All Saints Estate
All Saints Estate Review
All Saints Estate has been in business since 1864. A splendid, turreted castle built in the 1880s houses the winery, storage areas and cellar door, while the old bottling hall and cellar have been revamped as a cheese tasting room. (A corrugated iron Chinese dormitory is the property's third heritage-listed building.) A guided tour of the winery can be arranged on request. The winery produces muscat and tokay made from 50-year-old vines and a range of crisp whites and full-bodied reds. The Indigo Cheese Co., with its resident cheesemaker Paula Jenkin, produces premium handmade treats, and wine and cheese tasting sessions are available by appointment. The menu at the Terrace restaurant changes daily, but might include starters like roated Milawa (local) quail with truffled polenta, Calabrese sausage and chestnuts and entrées such as durif-braised suckling lamb with buttermilk mashed potato, zucchini and capsicum. Desserts are excellent, especially when combined with a formidable northeast fortified wine. The cellar door and cheese room are open daily; the restaurant is open for lunch from Wednesday to Sunday and for dinner on Saturday only.
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