air esteemed wineries and restaurants in sculpture trail that winds around the the holiday hamlet outside Melbourne, scenic property. Cumulatively, it’s where rolling vine-covered hills slope an experience that Heidi hopes sates down to the sea. more than the tastebuds.

“I think that our family has always “We like to offer people who visit our come from a place of sharing and place a moment out of the ordinary,” generosity,” says Heidi, who left a law she says. “Of course, we make wine, of career behind to become Montalto’s course we have food, but we also offer Director of People, Hospitality and an experience that can touch people Community. “We do things that we in different ways. It isn’t just about like doing, and ultimately, want the sensory experience you might to share that with other people.” have when you’re eating or drinking. Montalto grew somewhat organically It’s about nourishing the whole out of those shared passions. The person, really.”

“We’re not promising that we’re going to change their life or that Contact Information: they’re going to have a completely extraordinary experience all [email protected] the time. We’re promising that we will offer them something that montalto.com.au just takes them out of their ordinary conditions for a time.”

Nick Toy Feathertop, Alpine Valleys, Victoria

As Feathertop’s Head Winemaker, Nick Kel’s instincts bore fruit, with the Toy has his work cut out for him. In their region’s sunny days and crisp nights “patch of paradise” in the Ovens Valley offering extended ripening periods beneath Mount Buffalo, he oversees and grapes with complexity. “Its production of 22 varietals and over 50 growing conditions are definitely its clones on a modest 50 acres. “Obviously greatest asset,” says Nick, who joined it adds some real diversity and challenges seven years ago. From the outset to my role, which I really love,” Nick Kel favoured alternative varietals, says. “I make about 25 different wines letting traditional blenders such each year and they’re all in very small as Petit Verdot and Pinot Meunier volumes; all hand-picked, handcrafted shine. Over the years, he and Nick wines.” But then, Feathertop has never have introduced sub-Alpine European been about doing things the easy way. vines including Friulano, Vermentino and Savagnin, applying a hands-on The winery was the outcome of a approach that respects the fruit’s single-minded quest by its founder characteristics. “The ethos I live and Kel Boynton. “He spent years looking die by here is that I love the individual for what he believed to be the perfect varieties and clones to be able to growing conditions in Australia, and express themselves,” says Nick. “We’re he was willing to go anywhere,” Nick learning about them all the time and says. Kel found it in Victoria’s Alpine that’s one of the most exciting things Valleys, transforming a blackberry- – there’s no rulebook for this.” choked patch into the area’s first commercial winery in 1988.

Contact Information: “We believe that we live in the best part of the world, and we’d [email protected] love people to just walk away with a little slice of that by the time feathertopwinery.com.au they leave.” Hayley Purbrick , Nagambie Lakes, Victoria

“We are really very aware that our the earth,” she says. One day, Hayley entire ecosystem has been considered. story starts with the land and the made a decision; if she had to work Guests are encouraged to explore the river… it doesn’t start with the winery past 6pm once more, it was time to go property’s regenerated wetlands– being built,” says Hayley Purbrick, home. “I worked until 11pm that night home to everything from platypus to the fifth generation of her family and I handed in my resignation the pelicans. It encapsulates the holistic to helm Tahbilk. This sustainable next day.” vision Hayley is helping realise. “I ethos underpins the historic winery would love [visitors] to walk away in Victoria’s Nagambie Lakes, which Tahbilk can trace its origins to feeling a sense of calm, a sense of has achieved carbon neutrality the 1860s (it boasts some of the warmth and a really deep connection and is transitioning to organic world’s oldest Marsanne and Shiraz to the place that they’ve just walked management under Hayley’s tenure as plantings). To visit is “like walking within,” she says. Environmental Manager. back in time”, Hayley says, but the business is very future-looking. “Our Hayley spent her formative years environmental journey has really been playing in the heritage cellars and born out of being able to continue to helping out across the business. Even grow high-quality produce to use in all after a career in finance took her our products long into the future.” away, the land continued to exert a pull. “I was always a country kid… I As well as the nurturing the Rhone have a really deep connection with varietals Tahbilk is famous for, the

Contact Information: “Ultimately, as farmers, we rely on the natural environment to [email protected] be able to create a beautiful product.” tahbilk.com.au

Conor van der Reest Moorilla, Hobart, Tasmania

“If Mona is irreverent, Moorilla is batches. It offers an extraordinary reverent,” says Conor van der Reest. palette to work with and has translated “We know what we grow and we know into three labels – Praxis, Muse and what we make and we’ve focused on the hallmark Cloth Label Series. “That that.” Moorilla’s enigmatic owner David variation we see in our vineyards Walsh enlisted the Canadian-born extends out to the island as a whole,” winemaker in 2007 to overhaul the Conor says. “All of that natural winery, which shares its peninsula complexity makes Tasmania a perfect with Hobart’s Museum of Old and New wine-lover’s playground.” Art (Mona). Conor proceeded with reverence for the terroir of one of Over 13 years, Conor has created Tasmania’s oldest vineyards. “We’re something that sits alongside the really in it for the long term,” he says. cultural phenomenon that is Mona “It’s quite different to David’s vision while holding its own. It’s an experience for Mona, which he jokes could all be he encourages visitors to unpack at underwater in 50 years!” their own pace. On their commanding perch over the pristine Derwent Conor had long seen parallels between River, Mona and Moorilla reward a full Australia’s southernmost state and day’s exploration (or two). “Between his homeland. “Here is very similar to the winery and the museum, it was back home, both from a cool-climate always David’s desire not to point perspective but also from the size and the way for our visitors,” Conor says. scale of our industries.” Even so, he was “It’s really about self-discovery and surprised by the diversity at Moorilla, self-exploration. If I tell you more then I which yields dozens of distinct small might ruin the surprise.”

Contact Information: “It was and always has been Tasmania’s natural environment [email protected] that was the attraction: the cool climate, seasonal variation and moorilla.com.au varietals that I love to work with.” Roger Lancia Pt. Leo Estate, Mornington Peninsula, Victoria

From the second you glide down the weekender, no matter what you’re a degustation with all-Victorian expansive driveway to the swooping doing and what you’re here for.” wines in the two-hatted restaurant entrance guarded by Inge King’s Grand Laura, named for the Jaume Plensa Arch, everything about Pt. Leo Estate Pt. Leo started as the weekend sculpture it overlooks; a wander makes an impact. “My job as the retreat and private vineyard of the on three kilometres of undulating General Manager, since my very first philanthropic Gandel family. John paths through a world-class open-air day here, has been to make the guest and Pauline Gandel initially had more gallery; or cultivating a taste for the journey throughout these spaces just modest intentions for a simple cellar nuanced estate wines at the cellar as grand and impactful as the building door on an unused parcel of land door. “We hope that every guest itself,” says Roger Lancia, who steers overlooking the ocean, with pieces leaves feeling absolutely surprised,” this heady trinity of fine wine, fine from their sculpture collection dotted Roger says. “And then we love that dining and fine art on Victoria’s about. But as the potential of the sense of absolute familiarity when Mornington Peninsula. But the aim of offering became apparent, the vision they come back.” this game-changing cellar door isn’t to expanded to match. “What was really intimidate– it’s to inspire. exciting about the project was this incredible evolution,” says Roger. “The one thing that we do really, really well is disarming all our Today, Roger’s team strives to guests and just having them switch offer a transformative experience off,” says Roger. “This is everyone’s for every visitor, whether that’s

Contact Information: “The vision for the business was certainly to construct a building [email protected] and a little corner of the world that is absolutely world class.” ptleoestate.com.au

Chris Tyrrell Tyrrell’s Wines, Hunter Valley, New South Wales

The story of Australia’s oldest wine working here because I wanted some region is interwoven with that of one money,” he laughs. He grew into the of its oldest winemaking dynasties. winemaking craft, working alongside The Tyrrell family has been crafting colleagues who’d been there since he wines in New South Wales’ Hunter was born. “It’s just always been a very Valley since 1864. “You’d be silly to natural thing and I think I’m better for not embrace the past and respect it, that and a bit more rounded,” he says. and I think that’s something that we do every day,” says Chris Tyrrell, who Chris welcomes Australia’s growing represents the family’s fifth generation, awareness of its viticultural diversity, alongside siblings Jane and John. But with winemakers embracing what their improving on that foundation is his regional specialties bring to the whole. main responsibility, he says. “It’s about In the Hunter that’s Shiraz, Chardonnay being able to hand this business on to and most notably Semillon, the variety the next generation in a better place synonymous with the valley. Since than when we got it.” 2004, Tyrrell’s has bottled its most distinguished expressions – from some Chris joined his father Bruce in the of the world’s oldest vineyards – under winery in 2001, a year after the death the Sacred Sites label. In the spirit of his larger-than-life grandfather of Tyrrell’s, it’s a legacy Chris sees as Murray Tyrrell (an industry pioneer, his children’s. “The things we do in who introduced Australians to the vineyard, the things we do in the Chardonnay). It was a symbolic passing winery, those things will be at their of the baton, but then 18-year-old Chris best when my kids are working here – had no such nostalgic ideals. “I started which is exciting I reckon.”

Contact Information: “We strive for what my grandfather did – continually look for new [email protected] ways to make delicious wines that are accessible for everyone to tyrrells.com.au enjoy. Wines to enjoy with family and friends.” Mark McNamara St Hugo, Barossa Valley, South Australia

Most of the time, wine is matched In all, there are some 60 flavours to food. But at St Hugo, one hour’s identified in St Hugo’s flavour drive from South Australia’s capital reference palate. It’s a process that’s city, Adelaide, everything the kitchen led the chef to smash culinary rules. creates is explicitly designed to “On the degustation menu, we serve frame the wine. Executive chef, Mark Cabernet with grilled lobster,” he says. McNamara, who opened the 50-seat “We team it with fresh peas, wakame restaurant in the bucolic Barossa and miso butter. It’s a sweet meat, Valley four years ago, says it’s his but the salinity from the seaweed and underpinning philosophy. “If you put the umami from the miso work. That’s the right food with the right wine, where it’s exciting; the protein doesn’t you’ll see the wine in better balance,” lead it, the flavours do.” he says. Far more sophisticated than the usual rules of ‘white wine with Among the suite of experiences at St seafood’ or ‘red with meat’, the team Hugo, a standout is the Chef’s Table, at St Hugo takes a scientific approach whereby guests sit ringside over the to pairing. “We look at the wine with open kitchen and chat to Mark and his a bank of flavours – which are judged team while they’re preparing meals. and scored by a panel as being the The experience also begins with a best flavours – and we use that data to vineyard and kitchen garden walk, and create a dish. It’s back-to-front to what an underground cellar tasting. happens normally,” he says.

“The Barossa Valley knows its heritage. In my restaurant, I like to Contact Information: champion little producers and quirky things. I love that the local [email protected] bakery still uses a Scotch oven and cuts its own wood. I source from sthugo.com the town’s 80-year-old butcher, who uses traditional recipes from his father, and maintains a brick smokehouse. I moved to the valley 28 years ago and it was partly due to his cured, smoked ham.”

Andrew Kay Wirra Wirra, McLaren Vale, South Australia

Wirra Wirra was founded by an Managing Director, Andrew Kay has eccentric South Australian cricketer been with the winery since 2006 by the name of Robert Wigley, in and, beyond the lightheartedness, 1894. After his death, the McLaren he’s working on a very serious Vale property, about 40 kilometres project. Wirra Wirra plans to open south of Adelaide, was left to ruin. the region’s first five-star resort Decades later, another fellow with a in 2022. “You can’t actually stay love of parchingly dry humour, Greg at five-star accommodation on the Trott, geared things up again, building grounds of a winery anywhere in a culture of quality blended with fun. South Australia,” he says. Guests of the 33-room health and wellness spa The two personalities, who’ve both will overlook the certified organic since departed this world, would and biodynamic vineyards, a scamper be proud of what it has become. from the winery and a 15-minute Following their lead, today’s drive to the region’s untouched generation likes to inject hilarity beaches. Included will be the now into the day-to-day, randomly ringing heritage-listed Wigley house, which the estate’s three-quarter tonne bell, will become the presidential suite. sporadically surprising visitors with by many visitors. Guests can also dine best experiences is also the cheapest: a their on-site medieval siege machine – Wirra Wirra means ‘amongst the at Harry’s Deli, a local produce haven storytelling session called Trott’s Tales, which they use to launch watermelons gum trees’ in the region’s Aboriginal named after a bib and brace-sporting held over tastings in a cellar Trott into the air – and donning costumes language, and the ancient trees make Lithuanian carpenter who crafted much constructed years ago. for events. for an idyllic picnic setting enjoyed of the winery’s timberwork. One of the

Contact Information: “Our forebears were both eccentric in different ways. That history [email protected] has embedded itself into our culture, so we’re always known as a wirrawirra.com place that likes to do things a little bit differently, and we attract people that like to have fun.” James Agnew Audrey Wilkinson, Hunter Valley, New South Wales

How James Agnew went from being are coveted and the property’s rich thief tastings (the coveted experience a suited Sydney lawyer to running history is celebrated. of sampling wine straight from the a historic, rural winery is quite a barrel, as it’s developing). “You can story. On one of many trips to help “It turns out Audrey Wilkinson hear the fizz of ferment and the smell out at his father’s thoroughbred stud was a man,” says James. Audrey is this enveloping, rich, oaky aroma,” farm in the Upper Hunter region of took over aged 15, after his father says James. “We have a library of New South Wales, a few hours north died. He went on to create new ageing wines, so we dig deep and of Sydney, James and his siblings technologies and win revered awards look at stuff that we may not even were given a cryptic request. “Dad for his winemaking. The Agnews have enough of to sell, but we can try said, ‘I want you to go somewhere have reinstated on-site winemaking them on site.” for me. It’s this place called Audrey for first time since Audrey’s era, Wilkinson. Give me a call when you and installed a museum sharing arrive’.” With vineyards stretching all the Wilkinson history, including a around them, they did as he’d asked. family album they unearthed dated Brian Agnew answered the phone and 1902–1919. told them, “I’m thinking of buying it.” While the Picnic Among the Vines That was 16 years ago. Despite is the lovers’ pick, the Behind the “knowing nothing about the wine Scenes Winery Tour is special. Hosted industry”, the Agnew family has by James – a qualified wine educator developed a place where proposals of – or the Chief Winemaker, guests marriage are frequent, cellar sessions venture into the barrel room for wine

“As you come up over the hill, everything drops away and sweeps Contact Information: around you and you get this stunning view with mountains in the [email protected] distance. The second we saw it, we knew this place was something audreywilkinson.com.au special.”

Steph Dutton , Adelaide and Barossa Valley, South Australia To fall into wine by accident and end Estate Restaurant. “If I hadn’t worked up working at arguably Australia’s at the restaurant, I wouldn’t have as most iconic winery as a senior deep an understanding of the brand winemaker is quite an achievement. because every night you’re opening But spend some time with 34-year- up wines from the ’60s through to old Steph Dutton and it’s easy to see the ’90s and beyond,” she says. “It what Penfolds, maker of the country’s means you understand the Penfolds most iconic wine, , style across time.” Her passion was sees in her. noticed and she was invited to join the wine team for the 2010 vintage. “I was working in hospitality on Clearly, it went well because seven the side while I was at university. years later, the now mother-of-two I really loved being surrounded was appointed Penfolds’ Senior Red by wine, serving it and learning Winemaker, working with the team on from the sommeliers,” she says. Grange, and taking special care of the After completing a science degree revered St Henri label. specialising in genetics, Steph followed her passion, moving from Steph is now based in the Barossa metropolitan Melbourne to wine- Valley, where the label’s regional sits. Her hot tip is the Penfolds Magill (the original home of Penfolds’ centric Adelaide, the capital of cellar door is. It’s about an hour’s & Block 42 Barossa VIP Experience, founders in Adelaide) and includes South Australia. There, she studied a drive from Adelaide city, where the which tours both properties, a helicopter ride to Block 42, the Masters of Oenology while sticking to label’s flagship cellar door – and that focusing on off-limits barrel rooms, oldest Cabernet-producing vineyard in hospitality, at Penfolds’ lauded Magill coveted Magill Estate restaurant – underground tunnels, Grange Cottage, Australia.

Contact Information: “At the cellar door, doing a Taste of Grange tour and tasting is [email protected] what it’s all about. Trying the wines in the setting they were penfolds.com sourced from makes you understand them that much more.” Mike Hayes Sirromet Wines, Mount Cotton, Queensland

“I just want to make the best goddamn and the Chief Winemaker – key roles wine on the planet,” is how Mike usually held by two people. He has Hayes of Queensland’s Sirromet Wines forensically studied grape varieties that describes his purpose. The Australian have adapted to climate change, leading Winemaker of the Year for 2017 has been him to make distinctive wines with working up to that lofty goal since he Vermentino, Lagrein, Montepulciano and was 15 years old. That’s when his farmer Petit Manseng, among others. In 2019, parents took over the management of a he also brought out Sirromet’s first vineyard and he discovered his calling. “I organic and vegan wines. “We’re trying wanted to leave school and work on the to capture the personality of the vines vineyard full time, so my father punished and Mother Nature and put it in a bottle me by putting me on the chipping hoe, for people to enjoy,” he says. sometimes for up to 13 hours a day, to encourage me to return to school. I Bay views, wallaby-filled grounds, bush worked that hoe for eight months,” he glamping and Supa Golf, using oversized says. The tactic only fortified him, and clubs and balls, are all part of the after more than 40 years in the industry, Sirromet experience, but perhaps the he’s still doing things his way. highlight is joining Mike on a grape- picking day in January or February At Sirromet (pronounced sih-roe-may), (bookable online only in those months), found 35 minutes’ drive from Brisbane, where guests crush grapes and help make Mike is both the Director of Viticulture wines, followed by a breakfast banquet.

“We’re into emerging varieties. We don’t call ourselves the best Contact Information: Shiraz or Chardonnay makers, but we can say that for Nebbiolo, [email protected] Fiano or Saperavi. We’re not governed by tradition, so we can let sirromet.com our hair down.”

Jessica Hill-Smith , Barossa Valley, South Australia

Yalumba has never stopped being Manager for Yalumba’s Rare & Fine Jessica Hill-Smith’s playground. The collection. Having previously overseen South Australian winery has been in her iconic Champagne brands Moet & family for six generations, started by Chandon, Dom Perignon, Krug and one Samuel Smith, who planted the first Ruinart, Jessica was well placed to slide vineyard by moonlight in 1849. “As kids, into the role. “I wanted to achieve things we were always told the story about him on my own, and earn my stripes first,” sailing over to Australia with his family, she says. “But Dad was really happy which seemed like such an adventure to when I called and said I was ready to us. I reflect now on the risks he took and come back.” the vision he had for a different life.” Yalumba is one of only four wineries in His determination led to her idyllic the world that make barrels from scratch childhood in the storied Barossa on site, so Jessica picks the Cooperage Valley, found one hour’s drive from Experience as the most thrilling. “The Adelaide. “My sisters and I used to barrels are often forgotten when people rollerblade around the warehouses, are enjoying a glass of wine, but there’s play secretaries in the office and pick a beautiful craft to making them,” she grapes in the vineyards that we’d feed says. “The cooper and winemaker here to the emus and roos we had in a work together to create the perfect type sanctuary,” she says. of barrel for our most premium wines.”

These days, she wears shoes as she walks through the winery, as the Brand

Contact Information: “I often lead the tours because people love to meet the family. [email protected] You really feel the history when you come on site, and you can yalumba.com discover so much.” Katherine Brown Brown Brothers, King Valley, Victoria

Katherine Brown has something many also a winemaker. Katherine’s experience get to peek into the winemakers can only dream about, a grandmother Patricia was known as Kindergarten winery where they can micro lab known as the Kindergarten the “non-official CEO”, and in her taste experimental drops, then lose winery. It’s kitted out with micro memory, the winery’s flagship wines themselves in the family cellar where presses, miniature tanks and all and its restaurant have been named museum vintages are stored. “It’s the winemaking equipment usually after her. nice to get an insight into the day-to- needed – only smaller. “It allows us day,” says Katherine. “Some people to work on new creations in a micro Katherine has been keen on know little about wine – other than way,” she says. “If an experiment winemaking since her dad brought that they like drinking it – but here, works, and we produce a wine we grapes and yeast home to make DIY they can walk away with a next-level think is going to be a great success, creations with. “I thought they were understanding.” we can turn it around and upscale it.” normal childhood games,” she says. In 2020, the fourth-generation Brown Katherine is the first female has been playing with four different winemaker in more than 130 years of varieties that are so new, they the Brown Brothers family business. don’t even have names. “There’s one She grew up five kilometres from called M11 that’s got a Pinot Grigio the King Valley winery, nearly three character, but with the acid kick of a hours’ drive north-east of Melbourne. Riesling,” she says. She and her young family now live in her grandparent’s renovated Visitors who join the Gourmet homestead; grandfather John was Discovery ‘winemaker for a day’

“We’re at the foothills of the Victorian Alps and one of my favourite Contact Information: things about vintage is watching the most amazing sunsets from [email protected] the top of the fermenters. It’s at those moments you realise you’ve brownbrothers.com.au got best job in the world.”

Nigel Thiele , Barossa Valley, South Australia

Nigel Thiele has been surrounded by It means those on the Centenary Tour vineyards since he was six months old. can taste their birth year as well as “My father Tony got a job at a Barossa a 100-year old Tawny straight from Valley winery when I was a baby, so I the barrel. Nigel also treasures the grew up on a vineyard,” he says. “It got This is Your Life experience, where wine into my veins at a pretty green age.” guests sample vintages that mean something to them. “We ensure the When Nigel finds a good thing, he reason they’re tasting that wine is sticks with it. He’s been working at referenced,” says Nigel. “We’ve had Seppeltsfield – named in the World’s some pretty misty moments – tears of 50 Best Vineyards in 2019 and only laughter, almost rolling on the floor an hour’s drive from Adelaide – for reminiscing, versus moments where more than two decades. Rising from it’s gotten incredibly emotional.” cellar door assistant to his current position as Brand Ambassador, he The wider Seppeltsfield estate is full of leads most VIP experiences through drawcards, from food critic-favourite the historic winery. Fino restaurant to an operating cooperage, a design studio, bike hire, Showing off the winery’s cellared Segway tours and picnic grounds. In collection of century-old Tawnies, 2022, a $50 million, six-star hotel which began in 1878, is a highlight, is expected to complete the leafy he says. “It’s the unbroken lineage grounds. “We have the space, the of wine that’s unique. We’re the only environment and the postcard views,” winery in the world to release a says Nigel. “This will help us take century-old wine, every year.” things up to a whole new level.”

Contact Information: “To have over 140 vintages in barrels and literally a collection of [email protected] wine that’s unique to the world, what we can offer is unrivalled.” seppeltsfield.com.au More info For more information on any of these experiences, including famil opportunities, high-res imagery or to arrange interviews, reach out to:

Kate Shilling Executive Officer Ultimate Winery Experiences Australia [email protected] ultimatewineryexperiences.com.au