All Saints Estate
All Saints Estate Review
In business since 1864, this winery has a splendid, turreted castle that was built in the 1880s with capacious storage areas for its product. The old bottling hall and cellar have been revamped as a cheese tasting room, and a corrugated iron former 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 on-site Indigo Food Companny sells regional cheeses and condiments. The menu at the Terrace restaurant changes seasonally, but might include starters like seared scallops with curried cauliflower puree, and mains such as char-grilled, pasture-fed hanger steak from Cape Grim served with braised ox cheek, celeriac, and smoked bone marrow. 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.