Taltarni Vineyards

Here at OHO, we do love an impromptu celebration. If nothing else, it’s an excuse to break out the sparkling wine and maybe a few good oysters. Taltarni Vineyards can certainly supply the former. It’s a fine drop, in case you’re wondering. You should really try it for yourself, though.

The cellar door is a fresh renovation, with loads of room for groups to spread out for a long lunch, and some quiet spots for couples to hang out with a platter and a couple of glasses from the extensive list of wines made on site.

For people wanting something completely different, get a group together and organise a unique function in the T-Bar. It’s a cellar cut into the side of the rocky hill, replete with long table, huge old doors, a picturesque dam to look over, and back-vintages of the estate’s wines.

The estate has a public lookout that’s worth driving up to. At sunset (or sunrise for the super-keen), the Pyrenees are a stunning little part of Victoria, and this is a great spot to stand with a glass of bubbles.

Equus @ Moonambel Wines

With only Google as a guide, it feels like you’re heading into the middle of nowhere to get to Equus Wines. Then the really interesting profile of a modern piece of architecture appears atop a hill, and you find yourself thinking ‘Geez, I hope I’m going there – that looks amazing.’

Arriving at Equus is no let-down of the anticipation. The view is stunning. The modern cellar door overlooks the vineyard and the Pyrenees Ranges beyond.

Wines are typical of the region – intense cool-climate flavours and fine tannins, with winemaker Owen Latta being known for natural, minimal intervention winemaking. It’s worth trusting in Google to take you up the hill for this.

A real surprise though is the discovery of the wooden horse museum through the opposite door. It’s a lifetime’s collection of author and artist, Patricia Mullins. Curated and interpreted with the finesse of any of the great museums, and just a fascinating place to wander. The collection changes regularly to accommodate a particular theme, and is surely worth the trip on its own merits.

Chateau Tahbilk

The area around Tahbilk, just outside Nagambie in Central Victoria, is a unique little pocket of land almost surrounded by the Goulburn River and eight kilometres of permanent backwaters and creeks. The Purbrick family first planted vines here in 1860, and some of those vines are still producing fruit for their ‘1860’ shiraz today.  The location adjacent to so much water has enough impact on the climate that the grape-growing creates flavours unique to the region. The French would name this little area for its own ‘appellation’, as a result.

Tahbilk’s historic winery and cellar door is an experience in itself. The ancient oak fermenters in the cellar door are not just for show. This is a working winery, using equipment that in some cases is over a hundred years old.

The restaurant on site is modern by comparison, and the food equally so. It’s a menu of sure-fire winners and crowd pleasers. Who can say no to the perfect pork belly or luscious little lumps of slow-cooked beef, pulled, pressed, crumbed and deep-fried. Ooh la la. A 2014 shiraz from the Estate was a sublime pairing with the beef.

Definitely take the short detour off the highway near Nagambie, and drop in for lunch and a lesson in the history of winemaking. Don’t forget to spend some time walking around the pristine wetlands at Tahbilk. There’s eight kilometres of waterfront, and a boat tour that’s totally worth the time. Tahbilk has a commitment to sustainability and carbon neutrality that is leading the way for the wine industry.

Nillumbik Estate

Between Eltham and the Yarra Valley floor, there’s a gateway of roads winding through rugged bush country called Christmas Hills, Smiths Gully, and Kangaroo Ground. You could be forgiven for thinking that there’s nothing here but uncompromising rocky soil, scrubby tree cover, and kangaroos.

Pay attention, though, and you’ll spot a little sign that offers wine, pizza and views.  At the end of a typical country driveway, you’ll find a modest but stylish building, almost right on top of a vineyard, overlooking a close valley that opens out into the view beyond.

Nillumbik winery has been on this site for two and a half decades. It’s a family business, with the friendly owner John making the kinds of wine he loves to drink – those best enjoyed with food. The restaurant is a tucked-away secret, renowned for its pizzas. With that view and a bottle of John’s wine, you’ll lose an afternoon here just taking it all in. It’s a simple recipe for success, really: make pizza, make wine, serve it on a deck that overlooks the garden and beyond. Not much to argue with there.

Dalwhinnie Estate

Don’t be fooled by the little cellar door perched on the hill: Dalwhinnie Estate is a powerhouse in Australian wines. With two wines in Langton’s classification of Australia’s best, the little winery on the hill overlooked by Bunjil the wedged-tail eagle is kicking some goals.

Put all that aside though, because the little room with the big deck overlooking the Pyrenees is spectacular. It’s literally set above the vines, and the designated driver could forgo the spittoon and just spit the tasting back into the vineyard. Just make sure you’re not designated though, because it’s definitely a crime against wine to spit this out at all. Once all the extravagant wine descriptors are put aside, the wines of Dalwhinnie are renowned and lauded for a fairly simple reason – they’re bloody amazing.

Oh, shouldn’t forget the simple platters on offer while sitting out on that deck and enjoying a bottle (not a glass). The produce is local, often made by the owners (such as the stunning chicken and pistachio terrine Jenny made).

Mandala Wines

OHO is as much about the little guys as we are about the headline acts. We love to find the not-so-well-known places doing excellent things and share them with you like little secrets. Mandala Wines was one of those finds. Yes, it’s on the Melba Highway outside of Yarra Glen, but you were probably distracted by the bigger vineyards over the road. Yes, it has a stunning corten-steel building, but you were probably looking at the larger constructions and wineries on the other side too. So, Charles Smedley’s Mandala Wines is like this little gift hidden amongst some of the well respected larger players. But, don’t be fooled by the size; the wines punch well above their weight, and the venue will delight and surprise guests who planned on a quick stop but find themselves staying a while.

There’s a substantial restaurant on-site too, and it is well respected in the region for good Italian-style food inside or on the huge lawn overlooking the vines. However, lets stay focussed here and talk wines. They are all made from grapes grown on the estates at Dixons Creek and Yarra Junction. Everything in the vineyards is about maximising the potential for quality wines. The vines are hand-pruned, the grapes are hand-picked. In the winery, batches are small and carefully tended by winemaker Don Pople. The Yarra is known for Pinot and Chardonnay, and Mandala does not disappoint. Perhaps the aromatic and elegant Cabernet Sauvignon in all it’s inky gloriousness is the surprise, but serves as a wonderful reminder that Cabernet was here before Pinot or Chardonnay. The clever Coravin system of preserving open bottles of wine means that the reserve wines are available for tasting too.

Medhurst Wines

Just off the Maroondah Highway, tucked up against the Warramate Hills, sits the winery, restaurant and cellar door of Medhurst Wines. The long driveway winds up the hill, past the red shed on the dam, past significant sculptures perched elegantly on the lawn, to the architecturally designed building which overlooks the picturesque close view. This part of the experience alone is worth the trip.

Medurst is the ‘retirement project’ (if you could call such hard work retirement) of ex Southcorp CEO Ross Wilson and his wife Robyn. It’s a family business, executed in a thoroughly professional manner. Every detail on the property is carefully considered: from the wave of the vast front glass on the cellar door, to the way a winery of considerable size is perfectly nestled into the hillside.

Speaking of detail, winemaker Simon Steele is all about the details. The Yarra Valley Pinot Noir is a fine expression of the fruit; bright cherry balanced with weight and complex spice notes.  The Rosé, a perennial fave and often on the ‘Pink List’ at the Healesville Hotel, is dry, savoury and so so drinkable.

With the newly renovated kitchen and dining area comes a new chef. Robin Sutcliffe brings his quiet, uncompromising passion for doing simple things right to Medhurst. The pickles, which provide a delicate acidic balance on platters and other dishes, are all made by him in-house. Simple dishes like arancini are elevated with his deft touch. Grazing food, dishes of deliciousness, and damn fine wines mean that a long slow lunch under the shade, overlooking the vines, makes so much sense.

Port Phillip Estate

It’s an unassuming introduction to Port Phillip Estate, through a door that feels a little bit industrial and a little bit James Bond. It opens out into the most extraordinary view across the fields to the ocean, with cellar door and casual bistro to the right, and more formal restaurant to the left.

There is a kind of curious dissonance in the slightly casual chairs and the formal settings, the friendliness of the staff and the formality of the restaurant fit-out. It’s like the formality has been dialled down in a venue where the quality has been dialled way up. It’s a feeling that carries through to the food. It’s hard to describe the visceral experience of sitting in front of such beautiful food. It’s an exercise in the balance of beautiful presentation without overshadowing the beautiful produce. Desserts are a stunning display of skill, but still don’t overshadow the produce they’re made from. That produce is locally sourced wherever possible, and the menu is seasonal.

The cellar-door experience is worth leaving a little extra time for. The wines of the estate are renowned for their quality.

For those wanting a little more time to take it all in, the accommodation is spectacular and shares that view across the fields to the ocean.

Fowles Wines

Sitting down with four glasses of wine, each matched to the perfect food companion, might be the new definition of awesome. This is the Fowles Wines ‘Gamekeeper’s Lunch’. You get the impression that there is a tweed-wearing employee out the back who’s handy with a 12-gauge shotgun and skilled in the art of delicate food preparation.

Smoked eel has one of those flavours that when you speak of it, your memory plays tricks and you feel as though you’re tasting it. The fellow out back has paired it with a riesling which is focused and acidic, with balanced fruit. Rabbit rillette is meaty and flavoursome, matched to a fresh zippy chardonnay.

Duck and pinot noir are best friends – maybe even lovers. In this pairing the confit duck is crispy and full of flavour, and the pinot is elegant, savoury and beautifully rounded.

The finale is beetroot chutney and kangaroo. It’s the OMG moment. Earthy, sticky, charred and delicious. The shiraz is jammy and generous to match.

 

Saltwater Phillip Island

Saltwater Phillip Island opened a while back in an incredible waterside position at San Remo on the Phillip Island side. The water dominates 270 degrees of the view, from the bridge to the mainland around to the waters of Westernport. It boasts a wood-fired pizza oven, inside or outside dining, and an impressive bar.

Of course, sitting in a place like this, looking across the water to the fishing boats moored under the lee of the bridge, you’d expect seafood to be local. It’s exciting when the chef points to the boats and says, ‘That’s where the calamari came from today.’

The beers are a good mix of local and from further afield, as are the wines. A seasonal menu makes use of local produce, like Archie’s Creek rib-eye, and Koo Wee Rup asparagus.

If you’re a fan of Innocent Bystander in the Yarra Valley, then this is a no-brainer for you. The warehouse vibe, the casual fun food turned out to very high standard, combined with that view, make Saltwater an easy sell.