The Winery The winery was built in 1998, on the site of the shed where Lindsay made wine for the first ten years. It consists of a barrel room built partly below ground level, which allows the wines in barrels to mature at a stable temperature. The top red wines are fermented in three 3,500L French oak foudres. The thermo dynamics of this large format oak allows the wines to ferment slowly at an even temperature.

The Restaurant Recently renovated, the restaurant has a sleek new look. Choose from views over the vineyard or into the winery. Since the appointment of chef Julian Hills in 2013, the restaurant has held a Chef’s Hat in the Age Good Food Guide.