Wine Tourism in Adelaide Hills

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Wine Tourism in Adelaide Hills (2)

Look at Wineries in Adelaide Hills

Golding WinesThe family vineyard was established by Darren Golding, together with his parents, Connie and Greg, in 1995. In 2002, Darren and wife Lucy launched the first Golding Wines vintage and haven't looked back. Together they have taken the business to where it is today, managing a thriving cellar door and a busy functions business. Lobethal, and neighbouring Lenswood, are regions traditionally known for their top grade apple orchards. A local fruit merchant, Greg was well acquainted with the area and realised the potential of the region for growing premium quality grapes; free draining soils, mild summer days, cool crisp nights and plenty of rainfall. The family property now includes over 80 acres of vines, including Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir, Shiraz and Savagnin varieties. Over the years, we have supplied fruit to some of Australia's most recognised wine brands; Hardy's, Tatachilla, Petaluma and Yalumba. Today, our passion is the creation of premium cool climate wines that genuinely break new ground. The majority of our range is made with only the most outstanding hand selected fruit from our own estate vineyards, providing a captivating reflection of our region's unique character. The Western Branch property remains a much loved home for our family. We regularly welcome guests from around Australia and overseas, many of whom have chosen our stunning vineyard as a unique location for weddings, birthday parties and other special celebrations.
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Mt Bera VineyardsThe property of Mt. Bera was founded around 1851 when Frederick Hannaford and his brother John purhased it. Mt. Bera was named after a place in Devonshire, England. The first dwelling at Mt. Bera was ‘a rough slab hut of most breezy construction, and possessing one rather outstanding characteristic, for in the centre of the kitchen could be dipped from a hole in the floor all the water required for culinary purposes’. Mt. Bera homestead is surely a monument to the vision, ingenuity and tenacity of Frederick Hannaford. A lesser man would have been daunted by the prospect of building his home on such a commanding site or perhaps chosen a more accessible one. Steam was installed and used for cutting red gum and stringy bark used for flooring, rafters and outbuildings, still in perfect condition. Stone was quarried on the property, lime burned and as the track was too steep for any kind of vehicle, pack horses were used to bring the sand from the Torrens below for use in the mortar. The household water was first lifted from an hydraulic ram from an nearby spring. A dam was constructed and a water wheel installed. This was one of the first overshot water wheels in South Australia. Previous to Frederick’s return to Mt. Bera a man named Sambells laid the foundation of one of the state’s first commercial orchards. He was paid one shilling for every tree he planted or grafted. Frederick grew wheat on the hilly slopes using bullock teams for the purpose; harvesting was done by means of a sickle.
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Lambrook WinesLambrook began in 2008 with two small parcels of fruit (Shiraz and Sauvignon Blanc) and a half-crazy idea of making it into our own label wine. It was something we’d always wanted to do—we dreamed of people ordering our wines in restaurants. So, when we were offered these parcels of spectacular quality fruit, we thought… let’s just go for it! We were both working in the industry and knew our way around a bottle of wine. We were very excited and wanted to be involved in every part of the process—it had to be our wine. And we also wanted everything to be done in the Adelaide Hills—it was what we knew and felt passionate about. Still, knowing and doing are two different things. Fortunately, we’d built fantastic relationships with a lot of knowledgeable Adelaide Hills’ experts who were very enthusiastic on our behalf. So we set about turning the fruit into wine and we were hands on, from the winemaking to bottling to the labelling (which we did ourselves in our kitchen). It was fun and stressful and hilarious and annoying and brilliant, and in the end we had 700 bottles of beautiful Lambrook Shiraz and Sauvignon Blanc (which lived on a pallet in our spare bedroom for a while). We’d gone into the process wanting to make quality wines that over-delivered on price. So the next task was to see if people thought it was worth buying. We started with family and friends (of course) who pretty much loved it and began ordering it, which was exciting. Word spread and we began taking more orders. We also approached a number of boutique retailers and saw heaps of restauranteurs. It was just us; meeting people, taking orders, answering emails, delivering—everything to do with Lambrook, we did (and still do).
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