The Valente Private Experience – Half or Full Day
Totally customize your Hunter Valley experience for your small private group.
- Half Day or Full Day charter period.
- Up to 8 passengers included in flat rate charter price.
- VIP treatment for experiencing wine country.
- Private charter of our luxurious Mercedes Benz Valente.
- Knowledgeable and entertaining chauffeur / tour guide.
- Customisable tour with optional extra activities (you choose).
- See kangaroos and local wildlife.
- Pickup and dropoff to your wine country accommodation.
Only $600 half day or $1,200 full day flat rate, (includes up to 8 passengers)
About
Totally customise this tour the way you like with our optional extras, (at extra price), to have the most amazing experience the Hunter Valley can provide.
This is by far the most flexible way to experience our Hunter Valley in the way only a local can show you. We love and are proud of ‘The Hunter’ and love to share the best of it with you. We can accommodate any personal request and can call on friends in the places you want to visit and make it a time to look back on with fond memories. Or after consulting you, we can learn what you are looking for and then trust us to find an experience that you will love.
Your tour is truly private and we will never include other people you don’t know. We pick you up from your wine country accommodation and drop you back there after a fabulous time. You will indulge tasting outstanding and rare wine, you will learn & laugh as you meet some of the true characters of this region and will love the Hunter Valley even more.
As our name suggests; we love good wine and we love good food, but don’t take it all too seriously. Book your experience now, you are sure to have a great time and when you’ve finished with all the fun simply say “Take me home Fatty”.
How to Book this Private Wine Tour
Select Charter and Date
Includes car hire and driver/guide for up to 8 passengers.
Price = Half Day $600. Full Day $1,200.
Select Optional Extras
Upgrade your charter with multiple activities, picnic packs and pickup locations.
Price = Extra price per option as shown.
Confirm Your Booking
Review order and instantly reserve your date with your payment details.
Total Price = Charter + Extras.
Optional Extras
The following activities can be added to your private charter during the check-out process, (at extra price), to customise your experience. Remember to only include as many activities that fit within your charters time duration. (Half Day Charter = 3 hrs. Full Day Charter = 6 hrs.)
2 hrsWinemaker Lunch
$535 (2 people). $610 (3 people). $685 (4 people).Enjoy a private sit-down lunch with one of Australia’s leading winemakers and experience the true passion of Hunter Valley Wine Country as you’re entertained one-on-one by the most influential behind-the-scenes characters including:
- Matt Burton – Winemaker @ Gundog Estate Wines
- Michael DeIuliis – Winemaker @ DeIuliis Wines
- Andrew Duff – Winemaker @ Tempus Two
- Peter Hall – Winemaker @ McGuigan’s Wines
- David Hook – Winemaker @ David Hook Wines
- Steve Langham – Winemaker @ Piggs Peake
- James Lusby – Winemaker @ Tintilla Estate
- Andrew Thomas – Winemaker @ Thomas Wines
Includes two course luncheon at a top Hunter Valley restaurant (The Cellar, Esca, Muse Kitchen), as well as select wines from the winemaker, (min 2 guests).
Andrew Duff
Winemaker - Tempus Two
Having grown up in Maitland with parents that were lovers of Hunter Valley wines, winemaking was a natural choice for Andrew, and one that he embraced even as a child. No matter whether he wanted to be a fireman one week or a watchmaker the next, just like his father, the sentence always ended with; ‘and own a vineyard when I grow up’.
His first venture in the wine industry was work experience during vintage with Reynolds Yarraman Winery, Wybong Estate at just 15 years of age. From then on, his passion quickly flourished.
Following a move to New Zealand in 1997, Andrew completed college and went on to study Wine Science at the Eastern Institute of Technology in Hawke’s Bay. During his study, he worked vintages every year at various wineries in New Zealand and Australia to further evolve his knowledge of the great grape including Tyrrell’s in the Hunter Valley and Church Road Winery in Hawkes Bay, New Zealand.
In 2008, Andrew moved back to Australia and shortly afterwards, took up a position as Assistant Winemaker at Tempus Two. His admiration for the McGuigan family and love of the brand drew him to the role, which he relished. Later that year, he followed former Tempus Two winemaker, Liz Jackson, to First Creek also working stints at other leading Hunter Valley wineries including Tower Estate and Poole’s Rock.
When the role of Winemaker came up at Tempus Two, Andrew leapt at the chance;
“I have always been a huge admirer of the Tempus Two brand, so when the role came up I absolutely jumped at it! The high standard of wines here is really fantastic and the atmosphere in the winery is great, so I couldn’t ask for more.”
Andrew’s aim in the new role is to maintain the high standard of production & further promote the range of Chardonnay, which he feels deserves greater recognition.
Andrew Thomas
Winemaker - Thomas Wines
Given my family background, it was probably inevitable that I would end up working in wine. My early inspiration came from my father, Wayne Thomas who had a distinguished career making wine in McLaren Vale, where I was raised.
However, despite being groomed for a possible winemaking career in South Australia, I developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley during my formative winemaking years.
After graduating with a degree in Oenology at Roseworthy Agricultural College, I began my winemaking journey at Tyrrell’s Vineyards. During what ended up being 13 years with Tyrrells, under the guidance of the legendary Murray Tyrrell, I gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – semillon and shiraz.
My thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence, but the desire to make some world class wines under my own label could no longer be denied, and it was time to go out on my own.
Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley semillon and shiraz. Over the years I have formed close and collaborative alliances with an impressive folio of local growers, who each own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place.
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard, and the key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle.
I’m very proud (and humbled) when I read quotes like this….
“Thomas Wines have won more trophies and awards than you could poke a stick at, as well as widespread critical acclaim over the last decade or so. Andrew (Thommo) Thomas was awarded the title of 2014 Hunter Valley Winemaker of the Year. Having also previously won the award in 2008, Thommo has once again been judged by his peers on his pursuit of excellence in winemaking and his contribution and dedication to the Hunter Valley wine industry at large.
His flagship wines Kiss shiraz and Braemore semillon sit at the top of an impressive range of wines, many of which have become modern benchmarks for the Hunter Valley.
It is a remarkable achievement for such a small producer and it’s Thommo’s continued attention to detail, and his hands on approach to every aspect of his winemaking that has earned him all these awards, and a reputation as one of the Hunter Valley’s leading winemakers.”
Back to me now….
At the end of the day, I just really love making wine….
Outside of wine, my favourite things are my three awesome sons, the mighty Sydney Swans, top-shelf rum, pineapple and Top Deck chocolate.
David Hook
Owner / Winemaker - David Hook Wines
Employment Background
1979 – 1983 Tyrrell’s Wines Australia
Employed as assistant winemaker 1979
Promoted to winemaker at Glenbawn Estate 1981
1982 – 1983 Glenbawn Estate Scone Australia
Vineyard Manager
1981 Wines California USA
Assistant winemaker for vintage
1984 – 1985 Lakes Folly Australia
Employed as assistant winemaker to Steven Lake
1987 – 1990 Rothbury Estate Australia
Employed as winemaker for vintage
1989 Pokolbin Estate Pokolbin Australia
Employed as General Manager for 12 months
1990 Chateau Bonnet France
Employed as consultant winemaker for vintage
1991 – 1995 Hugh Ryman Wines / Rystone Wines France, Spain
Employed as a consultant in areas of grape growing, purchasing, winemaking and production
1997 Vinfera Pty Ltd Broke Australia
Managing Director
1998 David Morrison Winemakers Georgia
Employed as a consultant winemaker for Telavi Winery
1986 – 2017 David Hook Wines – Pothana Vineyard Australia
Self employed on own property establishing 10 hectare vineyard and winery
Relevant Winemaking Experience
1978 – 1979 Cellar hand, Tyrrells Pokolbin Australia for vintage
Crushing 500 – 700 tonnes
1980 Assistant winemaker, Tyrrells Pokolbin Australia
Crushing 700 tonnes
1981 Winemaker, Tyrrells, Glenbawn Estate, Scone Australia
Crushing 1200 tonnes
1981 Assistant winemaker, Friestone Winery California USA
Crushing 1200 tonnes
1982 – 1983 Vineyard Manager / Winery Manager, Tyrrells Glenbawn Estate Scone Australia
Growing 500 tonnes and processing 1200 tonnes
1984 Pothana Vineyard
Commenced vineyard
1984 – 1985 Assistant Winemaker, Lakes Folly Pokolbin Australia
Premium small Australian winery producing cabernet and chardonnay
1985 Pothana Vineyard
First vintage – 2 tonnes semillon. Established Pothana label
1986 Assistant winemaker for vintage Hungerford Hill Pokolbin Australia
Crushing over 1000 tonnes of both Hunter Valley and Coonawarra fruit
1987 Pothana Vineyard
First chardonnay wines produced
1985 – 1987 The Australian Wine Research Institute
Awarded scholarship to under take research into nitrogen levels of amino Australian grape juice and the metabolism acids by yeasts
1986 Australian Wine Industry Technical Conference
Presented paper titled “Amino Acid Metabolism by Yeasts”
1987 – 1990 Winemaker for vintage, Rothbury Estate Australia
Grape receival and processing
1990 Pothana Winery
First grapes processed. Contract winemaking of 25 tonnes of shiraz
1990 Winemaker at Chateau Bonnet Bordeaux France
1991 Winemaker at Cave du Casse Limoux Southern France
1992 Consultant Winemaker, Safeways UK
Production of 1000 tonnes of Luberon white
1994 Pothana Winery
Contract winemaking expanded to 50 tonnes. Specialising in small batches, 2 – 3 tonnes for individual growers.
1994 Sainsbury, UK in association with Val d Orbie in Southern France
Responsible for the selection of vineyards, wineries and supervision of production of 500,000 cases
1994 Sainsbury, UK in association with Cave St Pierre France
Responsible for the selection of vineyards, wineries and the supervision of production of 100,000 cases of Cote du Rhone Red
1995 Rystone Wines France
Responsible for the purchase of grapes for and supervision of production of 200,000 cases in the south of France
1995 Vineyard Consultant, Chateau Vignelaure Provence France
3 months planning and implementing renovation of 40 hectare vineyard
1996 Consultant Winemaker, Chateau Coussergues, Besier France
1996 Pothana
Expanded Vineyard. Established The Gorge label
1997 Established Vinifera Pty Ltd, Broke Australia
Leased Saxonvale Winery, 1500 tonnes production
1998 Telavi Georgia
Responsible for recommissioning winery in Telavi Georgia and production of 1200 tonnes for the 1998 vintage for export to Soviet Union and the USA
1998 – 2017 Pothana Vineyard / Winery
Increased capacity to 200 tonne production
Esca Bimbadgen
Esca Bimbadgen is situated high on a hill in the heart of Hunter Valley Wine Country. Dedicated to the art of food & wine matching, Esca’s modern Australian cuisine, fresh local and home grown produce and spectacular views make for a truly memorable dining experience.
Esca’s contemporary restaurant design features large glass windows and an open balcony allowing guests stunning wine country views over the Bimbadgen vineyards to the Brokenback ranges.
The wine list offers not only wines from Bimbadgen, but a selection of wines from other Hunter Valley producers and classic wines from regional areas throughout Australia and the world. Esca also has a private dining room for serious wine and food tastings and occasions. Recipient of one Wine Glass in the Gourmet Traveller Wine 2011, 2012, 2013 and 2014 Wine List of the Year Awards.
Esca Bimbadgen, was also named Restaurant and Catering Association NSW’s Best Tourism Restaurant in Northern NSW as well as being awarded the highly acclaimed Gold award for Tourism Restaurants and Catering Services at the QantasLink Hunter & Central Coast Tourism Awards 2013.
A pioneer of fine dining in the Hunter Valley, Esca exemplifies the unique nature of a winery restaurant, rather than simply a restaurant in a winery.
Opening Hours:
Lunch from 12pm, 7 Days
Dinner from 6pm, Friday and Saturday
790 McDonalds Rd, Pokolbin NSW 2320
02 4998 4666
Email WebsiteJames Lusby
Winemaker - Tintilla Estate
1) Can you tell us a little bit about your winery and the history behind it?
Our family connections with the Hunter go back to the late 1700’s with the discovery and naming of the valley by our ancestor John Hunter. With family coming from Morpeth we often visited the Hunter and decided to build a vineyard and winery in the 1990’s. Tintilla Estate was purchase as a Tree covered lot on Hermitage Rd (used for mine props) in 1993. We cleared it, spread gypsum and lime and double ripped the soil to one metre, and put in two dams on the property. We spent lots of weekends with the family picking up sticks ,then we planted a crop to build up the plant matter in the soil. In 1994 we planted Shiraz and Semillon, in 1995 we planted Merlot and Sangiovese and in 1996 planted Cabernet Sauvignon. Our first full vintage was 1998. We opened our cellar door in 2000 and build our winery in 2005 when I took over wine making, we had been making wine here in small amount up until then but the main wine making was contract out. We now do contract wine making for some of our neighbors.
2) Tell us about your wine, varieties, inspiration and influences?
When deciding to plant we were primarily influenced by the topography of the block and its aspect and the two varietals that traditionally reflect the Hunter- Semillon and Shiraz. We also looked for something new and different to stand out and attract interest. Having read John Gladstones book on viticultural properties and grape vine selection where he suggested the hunter would be suitable, decided to plant the Italian Variety Sangiovese.
I will tell you about these varietals as we could be here all day if I talk about all we produce. On the creek bed soils we planted Semillon – a classic Hunter Varietal in the knowledge that some of the best Hunter Semillon came of tributaries of the Rothbury Creek. Our Semillon is a dry table wine in the style the Hunter Valley is best known for and I think we make a very good example – unoaked, lower Alc (9.5% – 12%), with citrus back bone and for us lovely tropic fruit in the hot/dry years and in the wetter/cooler years more gooseberry and lemon grass, it is the best wine for seafood.
On the slopes where there is good clay and limestone in the soil we planted Shiraz. Shiraz from the Hunter I think is one of the best examples of this grape varietal in Australia, showing great finesse and eloquence. We tend to get a lower Alc (12.5%-14%) than some parts of Australia but boy do we get some great complexity.
The last grape I will talk about is the Sangiovese, originally form Tuscany we have pioneered the variety here in the Hunter. Our Saphira Sangiovese has proven to be very popular as a medium bodied food friendly wine. We make a traditional Rosato and a Sparkling wine the Sangiovese. The sparkling Rosalind Blush is our latest addition to the range, we do this in the Brut style which is the tank fermented like a Prosecco, rather than bottle fermented. We are looking for fresh crisp flavours, not for the yeasty flavours of bottle secondary fermention. Just the lovely fresh strawberry and cranberries that we get form Sangiovese.
3) A winery is as unique as the region where it’s located. How does your region influence your wine production?
To some wine lovers “Place” is everything in expression of wine style. When you open a classic Hunter wine the aroma and flavours jump out at you and say “Hunter”! There is a lot of history in the Hunter being the second oldest grape growing area in Australia, second only to Sydney. The terroir of the Hunter in particular the summer rainfall pattern has driven the approach to wine making. Semillon, for instance, is picked at relatively low Beaume’s which provide a good acid backbone leading to its longevity and unique flavours. The cloud cover and cool nights play a role in moderating and softening Hunter Shiraz.
4) What is your main goal when you are making your wine?
Uncompromising approach to grape growing and wine making. This is an all year long process starting after harvest, through pruning spraying, and overall management of the vines to the best grapes so as to make the best wine. I look after the vineyard as well as making the wine which enables me to seek out quality at all stages of the wine production. Its just a matter of quality first, second and third!
5) Tell us about your equipment, and production capacity?
We are a small operation up to 40tonne for Tintilla, plus 40tonne of contracts, we have invested in a small modern winery that is user friendly. A combination of closed and open fermenters is used, all with cooling capacity, we have some tradition with a lovely old Willmes press or hydraulic basket press depending on need. Other wise its all the some stuff you would find in any winery – pumps and tanks etc. Never enough space of course. We have an air conditioned barrel room, with largely French oak in use.
6) Which is your best wine and why? (Year and variety)
Most recently it would be the 2011 Patriarch Syrah pick up a Trophy or the 2009 Angus Semillon 3 Trophys both last year at the H.V.Boutique Winemakers Show.
7) What can you tell us about your wine labels, how did you came up with their design?
During an archeological dig in Jordon we found the image of a Dionysian dancer which we thought would be appropriate as our logo. The label draws on the Greek wine tradition of women, followers of the god of wine, joined in communion by drinking wine and dancing. Tintilla is an Old World term for red wine used by Samuel Pepys interchangeably with claret for the red wine of Bordeaux. It was also one of the first grape varietals planted by the Australian agricultural company in 1826, a grape that added colour to red wines.
8) What are some of your favorite food pairings for your wines?
Seafood with Semillon you just cannot go wrong or Anything Italian with Sangiovese
9) Please tell us about a normal day in your winery? What is an usual wine production day?
It really depends on the time of year, vintage is very busy period as for the rest of the year there is always something going on like topping barrels, just looking at the wines and coming up with possible finished products, preparing for bottling. Tasting the wines and blending is always a challenging time to get the right combination where as much as 2-5% additions will influence the outcome.
10) What are the most important standards and skills a winery need to follow to obtain a top wine?
Good fruit is first then a good monitoring program, constant tasting and testing to make shore all is going the way you want it to. The patience to let the wine speak for itself without to much interference!
11) What are your winery plans for the future?
To keep making Hunter Valley wines of the best quality. We are about to increase our storage ability giving us more control.
12) Now it’s time to promote your wines. Please invite our readers to try your wines, and why not.. visit your winery!
Tintilla Estate is for everyone with a love of food, wine and family. One of the Hunter Valley’s outstanding small wineries, this thoughtful family run vineyard and winery is a leader in the burgeoning cellar door wine experience.
“We sell on Taste” Come and try our range of traditional and innovative new wines.
Matt Burton
Winemaker - Gundog Estate
Matt holds a Bachelor of Wine Science and Graduate Diploma of Business Administration from Charles Sturt University. He has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. He finally settled at Wandin Valley Estate where he was ultimately promoted to the dual role of Winemaker and General Manager. During his time at Wandin Valley, Matt’s wines gained many accolades, and in 2010, Matt was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.
In 2011, Matt left Wandin Valley to run the Gundog Estate wine business and cellar door in the Hunter Valley. Under Matt’s management and winemaking, Gundog Estate has consistently been awarded a prestigious five-star winery rating from Australia’s leading wine critic — James Halliday. In 2015, Matt was named as a finalist for Winemaker of the Year at the Hunter Valley Wine Industry Awards.
101 McDonald’s Rd, POKOLBIN, NSW 2320
(02) 4998 6873
Email WebsiteMichael De Iuliis
Winemaker - De Iuliis Wines
Michael De Iuliis, well known and well liked Hunter Valley winemaker and wine judge, started off as a Macquarie university Science Graduate and completed post Graduate studies in Oenology at Roseworthy Campus (Adelaide University) in 1999. The year after saw his first complete vintage as a winemaker, using grapes grown on the De Iuliis family vineyard. Since then he has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region which are considered as some of the best examples coming from the Hunter Valley.
Among many accolades, Michael has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Michael was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award.
Michael has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region as a whole at numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteMuse Kitchen
Opened in 2011 Muse Kitchen is the sister venue to Muse Restaurant.
Muse Kitchen is a regional European Bistro style restaurant that is situated in the picturesque Keith Tulloch Wines courtyard. Busy, fun and relaxed Muse Kitchen continues to be a very popular lunch destination.
Lunch Wed – Sun 12noon – 3.00pm
Dinner Sat 6.00 – 9.00pm
Keith Tulloch Winery - Cnr. Hermitage & Deasys Roads, Pokolbin NSW 2320
02 4998 7899
WebsitePeter Hall
Chief Winemaker - McGuigans Wines
Started in the wine industry in 1979 at Vidals in Hawkes Bay NZ
Moved to Australia in 1981 and took on a winemaking role at Rothbury.
Rothbury listed on stock exchange in 1992 where we acquired Saltrams, Baileys, St Huberts and Farnham Estate in Marlborough and became Group Winekmaker and Production Manager.
In 1996 the Rothbury Group was taken over by Treasury and I relocated to the small start up business Brian McGuigan Wines. Took the helm of winemaking and production and then managed to step back into a more or less strictly winemaking role in 2004 (stepped out of the vortex to have a life)
Currently still at McGuigans as Chief Winemaker.
Steve Langham
Winemaker - Piggs Peake
Piggs Peake is a funny little wine company…
At the end of 2002 Steve Langham finished his winemaking degree at Charles Sturt University and decided it was time to have a go a running a wine company.
Steve had served his time in the cellars of Allandale Winery under the watchful eye of Bill Sneddon (who has been running Allandale for about 30 years now) and in his six vintages there worked as a grape picker, lab technician, cellar hand and then winemaker alongside famous industry names such as living legend Karl Stockhausen and Peter Orr. Steve often reflects on the day Bill offered him the winemaking role at Allandale.
Steve was employed by Piggs Peake to do the 2003 vintage as winemaker/general manager. Luckily 2003 was one of the great years and so the first release of wines were of very high quality.
Steve’s sister Linda joined the company soon after (that’s right, they are brother and sister not husband and wife) and quickly took over running the place which is why it runs so efficiently. It’s now a running joke at the winery that Steve is in charge.
Steve’s winemaking background at this point had been limited to the six years at Allandale which was a very traditional Hunter producer, but he wasn’t a person to follow tradition.
His first job out of High School was as a Chemical Engineering Cadet for BHP so he understood quite well the concepts of wine chemistry and how science might allow him to bend the wines stylistically.
In 2003 the first “left of centre” wine hit the shelf. It was a white dessert wine based on the German Ice Wine concept. Basically, Hunter Valley Semillon juice was freeze concentrated to mimic the effect of fruit freezing on the vine as it does in Germany. It was then fermented into wine and named I Swine.
In 2004 the dessert Zinfandel (the Suckling Pig) was first produced in an attempt to match wine with red fruits and chocolate. It was an instant hit, exciting chefs and sommeliers who tried it. This was followed up soon after by the bottling of the first Wolfie Zinfandel. The variety wasn’t completely unknown in Australia at this point, but it had a low profile. When the 2005 Wolfie was written up as the greatest Zinfandel ever made in Australia eyes turned towards the little Hunter winery. Then the 2005 Semillon and the 2004 Cabernet Merlot (Piggs Peake’s first Cabernet) were listed in Halliday’s Best of the Best section, the 2006 Cabernet Merlot was written up as the best in Australia and the winery was away.
Steve had made his point and stopped entering shows and sending samples to journalists and just focused on the winemaking at Piggs Peake.
697 Hermitage Road, Pokolbin NSW 2335
+61 2 6574 7000
Email WebsiteThe Cellar Restaurant
With its long-standing reputation for excellence, the multi award-winning Cellar Restaurant is a must visit. Specialising in rustic Mediterranean cuisine with a focus on quality steaks as well as a range of other meats, poultry and fish, all cooked to your liking on the char-grill.
Hunter Valley Gardens, Village Broke Road POKOLBIN NSW 2320
02 4998 7584
Website
1.5 hrsWinery Tour @ Brokenwood Wines
$40 per personLearn the art of winemaking with a private guided tour and wine tasting at the iconic Brokenwood Wines
Brokenwood Wines
Established in 1970 Brokenwood Wines had evolved from a weekend venture for self professed hobby winemakers into one of Australias most reputable wine labels. Our icon Graveyard Shiraz is the only Hunter red rated in the top twelve as recognised by Langtons Classification of Australian Wines. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.
Cellar Door Open Hours:
Open daily from 9.30am – 5.00pm, Sundays 10.00am – 5.00pm.
Open everyday except Christmas Day.
401-427 McDonalds Rd Pokolbin, NSW 2320
(02) 4998 7559
Email Website
1.5 hrsCheese and Wine Matching
$30 per personA fun-filled and educational experience at the Two Fat Blokes Kitchen where you’re guided through the process of finding your ‘match made in heaven’.
Andrew Duff
Winemaker - Tempus Two
Having grown up in Maitland with parents that were lovers of Hunter Valley wines, winemaking was a natural choice for Andrew, and one that he embraced even as a child. No matter whether he wanted to be a fireman one week or a watchmaker the next, just like his father, the sentence always ended with; ‘and own a vineyard when I grow up’.
His first venture in the wine industry was work experience during vintage with Reynolds Yarraman Winery, Wybong Estate at just 15 years of age. From then on, his passion quickly flourished.
Following a move to New Zealand in 1997, Andrew completed college and went on to study Wine Science at the Eastern Institute of Technology in Hawke’s Bay. During his study, he worked vintages every year at various wineries in New Zealand and Australia to further evolve his knowledge of the great grape including Tyrrell’s in the Hunter Valley and Church Road Winery in Hawkes Bay, New Zealand.
In 2008, Andrew moved back to Australia and shortly afterwards, took up a position as Assistant Winemaker at Tempus Two. His admiration for the McGuigan family and love of the brand drew him to the role, which he relished. Later that year, he followed former Tempus Two winemaker, Liz Jackson, to First Creek also working stints at other leading Hunter Valley wineries including Tower Estate and Poole’s Rock.
When the role of Winemaker came up at Tempus Two, Andrew leapt at the chance;
“I have always been a huge admirer of the Tempus Two brand, so when the role came up I absolutely jumped at it! The high standard of wines here is really fantastic and the atmosphere in the winery is great, so I couldn’t ask for more.”
Andrew’s aim in the new role is to maintain the high standard of production & further promote the range of Chardonnay, which he feels deserves greater recognition.
Andrew Thomas
Winemaker - Thomas Wines
Given my family background, it was probably inevitable that I would end up working in wine. My early inspiration came from my father, Wayne Thomas who had a distinguished career making wine in McLaren Vale, where I was raised.
However, despite being groomed for a possible winemaking career in South Australia, I developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley during my formative winemaking years.
After graduating with a degree in Oenology at Roseworthy Agricultural College, I began my winemaking journey at Tyrrell’s Vineyards. During what ended up being 13 years with Tyrrells, under the guidance of the legendary Murray Tyrrell, I gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – semillon and shiraz.
My thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence, but the desire to make some world class wines under my own label could no longer be denied, and it was time to go out on my own.
Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley semillon and shiraz. Over the years I have formed close and collaborative alliances with an impressive folio of local growers, who each own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place.
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard, and the key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle.
I’m very proud (and humbled) when I read quotes like this….
“Thomas Wines have won more trophies and awards than you could poke a stick at, as well as widespread critical acclaim over the last decade or so. Andrew (Thommo) Thomas was awarded the title of 2014 Hunter Valley Winemaker of the Year. Having also previously won the award in 2008, Thommo has once again been judged by his peers on his pursuit of excellence in winemaking and his contribution and dedication to the Hunter Valley wine industry at large.
His flagship wines Kiss shiraz and Braemore semillon sit at the top of an impressive range of wines, many of which have become modern benchmarks for the Hunter Valley.
It is a remarkable achievement for such a small producer and it’s Thommo’s continued attention to detail, and his hands on approach to every aspect of his winemaking that has earned him all these awards, and a reputation as one of the Hunter Valley’s leading winemakers.”
Back to me now….
At the end of the day, I just really love making wine….
Outside of wine, my favourite things are my three awesome sons, the mighty Sydney Swans, top-shelf rum, pineapple and Top Deck chocolate.
Beyond Ballooning
Hot Air Balloon Adventure in Hunter Valley
Thrill-seekers such as you and your friends should not settle for ordinary adventures. Add a little twist to your trip by incorporating elements of fascinating sceneries, the laughter of your friends and a big hot air balloon.
Nothing spells ‘adventure’ better than a hot air balloon ride in Hunter Valley by Beyond Ballooning. A trip up in the air offers a one-of-a-kind experience with your friends and loved ones.
Why Go on a Hot Air Balloon Ride
A hot air balloon ride is one experience you and your loved ones should not miss. Beyond Ballooning offers a unique opportunity to celebrate special occasions or simply hang out with your friends.
There is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley. Apart from the thrill of being in the air, you are also rewarded with beautiful scenery of greenery mixed with touches of the sun. Just hop aboard our sturdy balloons and appreciate the beautiful vineyards of the valley.
Our smallest balloons carry 2 passengers while our largest can accommodate 16 people, including the pilot. The flight generally lasts an hour, which gives you more opportunities to revel in nature’s beauty, as well as snap a couple of photos.
What to Expect on Your First Flight
Your first hot air balloon ride offers the unrivalled feeling of freedom and exhilaration—memories definitely for the books.
First and foremost, you and your companions must be early on site. For morning travels, our team meets you earlier due to the milder weather. You might not feel surefooted for a while, but the reward of a beautiful sunrise from up in the air is something you should not miss.
Before your Hunter Valley balloon ride, your pilot will tell you all that you need to know. The pilot will also go through the safety rules, what you can expect before, during and after the trip, which often lasts an hour.
One of the best things to witness is the balloon inflating. Once you arrive at your departure point, you will see the crew preparing the balloons for inflation. After the pilots engage the burners for heated air, the process usually takes 30 minutes before the balloons completely fill and rise above the basket. The process alone is enough to entertain you and your friends.
Fight Meeting Point: Crowne Plaza Hunter Valley – 430 Wine Country Drive, Lovedale, NSW, 2325
1300 468 247
Email WebsiteBimbadgen Estate
The collaboration of the soils with the sun, wind, rain and our thirty-year-old vines enable us to craft some of the Hunter’s most complex award winning wines. A restaurant like no other: These wines, combined with the delectable talents of our Esca Restaurant’s Executive Chef, make dining at Bimbadgen a truly memorable experience. A view like no other: As for the view, we’d love to take the credit, but it is someone else’s work. So come with us and explore the place, the promise and the pleasures of Bimbadgen Estate.
Bimbadgen Cellar Door
Sunday to Thursday – 10am to 5pm
Friday and Saturday – 10am to 7pm
790 McDonalds Road, Pokolbin NSW
02 4998 4650
WebsiteBistro Molines
Operated by iconic Hunter Valley duo, Robert & Sally Molines, Bistro Molines is set within the grounds of the stunning Tallavera Grove Estate. Chef / Owner Robert Molines OAM is an inductee in the Restaurant & Catering Association Hall of Fame. The cuisine has a French provincial influence making use of fresh local ingredients like locally grown snails, poultry, seafood and vegetbles. The ambiance is warm and welcoming and the views from the restaurant overlook the beautiful Mount View area.
Lunch: Thursday – Monday (12 NN-3PM)
Dinner: Friday/Saturday (7PM-9PM)
Open for private functions by special arrangement
Tallavera Grove, 749 Mount View Rd, Mount View 2325
(02) 4990 9553
Email WebsiteBlackwattle Luxury Retreats
Luxury accommodation in the heart of Hunter Valley Wine Country. Stylish and contemporary cottage accommodation with stunning views in a boutique vineyard setting. Just two exclusive self-contained luxury cottages offering romantic couples accommodation and luxury group accommodation for friends or family in the Hunter Valley wine region of NSW, comprising Pokolbin, Rothbury, Lovedale and Mount View. Our Hunter Valley Location: Blackwattle is just ten minutes from the Hunter Valley Wine Country Tourist Information Centre.
169 Talga Rd Lovedale 2325 NSW
02 4930 7449
Email WebsiteBrokenwood Wines
Established in 1970 Brokenwood Wines had evolved from a weekend venture for self professed hobby winemakers into one of Australias most reputable wine labels. Our icon Graveyard Shiraz is the only Hunter red rated in the top twelve as recognised by Langtons Classification of Australian Wines. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.
Cellar Door Open Hours:
Open daily from 9.30am – 5.00pm, Sundays 10.00am – 5.00pm.
Open everyday except Christmas Day.
401-427 McDonalds Rd Pokolbin, NSW 2320
(02) 4998 7559
Email WebsiteDavid Hook
Owner / Winemaker - David Hook Wines
Employment Background
1979 – 1983 Tyrrell’s Wines Australia
Employed as assistant winemaker 1979
Promoted to winemaker at Glenbawn Estate 1981
1982 – 1983 Glenbawn Estate Scone Australia
Vineyard Manager
1981 Wines California USA
Assistant winemaker for vintage
1984 – 1985 Lakes Folly Australia
Employed as assistant winemaker to Steven Lake
1987 – 1990 Rothbury Estate Australia
Employed as winemaker for vintage
1989 Pokolbin Estate Pokolbin Australia
Employed as General Manager for 12 months
1990 Chateau Bonnet France
Employed as consultant winemaker for vintage
1991 – 1995 Hugh Ryman Wines / Rystone Wines France, Spain
Employed as a consultant in areas of grape growing, purchasing, winemaking and production
1997 Vinfera Pty Ltd Broke Australia
Managing Director
1998 David Morrison Winemakers Georgia
Employed as a consultant winemaker for Telavi Winery
1986 – 2017 David Hook Wines – Pothana Vineyard Australia
Self employed on own property establishing 10 hectare vineyard and winery
Relevant Winemaking Experience
1978 – 1979 Cellar hand, Tyrrells Pokolbin Australia for vintage
Crushing 500 – 700 tonnes
1980 Assistant winemaker, Tyrrells Pokolbin Australia
Crushing 700 tonnes
1981 Winemaker, Tyrrells, Glenbawn Estate, Scone Australia
Crushing 1200 tonnes
1981 Assistant winemaker, Friestone Winery California USA
Crushing 1200 tonnes
1982 – 1983 Vineyard Manager / Winery Manager, Tyrrells Glenbawn Estate Scone Australia
Growing 500 tonnes and processing 1200 tonnes
1984 Pothana Vineyard
Commenced vineyard
1984 – 1985 Assistant Winemaker, Lakes Folly Pokolbin Australia
Premium small Australian winery producing cabernet and chardonnay
1985 Pothana Vineyard
First vintage – 2 tonnes semillon. Established Pothana label
1986 Assistant winemaker for vintage Hungerford Hill Pokolbin Australia
Crushing over 1000 tonnes of both Hunter Valley and Coonawarra fruit
1987 Pothana Vineyard
First chardonnay wines produced
1985 – 1987 The Australian Wine Research Institute
Awarded scholarship to under take research into nitrogen levels of amino Australian grape juice and the metabolism acids by yeasts
1986 Australian Wine Industry Technical Conference
Presented paper titled “Amino Acid Metabolism by Yeasts”
1987 – 1990 Winemaker for vintage, Rothbury Estate Australia
Grape receival and processing
1990 Pothana Winery
First grapes processed. Contract winemaking of 25 tonnes of shiraz
1990 Winemaker at Chateau Bonnet Bordeaux France
1991 Winemaker at Cave du Casse Limoux Southern France
1992 Consultant Winemaker, Safeways UK
Production of 1000 tonnes of Luberon white
1994 Pothana Winery
Contract winemaking expanded to 50 tonnes. Specialising in small batches, 2 – 3 tonnes for individual growers.
1994 Sainsbury, UK in association with Val d Orbie in Southern France
Responsible for the selection of vineyards, wineries and supervision of production of 500,000 cases
1994 Sainsbury, UK in association with Cave St Pierre France
Responsible for the selection of vineyards, wineries and the supervision of production of 100,000 cases of Cote du Rhone Red
1995 Rystone Wines France
Responsible for the purchase of grapes for and supervision of production of 200,000 cases in the south of France
1995 Vineyard Consultant, Chateau Vignelaure Provence France
3 months planning and implementing renovation of 40 hectare vineyard
1996 Consultant Winemaker, Chateau Coussergues, Besier France
1996 Pothana
Expanded Vineyard. Established The Gorge label
1997 Established Vinifera Pty Ltd, Broke Australia
Leased Saxonvale Winery, 1500 tonnes production
1998 Telavi Georgia
Responsible for recommissioning winery in Telavi Georgia and production of 1200 tonnes for the 1998 vintage for export to Soviet Union and the USA
1998 – 2017 Pothana Vineyard / Winery
Increased capacity to 200 tonne production
De Iuliis Wines
De Iuliis – a fresh approach to creating wines truly expressive of the Hunter Valley
As one of the Hunter Valleys top producers, the De Iuliis family aims to make wines that are unique yet highly identifiable with a sense of time and place.
Our secret is attention to detail with a modern small-batch approach to winemaking. What’s not a secret is a vast array of awards and great reviews bestowed on us over the last few years.
Located in the heart of Pokolbin, the De Iuliis label draws from new and historic Hunter Valley vineyards.
One of the hardest names to say in the Australian wine industry, but also one of the best!
Cellar Door and Office
Open 7 days a week from 10am to 5pm.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteEsca Bimbadgen
Esca Bimbadgen is situated high on a hill in the heart of Hunter Valley Wine Country. Dedicated to the art of food & wine matching, Esca’s modern Australian cuisine, fresh local and home grown produce and spectacular views make for a truly memorable dining experience.
Esca’s contemporary restaurant design features large glass windows and an open balcony allowing guests stunning wine country views over the Bimbadgen vineyards to the Brokenback ranges.
The wine list offers not only wines from Bimbadgen, but a selection of wines from other Hunter Valley producers and classic wines from regional areas throughout Australia and the world. Esca also has a private dining room for serious wine and food tastings and occasions. Recipient of one Wine Glass in the Gourmet Traveller Wine 2011, 2012, 2013 and 2014 Wine List of the Year Awards.
Esca Bimbadgen, was also named Restaurant and Catering Association NSW’s Best Tourism Restaurant in Northern NSW as well as being awarded the highly acclaimed Gold award for Tourism Restaurants and Catering Services at the QantasLink Hunter & Central Coast Tourism Awards 2013.
A pioneer of fine dining in the Hunter Valley, Esca exemplifies the unique nature of a winery restaurant, rather than simply a restaurant in a winery.
Opening Hours:
Lunch from 12pm, 7 Days
Dinner from 6pm, Friday and Saturday
790 McDonalds Rd, Pokolbin NSW 2320
02 4998 4666
Email WebsiteFirst Creek Wines
First Creek Wines is a family owned and operated winery based in the Hunter Valley, NSW, Australia’s oldest wine producing region. The talented family of winemakers at First Creek comprises of Liz, Shaun and Greg Silkman.
They lead a team of winemakers with a passion for wine and aspire to transform the best fruit characteristics into premium varietal wine styles.
In 2015, First Creek Wines was awarded a remarkable 11 Trophies and 26 Gold Medals, across five wine shows, for our Semillon, Chardonnay and Shiraz wines. Liz is considered by her peers to be one of Australia’s leading winemakers, and is a former dux of the Len Evans Tutorial. In 2016 and 2011 Chief Winemaker, Liz was named Hunter Valley Winemaker of the Year at the Hunter Valley Legends Awards.
First Creek’s emphasis on careful fruit selection and a rigorous attention to detail throughout the winemaking process has produced a range of wines that appeals to both critics and consumers alike.
Visit Our Cellar Door
Located in the heart of the Hunter Valley, First Creek Wines Cellar Door is open 7 days.
Cellar Door Trading hours:
Monday to Saturday 9.30am – 5.00pm and Sunday 9.30 am – 4pm
Bookings required for Member’s Tasting and groups over 8 people.
600 McDonalds Rd POKOLBIN 2320
+612 4998 7293
Email WebsiteFuchs Fine Foods
Fuchs produces quality Extra Virgin Olive Oils, Infused Olive Oils using 100% natural flavour (not food flavouring), Caramelised Balsamic Vinegar using a 5 year old oak matured Balsamic Vinegar, relishes and sauces. Fuchs products have been created by pure passion for food.
Newly added products to the range include Smokey Meat Sauces and a range of 6 Fruit Pastes which are the perfect accompaniment to many favourite cheeses. All of these products are created with passion and are made in small batches by a dedicated chef John McGain and his team of just as passionate foodies right here in the Hunter.
“Having been a chef for 15 years I decided to put complete energy into one area that I love which is olive oil and to provide products of exceptional quality to foodies alike. The olive oil used in Fuchs products has been grown locally in the Hunter Valley in the Rothbury and Broke regions by growers just as passionate as myself in producing the best quality Extra Virgin Olive Oil the region has to offer.”
John McGain
11 Vincent Street, Cessnock, NSW, 2325
02 49914715
Email WebsiteJames Lusby
Winemaker - Tintilla Estate
1) Can you tell us a little bit about your winery and the history behind it?
Our family connections with the Hunter go back to the late 1700’s with the discovery and naming of the valley by our ancestor John Hunter. With family coming from Morpeth we often visited the Hunter and decided to build a vineyard and winery in the 1990’s. Tintilla Estate was purchase as a Tree covered lot on Hermitage Rd (used for mine props) in 1993. We cleared it, spread gypsum and lime and double ripped the soil to one metre, and put in two dams on the property. We spent lots of weekends with the family picking up sticks ,then we planted a crop to build up the plant matter in the soil. In 1994 we planted Shiraz and Semillon, in 1995 we planted Merlot and Sangiovese and in 1996 planted Cabernet Sauvignon. Our first full vintage was 1998. We opened our cellar door in 2000 and build our winery in 2005 when I took over wine making, we had been making wine here in small amount up until then but the main wine making was contract out. We now do contract wine making for some of our neighbors.
2) Tell us about your wine, varieties, inspiration and influences?
When deciding to plant we were primarily influenced by the topography of the block and its aspect and the two varietals that traditionally reflect the Hunter- Semillon and Shiraz. We also looked for something new and different to stand out and attract interest. Having read John Gladstones book on viticultural properties and grape vine selection where he suggested the hunter would be suitable, decided to plant the Italian Variety Sangiovese.
I will tell you about these varietals as we could be here all day if I talk about all we produce. On the creek bed soils we planted Semillon – a classic Hunter Varietal in the knowledge that some of the best Hunter Semillon came of tributaries of the Rothbury Creek. Our Semillon is a dry table wine in the style the Hunter Valley is best known for and I think we make a very good example – unoaked, lower Alc (9.5% – 12%), with citrus back bone and for us lovely tropic fruit in the hot/dry years and in the wetter/cooler years more gooseberry and lemon grass, it is the best wine for seafood.
On the slopes where there is good clay and limestone in the soil we planted Shiraz. Shiraz from the Hunter I think is one of the best examples of this grape varietal in Australia, showing great finesse and eloquence. We tend to get a lower Alc (12.5%-14%) than some parts of Australia but boy do we get some great complexity.
The last grape I will talk about is the Sangiovese, originally form Tuscany we have pioneered the variety here in the Hunter. Our Saphira Sangiovese has proven to be very popular as a medium bodied food friendly wine. We make a traditional Rosato and a Sparkling wine the Sangiovese. The sparkling Rosalind Blush is our latest addition to the range, we do this in the Brut style which is the tank fermented like a Prosecco, rather than bottle fermented. We are looking for fresh crisp flavours, not for the yeasty flavours of bottle secondary fermention. Just the lovely fresh strawberry and cranberries that we get form Sangiovese.
3) A winery is as unique as the region where it’s located. How does your region influence your wine production?
To some wine lovers “Place” is everything in expression of wine style. When you open a classic Hunter wine the aroma and flavours jump out at you and say “Hunter”! There is a lot of history in the Hunter being the second oldest grape growing area in Australia, second only to Sydney. The terroir of the Hunter in particular the summer rainfall pattern has driven the approach to wine making. Semillon, for instance, is picked at relatively low Beaume’s which provide a good acid backbone leading to its longevity and unique flavours. The cloud cover and cool nights play a role in moderating and softening Hunter Shiraz.
4) What is your main goal when you are making your wine?
Uncompromising approach to grape growing and wine making. This is an all year long process starting after harvest, through pruning spraying, and overall management of the vines to the best grapes so as to make the best wine. I look after the vineyard as well as making the wine which enables me to seek out quality at all stages of the wine production. Its just a matter of quality first, second and third!
5) Tell us about your equipment, and production capacity?
We are a small operation up to 40tonne for Tintilla, plus 40tonne of contracts, we have invested in a small modern winery that is user friendly. A combination of closed and open fermenters is used, all with cooling capacity, we have some tradition with a lovely old Willmes press or hydraulic basket press depending on need. Other wise its all the some stuff you would find in any winery – pumps and tanks etc. Never enough space of course. We have an air conditioned barrel room, with largely French oak in use.
6) Which is your best wine and why? (Year and variety)
Most recently it would be the 2011 Patriarch Syrah pick up a Trophy or the 2009 Angus Semillon 3 Trophys both last year at the H.V.Boutique Winemakers Show.
7) What can you tell us about your wine labels, how did you came up with their design?
During an archeological dig in Jordon we found the image of a Dionysian dancer which we thought would be appropriate as our logo. The label draws on the Greek wine tradition of women, followers of the god of wine, joined in communion by drinking wine and dancing. Tintilla is an Old World term for red wine used by Samuel Pepys interchangeably with claret for the red wine of Bordeaux. It was also one of the first grape varietals planted by the Australian agricultural company in 1826, a grape that added colour to red wines.
8) What are some of your favorite food pairings for your wines?
Seafood with Semillon you just cannot go wrong or Anything Italian with Sangiovese
9) Please tell us about a normal day in your winery? What is an usual wine production day?
It really depends on the time of year, vintage is very busy period as for the rest of the year there is always something going on like topping barrels, just looking at the wines and coming up with possible finished products, preparing for bottling. Tasting the wines and blending is always a challenging time to get the right combination where as much as 2-5% additions will influence the outcome.
10) What are the most important standards and skills a winery need to follow to obtain a top wine?
Good fruit is first then a good monitoring program, constant tasting and testing to make shore all is going the way you want it to. The patience to let the wine speak for itself without to much interference!
11) What are your winery plans for the future?
To keep making Hunter Valley wines of the best quality. We are about to increase our storage ability giving us more control.
12) Now it’s time to promote your wines. Please invite our readers to try your wines, and why not.. visit your winery!
Tintilla Estate is for everyone with a love of food, wine and family. One of the Hunter Valley’s outstanding small wineries, this thoughtful family run vineyard and winery is a leader in the burgeoning cellar door wine experience.
“We sell on Taste” Come and try our range of traditional and innovative new wines.
Matt Burton
Winemaker - Gundog Estate
Matt holds a Bachelor of Wine Science and Graduate Diploma of Business Administration from Charles Sturt University. He has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. He finally settled at Wandin Valley Estate where he was ultimately promoted to the dual role of Winemaker and General Manager. During his time at Wandin Valley, Matt’s wines gained many accolades, and in 2010, Matt was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.
In 2011, Matt left Wandin Valley to run the Gundog Estate wine business and cellar door in the Hunter Valley. Under Matt’s management and winemaking, Gundog Estate has consistently been awarded a prestigious five-star winery rating from Australia’s leading wine critic — James Halliday. In 2015, Matt was named as a finalist for Winemaker of the Year at the Hunter Valley Wine Industry Awards.
101 McDonald’s Rd, POKOLBIN, NSW 2320
(02) 4998 6873
Email WebsiteMcGuigan Wines
From the Hunter Valley to the world stage.
McGuigan wines is a name synonymous with Australian wine making. Steeped in rich, Hunter Valley tradition, our wines are the product of four generations of McGuigan family wine makers who have made wine their life and demonstrate a constant and deep commitment to producing some of the finest products on the market.
A warm welcome awaits you at the McGuigan Cellar Door, located in the heart of the Hunter Valley on the corner of Broke and McDonalds Roads. Our knowledgable and friendly cellar door staff will guide you through a tasting of McGuigan wines from the always popular Black Label to exclusive labels such as Cellar Select and our very special Personal Reserve.
If you’re visiting the Hunter stop by and see the team, we’d love to meet you and share our wines. To gain the full wine experience, join our informative tour of the winery and learn how we get the grapes from the vine to the bottle.
Cnr Brokes & McDonalds Rds Pokolbin NSW 2320
02 4998 7136
Email WebsiteMcWilliams Wines
Founded in 1921 by the late Maurice O’Shea, Mount Pleasant is part of the McWilliam’s Wine group, the largest family owned, 100% Australian Wine Company. Mount Pleasant produces a wide range of classic Hunter wines including Elizabeth Semillon, Australia’s most awarded white wine, and our highly awarded individual vineyard wines, Lovedale Semillon and Rosehill Shiraz.
Jack McWilliam Road Hanwood NSW 2680
(02) 6963 3444
WebsiteMichael De Iuliis
Winemaker - De Iuliis Wines
Michael De Iuliis, well known and well liked Hunter Valley winemaker and wine judge, started off as a Macquarie university Science Graduate and completed post Graduate studies in Oenology at Roseworthy Campus (Adelaide University) in 1999. The year after saw his first complete vintage as a winemaker, using grapes grown on the De Iuliis family vineyard. Since then he has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region which are considered as some of the best examples coming from the Hunter Valley.
Among many accolades, Michael has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Michael was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award.
Michael has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region as a whole at numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteMistletoe Wines
Mistletoe (est. 1989) is a small, family-owned vineyard and winery located on Hermitage Road, Pokolbin in the beautiful lower Hunter Valley, New South Wales, Australia. Mistletoe was rated by James Halliday as one of the 10 dark horses of the Australian Wine Industry in 2007 and has been awarded a 5 star rating in the 2007 and 2008 editions of Halliday’s Australian Wine Companion. In 2009 and 2010 James Halliday raised Mistletoe’s rating to 5 “red” stars- the highest rating given (other than Winery of the Year) and puts Mistletoe in the top 105 (6%) of all wineries in Australia!
“The quality and consistency of Mistletoe’s wines is above reproach, as are the prices”
James Halliday, Wine Judge, critic and author – Australian Wine Companion 2009, 2010
771 Hermitage Road Pokolbin, NSW 2320
1800-055-080
WebsiteMuse Kitchen
Opened in 2011 Muse Kitchen is the sister venue to Muse Restaurant.
Muse Kitchen is a regional European Bistro style restaurant that is situated in the picturesque Keith Tulloch Wines courtyard. Busy, fun and relaxed Muse Kitchen continues to be a very popular lunch destination.
Lunch Wed – Sun 12noon – 3.00pm
Dinner Sat 6.00 – 9.00pm
Keith Tulloch Winery - Cnr. Hermitage & Deasys Roads, Pokolbin NSW 2320
02 4998 7899
WebsiteMuse Restaurant
We welcome you to one of the Hunter Valley’s most exciting fine dining experiences. Join discerning locals and experience our friendly team as Muse sets new benchmarks within Australia for its fresh inspiration and interpretation of local cuisine. Muse Restaurant is located at Hungerford Hill Winery.
Lunch Sat & Sun 12noon – 3.00pm
Dinner Wed – Sat 6.30 – 10.00pm
Hungerford Hill Winery - Broke Rd, Pokolbin NSW 2320
02 4998 6777
WebsitePeter Hall
Chief Winemaker - McGuigans Wines
Started in the wine industry in 1979 at Vidals in Hawkes Bay NZ
Moved to Australia in 1981 and took on a winemaking role at Rothbury.
Rothbury listed on stock exchange in 1992 where we acquired Saltrams, Baileys, St Huberts and Farnham Estate in Marlborough and became Group Winekmaker and Production Manager.
In 1996 the Rothbury Group was taken over by Treasury and I relocated to the small start up business Brian McGuigan Wines. Took the helm of winemaking and production and then managed to step back into a more or less strictly winemaking role in 2004 (stepped out of the vortex to have a life)
Currently still at McGuigans as Chief Winemaker.
Peterson Champagne House
Peterson Champagne House is located at the Gateway to Hunter Valley wine country. They specialise in producing an excellent range of sparkling white and red wines made using either the ‘Charmat’ method or the ‘Tradional Methode Champegnoise’. It is also home to Restaurant Cuvee – We visit the Champagne House as a part of our Full day winery tour and start the day with a private tasting accompanied by some delicious homemade pancakes with maple syrup and strawberries & cream.
Broke Rd & Wine Country Drive, Pokolbin NSW 2320
0249987881
Email WebsiteSignature Sauces
It was while she was working in Europe at some of the finest restaurants, including Quaglinos that Regan experienced preparing food for such celebrities as Madonna, Brad Pitt, Jennifer Anniston and Posh Spice. There, she formed a vision that these meals should be available in the homes and country restaurants of her homeland, Australia. She came to believe that finishing sauces were the bridge that would escalate any meal to a fine dining experience. On returning from overseas she met and married Daniel Facey, a country boy from a rural background which had given him an appreciation for premium quality produce and how it raises the experience and value in gourmet cuisine. This, combined with unlimited enthusiasm for the dream meant that Daniel could develop an innovative business approach to get the idea into the marketplace.
Together, theirs was a team ready for the task. Their passion was fostered by trialling their product at ‘at-home’ dinner parties for friends whose ecstatic delight in the sauces lifted their excitement to share their product with everyone.
They started demonstrating their sauces at numerous farmers’ markets within the Hunter Valley wine region. Following this success, they then moved to promoting the sauces at retail outlets as well as providing bulk quantities for use at restaurants. With the further success of these ventures and with enquiries for their sauces coming from near and far, they expanded to interest business outlets throughout New South Wales and are now looking to expand it further by providing sales through a website.
Dan and Regan’s passion and pride for their creation shines through in every bottle, whether savoury or a dessert sauce. All of their sauces are handmade and bottled in the Hunter Valley to their own cherished and exclusive recipe to create a luxurious indulgence in every bottle.
0412012658
Email WebsiteSlattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email WebsiteSteve Langham
Winemaker - Piggs Peake
Piggs Peake is a funny little wine company…
At the end of 2002 Steve Langham finished his winemaking degree at Charles Sturt University and decided it was time to have a go a running a wine company.
Steve had served his time in the cellars of Allandale Winery under the watchful eye of Bill Sneddon (who has been running Allandale for about 30 years now) and in his six vintages there worked as a grape picker, lab technician, cellar hand and then winemaker alongside famous industry names such as living legend Karl Stockhausen and Peter Orr. Steve often reflects on the day Bill offered him the winemaking role at Allandale.
Steve was employed by Piggs Peake to do the 2003 vintage as winemaker/general manager. Luckily 2003 was one of the great years and so the first release of wines were of very high quality.
Steve’s sister Linda joined the company soon after (that’s right, they are brother and sister not husband and wife) and quickly took over running the place which is why it runs so efficiently. It’s now a running joke at the winery that Steve is in charge.
Steve’s winemaking background at this point had been limited to the six years at Allandale which was a very traditional Hunter producer, but he wasn’t a person to follow tradition.
His first job out of High School was as a Chemical Engineering Cadet for BHP so he understood quite well the concepts of wine chemistry and how science might allow him to bend the wines stylistically.
In 2003 the first “left of centre” wine hit the shelf. It was a white dessert wine based on the German Ice Wine concept. Basically, Hunter Valley Semillon juice was freeze concentrated to mimic the effect of fruit freezing on the vine as it does in Germany. It was then fermented into wine and named I Swine.
In 2004 the dessert Zinfandel (the Suckling Pig) was first produced in an attempt to match wine with red fruits and chocolate. It was an instant hit, exciting chefs and sommeliers who tried it. This was followed up soon after by the bottling of the first Wolfie Zinfandel. The variety wasn’t completely unknown in Australia at this point, but it had a low profile. When the 2005 Wolfie was written up as the greatest Zinfandel ever made in Australia eyes turned towards the little Hunter winery. Then the 2005 Semillon and the 2004 Cabernet Merlot (Piggs Peake’s first Cabernet) were listed in Halliday’s Best of the Best section, the 2006 Cabernet Merlot was written up as the best in Australia and the winery was away.
Steve had made his point and stopped entering shows and sending samples to journalists and just focused on the winemaking at Piggs Peake.
697 Hermitage Road, Pokolbin NSW 2335
+61 2 6574 7000
Email WebsiteTar 10
Made with love & care!
Tar10’s product range is gluten and preservative free and uses only the freshest Australian ingredients. We are passionate about our range and we really hope that you enjoy them as much as we have enjoyed creating them.
138 Dog Trap Creek Road, Gresford NSW 2311
02 4938 9145
Email WebsiteTatler Wines & Restaurant
Tatler Wines & Restaurant is situated in the lovedale section of the Hunter Valley. The cellar door outlet offers a great range of award-winning wines, including one of our favourites, the aptly named ‘Over the Ditch’ (Hunter Valley) Semillon – (New Zealand) Sauvugnon Blanc blend. The restaurant has a tapas style menu where diners are encouraged to share their dishes.
477 Lovedale Road, Lovedale NSW
02 4930 9139
Email WebsiteThe Cellar Restaurant
With its long-standing reputation for excellence, the multi award-winning Cellar Restaurant is a must visit. Specialising in rustic Mediterranean cuisine with a focus on quality steaks as well as a range of other meats, poultry and fish, all cooked to your liking on the char-grill.
Hunter Valley Gardens, Village Broke Road POKOLBIN NSW 2320
02 4998 7584
WebsiteThe Verandah Restaurant
The Verandah Restaurant is located at the historic Calais Estate. You can dine inside (with the open fire raging in the winter) or al-fresco on the verandah overlooking the vines and the brokenback ranges. The menu is a tapas style menu and their most famous dish is the ‘trio of oysters’ done in different styles. A dish that’s always hard to go past. Aside from the great range of Calais Estate wines available , the wine list offers wines from many of the Hunter Valley’s great producers as well as other regions.
151 Palmers Lane, Pokolbin NSW 2320
02 4998 7231
WebsiteTwo Fat Blokes Euro-Deli Café
Two Fat Blokes produces a gourmet range of products sourced from the freshest local ingredients. The premium tongue-in-cheeck brand of Two Fat Blokes guarantees something special for it’s consumers with a diverse selection of yummy flavors.
Drop into the deli on your trip to the Hunter Valley to view our extensive range of local products or order online from a selection of our range.
@ De Iuliis Wines, 1616 Broke Road, Pokolbin NSW 2320
02 4998 6699
Email WebsiteTyrrell’s Wines
Rich in history and pioneering achievements since 1858
Established in 1858 by English immigrant Edward Tyrrell, Tyrrell’s Wines is one of Australia’s pre-eminent family owned wine companies with vineyards extending from their historic home in the Hunter Valley NSW to their Heathcote vineyards in Victoria.
Headed up by fourth generation family member Bruce Tyrrell, Tyrrell’s is home to some of Australia’s most awarded wines including the iconic Vat 1 Semillon. Since 1971, Tyrrell’s has been awarded over 5,000 trophies and medals and in 2010 was named “Winery of the Year” in James Halliday’s Australian Wine Companion.
With the fifth generation, Chris, Jane and John, involved in the business, Tyrrell’s will continue to remain family owned with the simple philosophy of producing high quality wine that people love to drink.
Cellar Door Opening Hours
Monday – Saturday 9:00am – 5:00pm
Sunday 10:00am – 4:00pm
Closed on Good Friday, Christmas Day, Boxing Day, New Years Day and the New Years Public Holiday (2nd Jan 2017).
Please note, tastings finish 15mins prior to closing.
1838 Broke Road Pokolbin NSW 2320 Australia
02 4993 7028
Email WebsiteUpper Hunter Smoke House
Artisan Butcher
I am lucky enough to call the Upper Hunter Valley, one of Australia’s finest food bowls, home. I decided that we needed to find a glue to connect my smokehouse with our farm. Pigs of course! Given the smokehouse will produce top line artesian smallgoods; any old pig simply would not do. After extensive research, I landed on free-range Wessex Saddlebacks. A rare, slow growing, black pig with a white belt that’s very chic in the paddock to plate foodie world right now. This rare breed originates from the west country of England (Wessex) but is said to be extinct in its homeland.
We ventured out and purchased two gilts (female pigs that have never produced a litter before, although our two girls are now up the duff) and a boar, Boris Big-Balls. Rather than producing pork from a bogas backyard venture we paid a premium, purchasing registered stock with traceable bloodlines. We are now in the process of becoming one of the few registered breeders of saddlebacks in the country.
Good meat is attributed to much more than just the breed. Environment and diet are critical factors. Free range pigs with plenty of space to fodder, quality shelter and fresh drinking water is a given so I have now turned my mind to the food.
Spain is undoubtedly famous for their jamon (Spanish for ham, although it’s more like a prosciutto), so I looked to the great for inspiration. Top class pigs used for jamon were traditionally finished off on a diet of nothing but acorns and olives. Our specific breed of pig traditionally scavenged their food in forests with a diet consisting of acorns and chestnuts. We have therefore agreed our next endeavour is to plant a number of oak trees around our pig pens to foster natural foraging of acorns. We’re also looking to plant a small apple orchard of different varieties and some nut trees for piggy treats – stay tuned on this.
Some facts on pigs:
- A pig’s gestation is very easy to remember- 3 months, 3 weeks and 3 days
- A boar is a male pig with his family jewels still in tact
- Pigs are said to have the intelligence of a 3 year old
- Pigs have eyes in the back of their heads, okay they don’t actually have eyes in the back of their head, but they do have a wide 310 degree angle of vision
- Pigs are not able to focus both eyes on the same spot
- Grower pigs eat about 3% and drink about 10% of their body weight daily
- Pigs cant sweat, they typically bury themselves in mud to cool
- A ‘baconer’ is for exactly that, delicious bacon. Pigs used for bacon weigh in at approximately 60-80kgs after they’ve been slaughtered, whereas a backfatter is bigger. A spit pig generally sits between 15 and 30kgs post slaughter and a delicious suckling is generally 12kg live weight.
30 Bureen Road, Denman NSW 2328
0417 711 069
Email Website
1 hrBalloon Flight
$510 per personThere is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley with Beyond Ballooning. (min 2 passengers).
Beyond Ballooning
Hot Air Balloon Adventure in Hunter Valley
Thrill-seekers such as you and your friends should not settle for ordinary adventures. Add a little twist to your trip by incorporating elements of fascinating sceneries, the laughter of your friends and a big hot air balloon.
Nothing spells ‘adventure’ better than a hot air balloon ride in Hunter Valley by Beyond Ballooning. A trip up in the air offers a one-of-a-kind experience with your friends and loved ones.
Why Go on a Hot Air Balloon Ride
A hot air balloon ride is one experience you and your loved ones should not miss. Beyond Ballooning offers a unique opportunity to celebrate special occasions or simply hang out with your friends.
There is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley. Apart from the thrill of being in the air, you are also rewarded with beautiful scenery of greenery mixed with touches of the sun. Just hop aboard our sturdy balloons and appreciate the beautiful vineyards of the valley.
Our smallest balloons carry 2 passengers while our largest can accommodate 16 people, including the pilot. The flight generally lasts an hour, which gives you more opportunities to revel in nature’s beauty, as well as snap a couple of photos.
What to Expect on Your First Flight
Your first hot air balloon ride offers the unrivalled feeling of freedom and exhilaration—memories definitely for the books.
First and foremost, you and your companions must be early on site. For morning travels, our team meets you earlier due to the milder weather. You might not feel surefooted for a while, but the reward of a beautiful sunrise from up in the air is something you should not miss.
Before your Hunter Valley balloon ride, your pilot will tell you all that you need to know. The pilot will also go through the safety rules, what you can expect before, during and after the trip, which often lasts an hour.
One of the best things to witness is the balloon inflating. Once you arrive at your departure point, you will see the crew preparing the balloons for inflation. After the pilots engage the burners for heated air, the process usually takes 30 minutes before the balloons completely fill and rise above the basket. The process alone is enough to entertain you and your friends.
Fight Meeting Point: Crowne Plaza Hunter Valley – 430 Wine Country Drive, Lovedale, NSW, 2325
1300 468 247
Email Website
10 minHelicopter Lunch Flight
$115 per personDuring lunch thrill your senses with a guided scenic flight over the picturesque vineyards and changing terrain, (min 2 / max 4 passengers), with Slattery Helicopter Charters.
Slattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email Website
15 minsHelicopter Home Flight
$200 per personTop off your day with a thrilling, scenic flight from your last stop, over Wine Region and back to your Pokolbin area accommodation, (min 2 / max 4 passengers), with Slattery Helicopter Charters.
Slattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email Website
choosePicnic Amongst the Vines
from $30 per packGet romantic, or enjoy the vines at your own pace, with our pre-arranged picnic packs filled with gourmet goodies… insta-picnic!
Andrew Duff
Winemaker - Tempus Two
Having grown up in Maitland with parents that were lovers of Hunter Valley wines, winemaking was a natural choice for Andrew, and one that he embraced even as a child. No matter whether he wanted to be a fireman one week or a watchmaker the next, just like his father, the sentence always ended with; ‘and own a vineyard when I grow up’.
His first venture in the wine industry was work experience during vintage with Reynolds Yarraman Winery, Wybong Estate at just 15 years of age. From then on, his passion quickly flourished.
Following a move to New Zealand in 1997, Andrew completed college and went on to study Wine Science at the Eastern Institute of Technology in Hawke’s Bay. During his study, he worked vintages every year at various wineries in New Zealand and Australia to further evolve his knowledge of the great grape including Tyrrell’s in the Hunter Valley and Church Road Winery in Hawkes Bay, New Zealand.
In 2008, Andrew moved back to Australia and shortly afterwards, took up a position as Assistant Winemaker at Tempus Two. His admiration for the McGuigan family and love of the brand drew him to the role, which he relished. Later that year, he followed former Tempus Two winemaker, Liz Jackson, to First Creek also working stints at other leading Hunter Valley wineries including Tower Estate and Poole’s Rock.
When the role of Winemaker came up at Tempus Two, Andrew leapt at the chance;
“I have always been a huge admirer of the Tempus Two brand, so when the role came up I absolutely jumped at it! The high standard of wines here is really fantastic and the atmosphere in the winery is great, so I couldn’t ask for more.”
Andrew’s aim in the new role is to maintain the high standard of production & further promote the range of Chardonnay, which he feels deserves greater recognition.
Andrew Thomas
Winemaker - Thomas Wines
Given my family background, it was probably inevitable that I would end up working in wine. My early inspiration came from my father, Wayne Thomas who had a distinguished career making wine in McLaren Vale, where I was raised.
However, despite being groomed for a possible winemaking career in South Australia, I developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley during my formative winemaking years.
After graduating with a degree in Oenology at Roseworthy Agricultural College, I began my winemaking journey at Tyrrell’s Vineyards. During what ended up being 13 years with Tyrrells, under the guidance of the legendary Murray Tyrrell, I gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – semillon and shiraz.
My thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence, but the desire to make some world class wines under my own label could no longer be denied, and it was time to go out on my own.
Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley semillon and shiraz. Over the years I have formed close and collaborative alliances with an impressive folio of local growers, who each own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place.
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard, and the key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle.
I’m very proud (and humbled) when I read quotes like this….
“Thomas Wines have won more trophies and awards than you could poke a stick at, as well as widespread critical acclaim over the last decade or so. Andrew (Thommo) Thomas was awarded the title of 2014 Hunter Valley Winemaker of the Year. Having also previously won the award in 2008, Thommo has once again been judged by his peers on his pursuit of excellence in winemaking and his contribution and dedication to the Hunter Valley wine industry at large.
His flagship wines Kiss shiraz and Braemore semillon sit at the top of an impressive range of wines, many of which have become modern benchmarks for the Hunter Valley.
It is a remarkable achievement for such a small producer and it’s Thommo’s continued attention to detail, and his hands on approach to every aspect of his winemaking that has earned him all these awards, and a reputation as one of the Hunter Valley’s leading winemakers.”
Back to me now….
At the end of the day, I just really love making wine….
Outside of wine, my favourite things are my three awesome sons, the mighty Sydney Swans, top-shelf rum, pineapple and Top Deck chocolate.
Beyond Ballooning
Hot Air Balloon Adventure in Hunter Valley
Thrill-seekers such as you and your friends should not settle for ordinary adventures. Add a little twist to your trip by incorporating elements of fascinating sceneries, the laughter of your friends and a big hot air balloon.
Nothing spells ‘adventure’ better than a hot air balloon ride in Hunter Valley by Beyond Ballooning. A trip up in the air offers a one-of-a-kind experience with your friends and loved ones.
Why Go on a Hot Air Balloon Ride
A hot air balloon ride is one experience you and your loved ones should not miss. Beyond Ballooning offers a unique opportunity to celebrate special occasions or simply hang out with your friends.
There is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley. Apart from the thrill of being in the air, you are also rewarded with beautiful scenery of greenery mixed with touches of the sun. Just hop aboard our sturdy balloons and appreciate the beautiful vineyards of the valley.
Our smallest balloons carry 2 passengers while our largest can accommodate 16 people, including the pilot. The flight generally lasts an hour, which gives you more opportunities to revel in nature’s beauty, as well as snap a couple of photos.
What to Expect on Your First Flight
Your first hot air balloon ride offers the unrivalled feeling of freedom and exhilaration—memories definitely for the books.
First and foremost, you and your companions must be early on site. For morning travels, our team meets you earlier due to the milder weather. You might not feel surefooted for a while, but the reward of a beautiful sunrise from up in the air is something you should not miss.
Before your Hunter Valley balloon ride, your pilot will tell you all that you need to know. The pilot will also go through the safety rules, what you can expect before, during and after the trip, which often lasts an hour.
One of the best things to witness is the balloon inflating. Once you arrive at your departure point, you will see the crew preparing the balloons for inflation. After the pilots engage the burners for heated air, the process usually takes 30 minutes before the balloons completely fill and rise above the basket. The process alone is enough to entertain you and your friends.
Fight Meeting Point: Crowne Plaza Hunter Valley – 430 Wine Country Drive, Lovedale, NSW, 2325
1300 468 247
Email WebsiteBimbadgen Estate
The collaboration of the soils with the sun, wind, rain and our thirty-year-old vines enable us to craft some of the Hunter’s most complex award winning wines. A restaurant like no other: These wines, combined with the delectable talents of our Esca Restaurant’s Executive Chef, make dining at Bimbadgen a truly memorable experience. A view like no other: As for the view, we’d love to take the credit, but it is someone else’s work. So come with us and explore the place, the promise and the pleasures of Bimbadgen Estate.
Bimbadgen Cellar Door
Sunday to Thursday – 10am to 5pm
Friday and Saturday – 10am to 7pm
790 McDonalds Road, Pokolbin NSW
02 4998 4650
WebsiteBistro Molines
Operated by iconic Hunter Valley duo, Robert & Sally Molines, Bistro Molines is set within the grounds of the stunning Tallavera Grove Estate. Chef / Owner Robert Molines OAM is an inductee in the Restaurant & Catering Association Hall of Fame. The cuisine has a French provincial influence making use of fresh local ingredients like locally grown snails, poultry, seafood and vegetbles. The ambiance is warm and welcoming and the views from the restaurant overlook the beautiful Mount View area.
Lunch: Thursday – Monday (12 NN-3PM)
Dinner: Friday/Saturday (7PM-9PM)
Open for private functions by special arrangement
Tallavera Grove, 749 Mount View Rd, Mount View 2325
(02) 4990 9553
Email WebsiteBlackwattle Luxury Retreats
Luxury accommodation in the heart of Hunter Valley Wine Country. Stylish and contemporary cottage accommodation with stunning views in a boutique vineyard setting. Just two exclusive self-contained luxury cottages offering romantic couples accommodation and luxury group accommodation for friends or family in the Hunter Valley wine region of NSW, comprising Pokolbin, Rothbury, Lovedale and Mount View. Our Hunter Valley Location: Blackwattle is just ten minutes from the Hunter Valley Wine Country Tourist Information Centre.
169 Talga Rd Lovedale 2325 NSW
02 4930 7449
Email WebsiteBrokenwood Wines
Established in 1970 Brokenwood Wines had evolved from a weekend venture for self professed hobby winemakers into one of Australias most reputable wine labels. Our icon Graveyard Shiraz is the only Hunter red rated in the top twelve as recognised by Langtons Classification of Australian Wines. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.
Cellar Door Open Hours:
Open daily from 9.30am – 5.00pm, Sundays 10.00am – 5.00pm.
Open everyday except Christmas Day.
401-427 McDonalds Rd Pokolbin, NSW 2320
(02) 4998 7559
Email WebsiteDavid Hook
Owner / Winemaker - David Hook Wines
Employment Background
1979 – 1983 Tyrrell’s Wines Australia
Employed as assistant winemaker 1979
Promoted to winemaker at Glenbawn Estate 1981
1982 – 1983 Glenbawn Estate Scone Australia
Vineyard Manager
1981 Wines California USA
Assistant winemaker for vintage
1984 – 1985 Lakes Folly Australia
Employed as assistant winemaker to Steven Lake
1987 – 1990 Rothbury Estate Australia
Employed as winemaker for vintage
1989 Pokolbin Estate Pokolbin Australia
Employed as General Manager for 12 months
1990 Chateau Bonnet France
Employed as consultant winemaker for vintage
1991 – 1995 Hugh Ryman Wines / Rystone Wines France, Spain
Employed as a consultant in areas of grape growing, purchasing, winemaking and production
1997 Vinfera Pty Ltd Broke Australia
Managing Director
1998 David Morrison Winemakers Georgia
Employed as a consultant winemaker for Telavi Winery
1986 – 2017 David Hook Wines – Pothana Vineyard Australia
Self employed on own property establishing 10 hectare vineyard and winery
Relevant Winemaking Experience
1978 – 1979 Cellar hand, Tyrrells Pokolbin Australia for vintage
Crushing 500 – 700 tonnes
1980 Assistant winemaker, Tyrrells Pokolbin Australia
Crushing 700 tonnes
1981 Winemaker, Tyrrells, Glenbawn Estate, Scone Australia
Crushing 1200 tonnes
1981 Assistant winemaker, Friestone Winery California USA
Crushing 1200 tonnes
1982 – 1983 Vineyard Manager / Winery Manager, Tyrrells Glenbawn Estate Scone Australia
Growing 500 tonnes and processing 1200 tonnes
1984 Pothana Vineyard
Commenced vineyard
1984 – 1985 Assistant Winemaker, Lakes Folly Pokolbin Australia
Premium small Australian winery producing cabernet and chardonnay
1985 Pothana Vineyard
First vintage – 2 tonnes semillon. Established Pothana label
1986 Assistant winemaker for vintage Hungerford Hill Pokolbin Australia
Crushing over 1000 tonnes of both Hunter Valley and Coonawarra fruit
1987 Pothana Vineyard
First chardonnay wines produced
1985 – 1987 The Australian Wine Research Institute
Awarded scholarship to under take research into nitrogen levels of amino Australian grape juice and the metabolism acids by yeasts
1986 Australian Wine Industry Technical Conference
Presented paper titled “Amino Acid Metabolism by Yeasts”
1987 – 1990 Winemaker for vintage, Rothbury Estate Australia
Grape receival and processing
1990 Pothana Winery
First grapes processed. Contract winemaking of 25 tonnes of shiraz
1990 Winemaker at Chateau Bonnet Bordeaux France
1991 Winemaker at Cave du Casse Limoux Southern France
1992 Consultant Winemaker, Safeways UK
Production of 1000 tonnes of Luberon white
1994 Pothana Winery
Contract winemaking expanded to 50 tonnes. Specialising in small batches, 2 – 3 tonnes for individual growers.
1994 Sainsbury, UK in association with Val d Orbie in Southern France
Responsible for the selection of vineyards, wineries and supervision of production of 500,000 cases
1994 Sainsbury, UK in association with Cave St Pierre France
Responsible for the selection of vineyards, wineries and the supervision of production of 100,000 cases of Cote du Rhone Red
1995 Rystone Wines France
Responsible for the purchase of grapes for and supervision of production of 200,000 cases in the south of France
1995 Vineyard Consultant, Chateau Vignelaure Provence France
3 months planning and implementing renovation of 40 hectare vineyard
1996 Consultant Winemaker, Chateau Coussergues, Besier France
1996 Pothana
Expanded Vineyard. Established The Gorge label
1997 Established Vinifera Pty Ltd, Broke Australia
Leased Saxonvale Winery, 1500 tonnes production
1998 Telavi Georgia
Responsible for recommissioning winery in Telavi Georgia and production of 1200 tonnes for the 1998 vintage for export to Soviet Union and the USA
1998 – 2017 Pothana Vineyard / Winery
Increased capacity to 200 tonne production
De Iuliis Wines
De Iuliis – a fresh approach to creating wines truly expressive of the Hunter Valley
As one of the Hunter Valleys top producers, the De Iuliis family aims to make wines that are unique yet highly identifiable with a sense of time and place.
Our secret is attention to detail with a modern small-batch approach to winemaking. What’s not a secret is a vast array of awards and great reviews bestowed on us over the last few years.
Located in the heart of Pokolbin, the De Iuliis label draws from new and historic Hunter Valley vineyards.
One of the hardest names to say in the Australian wine industry, but also one of the best!
Cellar Door and Office
Open 7 days a week from 10am to 5pm.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteEsca Bimbadgen
Esca Bimbadgen is situated high on a hill in the heart of Hunter Valley Wine Country. Dedicated to the art of food & wine matching, Esca’s modern Australian cuisine, fresh local and home grown produce and spectacular views make for a truly memorable dining experience.
Esca’s contemporary restaurant design features large glass windows and an open balcony allowing guests stunning wine country views over the Bimbadgen vineyards to the Brokenback ranges.
The wine list offers not only wines from Bimbadgen, but a selection of wines from other Hunter Valley producers and classic wines from regional areas throughout Australia and the world. Esca also has a private dining room for serious wine and food tastings and occasions. Recipient of one Wine Glass in the Gourmet Traveller Wine 2011, 2012, 2013 and 2014 Wine List of the Year Awards.
Esca Bimbadgen, was also named Restaurant and Catering Association NSW’s Best Tourism Restaurant in Northern NSW as well as being awarded the highly acclaimed Gold award for Tourism Restaurants and Catering Services at the QantasLink Hunter & Central Coast Tourism Awards 2013.
A pioneer of fine dining in the Hunter Valley, Esca exemplifies the unique nature of a winery restaurant, rather than simply a restaurant in a winery.
Opening Hours:
Lunch from 12pm, 7 Days
Dinner from 6pm, Friday and Saturday
790 McDonalds Rd, Pokolbin NSW 2320
02 4998 4666
Email WebsiteFirst Creek Wines
First Creek Wines is a family owned and operated winery based in the Hunter Valley, NSW, Australia’s oldest wine producing region. The talented family of winemakers at First Creek comprises of Liz, Shaun and Greg Silkman.
They lead a team of winemakers with a passion for wine and aspire to transform the best fruit characteristics into premium varietal wine styles.
In 2015, First Creek Wines was awarded a remarkable 11 Trophies and 26 Gold Medals, across five wine shows, for our Semillon, Chardonnay and Shiraz wines. Liz is considered by her peers to be one of Australia’s leading winemakers, and is a former dux of the Len Evans Tutorial. In 2016 and 2011 Chief Winemaker, Liz was named Hunter Valley Winemaker of the Year at the Hunter Valley Legends Awards.
First Creek’s emphasis on careful fruit selection and a rigorous attention to detail throughout the winemaking process has produced a range of wines that appeals to both critics and consumers alike.
Visit Our Cellar Door
Located in the heart of the Hunter Valley, First Creek Wines Cellar Door is open 7 days.
Cellar Door Trading hours:
Monday to Saturday 9.30am – 5.00pm and Sunday 9.30 am – 4pm
Bookings required for Member’s Tasting and groups over 8 people.
600 McDonalds Rd POKOLBIN 2320
+612 4998 7293
Email WebsiteFuchs Fine Foods
Fuchs produces quality Extra Virgin Olive Oils, Infused Olive Oils using 100% natural flavour (not food flavouring), Caramelised Balsamic Vinegar using a 5 year old oak matured Balsamic Vinegar, relishes and sauces. Fuchs products have been created by pure passion for food.
Newly added products to the range include Smokey Meat Sauces and a range of 6 Fruit Pastes which are the perfect accompaniment to many favourite cheeses. All of these products are created with passion and are made in small batches by a dedicated chef John McGain and his team of just as passionate foodies right here in the Hunter.
“Having been a chef for 15 years I decided to put complete energy into one area that I love which is olive oil and to provide products of exceptional quality to foodies alike. The olive oil used in Fuchs products has been grown locally in the Hunter Valley in the Rothbury and Broke regions by growers just as passionate as myself in producing the best quality Extra Virgin Olive Oil the region has to offer.”
John McGain
11 Vincent Street, Cessnock, NSW, 2325
02 49914715
Email WebsiteJames Lusby
Winemaker - Tintilla Estate
1) Can you tell us a little bit about your winery and the history behind it?
Our family connections with the Hunter go back to the late 1700’s with the discovery and naming of the valley by our ancestor John Hunter. With family coming from Morpeth we often visited the Hunter and decided to build a vineyard and winery in the 1990’s. Tintilla Estate was purchase as a Tree covered lot on Hermitage Rd (used for mine props) in 1993. We cleared it, spread gypsum and lime and double ripped the soil to one metre, and put in two dams on the property. We spent lots of weekends with the family picking up sticks ,then we planted a crop to build up the plant matter in the soil. In 1994 we planted Shiraz and Semillon, in 1995 we planted Merlot and Sangiovese and in 1996 planted Cabernet Sauvignon. Our first full vintage was 1998. We opened our cellar door in 2000 and build our winery in 2005 when I took over wine making, we had been making wine here in small amount up until then but the main wine making was contract out. We now do contract wine making for some of our neighbors.
2) Tell us about your wine, varieties, inspiration and influences?
When deciding to plant we were primarily influenced by the topography of the block and its aspect and the two varietals that traditionally reflect the Hunter- Semillon and Shiraz. We also looked for something new and different to stand out and attract interest. Having read John Gladstones book on viticultural properties and grape vine selection where he suggested the hunter would be suitable, decided to plant the Italian Variety Sangiovese.
I will tell you about these varietals as we could be here all day if I talk about all we produce. On the creek bed soils we planted Semillon – a classic Hunter Varietal in the knowledge that some of the best Hunter Semillon came of tributaries of the Rothbury Creek. Our Semillon is a dry table wine in the style the Hunter Valley is best known for and I think we make a very good example – unoaked, lower Alc (9.5% – 12%), with citrus back bone and for us lovely tropic fruit in the hot/dry years and in the wetter/cooler years more gooseberry and lemon grass, it is the best wine for seafood.
On the slopes where there is good clay and limestone in the soil we planted Shiraz. Shiraz from the Hunter I think is one of the best examples of this grape varietal in Australia, showing great finesse and eloquence. We tend to get a lower Alc (12.5%-14%) than some parts of Australia but boy do we get some great complexity.
The last grape I will talk about is the Sangiovese, originally form Tuscany we have pioneered the variety here in the Hunter. Our Saphira Sangiovese has proven to be very popular as a medium bodied food friendly wine. We make a traditional Rosato and a Sparkling wine the Sangiovese. The sparkling Rosalind Blush is our latest addition to the range, we do this in the Brut style which is the tank fermented like a Prosecco, rather than bottle fermented. We are looking for fresh crisp flavours, not for the yeasty flavours of bottle secondary fermention. Just the lovely fresh strawberry and cranberries that we get form Sangiovese.
3) A winery is as unique as the region where it’s located. How does your region influence your wine production?
To some wine lovers “Place” is everything in expression of wine style. When you open a classic Hunter wine the aroma and flavours jump out at you and say “Hunter”! There is a lot of history in the Hunter being the second oldest grape growing area in Australia, second only to Sydney. The terroir of the Hunter in particular the summer rainfall pattern has driven the approach to wine making. Semillon, for instance, is picked at relatively low Beaume’s which provide a good acid backbone leading to its longevity and unique flavours. The cloud cover and cool nights play a role in moderating and softening Hunter Shiraz.
4) What is your main goal when you are making your wine?
Uncompromising approach to grape growing and wine making. This is an all year long process starting after harvest, through pruning spraying, and overall management of the vines to the best grapes so as to make the best wine. I look after the vineyard as well as making the wine which enables me to seek out quality at all stages of the wine production. Its just a matter of quality first, second and third!
5) Tell us about your equipment, and production capacity?
We are a small operation up to 40tonne for Tintilla, plus 40tonne of contracts, we have invested in a small modern winery that is user friendly. A combination of closed and open fermenters is used, all with cooling capacity, we have some tradition with a lovely old Willmes press or hydraulic basket press depending on need. Other wise its all the some stuff you would find in any winery – pumps and tanks etc. Never enough space of course. We have an air conditioned barrel room, with largely French oak in use.
6) Which is your best wine and why? (Year and variety)
Most recently it would be the 2011 Patriarch Syrah pick up a Trophy or the 2009 Angus Semillon 3 Trophys both last year at the H.V.Boutique Winemakers Show.
7) What can you tell us about your wine labels, how did you came up with their design?
During an archeological dig in Jordon we found the image of a Dionysian dancer which we thought would be appropriate as our logo. The label draws on the Greek wine tradition of women, followers of the god of wine, joined in communion by drinking wine and dancing. Tintilla is an Old World term for red wine used by Samuel Pepys interchangeably with claret for the red wine of Bordeaux. It was also one of the first grape varietals planted by the Australian agricultural company in 1826, a grape that added colour to red wines.
8) What are some of your favorite food pairings for your wines?
Seafood with Semillon you just cannot go wrong or Anything Italian with Sangiovese
9) Please tell us about a normal day in your winery? What is an usual wine production day?
It really depends on the time of year, vintage is very busy period as for the rest of the year there is always something going on like topping barrels, just looking at the wines and coming up with possible finished products, preparing for bottling. Tasting the wines and blending is always a challenging time to get the right combination where as much as 2-5% additions will influence the outcome.
10) What are the most important standards and skills a winery need to follow to obtain a top wine?
Good fruit is first then a good monitoring program, constant tasting and testing to make shore all is going the way you want it to. The patience to let the wine speak for itself without to much interference!
11) What are your winery plans for the future?
To keep making Hunter Valley wines of the best quality. We are about to increase our storage ability giving us more control.
12) Now it’s time to promote your wines. Please invite our readers to try your wines, and why not.. visit your winery!
Tintilla Estate is for everyone with a love of food, wine and family. One of the Hunter Valley’s outstanding small wineries, this thoughtful family run vineyard and winery is a leader in the burgeoning cellar door wine experience.
“We sell on Taste” Come and try our range of traditional and innovative new wines.
Matt Burton
Winemaker - Gundog Estate
Matt holds a Bachelor of Wine Science and Graduate Diploma of Business Administration from Charles Sturt University. He has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. He finally settled at Wandin Valley Estate where he was ultimately promoted to the dual role of Winemaker and General Manager. During his time at Wandin Valley, Matt’s wines gained many accolades, and in 2010, Matt was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.
In 2011, Matt left Wandin Valley to run the Gundog Estate wine business and cellar door in the Hunter Valley. Under Matt’s management and winemaking, Gundog Estate has consistently been awarded a prestigious five-star winery rating from Australia’s leading wine critic — James Halliday. In 2015, Matt was named as a finalist for Winemaker of the Year at the Hunter Valley Wine Industry Awards.
101 McDonald’s Rd, POKOLBIN, NSW 2320
(02) 4998 6873
Email WebsiteMcGuigan Wines
From the Hunter Valley to the world stage.
McGuigan wines is a name synonymous with Australian wine making. Steeped in rich, Hunter Valley tradition, our wines are the product of four generations of McGuigan family wine makers who have made wine their life and demonstrate a constant and deep commitment to producing some of the finest products on the market.
A warm welcome awaits you at the McGuigan Cellar Door, located in the heart of the Hunter Valley on the corner of Broke and McDonalds Roads. Our knowledgable and friendly cellar door staff will guide you through a tasting of McGuigan wines from the always popular Black Label to exclusive labels such as Cellar Select and our very special Personal Reserve.
If you’re visiting the Hunter stop by and see the team, we’d love to meet you and share our wines. To gain the full wine experience, join our informative tour of the winery and learn how we get the grapes from the vine to the bottle.
Cnr Brokes & McDonalds Rds Pokolbin NSW 2320
02 4998 7136
Email WebsiteMcWilliams Wines
Founded in 1921 by the late Maurice O’Shea, Mount Pleasant is part of the McWilliam’s Wine group, the largest family owned, 100% Australian Wine Company. Mount Pleasant produces a wide range of classic Hunter wines including Elizabeth Semillon, Australia’s most awarded white wine, and our highly awarded individual vineyard wines, Lovedale Semillon and Rosehill Shiraz.
Jack McWilliam Road Hanwood NSW 2680
(02) 6963 3444
WebsiteMichael De Iuliis
Winemaker - De Iuliis Wines
Michael De Iuliis, well known and well liked Hunter Valley winemaker and wine judge, started off as a Macquarie university Science Graduate and completed post Graduate studies in Oenology at Roseworthy Campus (Adelaide University) in 1999. The year after saw his first complete vintage as a winemaker, using grapes grown on the De Iuliis family vineyard. Since then he has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region which are considered as some of the best examples coming from the Hunter Valley.
Among many accolades, Michael has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Michael was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award.
Michael has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region as a whole at numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteMistletoe Wines
Mistletoe (est. 1989) is a small, family-owned vineyard and winery located on Hermitage Road, Pokolbin in the beautiful lower Hunter Valley, New South Wales, Australia. Mistletoe was rated by James Halliday as one of the 10 dark horses of the Australian Wine Industry in 2007 and has been awarded a 5 star rating in the 2007 and 2008 editions of Halliday’s Australian Wine Companion. In 2009 and 2010 James Halliday raised Mistletoe’s rating to 5 “red” stars- the highest rating given (other than Winery of the Year) and puts Mistletoe in the top 105 (6%) of all wineries in Australia!
“The quality and consistency of Mistletoe’s wines is above reproach, as are the prices”
James Halliday, Wine Judge, critic and author – Australian Wine Companion 2009, 2010
771 Hermitage Road Pokolbin, NSW 2320
1800-055-080
WebsiteMuse Kitchen
Opened in 2011 Muse Kitchen is the sister venue to Muse Restaurant.
Muse Kitchen is a regional European Bistro style restaurant that is situated in the picturesque Keith Tulloch Wines courtyard. Busy, fun and relaxed Muse Kitchen continues to be a very popular lunch destination.
Lunch Wed – Sun 12noon – 3.00pm
Dinner Sat 6.00 – 9.00pm
Keith Tulloch Winery - Cnr. Hermitage & Deasys Roads, Pokolbin NSW 2320
02 4998 7899
WebsiteMuse Restaurant
We welcome you to one of the Hunter Valley’s most exciting fine dining experiences. Join discerning locals and experience our friendly team as Muse sets new benchmarks within Australia for its fresh inspiration and interpretation of local cuisine. Muse Restaurant is located at Hungerford Hill Winery.
Lunch Sat & Sun 12noon – 3.00pm
Dinner Wed – Sat 6.30 – 10.00pm
Hungerford Hill Winery - Broke Rd, Pokolbin NSW 2320
02 4998 6777
WebsitePeter Hall
Chief Winemaker - McGuigans Wines
Started in the wine industry in 1979 at Vidals in Hawkes Bay NZ
Moved to Australia in 1981 and took on a winemaking role at Rothbury.
Rothbury listed on stock exchange in 1992 where we acquired Saltrams, Baileys, St Huberts and Farnham Estate in Marlborough and became Group Winekmaker and Production Manager.
In 1996 the Rothbury Group was taken over by Treasury and I relocated to the small start up business Brian McGuigan Wines. Took the helm of winemaking and production and then managed to step back into a more or less strictly winemaking role in 2004 (stepped out of the vortex to have a life)
Currently still at McGuigans as Chief Winemaker.
Peterson Champagne House
Peterson Champagne House is located at the Gateway to Hunter Valley wine country. They specialise in producing an excellent range of sparkling white and red wines made using either the ‘Charmat’ method or the ‘Tradional Methode Champegnoise’. It is also home to Restaurant Cuvee – We visit the Champagne House as a part of our Full day winery tour and start the day with a private tasting accompanied by some delicious homemade pancakes with maple syrup and strawberries & cream.
Broke Rd & Wine Country Drive, Pokolbin NSW 2320
0249987881
Email WebsiteSignature Sauces
It was while she was working in Europe at some of the finest restaurants, including Quaglinos that Regan experienced preparing food for such celebrities as Madonna, Brad Pitt, Jennifer Anniston and Posh Spice. There, she formed a vision that these meals should be available in the homes and country restaurants of her homeland, Australia. She came to believe that finishing sauces were the bridge that would escalate any meal to a fine dining experience. On returning from overseas she met and married Daniel Facey, a country boy from a rural background which had given him an appreciation for premium quality produce and how it raises the experience and value in gourmet cuisine. This, combined with unlimited enthusiasm for the dream meant that Daniel could develop an innovative business approach to get the idea into the marketplace.
Together, theirs was a team ready for the task. Their passion was fostered by trialling their product at ‘at-home’ dinner parties for friends whose ecstatic delight in the sauces lifted their excitement to share their product with everyone.
They started demonstrating their sauces at numerous farmers’ markets within the Hunter Valley wine region. Following this success, they then moved to promoting the sauces at retail outlets as well as providing bulk quantities for use at restaurants. With the further success of these ventures and with enquiries for their sauces coming from near and far, they expanded to interest business outlets throughout New South Wales and are now looking to expand it further by providing sales through a website.
Dan and Regan’s passion and pride for their creation shines through in every bottle, whether savoury or a dessert sauce. All of their sauces are handmade and bottled in the Hunter Valley to their own cherished and exclusive recipe to create a luxurious indulgence in every bottle.
0412012658
Email WebsiteSlattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email WebsiteSteve Langham
Winemaker - Piggs Peake
Piggs Peake is a funny little wine company…
At the end of 2002 Steve Langham finished his winemaking degree at Charles Sturt University and decided it was time to have a go a running a wine company.
Steve had served his time in the cellars of Allandale Winery under the watchful eye of Bill Sneddon (who has been running Allandale for about 30 years now) and in his six vintages there worked as a grape picker, lab technician, cellar hand and then winemaker alongside famous industry names such as living legend Karl Stockhausen and Peter Orr. Steve often reflects on the day Bill offered him the winemaking role at Allandale.
Steve was employed by Piggs Peake to do the 2003 vintage as winemaker/general manager. Luckily 2003 was one of the great years and so the first release of wines were of very high quality.
Steve’s sister Linda joined the company soon after (that’s right, they are brother and sister not husband and wife) and quickly took over running the place which is why it runs so efficiently. It’s now a running joke at the winery that Steve is in charge.
Steve’s winemaking background at this point had been limited to the six years at Allandale which was a very traditional Hunter producer, but he wasn’t a person to follow tradition.
His first job out of High School was as a Chemical Engineering Cadet for BHP so he understood quite well the concepts of wine chemistry and how science might allow him to bend the wines stylistically.
In 2003 the first “left of centre” wine hit the shelf. It was a white dessert wine based on the German Ice Wine concept. Basically, Hunter Valley Semillon juice was freeze concentrated to mimic the effect of fruit freezing on the vine as it does in Germany. It was then fermented into wine and named I Swine.
In 2004 the dessert Zinfandel (the Suckling Pig) was first produced in an attempt to match wine with red fruits and chocolate. It was an instant hit, exciting chefs and sommeliers who tried it. This was followed up soon after by the bottling of the first Wolfie Zinfandel. The variety wasn’t completely unknown in Australia at this point, but it had a low profile. When the 2005 Wolfie was written up as the greatest Zinfandel ever made in Australia eyes turned towards the little Hunter winery. Then the 2005 Semillon and the 2004 Cabernet Merlot (Piggs Peake’s first Cabernet) were listed in Halliday’s Best of the Best section, the 2006 Cabernet Merlot was written up as the best in Australia and the winery was away.
Steve had made his point and stopped entering shows and sending samples to journalists and just focused on the winemaking at Piggs Peake.
697 Hermitage Road, Pokolbin NSW 2335
+61 2 6574 7000
Email WebsiteTar 10
Made with love & care!
Tar10’s product range is gluten and preservative free and uses only the freshest Australian ingredients. We are passionate about our range and we really hope that you enjoy them as much as we have enjoyed creating them.
138 Dog Trap Creek Road, Gresford NSW 2311
02 4938 9145
Email WebsiteTatler Wines & Restaurant
Tatler Wines & Restaurant is situated in the lovedale section of the Hunter Valley. The cellar door outlet offers a great range of award-winning wines, including one of our favourites, the aptly named ‘Over the Ditch’ (Hunter Valley) Semillon – (New Zealand) Sauvugnon Blanc blend. The restaurant has a tapas style menu where diners are encouraged to share their dishes.
477 Lovedale Road, Lovedale NSW
02 4930 9139
Email WebsiteThe Cellar Restaurant
With its long-standing reputation for excellence, the multi award-winning Cellar Restaurant is a must visit. Specialising in rustic Mediterranean cuisine with a focus on quality steaks as well as a range of other meats, poultry and fish, all cooked to your liking on the char-grill.
Hunter Valley Gardens, Village Broke Road POKOLBIN NSW 2320
02 4998 7584
WebsiteThe Verandah Restaurant
The Verandah Restaurant is located at the historic Calais Estate. You can dine inside (with the open fire raging in the winter) or al-fresco on the verandah overlooking the vines and the brokenback ranges. The menu is a tapas style menu and their most famous dish is the ‘trio of oysters’ done in different styles. A dish that’s always hard to go past. Aside from the great range of Calais Estate wines available , the wine list offers wines from many of the Hunter Valley’s great producers as well as other regions.
151 Palmers Lane, Pokolbin NSW 2320
02 4998 7231
WebsiteTwo Fat Blokes Euro-Deli Café
Two Fat Blokes produces a gourmet range of products sourced from the freshest local ingredients. The premium tongue-in-cheeck brand of Two Fat Blokes guarantees something special for it’s consumers with a diverse selection of yummy flavors.
Drop into the deli on your trip to the Hunter Valley to view our extensive range of local products or order online from a selection of our range.
@ De Iuliis Wines, 1616 Broke Road, Pokolbin NSW 2320
02 4998 6699
Email WebsiteTyrrell’s Wines
Rich in history and pioneering achievements since 1858
Established in 1858 by English immigrant Edward Tyrrell, Tyrrell’s Wines is one of Australia’s pre-eminent family owned wine companies with vineyards extending from their historic home in the Hunter Valley NSW to their Heathcote vineyards in Victoria.
Headed up by fourth generation family member Bruce Tyrrell, Tyrrell’s is home to some of Australia’s most awarded wines including the iconic Vat 1 Semillon. Since 1971, Tyrrell’s has been awarded over 5,000 trophies and medals and in 2010 was named “Winery of the Year” in James Halliday’s Australian Wine Companion.
With the fifth generation, Chris, Jane and John, involved in the business, Tyrrell’s will continue to remain family owned with the simple philosophy of producing high quality wine that people love to drink.
Cellar Door Opening Hours
Monday – Saturday 9:00am – 5:00pm
Sunday 10:00am – 4:00pm
Closed on Good Friday, Christmas Day, Boxing Day, New Years Day and the New Years Public Holiday (2nd Jan 2017).
Please note, tastings finish 15mins prior to closing.
1838 Broke Road Pokolbin NSW 2320 Australia
02 4993 7028
Email WebsiteUpper Hunter Smoke House
Artisan Butcher
I am lucky enough to call the Upper Hunter Valley, one of Australia’s finest food bowls, home. I decided that we needed to find a glue to connect my smokehouse with our farm. Pigs of course! Given the smokehouse will produce top line artesian smallgoods; any old pig simply would not do. After extensive research, I landed on free-range Wessex Saddlebacks. A rare, slow growing, black pig with a white belt that’s very chic in the paddock to plate foodie world right now. This rare breed originates from the west country of England (Wessex) but is said to be extinct in its homeland.
We ventured out and purchased two gilts (female pigs that have never produced a litter before, although our two girls are now up the duff) and a boar, Boris Big-Balls. Rather than producing pork from a bogas backyard venture we paid a premium, purchasing registered stock with traceable bloodlines. We are now in the process of becoming one of the few registered breeders of saddlebacks in the country.
Good meat is attributed to much more than just the breed. Environment and diet are critical factors. Free range pigs with plenty of space to fodder, quality shelter and fresh drinking water is a given so I have now turned my mind to the food.
Spain is undoubtedly famous for their jamon (Spanish for ham, although it’s more like a prosciutto), so I looked to the great for inspiration. Top class pigs used for jamon were traditionally finished off on a diet of nothing but acorns and olives. Our specific breed of pig traditionally scavenged their food in forests with a diet consisting of acorns and chestnuts. We have therefore agreed our next endeavour is to plant a number of oak trees around our pig pens to foster natural foraging of acorns. We’re also looking to plant a small apple orchard of different varieties and some nut trees for piggy treats – stay tuned on this.
Some facts on pigs:
- A pig’s gestation is very easy to remember- 3 months, 3 weeks and 3 days
- A boar is a male pig with his family jewels still in tact
- Pigs are said to have the intelligence of a 3 year old
- Pigs have eyes in the back of their heads, okay they don’t actually have eyes in the back of their head, but they do have a wide 310 degree angle of vision
- Pigs are not able to focus both eyes on the same spot
- Grower pigs eat about 3% and drink about 10% of their body weight daily
- Pigs cant sweat, they typically bury themselves in mud to cool
- A ‘baconer’ is for exactly that, delicious bacon. Pigs used for bacon weigh in at approximately 60-80kgs after they’ve been slaughtered, whereas a backfatter is bigger. A spit pig generally sits between 15 and 30kgs post slaughter and a delicious suckling is generally 12kg live weight.
30 Bureen Road, Denman NSW 2328
0417 711 069
Email Website
2 hrsMember for a Day @ Ivanhoe Wines
$30 per personBe treated like a VIP Member with a private educational tasting and some cheese and cracker nibbles at Ivanhoe Winery.
Andrew Duff
Winemaker - Tempus Two
Having grown up in Maitland with parents that were lovers of Hunter Valley wines, winemaking was a natural choice for Andrew, and one that he embraced even as a child. No matter whether he wanted to be a fireman one week or a watchmaker the next, just like his father, the sentence always ended with; ‘and own a vineyard when I grow up’.
His first venture in the wine industry was work experience during vintage with Reynolds Yarraman Winery, Wybong Estate at just 15 years of age. From then on, his passion quickly flourished.
Following a move to New Zealand in 1997, Andrew completed college and went on to study Wine Science at the Eastern Institute of Technology in Hawke’s Bay. During his study, he worked vintages every year at various wineries in New Zealand and Australia to further evolve his knowledge of the great grape including Tyrrell’s in the Hunter Valley and Church Road Winery in Hawkes Bay, New Zealand.
In 2008, Andrew moved back to Australia and shortly afterwards, took up a position as Assistant Winemaker at Tempus Two. His admiration for the McGuigan family and love of the brand drew him to the role, which he relished. Later that year, he followed former Tempus Two winemaker, Liz Jackson, to First Creek also working stints at other leading Hunter Valley wineries including Tower Estate and Poole’s Rock.
When the role of Winemaker came up at Tempus Two, Andrew leapt at the chance;
“I have always been a huge admirer of the Tempus Two brand, so when the role came up I absolutely jumped at it! The high standard of wines here is really fantastic and the atmosphere in the winery is great, so I couldn’t ask for more.”
Andrew’s aim in the new role is to maintain the high standard of production & further promote the range of Chardonnay, which he feels deserves greater recognition.
Andrew Thomas
Winemaker - Thomas Wines
Given my family background, it was probably inevitable that I would end up working in wine. My early inspiration came from my father, Wayne Thomas who had a distinguished career making wine in McLaren Vale, where I was raised.
However, despite being groomed for a possible winemaking career in South Australia, I developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley during my formative winemaking years.
After graduating with a degree in Oenology at Roseworthy Agricultural College, I began my winemaking journey at Tyrrell’s Vineyards. During what ended up being 13 years with Tyrrells, under the guidance of the legendary Murray Tyrrell, I gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – semillon and shiraz.
My thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence, but the desire to make some world class wines under my own label could no longer be denied, and it was time to go out on my own.
Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley semillon and shiraz. Over the years I have formed close and collaborative alliances with an impressive folio of local growers, who each own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place.
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard, and the key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle.
I’m very proud (and humbled) when I read quotes like this….
“Thomas Wines have won more trophies and awards than you could poke a stick at, as well as widespread critical acclaim over the last decade or so. Andrew (Thommo) Thomas was awarded the title of 2014 Hunter Valley Winemaker of the Year. Having also previously won the award in 2008, Thommo has once again been judged by his peers on his pursuit of excellence in winemaking and his contribution and dedication to the Hunter Valley wine industry at large.
His flagship wines Kiss shiraz and Braemore semillon sit at the top of an impressive range of wines, many of which have become modern benchmarks for the Hunter Valley.
It is a remarkable achievement for such a small producer and it’s Thommo’s continued attention to detail, and his hands on approach to every aspect of his winemaking that has earned him all these awards, and a reputation as one of the Hunter Valley’s leading winemakers.”
Back to me now….
At the end of the day, I just really love making wine….
Outside of wine, my favourite things are my three awesome sons, the mighty Sydney Swans, top-shelf rum, pineapple and Top Deck chocolate.
Beyond Ballooning
Hot Air Balloon Adventure in Hunter Valley
Thrill-seekers such as you and your friends should not settle for ordinary adventures. Add a little twist to your trip by incorporating elements of fascinating sceneries, the laughter of your friends and a big hot air balloon.
Nothing spells ‘adventure’ better than a hot air balloon ride in Hunter Valley by Beyond Ballooning. A trip up in the air offers a one-of-a-kind experience with your friends and loved ones.
Why Go on a Hot Air Balloon Ride
A hot air balloon ride is one experience you and your loved ones should not miss. Beyond Ballooning offers a unique opportunity to celebrate special occasions or simply hang out with your friends.
There is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley. Apart from the thrill of being in the air, you are also rewarded with beautiful scenery of greenery mixed with touches of the sun. Just hop aboard our sturdy balloons and appreciate the beautiful vineyards of the valley.
Our smallest balloons carry 2 passengers while our largest can accommodate 16 people, including the pilot. The flight generally lasts an hour, which gives you more opportunities to revel in nature’s beauty, as well as snap a couple of photos.
What to Expect on Your First Flight
Your first hot air balloon ride offers the unrivalled feeling of freedom and exhilaration—memories definitely for the books.
First and foremost, you and your companions must be early on site. For morning travels, our team meets you earlier due to the milder weather. You might not feel surefooted for a while, but the reward of a beautiful sunrise from up in the air is something you should not miss.
Before your Hunter Valley balloon ride, your pilot will tell you all that you need to know. The pilot will also go through the safety rules, what you can expect before, during and after the trip, which often lasts an hour.
One of the best things to witness is the balloon inflating. Once you arrive at your departure point, you will see the crew preparing the balloons for inflation. After the pilots engage the burners for heated air, the process usually takes 30 minutes before the balloons completely fill and rise above the basket. The process alone is enough to entertain you and your friends.
Fight Meeting Point: Crowne Plaza Hunter Valley – 430 Wine Country Drive, Lovedale, NSW, 2325
1300 468 247
Email WebsiteBimbadgen Estate
The collaboration of the soils with the sun, wind, rain and our thirty-year-old vines enable us to craft some of the Hunter’s most complex award winning wines. A restaurant like no other: These wines, combined with the delectable talents of our Esca Restaurant’s Executive Chef, make dining at Bimbadgen a truly memorable experience. A view like no other: As for the view, we’d love to take the credit, but it is someone else’s work. So come with us and explore the place, the promise and the pleasures of Bimbadgen Estate.
Bimbadgen Cellar Door
Sunday to Thursday – 10am to 5pm
Friday and Saturday – 10am to 7pm
790 McDonalds Road, Pokolbin NSW
02 4998 4650
WebsiteBistro Molines
Operated by iconic Hunter Valley duo, Robert & Sally Molines, Bistro Molines is set within the grounds of the stunning Tallavera Grove Estate. Chef / Owner Robert Molines OAM is an inductee in the Restaurant & Catering Association Hall of Fame. The cuisine has a French provincial influence making use of fresh local ingredients like locally grown snails, poultry, seafood and vegetbles. The ambiance is warm and welcoming and the views from the restaurant overlook the beautiful Mount View area.
Lunch: Thursday – Monday (12 NN-3PM)
Dinner: Friday/Saturday (7PM-9PM)
Open for private functions by special arrangement
Tallavera Grove, 749 Mount View Rd, Mount View 2325
(02) 4990 9553
Email WebsiteBlackwattle Luxury Retreats
Luxury accommodation in the heart of Hunter Valley Wine Country. Stylish and contemporary cottage accommodation with stunning views in a boutique vineyard setting. Just two exclusive self-contained luxury cottages offering romantic couples accommodation and luxury group accommodation for friends or family in the Hunter Valley wine region of NSW, comprising Pokolbin, Rothbury, Lovedale and Mount View. Our Hunter Valley Location: Blackwattle is just ten minutes from the Hunter Valley Wine Country Tourist Information Centre.
169 Talga Rd Lovedale 2325 NSW
02 4930 7449
Email WebsiteBrokenwood Wines
Established in 1970 Brokenwood Wines had evolved from a weekend venture for self professed hobby winemakers into one of Australias most reputable wine labels. Our icon Graveyard Shiraz is the only Hunter red rated in the top twelve as recognised by Langtons Classification of Australian Wines. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.
Cellar Door Open Hours:
Open daily from 9.30am – 5.00pm, Sundays 10.00am – 5.00pm.
Open everyday except Christmas Day.
401-427 McDonalds Rd Pokolbin, NSW 2320
(02) 4998 7559
Email WebsiteDavid Hook
Owner / Winemaker - David Hook Wines
Employment Background
1979 – 1983 Tyrrell’s Wines Australia
Employed as assistant winemaker 1979
Promoted to winemaker at Glenbawn Estate 1981
1982 – 1983 Glenbawn Estate Scone Australia
Vineyard Manager
1981 Wines California USA
Assistant winemaker for vintage
1984 – 1985 Lakes Folly Australia
Employed as assistant winemaker to Steven Lake
1987 – 1990 Rothbury Estate Australia
Employed as winemaker for vintage
1989 Pokolbin Estate Pokolbin Australia
Employed as General Manager for 12 months
1990 Chateau Bonnet France
Employed as consultant winemaker for vintage
1991 – 1995 Hugh Ryman Wines / Rystone Wines France, Spain
Employed as a consultant in areas of grape growing, purchasing, winemaking and production
1997 Vinfera Pty Ltd Broke Australia
Managing Director
1998 David Morrison Winemakers Georgia
Employed as a consultant winemaker for Telavi Winery
1986 – 2017 David Hook Wines – Pothana Vineyard Australia
Self employed on own property establishing 10 hectare vineyard and winery
Relevant Winemaking Experience
1978 – 1979 Cellar hand, Tyrrells Pokolbin Australia for vintage
Crushing 500 – 700 tonnes
1980 Assistant winemaker, Tyrrells Pokolbin Australia
Crushing 700 tonnes
1981 Winemaker, Tyrrells, Glenbawn Estate, Scone Australia
Crushing 1200 tonnes
1981 Assistant winemaker, Friestone Winery California USA
Crushing 1200 tonnes
1982 – 1983 Vineyard Manager / Winery Manager, Tyrrells Glenbawn Estate Scone Australia
Growing 500 tonnes and processing 1200 tonnes
1984 Pothana Vineyard
Commenced vineyard
1984 – 1985 Assistant Winemaker, Lakes Folly Pokolbin Australia
Premium small Australian winery producing cabernet and chardonnay
1985 Pothana Vineyard
First vintage – 2 tonnes semillon. Established Pothana label
1986 Assistant winemaker for vintage Hungerford Hill Pokolbin Australia
Crushing over 1000 tonnes of both Hunter Valley and Coonawarra fruit
1987 Pothana Vineyard
First chardonnay wines produced
1985 – 1987 The Australian Wine Research Institute
Awarded scholarship to under take research into nitrogen levels of amino Australian grape juice and the metabolism acids by yeasts
1986 Australian Wine Industry Technical Conference
Presented paper titled “Amino Acid Metabolism by Yeasts”
1987 – 1990 Winemaker for vintage, Rothbury Estate Australia
Grape receival and processing
1990 Pothana Winery
First grapes processed. Contract winemaking of 25 tonnes of shiraz
1990 Winemaker at Chateau Bonnet Bordeaux France
1991 Winemaker at Cave du Casse Limoux Southern France
1992 Consultant Winemaker, Safeways UK
Production of 1000 tonnes of Luberon white
1994 Pothana Winery
Contract winemaking expanded to 50 tonnes. Specialising in small batches, 2 – 3 tonnes for individual growers.
1994 Sainsbury, UK in association with Val d Orbie in Southern France
Responsible for the selection of vineyards, wineries and supervision of production of 500,000 cases
1994 Sainsbury, UK in association with Cave St Pierre France
Responsible for the selection of vineyards, wineries and the supervision of production of 100,000 cases of Cote du Rhone Red
1995 Rystone Wines France
Responsible for the purchase of grapes for and supervision of production of 200,000 cases in the south of France
1995 Vineyard Consultant, Chateau Vignelaure Provence France
3 months planning and implementing renovation of 40 hectare vineyard
1996 Consultant Winemaker, Chateau Coussergues, Besier France
1996 Pothana
Expanded Vineyard. Established The Gorge label
1997 Established Vinifera Pty Ltd, Broke Australia
Leased Saxonvale Winery, 1500 tonnes production
1998 Telavi Georgia
Responsible for recommissioning winery in Telavi Georgia and production of 1200 tonnes for the 1998 vintage for export to Soviet Union and the USA
1998 – 2017 Pothana Vineyard / Winery
Increased capacity to 200 tonne production
De Iuliis Wines
De Iuliis – a fresh approach to creating wines truly expressive of the Hunter Valley
As one of the Hunter Valleys top producers, the De Iuliis family aims to make wines that are unique yet highly identifiable with a sense of time and place.
Our secret is attention to detail with a modern small-batch approach to winemaking. What’s not a secret is a vast array of awards and great reviews bestowed on us over the last few years.
Located in the heart of Pokolbin, the De Iuliis label draws from new and historic Hunter Valley vineyards.
One of the hardest names to say in the Australian wine industry, but also one of the best!
Cellar Door and Office
Open 7 days a week from 10am to 5pm.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteEsca Bimbadgen
Esca Bimbadgen is situated high on a hill in the heart of Hunter Valley Wine Country. Dedicated to the art of food & wine matching, Esca’s modern Australian cuisine, fresh local and home grown produce and spectacular views make for a truly memorable dining experience.
Esca’s contemporary restaurant design features large glass windows and an open balcony allowing guests stunning wine country views over the Bimbadgen vineyards to the Brokenback ranges.
The wine list offers not only wines from Bimbadgen, but a selection of wines from other Hunter Valley producers and classic wines from regional areas throughout Australia and the world. Esca also has a private dining room for serious wine and food tastings and occasions. Recipient of one Wine Glass in the Gourmet Traveller Wine 2011, 2012, 2013 and 2014 Wine List of the Year Awards.
Esca Bimbadgen, was also named Restaurant and Catering Association NSW’s Best Tourism Restaurant in Northern NSW as well as being awarded the highly acclaimed Gold award for Tourism Restaurants and Catering Services at the QantasLink Hunter & Central Coast Tourism Awards 2013.
A pioneer of fine dining in the Hunter Valley, Esca exemplifies the unique nature of a winery restaurant, rather than simply a restaurant in a winery.
Opening Hours:
Lunch from 12pm, 7 Days
Dinner from 6pm, Friday and Saturday
790 McDonalds Rd, Pokolbin NSW 2320
02 4998 4666
Email WebsiteFirst Creek Wines
First Creek Wines is a family owned and operated winery based in the Hunter Valley, NSW, Australia’s oldest wine producing region. The talented family of winemakers at First Creek comprises of Liz, Shaun and Greg Silkman.
They lead a team of winemakers with a passion for wine and aspire to transform the best fruit characteristics into premium varietal wine styles.
In 2015, First Creek Wines was awarded a remarkable 11 Trophies and 26 Gold Medals, across five wine shows, for our Semillon, Chardonnay and Shiraz wines. Liz is considered by her peers to be one of Australia’s leading winemakers, and is a former dux of the Len Evans Tutorial. In 2016 and 2011 Chief Winemaker, Liz was named Hunter Valley Winemaker of the Year at the Hunter Valley Legends Awards.
First Creek’s emphasis on careful fruit selection and a rigorous attention to detail throughout the winemaking process has produced a range of wines that appeals to both critics and consumers alike.
Visit Our Cellar Door
Located in the heart of the Hunter Valley, First Creek Wines Cellar Door is open 7 days.
Cellar Door Trading hours:
Monday to Saturday 9.30am – 5.00pm and Sunday 9.30 am – 4pm
Bookings required for Member’s Tasting and groups over 8 people.
600 McDonalds Rd POKOLBIN 2320
+612 4998 7293
Email WebsiteFuchs Fine Foods
Fuchs produces quality Extra Virgin Olive Oils, Infused Olive Oils using 100% natural flavour (not food flavouring), Caramelised Balsamic Vinegar using a 5 year old oak matured Balsamic Vinegar, relishes and sauces. Fuchs products have been created by pure passion for food.
Newly added products to the range include Smokey Meat Sauces and a range of 6 Fruit Pastes which are the perfect accompaniment to many favourite cheeses. All of these products are created with passion and are made in small batches by a dedicated chef John McGain and his team of just as passionate foodies right here in the Hunter.
“Having been a chef for 15 years I decided to put complete energy into one area that I love which is olive oil and to provide products of exceptional quality to foodies alike. The olive oil used in Fuchs products has been grown locally in the Hunter Valley in the Rothbury and Broke regions by growers just as passionate as myself in producing the best quality Extra Virgin Olive Oil the region has to offer.”
John McGain
11 Vincent Street, Cessnock, NSW, 2325
02 49914715
Email WebsiteJames Lusby
Winemaker - Tintilla Estate
1) Can you tell us a little bit about your winery and the history behind it?
Our family connections with the Hunter go back to the late 1700’s with the discovery and naming of the valley by our ancestor John Hunter. With family coming from Morpeth we often visited the Hunter and decided to build a vineyard and winery in the 1990’s. Tintilla Estate was purchase as a Tree covered lot on Hermitage Rd (used for mine props) in 1993. We cleared it, spread gypsum and lime and double ripped the soil to one metre, and put in two dams on the property. We spent lots of weekends with the family picking up sticks ,then we planted a crop to build up the plant matter in the soil. In 1994 we planted Shiraz and Semillon, in 1995 we planted Merlot and Sangiovese and in 1996 planted Cabernet Sauvignon. Our first full vintage was 1998. We opened our cellar door in 2000 and build our winery in 2005 when I took over wine making, we had been making wine here in small amount up until then but the main wine making was contract out. We now do contract wine making for some of our neighbors.
2) Tell us about your wine, varieties, inspiration and influences?
When deciding to plant we were primarily influenced by the topography of the block and its aspect and the two varietals that traditionally reflect the Hunter- Semillon and Shiraz. We also looked for something new and different to stand out and attract interest. Having read John Gladstones book on viticultural properties and grape vine selection where he suggested the hunter would be suitable, decided to plant the Italian Variety Sangiovese.
I will tell you about these varietals as we could be here all day if I talk about all we produce. On the creek bed soils we planted Semillon – a classic Hunter Varietal in the knowledge that some of the best Hunter Semillon came of tributaries of the Rothbury Creek. Our Semillon is a dry table wine in the style the Hunter Valley is best known for and I think we make a very good example – unoaked, lower Alc (9.5% – 12%), with citrus back bone and for us lovely tropic fruit in the hot/dry years and in the wetter/cooler years more gooseberry and lemon grass, it is the best wine for seafood.
On the slopes where there is good clay and limestone in the soil we planted Shiraz. Shiraz from the Hunter I think is one of the best examples of this grape varietal in Australia, showing great finesse and eloquence. We tend to get a lower Alc (12.5%-14%) than some parts of Australia but boy do we get some great complexity.
The last grape I will talk about is the Sangiovese, originally form Tuscany we have pioneered the variety here in the Hunter. Our Saphira Sangiovese has proven to be very popular as a medium bodied food friendly wine. We make a traditional Rosato and a Sparkling wine the Sangiovese. The sparkling Rosalind Blush is our latest addition to the range, we do this in the Brut style which is the tank fermented like a Prosecco, rather than bottle fermented. We are looking for fresh crisp flavours, not for the yeasty flavours of bottle secondary fermention. Just the lovely fresh strawberry and cranberries that we get form Sangiovese.
3) A winery is as unique as the region where it’s located. How does your region influence your wine production?
To some wine lovers “Place” is everything in expression of wine style. When you open a classic Hunter wine the aroma and flavours jump out at you and say “Hunter”! There is a lot of history in the Hunter being the second oldest grape growing area in Australia, second only to Sydney. The terroir of the Hunter in particular the summer rainfall pattern has driven the approach to wine making. Semillon, for instance, is picked at relatively low Beaume’s which provide a good acid backbone leading to its longevity and unique flavours. The cloud cover and cool nights play a role in moderating and softening Hunter Shiraz.
4) What is your main goal when you are making your wine?
Uncompromising approach to grape growing and wine making. This is an all year long process starting after harvest, through pruning spraying, and overall management of the vines to the best grapes so as to make the best wine. I look after the vineyard as well as making the wine which enables me to seek out quality at all stages of the wine production. Its just a matter of quality first, second and third!
5) Tell us about your equipment, and production capacity?
We are a small operation up to 40tonne for Tintilla, plus 40tonne of contracts, we have invested in a small modern winery that is user friendly. A combination of closed and open fermenters is used, all with cooling capacity, we have some tradition with a lovely old Willmes press or hydraulic basket press depending on need. Other wise its all the some stuff you would find in any winery – pumps and tanks etc. Never enough space of course. We have an air conditioned barrel room, with largely French oak in use.
6) Which is your best wine and why? (Year and variety)
Most recently it would be the 2011 Patriarch Syrah pick up a Trophy or the 2009 Angus Semillon 3 Trophys both last year at the H.V.Boutique Winemakers Show.
7) What can you tell us about your wine labels, how did you came up with their design?
During an archeological dig in Jordon we found the image of a Dionysian dancer which we thought would be appropriate as our logo. The label draws on the Greek wine tradition of women, followers of the god of wine, joined in communion by drinking wine and dancing. Tintilla is an Old World term for red wine used by Samuel Pepys interchangeably with claret for the red wine of Bordeaux. It was also one of the first grape varietals planted by the Australian agricultural company in 1826, a grape that added colour to red wines.
8) What are some of your favorite food pairings for your wines?
Seafood with Semillon you just cannot go wrong or Anything Italian with Sangiovese
9) Please tell us about a normal day in your winery? What is an usual wine production day?
It really depends on the time of year, vintage is very busy period as for the rest of the year there is always something going on like topping barrels, just looking at the wines and coming up with possible finished products, preparing for bottling. Tasting the wines and blending is always a challenging time to get the right combination where as much as 2-5% additions will influence the outcome.
10) What are the most important standards and skills a winery need to follow to obtain a top wine?
Good fruit is first then a good monitoring program, constant tasting and testing to make shore all is going the way you want it to. The patience to let the wine speak for itself without to much interference!
11) What are your winery plans for the future?
To keep making Hunter Valley wines of the best quality. We are about to increase our storage ability giving us more control.
12) Now it’s time to promote your wines. Please invite our readers to try your wines, and why not.. visit your winery!
Tintilla Estate is for everyone with a love of food, wine and family. One of the Hunter Valley’s outstanding small wineries, this thoughtful family run vineyard and winery is a leader in the burgeoning cellar door wine experience.
“We sell on Taste” Come and try our range of traditional and innovative new wines.
Matt Burton
Winemaker - Gundog Estate
Matt holds a Bachelor of Wine Science and Graduate Diploma of Business Administration from Charles Sturt University. He has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. He finally settled at Wandin Valley Estate where he was ultimately promoted to the dual role of Winemaker and General Manager. During his time at Wandin Valley, Matt’s wines gained many accolades, and in 2010, Matt was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.
In 2011, Matt left Wandin Valley to run the Gundog Estate wine business and cellar door in the Hunter Valley. Under Matt’s management and winemaking, Gundog Estate has consistently been awarded a prestigious five-star winery rating from Australia’s leading wine critic — James Halliday. In 2015, Matt was named as a finalist for Winemaker of the Year at the Hunter Valley Wine Industry Awards.
101 McDonald’s Rd, POKOLBIN, NSW 2320
(02) 4998 6873
Email WebsiteMcGuigan Wines
From the Hunter Valley to the world stage.
McGuigan wines is a name synonymous with Australian wine making. Steeped in rich, Hunter Valley tradition, our wines are the product of four generations of McGuigan family wine makers who have made wine their life and demonstrate a constant and deep commitment to producing some of the finest products on the market.
A warm welcome awaits you at the McGuigan Cellar Door, located in the heart of the Hunter Valley on the corner of Broke and McDonalds Roads. Our knowledgable and friendly cellar door staff will guide you through a tasting of McGuigan wines from the always popular Black Label to exclusive labels such as Cellar Select and our very special Personal Reserve.
If you’re visiting the Hunter stop by and see the team, we’d love to meet you and share our wines. To gain the full wine experience, join our informative tour of the winery and learn how we get the grapes from the vine to the bottle.
Cnr Brokes & McDonalds Rds Pokolbin NSW 2320
02 4998 7136
Email WebsiteMcWilliams Wines
Founded in 1921 by the late Maurice O’Shea, Mount Pleasant is part of the McWilliam’s Wine group, the largest family owned, 100% Australian Wine Company. Mount Pleasant produces a wide range of classic Hunter wines including Elizabeth Semillon, Australia’s most awarded white wine, and our highly awarded individual vineyard wines, Lovedale Semillon and Rosehill Shiraz.
Jack McWilliam Road Hanwood NSW 2680
(02) 6963 3444
WebsiteMichael De Iuliis
Winemaker - De Iuliis Wines
Michael De Iuliis, well known and well liked Hunter Valley winemaker and wine judge, started off as a Macquarie university Science Graduate and completed post Graduate studies in Oenology at Roseworthy Campus (Adelaide University) in 1999. The year after saw his first complete vintage as a winemaker, using grapes grown on the De Iuliis family vineyard. Since then he has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region which are considered as some of the best examples coming from the Hunter Valley.
Among many accolades, Michael has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Michael was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award.
Michael has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region as a whole at numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteMistletoe Wines
Mistletoe (est. 1989) is a small, family-owned vineyard and winery located on Hermitage Road, Pokolbin in the beautiful lower Hunter Valley, New South Wales, Australia. Mistletoe was rated by James Halliday as one of the 10 dark horses of the Australian Wine Industry in 2007 and has been awarded a 5 star rating in the 2007 and 2008 editions of Halliday’s Australian Wine Companion. In 2009 and 2010 James Halliday raised Mistletoe’s rating to 5 “red” stars- the highest rating given (other than Winery of the Year) and puts Mistletoe in the top 105 (6%) of all wineries in Australia!
“The quality and consistency of Mistletoe’s wines is above reproach, as are the prices”
James Halliday, Wine Judge, critic and author – Australian Wine Companion 2009, 2010
771 Hermitage Road Pokolbin, NSW 2320
1800-055-080
WebsiteMuse Kitchen
Opened in 2011 Muse Kitchen is the sister venue to Muse Restaurant.
Muse Kitchen is a regional European Bistro style restaurant that is situated in the picturesque Keith Tulloch Wines courtyard. Busy, fun and relaxed Muse Kitchen continues to be a very popular lunch destination.
Lunch Wed – Sun 12noon – 3.00pm
Dinner Sat 6.00 – 9.00pm
Keith Tulloch Winery - Cnr. Hermitage & Deasys Roads, Pokolbin NSW 2320
02 4998 7899
WebsiteMuse Restaurant
We welcome you to one of the Hunter Valley’s most exciting fine dining experiences. Join discerning locals and experience our friendly team as Muse sets new benchmarks within Australia for its fresh inspiration and interpretation of local cuisine. Muse Restaurant is located at Hungerford Hill Winery.
Lunch Sat & Sun 12noon – 3.00pm
Dinner Wed – Sat 6.30 – 10.00pm
Hungerford Hill Winery - Broke Rd, Pokolbin NSW 2320
02 4998 6777
WebsitePeter Hall
Chief Winemaker - McGuigans Wines
Started in the wine industry in 1979 at Vidals in Hawkes Bay NZ
Moved to Australia in 1981 and took on a winemaking role at Rothbury.
Rothbury listed on stock exchange in 1992 where we acquired Saltrams, Baileys, St Huberts and Farnham Estate in Marlborough and became Group Winekmaker and Production Manager.
In 1996 the Rothbury Group was taken over by Treasury and I relocated to the small start up business Brian McGuigan Wines. Took the helm of winemaking and production and then managed to step back into a more or less strictly winemaking role in 2004 (stepped out of the vortex to have a life)
Currently still at McGuigans as Chief Winemaker.
Peterson Champagne House
Peterson Champagne House is located at the Gateway to Hunter Valley wine country. They specialise in producing an excellent range of sparkling white and red wines made using either the ‘Charmat’ method or the ‘Tradional Methode Champegnoise’. It is also home to Restaurant Cuvee – We visit the Champagne House as a part of our Full day winery tour and start the day with a private tasting accompanied by some delicious homemade pancakes with maple syrup and strawberries & cream.
Broke Rd & Wine Country Drive, Pokolbin NSW 2320
0249987881
Email WebsiteSignature Sauces
It was while she was working in Europe at some of the finest restaurants, including Quaglinos that Regan experienced preparing food for such celebrities as Madonna, Brad Pitt, Jennifer Anniston and Posh Spice. There, she formed a vision that these meals should be available in the homes and country restaurants of her homeland, Australia. She came to believe that finishing sauces were the bridge that would escalate any meal to a fine dining experience. On returning from overseas she met and married Daniel Facey, a country boy from a rural background which had given him an appreciation for premium quality produce and how it raises the experience and value in gourmet cuisine. This, combined with unlimited enthusiasm for the dream meant that Daniel could develop an innovative business approach to get the idea into the marketplace.
Together, theirs was a team ready for the task. Their passion was fostered by trialling their product at ‘at-home’ dinner parties for friends whose ecstatic delight in the sauces lifted their excitement to share their product with everyone.
They started demonstrating their sauces at numerous farmers’ markets within the Hunter Valley wine region. Following this success, they then moved to promoting the sauces at retail outlets as well as providing bulk quantities for use at restaurants. With the further success of these ventures and with enquiries for their sauces coming from near and far, they expanded to interest business outlets throughout New South Wales and are now looking to expand it further by providing sales through a website.
Dan and Regan’s passion and pride for their creation shines through in every bottle, whether savoury or a dessert sauce. All of their sauces are handmade and bottled in the Hunter Valley to their own cherished and exclusive recipe to create a luxurious indulgence in every bottle.
0412012658
Email WebsiteSlattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email WebsiteSteve Langham
Winemaker - Piggs Peake
Piggs Peake is a funny little wine company…
At the end of 2002 Steve Langham finished his winemaking degree at Charles Sturt University and decided it was time to have a go a running a wine company.
Steve had served his time in the cellars of Allandale Winery under the watchful eye of Bill Sneddon (who has been running Allandale for about 30 years now) and in his six vintages there worked as a grape picker, lab technician, cellar hand and then winemaker alongside famous industry names such as living legend Karl Stockhausen and Peter Orr. Steve often reflects on the day Bill offered him the winemaking role at Allandale.
Steve was employed by Piggs Peake to do the 2003 vintage as winemaker/general manager. Luckily 2003 was one of the great years and so the first release of wines were of very high quality.
Steve’s sister Linda joined the company soon after (that’s right, they are brother and sister not husband and wife) and quickly took over running the place which is why it runs so efficiently. It’s now a running joke at the winery that Steve is in charge.
Steve’s winemaking background at this point had been limited to the six years at Allandale which was a very traditional Hunter producer, but he wasn’t a person to follow tradition.
His first job out of High School was as a Chemical Engineering Cadet for BHP so he understood quite well the concepts of wine chemistry and how science might allow him to bend the wines stylistically.
In 2003 the first “left of centre” wine hit the shelf. It was a white dessert wine based on the German Ice Wine concept. Basically, Hunter Valley Semillon juice was freeze concentrated to mimic the effect of fruit freezing on the vine as it does in Germany. It was then fermented into wine and named I Swine.
In 2004 the dessert Zinfandel (the Suckling Pig) was first produced in an attempt to match wine with red fruits and chocolate. It was an instant hit, exciting chefs and sommeliers who tried it. This was followed up soon after by the bottling of the first Wolfie Zinfandel. The variety wasn’t completely unknown in Australia at this point, but it had a low profile. When the 2005 Wolfie was written up as the greatest Zinfandel ever made in Australia eyes turned towards the little Hunter winery. Then the 2005 Semillon and the 2004 Cabernet Merlot (Piggs Peake’s first Cabernet) were listed in Halliday’s Best of the Best section, the 2006 Cabernet Merlot was written up as the best in Australia and the winery was away.
Steve had made his point and stopped entering shows and sending samples to journalists and just focused on the winemaking at Piggs Peake.
697 Hermitage Road, Pokolbin NSW 2335
+61 2 6574 7000
Email WebsiteTar 10
Made with love & care!
Tar10’s product range is gluten and preservative free and uses only the freshest Australian ingredients. We are passionate about our range and we really hope that you enjoy them as much as we have enjoyed creating them.
138 Dog Trap Creek Road, Gresford NSW 2311
02 4938 9145
Email WebsiteTatler Wines & Restaurant
Tatler Wines & Restaurant is situated in the lovedale section of the Hunter Valley. The cellar door outlet offers a great range of award-winning wines, including one of our favourites, the aptly named ‘Over the Ditch’ (Hunter Valley) Semillon – (New Zealand) Sauvugnon Blanc blend. The restaurant has a tapas style menu where diners are encouraged to share their dishes.
477 Lovedale Road, Lovedale NSW
02 4930 9139
Email WebsiteThe Cellar Restaurant
With its long-standing reputation for excellence, the multi award-winning Cellar Restaurant is a must visit. Specialising in rustic Mediterranean cuisine with a focus on quality steaks as well as a range of other meats, poultry and fish, all cooked to your liking on the char-grill.
Hunter Valley Gardens, Village Broke Road POKOLBIN NSW 2320
02 4998 7584
WebsiteThe Verandah Restaurant
The Verandah Restaurant is located at the historic Calais Estate. You can dine inside (with the open fire raging in the winter) or al-fresco on the verandah overlooking the vines and the brokenback ranges. The menu is a tapas style menu and their most famous dish is the ‘trio of oysters’ done in different styles. A dish that’s always hard to go past. Aside from the great range of Calais Estate wines available , the wine list offers wines from many of the Hunter Valley’s great producers as well as other regions.
151 Palmers Lane, Pokolbin NSW 2320
02 4998 7231
WebsiteTwo Fat Blokes Euro-Deli Café
Two Fat Blokes produces a gourmet range of products sourced from the freshest local ingredients. The premium tongue-in-cheeck brand of Two Fat Blokes guarantees something special for it’s consumers with a diverse selection of yummy flavors.
Drop into the deli on your trip to the Hunter Valley to view our extensive range of local products or order online from a selection of our range.
@ De Iuliis Wines, 1616 Broke Road, Pokolbin NSW 2320
02 4998 6699
Email WebsiteTyrrell’s Wines
Rich in history and pioneering achievements since 1858
Established in 1858 by English immigrant Edward Tyrrell, Tyrrell’s Wines is one of Australia’s pre-eminent family owned wine companies with vineyards extending from their historic home in the Hunter Valley NSW to their Heathcote vineyards in Victoria.
Headed up by fourth generation family member Bruce Tyrrell, Tyrrell’s is home to some of Australia’s most awarded wines including the iconic Vat 1 Semillon. Since 1971, Tyrrell’s has been awarded over 5,000 trophies and medals and in 2010 was named “Winery of the Year” in James Halliday’s Australian Wine Companion.
With the fifth generation, Chris, Jane and John, involved in the business, Tyrrell’s will continue to remain family owned with the simple philosophy of producing high quality wine that people love to drink.
Cellar Door Opening Hours
Monday – Saturday 9:00am – 5:00pm
Sunday 10:00am – 4:00pm
Closed on Good Friday, Christmas Day, Boxing Day, New Years Day and the New Years Public Holiday (2nd Jan 2017).
Please note, tastings finish 15mins prior to closing.
1838 Broke Road Pokolbin NSW 2320 Australia
02 4993 7028
Email WebsiteUpper Hunter Smoke House
Artisan Butcher
I am lucky enough to call the Upper Hunter Valley, one of Australia’s finest food bowls, home. I decided that we needed to find a glue to connect my smokehouse with our farm. Pigs of course! Given the smokehouse will produce top line artesian smallgoods; any old pig simply would not do. After extensive research, I landed on free-range Wessex Saddlebacks. A rare, slow growing, black pig with a white belt that’s very chic in the paddock to plate foodie world right now. This rare breed originates from the west country of England (Wessex) but is said to be extinct in its homeland.
We ventured out and purchased two gilts (female pigs that have never produced a litter before, although our two girls are now up the duff) and a boar, Boris Big-Balls. Rather than producing pork from a bogas backyard venture we paid a premium, purchasing registered stock with traceable bloodlines. We are now in the process of becoming one of the few registered breeders of saddlebacks in the country.
Good meat is attributed to much more than just the breed. Environment and diet are critical factors. Free range pigs with plenty of space to fodder, quality shelter and fresh drinking water is a given so I have now turned my mind to the food.
Spain is undoubtedly famous for their jamon (Spanish for ham, although it’s more like a prosciutto), so I looked to the great for inspiration. Top class pigs used for jamon were traditionally finished off on a diet of nothing but acorns and olives. Our specific breed of pig traditionally scavenged their food in forests with a diet consisting of acorns and chestnuts. We have therefore agreed our next endeavour is to plant a number of oak trees around our pig pens to foster natural foraging of acorns. We’re also looking to plant a small apple orchard of different varieties and some nut trees for piggy treats – stay tuned on this.
Some facts on pigs:
- A pig’s gestation is very easy to remember- 3 months, 3 weeks and 3 days
- A boar is a male pig with his family jewels still in tact
- Pigs are said to have the intelligence of a 3 year old
- Pigs have eyes in the back of their heads, okay they don’t actually have eyes in the back of their head, but they do have a wide 310 degree angle of vision
- Pigs are not able to focus both eyes on the same spot
- Grower pigs eat about 3% and drink about 10% of their body weight daily
- Pigs cant sweat, they typically bury themselves in mud to cool
- A ‘baconer’ is for exactly that, delicious bacon. Pigs used for bacon weigh in at approximately 60-80kgs after they’ve been slaughtered, whereas a backfatter is bigger. A spit pig generally sits between 15 and 30kgs post slaughter and a delicious suckling is generally 12kg live weight.
30 Bureen Road, Denman NSW 2328
0417 711 069
Email Website
30 minVintage Vertical Tasting @ McLeish Estate
$10 per personA guided vertical tasting through benchmark varietals with a comparison of vintages and education on the flavour profiles.
Andrew Duff
Winemaker - Tempus Two
Having grown up in Maitland with parents that were lovers of Hunter Valley wines, winemaking was a natural choice for Andrew, and one that he embraced even as a child. No matter whether he wanted to be a fireman one week or a watchmaker the next, just like his father, the sentence always ended with; ‘and own a vineyard when I grow up’.
His first venture in the wine industry was work experience during vintage with Reynolds Yarraman Winery, Wybong Estate at just 15 years of age. From then on, his passion quickly flourished.
Following a move to New Zealand in 1997, Andrew completed college and went on to study Wine Science at the Eastern Institute of Technology in Hawke’s Bay. During his study, he worked vintages every year at various wineries in New Zealand and Australia to further evolve his knowledge of the great grape including Tyrrell’s in the Hunter Valley and Church Road Winery in Hawkes Bay, New Zealand.
In 2008, Andrew moved back to Australia and shortly afterwards, took up a position as Assistant Winemaker at Tempus Two. His admiration for the McGuigan family and love of the brand drew him to the role, which he relished. Later that year, he followed former Tempus Two winemaker, Liz Jackson, to First Creek also working stints at other leading Hunter Valley wineries including Tower Estate and Poole’s Rock.
When the role of Winemaker came up at Tempus Two, Andrew leapt at the chance;
“I have always been a huge admirer of the Tempus Two brand, so when the role came up I absolutely jumped at it! The high standard of wines here is really fantastic and the atmosphere in the winery is great, so I couldn’t ask for more.”
Andrew’s aim in the new role is to maintain the high standard of production & further promote the range of Chardonnay, which he feels deserves greater recognition.
Andrew Thomas
Winemaker - Thomas Wines
Given my family background, it was probably inevitable that I would end up working in wine. My early inspiration came from my father, Wayne Thomas who had a distinguished career making wine in McLaren Vale, where I was raised.
However, despite being groomed for a possible winemaking career in South Australia, I developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley during my formative winemaking years.
After graduating with a degree in Oenology at Roseworthy Agricultural College, I began my winemaking journey at Tyrrell’s Vineyards. During what ended up being 13 years with Tyrrells, under the guidance of the legendary Murray Tyrrell, I gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – semillon and shiraz.
My thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence, but the desire to make some world class wines under my own label could no longer be denied, and it was time to go out on my own.
Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley semillon and shiraz. Over the years I have formed close and collaborative alliances with an impressive folio of local growers, who each own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place.
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard, and the key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle.
I’m very proud (and humbled) when I read quotes like this….
“Thomas Wines have won more trophies and awards than you could poke a stick at, as well as widespread critical acclaim over the last decade or so. Andrew (Thommo) Thomas was awarded the title of 2014 Hunter Valley Winemaker of the Year. Having also previously won the award in 2008, Thommo has once again been judged by his peers on his pursuit of excellence in winemaking and his contribution and dedication to the Hunter Valley wine industry at large.
His flagship wines Kiss shiraz and Braemore semillon sit at the top of an impressive range of wines, many of which have become modern benchmarks for the Hunter Valley.
It is a remarkable achievement for such a small producer and it’s Thommo’s continued attention to detail, and his hands on approach to every aspect of his winemaking that has earned him all these awards, and a reputation as one of the Hunter Valley’s leading winemakers.”
Back to me now….
At the end of the day, I just really love making wine….
Outside of wine, my favourite things are my three awesome sons, the mighty Sydney Swans, top-shelf rum, pineapple and Top Deck chocolate.
Beyond Ballooning
Hot Air Balloon Adventure in Hunter Valley
Thrill-seekers such as you and your friends should not settle for ordinary adventures. Add a little twist to your trip by incorporating elements of fascinating sceneries, the laughter of your friends and a big hot air balloon.
Nothing spells ‘adventure’ better than a hot air balloon ride in Hunter Valley by Beyond Ballooning. A trip up in the air offers a one-of-a-kind experience with your friends and loved ones.
Why Go on a Hot Air Balloon Ride
A hot air balloon ride is one experience you and your loved ones should not miss. Beyond Ballooning offers a unique opportunity to celebrate special occasions or simply hang out with your friends.
There is something magical about experiencing the sunrise through hot air balloon rides in Hunter Valley. Apart from the thrill of being in the air, you are also rewarded with beautiful scenery of greenery mixed with touches of the sun. Just hop aboard our sturdy balloons and appreciate the beautiful vineyards of the valley.
Our smallest balloons carry 2 passengers while our largest can accommodate 16 people, including the pilot. The flight generally lasts an hour, which gives you more opportunities to revel in nature’s beauty, as well as snap a couple of photos.
What to Expect on Your First Flight
Your first hot air balloon ride offers the unrivalled feeling of freedom and exhilaration—memories definitely for the books.
First and foremost, you and your companions must be early on site. For morning travels, our team meets you earlier due to the milder weather. You might not feel surefooted for a while, but the reward of a beautiful sunrise from up in the air is something you should not miss.
Before your Hunter Valley balloon ride, your pilot will tell you all that you need to know. The pilot will also go through the safety rules, what you can expect before, during and after the trip, which often lasts an hour.
One of the best things to witness is the balloon inflating. Once you arrive at your departure point, you will see the crew preparing the balloons for inflation. After the pilots engage the burners for heated air, the process usually takes 30 minutes before the balloons completely fill and rise above the basket. The process alone is enough to entertain you and your friends.
Fight Meeting Point: Crowne Plaza Hunter Valley – 430 Wine Country Drive, Lovedale, NSW, 2325
1300 468 247
Email WebsiteBimbadgen Estate
The collaboration of the soils with the sun, wind, rain and our thirty-year-old vines enable us to craft some of the Hunter’s most complex award winning wines. A restaurant like no other: These wines, combined with the delectable talents of our Esca Restaurant’s Executive Chef, make dining at Bimbadgen a truly memorable experience. A view like no other: As for the view, we’d love to take the credit, but it is someone else’s work. So come with us and explore the place, the promise and the pleasures of Bimbadgen Estate.
Bimbadgen Cellar Door
Sunday to Thursday – 10am to 5pm
Friday and Saturday – 10am to 7pm
790 McDonalds Road, Pokolbin NSW
02 4998 4650
WebsiteBistro Molines
Operated by iconic Hunter Valley duo, Robert & Sally Molines, Bistro Molines is set within the grounds of the stunning Tallavera Grove Estate. Chef / Owner Robert Molines OAM is an inductee in the Restaurant & Catering Association Hall of Fame. The cuisine has a French provincial influence making use of fresh local ingredients like locally grown snails, poultry, seafood and vegetbles. The ambiance is warm and welcoming and the views from the restaurant overlook the beautiful Mount View area.
Lunch: Thursday – Monday (12 NN-3PM)
Dinner: Friday/Saturday (7PM-9PM)
Open for private functions by special arrangement
Tallavera Grove, 749 Mount View Rd, Mount View 2325
(02) 4990 9553
Email WebsiteBlackwattle Luxury Retreats
Luxury accommodation in the heart of Hunter Valley Wine Country. Stylish and contemporary cottage accommodation with stunning views in a boutique vineyard setting. Just two exclusive self-contained luxury cottages offering romantic couples accommodation and luxury group accommodation for friends or family in the Hunter Valley wine region of NSW, comprising Pokolbin, Rothbury, Lovedale and Mount View. Our Hunter Valley Location: Blackwattle is just ten minutes from the Hunter Valley Wine Country Tourist Information Centre.
169 Talga Rd Lovedale 2325 NSW
02 4930 7449
Email WebsiteBrokenwood Wines
Established in 1970 Brokenwood Wines had evolved from a weekend venture for self professed hobby winemakers into one of Australias most reputable wine labels. Our icon Graveyard Shiraz is the only Hunter red rated in the top twelve as recognised by Langtons Classification of Australian Wines. While the size of the company has grown, the operation remains deliberately labour intensive, being the only way of assuring the individuality of the wines.
Cellar Door Open Hours:
Open daily from 9.30am – 5.00pm, Sundays 10.00am – 5.00pm.
Open everyday except Christmas Day.
401-427 McDonalds Rd Pokolbin, NSW 2320
(02) 4998 7559
Email WebsiteDavid Hook
Owner / Winemaker - David Hook Wines
Employment Background
1979 – 1983 Tyrrell’s Wines Australia
Employed as assistant winemaker 1979
Promoted to winemaker at Glenbawn Estate 1981
1982 – 1983 Glenbawn Estate Scone Australia
Vineyard Manager
1981 Wines California USA
Assistant winemaker for vintage
1984 – 1985 Lakes Folly Australia
Employed as assistant winemaker to Steven Lake
1987 – 1990 Rothbury Estate Australia
Employed as winemaker for vintage
1989 Pokolbin Estate Pokolbin Australia
Employed as General Manager for 12 months
1990 Chateau Bonnet France
Employed as consultant winemaker for vintage
1991 – 1995 Hugh Ryman Wines / Rystone Wines France, Spain
Employed as a consultant in areas of grape growing, purchasing, winemaking and production
1997 Vinfera Pty Ltd Broke Australia
Managing Director
1998 David Morrison Winemakers Georgia
Employed as a consultant winemaker for Telavi Winery
1986 – 2017 David Hook Wines – Pothana Vineyard Australia
Self employed on own property establishing 10 hectare vineyard and winery
Relevant Winemaking Experience
1978 – 1979 Cellar hand, Tyrrells Pokolbin Australia for vintage
Crushing 500 – 700 tonnes
1980 Assistant winemaker, Tyrrells Pokolbin Australia
Crushing 700 tonnes
1981 Winemaker, Tyrrells, Glenbawn Estate, Scone Australia
Crushing 1200 tonnes
1981 Assistant winemaker, Friestone Winery California USA
Crushing 1200 tonnes
1982 – 1983 Vineyard Manager / Winery Manager, Tyrrells Glenbawn Estate Scone Australia
Growing 500 tonnes and processing 1200 tonnes
1984 Pothana Vineyard
Commenced vineyard
1984 – 1985 Assistant Winemaker, Lakes Folly Pokolbin Australia
Premium small Australian winery producing cabernet and chardonnay
1985 Pothana Vineyard
First vintage – 2 tonnes semillon. Established Pothana label
1986 Assistant winemaker for vintage Hungerford Hill Pokolbin Australia
Crushing over 1000 tonnes of both Hunter Valley and Coonawarra fruit
1987 Pothana Vineyard
First chardonnay wines produced
1985 – 1987 The Australian Wine Research Institute
Awarded scholarship to under take research into nitrogen levels of amino Australian grape juice and the metabolism acids by yeasts
1986 Australian Wine Industry Technical Conference
Presented paper titled “Amino Acid Metabolism by Yeasts”
1987 – 1990 Winemaker for vintage, Rothbury Estate Australia
Grape receival and processing
1990 Pothana Winery
First grapes processed. Contract winemaking of 25 tonnes of shiraz
1990 Winemaker at Chateau Bonnet Bordeaux France
1991 Winemaker at Cave du Casse Limoux Southern France
1992 Consultant Winemaker, Safeways UK
Production of 1000 tonnes of Luberon white
1994 Pothana Winery
Contract winemaking expanded to 50 tonnes. Specialising in small batches, 2 – 3 tonnes for individual growers.
1994 Sainsbury, UK in association with Val d Orbie in Southern France
Responsible for the selection of vineyards, wineries and supervision of production of 500,000 cases
1994 Sainsbury, UK in association with Cave St Pierre France
Responsible for the selection of vineyards, wineries and the supervision of production of 100,000 cases of Cote du Rhone Red
1995 Rystone Wines France
Responsible for the purchase of grapes for and supervision of production of 200,000 cases in the south of France
1995 Vineyard Consultant, Chateau Vignelaure Provence France
3 months planning and implementing renovation of 40 hectare vineyard
1996 Consultant Winemaker, Chateau Coussergues, Besier France
1996 Pothana
Expanded Vineyard. Established The Gorge label
1997 Established Vinifera Pty Ltd, Broke Australia
Leased Saxonvale Winery, 1500 tonnes production
1998 Telavi Georgia
Responsible for recommissioning winery in Telavi Georgia and production of 1200 tonnes for the 1998 vintage for export to Soviet Union and the USA
1998 – 2017 Pothana Vineyard / Winery
Increased capacity to 200 tonne production
De Iuliis Wines
De Iuliis – a fresh approach to creating wines truly expressive of the Hunter Valley
As one of the Hunter Valleys top producers, the De Iuliis family aims to make wines that are unique yet highly identifiable with a sense of time and place.
Our secret is attention to detail with a modern small-batch approach to winemaking. What’s not a secret is a vast array of awards and great reviews bestowed on us over the last few years.
Located in the heart of Pokolbin, the De Iuliis label draws from new and historic Hunter Valley vineyards.
One of the hardest names to say in the Australian wine industry, but also one of the best!
Cellar Door and Office
Open 7 days a week from 10am to 5pm.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteEsca Bimbadgen
Esca Bimbadgen is situated high on a hill in the heart of Hunter Valley Wine Country. Dedicated to the art of food & wine matching, Esca’s modern Australian cuisine, fresh local and home grown produce and spectacular views make for a truly memorable dining experience.
Esca’s contemporary restaurant design features large glass windows and an open balcony allowing guests stunning wine country views over the Bimbadgen vineyards to the Brokenback ranges.
The wine list offers not only wines from Bimbadgen, but a selection of wines from other Hunter Valley producers and classic wines from regional areas throughout Australia and the world. Esca also has a private dining room for serious wine and food tastings and occasions. Recipient of one Wine Glass in the Gourmet Traveller Wine 2011, 2012, 2013 and 2014 Wine List of the Year Awards.
Esca Bimbadgen, was also named Restaurant and Catering Association NSW’s Best Tourism Restaurant in Northern NSW as well as being awarded the highly acclaimed Gold award for Tourism Restaurants and Catering Services at the QantasLink Hunter & Central Coast Tourism Awards 2013.
A pioneer of fine dining in the Hunter Valley, Esca exemplifies the unique nature of a winery restaurant, rather than simply a restaurant in a winery.
Opening Hours:
Lunch from 12pm, 7 Days
Dinner from 6pm, Friday and Saturday
790 McDonalds Rd, Pokolbin NSW 2320
02 4998 4666
Email WebsiteFirst Creek Wines
First Creek Wines is a family owned and operated winery based in the Hunter Valley, NSW, Australia’s oldest wine producing region. The talented family of winemakers at First Creek comprises of Liz, Shaun and Greg Silkman.
They lead a team of winemakers with a passion for wine and aspire to transform the best fruit characteristics into premium varietal wine styles.
In 2015, First Creek Wines was awarded a remarkable 11 Trophies and 26 Gold Medals, across five wine shows, for our Semillon, Chardonnay and Shiraz wines. Liz is considered by her peers to be one of Australia’s leading winemakers, and is a former dux of the Len Evans Tutorial. In 2016 and 2011 Chief Winemaker, Liz was named Hunter Valley Winemaker of the Year at the Hunter Valley Legends Awards.
First Creek’s emphasis on careful fruit selection and a rigorous attention to detail throughout the winemaking process has produced a range of wines that appeals to both critics and consumers alike.
Visit Our Cellar Door
Located in the heart of the Hunter Valley, First Creek Wines Cellar Door is open 7 days.
Cellar Door Trading hours:
Monday to Saturday 9.30am – 5.00pm and Sunday 9.30 am – 4pm
Bookings required for Member’s Tasting and groups over 8 people.
600 McDonalds Rd POKOLBIN 2320
+612 4998 7293
Email WebsiteFuchs Fine Foods
Fuchs produces quality Extra Virgin Olive Oils, Infused Olive Oils using 100% natural flavour (not food flavouring), Caramelised Balsamic Vinegar using a 5 year old oak matured Balsamic Vinegar, relishes and sauces. Fuchs products have been created by pure passion for food.
Newly added products to the range include Smokey Meat Sauces and a range of 6 Fruit Pastes which are the perfect accompaniment to many favourite cheeses. All of these products are created with passion and are made in small batches by a dedicated chef John McGain and his team of just as passionate foodies right here in the Hunter.
“Having been a chef for 15 years I decided to put complete energy into one area that I love which is olive oil and to provide products of exceptional quality to foodies alike. The olive oil used in Fuchs products has been grown locally in the Hunter Valley in the Rothbury and Broke regions by growers just as passionate as myself in producing the best quality Extra Virgin Olive Oil the region has to offer.”
John McGain
11 Vincent Street, Cessnock, NSW, 2325
02 49914715
Email WebsiteJames Lusby
Winemaker - Tintilla Estate
1) Can you tell us a little bit about your winery and the history behind it?
Our family connections with the Hunter go back to the late 1700’s with the discovery and naming of the valley by our ancestor John Hunter. With family coming from Morpeth we often visited the Hunter and decided to build a vineyard and winery in the 1990’s. Tintilla Estate was purchase as a Tree covered lot on Hermitage Rd (used for mine props) in 1993. We cleared it, spread gypsum and lime and double ripped the soil to one metre, and put in two dams on the property. We spent lots of weekends with the family picking up sticks ,then we planted a crop to build up the plant matter in the soil. In 1994 we planted Shiraz and Semillon, in 1995 we planted Merlot and Sangiovese and in 1996 planted Cabernet Sauvignon. Our first full vintage was 1998. We opened our cellar door in 2000 and build our winery in 2005 when I took over wine making, we had been making wine here in small amount up until then but the main wine making was contract out. We now do contract wine making for some of our neighbors.
2) Tell us about your wine, varieties, inspiration and influences?
When deciding to plant we were primarily influenced by the topography of the block and its aspect and the two varietals that traditionally reflect the Hunter- Semillon and Shiraz. We also looked for something new and different to stand out and attract interest. Having read John Gladstones book on viticultural properties and grape vine selection where he suggested the hunter would be suitable, decided to plant the Italian Variety Sangiovese.
I will tell you about these varietals as we could be here all day if I talk about all we produce. On the creek bed soils we planted Semillon – a classic Hunter Varietal in the knowledge that some of the best Hunter Semillon came of tributaries of the Rothbury Creek. Our Semillon is a dry table wine in the style the Hunter Valley is best known for and I think we make a very good example – unoaked, lower Alc (9.5% – 12%), with citrus back bone and for us lovely tropic fruit in the hot/dry years and in the wetter/cooler years more gooseberry and lemon grass, it is the best wine for seafood.
On the slopes where there is good clay and limestone in the soil we planted Shiraz. Shiraz from the Hunter I think is one of the best examples of this grape varietal in Australia, showing great finesse and eloquence. We tend to get a lower Alc (12.5%-14%) than some parts of Australia but boy do we get some great complexity.
The last grape I will talk about is the Sangiovese, originally form Tuscany we have pioneered the variety here in the Hunter. Our Saphira Sangiovese has proven to be very popular as a medium bodied food friendly wine. We make a traditional Rosato and a Sparkling wine the Sangiovese. The sparkling Rosalind Blush is our latest addition to the range, we do this in the Brut style which is the tank fermented like a Prosecco, rather than bottle fermented. We are looking for fresh crisp flavours, not for the yeasty flavours of bottle secondary fermention. Just the lovely fresh strawberry and cranberries that we get form Sangiovese.
3) A winery is as unique as the region where it’s located. How does your region influence your wine production?
To some wine lovers “Place” is everything in expression of wine style. When you open a classic Hunter wine the aroma and flavours jump out at you and say “Hunter”! There is a lot of history in the Hunter being the second oldest grape growing area in Australia, second only to Sydney. The terroir of the Hunter in particular the summer rainfall pattern has driven the approach to wine making. Semillon, for instance, is picked at relatively low Beaume’s which provide a good acid backbone leading to its longevity and unique flavours. The cloud cover and cool nights play a role in moderating and softening Hunter Shiraz.
4) What is your main goal when you are making your wine?
Uncompromising approach to grape growing and wine making. This is an all year long process starting after harvest, through pruning spraying, and overall management of the vines to the best grapes so as to make the best wine. I look after the vineyard as well as making the wine which enables me to seek out quality at all stages of the wine production. Its just a matter of quality first, second and third!
5) Tell us about your equipment, and production capacity?
We are a small operation up to 40tonne for Tintilla, plus 40tonne of contracts, we have invested in a small modern winery that is user friendly. A combination of closed and open fermenters is used, all with cooling capacity, we have some tradition with a lovely old Willmes press or hydraulic basket press depending on need. Other wise its all the some stuff you would find in any winery – pumps and tanks etc. Never enough space of course. We have an air conditioned barrel room, with largely French oak in use.
6) Which is your best wine and why? (Year and variety)
Most recently it would be the 2011 Patriarch Syrah pick up a Trophy or the 2009 Angus Semillon 3 Trophys both last year at the H.V.Boutique Winemakers Show.
7) What can you tell us about your wine labels, how did you came up with their design?
During an archeological dig in Jordon we found the image of a Dionysian dancer which we thought would be appropriate as our logo. The label draws on the Greek wine tradition of women, followers of the god of wine, joined in communion by drinking wine and dancing. Tintilla is an Old World term for red wine used by Samuel Pepys interchangeably with claret for the red wine of Bordeaux. It was also one of the first grape varietals planted by the Australian agricultural company in 1826, a grape that added colour to red wines.
8) What are some of your favorite food pairings for your wines?
Seafood with Semillon you just cannot go wrong or Anything Italian with Sangiovese
9) Please tell us about a normal day in your winery? What is an usual wine production day?
It really depends on the time of year, vintage is very busy period as for the rest of the year there is always something going on like topping barrels, just looking at the wines and coming up with possible finished products, preparing for bottling. Tasting the wines and blending is always a challenging time to get the right combination where as much as 2-5% additions will influence the outcome.
10) What are the most important standards and skills a winery need to follow to obtain a top wine?
Good fruit is first then a good monitoring program, constant tasting and testing to make shore all is going the way you want it to. The patience to let the wine speak for itself without to much interference!
11) What are your winery plans for the future?
To keep making Hunter Valley wines of the best quality. We are about to increase our storage ability giving us more control.
12) Now it’s time to promote your wines. Please invite our readers to try your wines, and why not.. visit your winery!
Tintilla Estate is for everyone with a love of food, wine and family. One of the Hunter Valley’s outstanding small wineries, this thoughtful family run vineyard and winery is a leader in the burgeoning cellar door wine experience.
“We sell on Taste” Come and try our range of traditional and innovative new wines.
Matt Burton
Winemaker - Gundog Estate
Matt holds a Bachelor of Wine Science and Graduate Diploma of Business Administration from Charles Sturt University. He has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. He finally settled at Wandin Valley Estate where he was ultimately promoted to the dual role of Winemaker and General Manager. During his time at Wandin Valley, Matt’s wines gained many accolades, and in 2010, Matt was recognised as the “Hunter Valley’s Rising Star” at the Hunter Valley Wine Industry Awards.
In 2011, Matt left Wandin Valley to run the Gundog Estate wine business and cellar door in the Hunter Valley. Under Matt’s management and winemaking, Gundog Estate has consistently been awarded a prestigious five-star winery rating from Australia’s leading wine critic — James Halliday. In 2015, Matt was named as a finalist for Winemaker of the Year at the Hunter Valley Wine Industry Awards.
101 McDonald’s Rd, POKOLBIN, NSW 2320
(02) 4998 6873
Email WebsiteMcGuigan Wines
From the Hunter Valley to the world stage.
McGuigan wines is a name synonymous with Australian wine making. Steeped in rich, Hunter Valley tradition, our wines are the product of four generations of McGuigan family wine makers who have made wine their life and demonstrate a constant and deep commitment to producing some of the finest products on the market.
A warm welcome awaits you at the McGuigan Cellar Door, located in the heart of the Hunter Valley on the corner of Broke and McDonalds Roads. Our knowledgable and friendly cellar door staff will guide you through a tasting of McGuigan wines from the always popular Black Label to exclusive labels such as Cellar Select and our very special Personal Reserve.
If you’re visiting the Hunter stop by and see the team, we’d love to meet you and share our wines. To gain the full wine experience, join our informative tour of the winery and learn how we get the grapes from the vine to the bottle.
Cnr Brokes & McDonalds Rds Pokolbin NSW 2320
02 4998 7136
Email WebsiteMcWilliams Wines
Founded in 1921 by the late Maurice O’Shea, Mount Pleasant is part of the McWilliam’s Wine group, the largest family owned, 100% Australian Wine Company. Mount Pleasant produces a wide range of classic Hunter wines including Elizabeth Semillon, Australia’s most awarded white wine, and our highly awarded individual vineyard wines, Lovedale Semillon and Rosehill Shiraz.
Jack McWilliam Road Hanwood NSW 2680
(02) 6963 3444
WebsiteMichael De Iuliis
Winemaker - De Iuliis Wines
Michael De Iuliis, well known and well liked Hunter Valley winemaker and wine judge, started off as a Macquarie university Science Graduate and completed post Graduate studies in Oenology at Roseworthy Campus (Adelaide University) in 1999. The year after saw his first complete vintage as a winemaker, using grapes grown on the De Iuliis family vineyard. Since then he has gained a huge reputation for his fresh approach to creating wines truly expressive of his home Hunter region which are considered as some of the best examples coming from the Hunter Valley.
Among many accolades, Michael has been a Len Evans Tutorial Scholar (2004) as well as Finalist at the Young Winemaker of the Year Awards (The Wine Society, 2005). Michael was one of 8 Nominees for the 2013 Gourmet Traveller Wine Winemaker of the Year Award.
Michael has completed the Future Leaders Program (Winemakers’ Federation of Australia, 2009) which led to his further involvement in other areas of the Australian wine industry such as wine show judging and his active part in the Hunter Valley community, promoting the wine region as a whole at numerous events around Australia. His involvement includes the Next Generation Hunter Valley, Pokolbin Reds Rugby team, the Cessnock Council and the Hunter Valley Wine and Tourism Association.
1616 Broke Road, Pokolbin NSW 2320
+61 2 4993 8000
Email WebsiteMistletoe Wines
Mistletoe (est. 1989) is a small, family-owned vineyard and winery located on Hermitage Road, Pokolbin in the beautiful lower Hunter Valley, New South Wales, Australia. Mistletoe was rated by James Halliday as one of the 10 dark horses of the Australian Wine Industry in 2007 and has been awarded a 5 star rating in the 2007 and 2008 editions of Halliday’s Australian Wine Companion. In 2009 and 2010 James Halliday raised Mistletoe’s rating to 5 “red” stars- the highest rating given (other than Winery of the Year) and puts Mistletoe in the top 105 (6%) of all wineries in Australia!
“The quality and consistency of Mistletoe’s wines is above reproach, as are the prices”
James Halliday, Wine Judge, critic and author – Australian Wine Companion 2009, 2010
771 Hermitage Road Pokolbin, NSW 2320
1800-055-080
WebsiteMuse Kitchen
Opened in 2011 Muse Kitchen is the sister venue to Muse Restaurant.
Muse Kitchen is a regional European Bistro style restaurant that is situated in the picturesque Keith Tulloch Wines courtyard. Busy, fun and relaxed Muse Kitchen continues to be a very popular lunch destination.
Lunch Wed – Sun 12noon – 3.00pm
Dinner Sat 6.00 – 9.00pm
Keith Tulloch Winery - Cnr. Hermitage & Deasys Roads, Pokolbin NSW 2320
02 4998 7899
WebsiteMuse Restaurant
We welcome you to one of the Hunter Valley’s most exciting fine dining experiences. Join discerning locals and experience our friendly team as Muse sets new benchmarks within Australia for its fresh inspiration and interpretation of local cuisine. Muse Restaurant is located at Hungerford Hill Winery.
Lunch Sat & Sun 12noon – 3.00pm
Dinner Wed – Sat 6.30 – 10.00pm
Hungerford Hill Winery - Broke Rd, Pokolbin NSW 2320
02 4998 6777
WebsitePeter Hall
Chief Winemaker - McGuigans Wines
Started in the wine industry in 1979 at Vidals in Hawkes Bay NZ
Moved to Australia in 1981 and took on a winemaking role at Rothbury.
Rothbury listed on stock exchange in 1992 where we acquired Saltrams, Baileys, St Huberts and Farnham Estate in Marlborough and became Group Winekmaker and Production Manager.
In 1996 the Rothbury Group was taken over by Treasury and I relocated to the small start up business Brian McGuigan Wines. Took the helm of winemaking and production and then managed to step back into a more or less strictly winemaking role in 2004 (stepped out of the vortex to have a life)
Currently still at McGuigans as Chief Winemaker.
Peterson Champagne House
Peterson Champagne House is located at the Gateway to Hunter Valley wine country. They specialise in producing an excellent range of sparkling white and red wines made using either the ‘Charmat’ method or the ‘Tradional Methode Champegnoise’. It is also home to Restaurant Cuvee – We visit the Champagne House as a part of our Full day winery tour and start the day with a private tasting accompanied by some delicious homemade pancakes with maple syrup and strawberries & cream.
Broke Rd & Wine Country Drive, Pokolbin NSW 2320
0249987881
Email WebsiteSignature Sauces
It was while she was working in Europe at some of the finest restaurants, including Quaglinos that Regan experienced preparing food for such celebrities as Madonna, Brad Pitt, Jennifer Anniston and Posh Spice. There, she formed a vision that these meals should be available in the homes and country restaurants of her homeland, Australia. She came to believe that finishing sauces were the bridge that would escalate any meal to a fine dining experience. On returning from overseas she met and married Daniel Facey, a country boy from a rural background which had given him an appreciation for premium quality produce and how it raises the experience and value in gourmet cuisine. This, combined with unlimited enthusiasm for the dream meant that Daniel could develop an innovative business approach to get the idea into the marketplace.
Together, theirs was a team ready for the task. Their passion was fostered by trialling their product at ‘at-home’ dinner parties for friends whose ecstatic delight in the sauces lifted their excitement to share their product with everyone.
They started demonstrating their sauces at numerous farmers’ markets within the Hunter Valley wine region. Following this success, they then moved to promoting the sauces at retail outlets as well as providing bulk quantities for use at restaurants. With the further success of these ventures and with enquiries for their sauces coming from near and far, they expanded to interest business outlets throughout New South Wales and are now looking to expand it further by providing sales through a website.
Dan and Regan’s passion and pride for their creation shines through in every bottle, whether savoury or a dessert sauce. All of their sauces are handmade and bottled in the Hunter Valley to their own cherished and exclusive recipe to create a luxurious indulgence in every bottle.
0412012658
Email WebsiteSlattery Helicopter Charters
Slattery Helicopter Charter is the Hunter Valley’s leading helicopter company with our primary base at Cessnock Airport, in the heart of Wine Country, Pokolbin.
Operating seven (7) days a week as one of Lake Macquarie Helicopters two Charter and Tourism businesses, our professional history, proven customer service and 100% CASA flight safety record forms the basis of a successful operator in the well known and recognised Hunter region.
With the expert leadership of our Directors and high hour experienced pilots, Slattery Helicopter Charter has positioned itself as a well respected aerial charter company. It is our years of hands on flight experience, our professional and highly regarded aircraft capabilities and the focus and dedication of our staff that make us leaders in safety, expertise and world class service when compared in the market place and industry.
Cessnock Airport, Wine Country Drive Pokolbin NSW 2320
0408 649 696
Email WebsiteSteve Langham
Winemaker - Piggs Peake
Piggs Peake is a funny little wine company…
At the end of 2002 Steve Langham finished his winemaking degree at Charles Sturt University and decided it was time to have a go a running a wine company.
Steve had served his time in the cellars of Allandale Winery under the watchful eye of Bill Sneddon (who has been running Allandale for about 30 years now) and in his six vintages there worked as a grape picker, lab technician, cellar hand and then winemaker alongside famous industry names such as living legend Karl Stockhausen and Peter Orr. Steve often reflects on the day Bill offered him the winemaking role at Allandale.
Steve was employed by Piggs Peake to do the 2003 vintage as winemaker/general manager. Luckily 2003 was one of the great years and so the first release of wines were of very high quality.
Steve’s sister Linda joined the company soon after (that’s right, they are brother and sister not husband and wife) and quickly took over running the place which is why it runs so efficiently. It’s now a running joke at the winery that Steve is in charge.
Steve’s winemaking background at this point had been limited to the six years at Allandale which was a very traditional Hunter producer, but he wasn’t a person to follow tradition.
His first job out of High School was as a Chemical Engineering Cadet for BHP so he understood quite well the concepts of wine chemistry and how science might allow him to bend the wines stylistically.
In 2003 the first “left of centre” wine hit the shelf. It was a white dessert wine based on the German Ice Wine concept. Basically, Hunter Valley Semillon juice was freeze concentrated to mimic the effect of fruit freezing on the vine as it does in Germany. It was then fermented into wine and named I Swine.
In 2004 the dessert Zinfandel (the Suckling Pig) was first produced in an attempt to match wine with red fruits and chocolate. It was an instant hit, exciting chefs and sommeliers who tried it. This was followed up soon after by the bottling of the first Wolfie Zinfandel. The variety wasn’t completely unknown in Australia at this point, but it had a low profile. When the 2005 Wolfie was written up as the greatest Zinfandel ever made in Australia eyes turned towards the little Hunter winery. Then the 2005 Semillon and the 2004 Cabernet Merlot (Piggs Peake’s first Cabernet) were listed in Halliday’s Best of the Best section, the 2006 Cabernet Merlot was written up as the best in Australia and the winery was away.
Steve had made his point and stopped entering shows and sending samples to journalists and just focused on the winemaking at Piggs Peake.
697 Hermitage Road, Pokolbin NSW 2335
+61 2 6574 7000
Email WebsiteTar 10
Made with love & care!
Tar10’s product range is gluten and preservative free and uses only the freshest Australian ingredients. We are passionate about our range and we really hope that you enjoy them as much as we have enjoyed creating them.
138 Dog Trap Creek Road, Gresford NSW 2311
02 4938 9145
Email WebsiteTatler Wines & Restaurant
Tatler Wines & Restaurant is situated in the lovedale section of the Hunter Valley. The cellar door outlet offers a great range of award-winning wines, including one of our favourites, the aptly named ‘Over the Ditch’ (Hunter Valley) Semillon – (New Zealand) Sauvugnon Blanc blend. The restaurant has a tapas style menu where diners are encouraged to share their dishes.
477 Lovedale Road, Lovedale NSW
02 4930 9139
Email WebsiteThe Cellar Restaurant
With its long-standing reputation for excellence, the multi award-winning Cellar Restaurant is a must visit. Specialising in rustic Mediterranean cuisine with a focus on quality steaks as well as a range of other meats, poultry and fish, all cooked to your liking on the char-grill.
Hunter Valley Gardens, Village Broke Road POKOLBIN NSW 2320
02 4998 7584
WebsiteThe Verandah Restaurant
The Verandah Restaurant is located at the historic Calais Estate. You can dine inside (with the open fire raging in the winter) or al-fresco on the verandah overlooking the vines and the brokenback ranges. The menu is a tapas style menu and their most famous dish is the ‘trio of oysters’ done in different styles. A dish that’s always hard to go past. Aside from the great range of Calais Estate wines available , the wine list offers wines from many of the Hunter Valley’s great producers as well as other regions.
151 Palmers Lane, Pokolbin NSW 2320
02 4998 7231
WebsiteTwo Fat Blokes Euro-Deli Café
Two Fat Blokes produces a gourmet range of products sourced from the freshest local ingredients. The premium tongue-in-cheeck brand of Two Fat Blokes guarantees something special for it’s consumers with a diverse selection of yummy flavors.
Drop into the deli on your trip to the Hunter Valley to view our extensive range of local products or order online from a selection of our range.
@ De Iuliis Wines, 1616 Broke Road, Pokolbin NSW 2320
02 4998 6699
Email WebsiteTyrrell’s Wines
Rich in history and pioneering achievements since 1858
Established in 1858 by English immigrant Edward Tyrrell, Tyrrell’s Wines is one of Australia’s pre-eminent family owned wine companies with vineyards extending from their historic home in the Hunter Valley NSW to their Heathcote vineyards in Victoria.
Headed up by fourth generation family member Bruce Tyrrell, Tyrrell’s is home to some of Australia’s most awarded wines including the iconic Vat 1 Semillon. Since 1971, Tyrrell’s has been awarded over 5,000 trophies and medals and in 2010 was named “Winery of the Year” in James Halliday’s Australian Wine Companion.
With the fifth generation, Chris, Jane and John, involved in the business, Tyrrell’s will continue to remain family owned with the simple philosophy of producing high quality wine that people love to drink.
Cellar Door Opening Hours
Monday – Saturday 9:00am – 5:00pm
Sunday 10:00am – 4:00pm
Closed on Good Friday, Christmas Day, Boxing Day, New Years Day and the New Years Public Holiday (2nd Jan 2017).
Please note, tastings finish 15mins prior to closing.
1838 Broke Road Pokolbin NSW 2320 Australia
02 4993 7028
Email WebsiteUpper Hunter Smoke House
Artisan Butcher
I am lucky enough to call the Upper Hunter Valley, one of Australia’s finest food bowls, home. I decided that we needed to find a glue to connect my smokehouse with our farm. Pigs of course! Given the smokehouse will produce top line artesian smallgoods; any old pig simply would not do. After extensive research, I landed on free-range Wessex Saddlebacks. A rare, slow growing, black pig with a white belt that’s very chic in the paddock to plate foodie world right now. This rare breed originates from the west country of England (Wessex) but is said to be extinct in its homeland.
We ventured out and purchased two gilts (female pigs that have never produced a litter before, although our two girls are now up the duff) and a boar, Boris Big-Balls. Rather than producing pork from a bogas backyard venture we paid a premium, purchasing registered stock with traceable bloodlines. We are now in the process of becoming one of the few registered breeders of saddlebacks in the country.
Good meat is attributed to much more than just the breed. Environment and diet are critical factors. Free range pigs with plenty of space to fodder, quality shelter and fresh drinking water is a given so I have now turned my mind to the food.
Spain is undoubtedly famous for their jamon (Spanish for ham, although it’s more like a prosciutto), so I looked to the great for inspiration. Top class pigs used for jamon were traditionally finished off on a diet of nothing but acorns and olives. Our specific breed of pig traditionally scavenged their food in forests with a diet consisting of acorns and chestnuts. We have therefore agreed our next endeavour is to plant a number of oak trees around our pig pens to foster natural foraging of acorns. We’re also looking to plant a small apple orchard of different varieties and some nut trees for piggy treats – stay tuned on this.
Some facts on pigs:
- A pig’s gestation is very easy to remember- 3 months, 3 weeks and 3 days
- A boar is a male pig with his family jewels still in tact
- Pigs are said to have the intelligence of a 3 year old
- Pigs have eyes in the back of their heads, okay they don’t actually have eyes in the back of their head, but they do have a wide 310 degree angle of vision
- Pigs are not able to focus both eyes on the same spot
- Grower pigs eat about 3% and drink about 10% of their body weight daily
- Pigs cant sweat, they typically bury themselves in mud to cool
- A ‘baconer’ is for exactly that, delicious bacon. Pigs used for bacon weigh in at approximately 60-80kgs after they’ve been slaughtered, whereas a backfatter is bigger. A spit pig generally sits between 15 and 30kgs post slaughter and a delicious suckling is generally 12kg live weight.
30 Bureen Road, Denman NSW 2328
0417 711 069
Email WebsiteOperating Details
|
Half Day Charter (Morning): 10am-1pm Half Day Charter (Afternoon): 2pm-5pm. Full Day Charter: 10am-4pm. Pickup times can be up to 45mins prior to tour start time depending on your location. |
|
| 5 to 8 Guests. There is no minimum restriction to book, (singles and couples can book this tour), but there is a minimum number of 5 people needed to operate this tour. We do our best to make sure every tour runs, keeping you well informed of the tour status in your post booking communication and work with you to find a suitable arrangement if the tour is cancelled, like scheduling you on another suitable tour or a refund. |
Transport for this Half or Full Day
You will be chauffeured in one our comfortable Mercedes Benz Valente vans with maximum seating up to 8 guests providing easy access to boutique locations. We can accommodate larger private groups on special request.
Pick-up and drop-off will be direct to your accommodation from the following locations only, (included free with this tour):
Note: Due to the time restrictions of this tour no other locations are available for pick-ups. We do not pick-up from Sydney.
#1 Reviewed Hunter Valley Wine Tour
You have found the highest rated Hunter Valley wine tour company on Tripadvisor and Google with literally over 1,500 five star reviews and consistent ‘Annual Awards of Excellence’ winner. Our overwhelming positive feedback is a testament to the quality of our tours and great service we work hard at providing our guests. You deserve the best, so join our happy customers in experiencing the best of the Hunter Valley.
-
Secure Booking
Your data is protected by state of the art bank level security. - Free Cancellation
Shift or cancel your booking for FREE up to 48hrs prior to your tour. - Reliable Customer Service
Easily talk to our local Hunter Valley team members if you need help.
Reviews for The Valente Private Experience
Highest Reviewed Tour Company in NSW
Amazing time. Highly recommended for a food and wine tour. Bryan the tour guide was very informative.
Great service and great knowledge. Lovely boutique vineyards – lunch, cheese, chocolate and wine! What more could you want?! Took the pain out of organizing. And was a great day. Thanks guys 🙂
Two Fat Blokes Gourmet Tours