Wineries

Few have helped shape the evolution of the Australian wine industry like McWilliam’s Wines. From humble beginnings on the outskirts of Corowa in 1877, the philosophy of putting quality of fruit first has ensured that McWilliam’s continues to be one of Australia’s most popular, respected and iconic wineries.
Winemaker:
Russell Cody, Scott McWilliam, Mel McWilliam
Beef and red wine are made for each other – the fat in a prime piece of juicy steak softens a wine’s astringency and releases those tasty fruit flavours. Problem is, when faced with the choice of which red wine to pick, many people assume you need to be a wine buff to know what’s what. This is where Angus the Bull steps in. A full-bodied Cabernet Sauvignon, it’s been crafted with beef in mind, so it takes out the guesswork.
Winemaker:
Hamish Macgowan
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In 1850, Joseph Seppelt, an emigrant of Silesia, purchased 158 acres of land in the Hundred of Nuriootpa from Hermann Kook, farmer of Tanunda, at £1 an acre. Designating it ‘Seppeltsfield’, Joseph’s original intention was to farm tobacco, with later Seppelt generations concentrating the estate’s efforts on grape growing and winemaking.
Winemaker:
Fiona Donald
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With vines first planted in 1838, Yering Station is proudly Victoria’s first vineyard. A jewel of the Yarra Valley, we produce world-class cool climate wines from our vineyards which are famously renowned for their expressive varietal integrity.
Winemaker:
Brendan Hawker
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Winner of numerous wine awards starting with the 1978 Skillogalee Riesling, only the third vintage under the Skillogalee label, which won the Adelaide Wine Show trophy for best Riesling and then went on to win the trophy for best 1978 Riesling at the National Wine show.
Winemaker:
Kerri Thompson
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