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Wine

Mornington Peninsula must visits

The Mornington Peninsula is a haven for holiday makers hungry for food, wine and adventure. Here’s our list of the best places to visit in the region.

Crittenden Estate

The Crittenden Wine Centre offers a unique way of experiencing wine on the beautiful Mornington Peninsula. Originally the home of the Crittenden family, it has recently been renovated to a stylish, purpose built Wine Centre where knowledgeable staff guide visitors through carefully designed wine flights. Sample Crittenden’s exquisite range of traditional styles and unique alternative varietals with views over the lawn, lake and some of the Peninsula’s oldest vines, and just a short stroll to the Stillwater at Crittenden restaurant. Crittenden Estate is a true family operation with founder and living legend Garry overseeing the vineyard, son Rollo making the wine and daughter Zoe running the marketing.

25 Harrisons Rd, Dromana
Open daily 10:30am – 4:30pm
crittendenwines.com.au 

Yabby Lake Vineyard Cellar Door + Restaurant

The Yabby Lake Vineyard offers a relaxed cellar door, restaurant, and wines of exception. Home of the history-making Block 1 Pinot Noir, winner of the revered Jimmy Watson Trophy, Yabby Lake has built a reputation for wines of great purity and character, uniquely crafted by renowned winemaker Tom Carson. Visitors to the striking cellar door marvel not only at the natural bush setting of the vineyard, but their incredible collection of artworks.

Chef Simon West’s seasonal and local fare; often picked fresh from the kitchen garden, is best enjoyed on the outdoor deck, taking in stunning views of the vineyard and beyond.

86 Tuerong Road, Tuerong
Open daily, 10am-5pm 
(03) 5974 3729  

yabbylake.com

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Wine
Wine Traveller Mornington Peninsula
Words by Mark Hughes on 25 Jan 2018
Just an hour’s drive from Melbourne, the Mornington Peninsula is a slice of paradise with its alluring blend of calm bays, eucalypt forests, farmland and surfable southern swells. It is also a mecca for quality produce, from strawberries to apples, olives to cheese, and of course, wine. The cool maritime climate allows for elegant Pinot Noir and Chardonnay, along with a host of alternative varietals, and it is the recognised birthplace of Pinot Grigio in Australia. While wine has long attracted visitors, the region’s culinary offerings have also been garnering plenty of praise of late. Many are located in wineries and one of the first you’ll find just off the Mornington Peninsula Freeway from Melbourne is Yabby Lake. Winemaker Tom Carson is renowned in these parts and his award-winning wines provide the perfect match to the delicious seasonal fare served up by chef Simon West at their relaxed cellar door and restaurant. Think asparagus and gorgonzola tart enjoyed on the verandah overlooking the vineyards. 
Not far down the freeway near Dromana is a man and a place of legendary status – Garry Crittenden from Crittenden Estate. Garry planted one of the first vineyards in the region over 35 years ago. These days, his son Rollo is winemaker, producing classy flagships and unique alternative varietals. On the picturesque Crittenden Estate, you’ll find gorgeous lakeside villas and the delightful Stillwater at Crittenden Restaurant. Originally a small café built by Garry’s wife Margaret, it was taken over by dynamic duo Zac and Jacqui Poullier, who impress with a menu of shared plates and a la carte dishes such as corn fed duck breast with boulangere potato, pumpkin puree and local cherries.  Just up the road sits Foxey’s Hangout. Two decades ago, brothers Michael and Tony Lee made a tree change, trading in their Melbourne-based hospitality business for a life making wine on the Peninsula. Pop in for a wine tasting, then grab a deck chair on the verandah and enjoy seasonal shared plates while overlooking the sloping vineyard.
Everything and anything You’ll find both ends of the food spectrum in this amazing region. Rebecca Ettridge started Wombat Café, the Mornington Peninsula’s first all vegan café, which sits in a row of shops opposite a series of walking trails towards Dromana. It serves breakfast, lunch and a range of take home meals as well as awesome organics smoothies such as the High Roller – banana, chia seeds, peanut butter, vanilla and almond milk topped with peanut crumble.  Up the rise to Red Hill and along Arthur’s Seat Road, you’ll find one of the Peninsula’s new gems behind an old Liberty service station; Red Gum BBQ – a low and slow American-style barbecue joint run by enterprising young couple Melissa and Martin Goffin. What started out as barbecues for friends grew into pop ups at markets and finally, they took the leap, left their jobs and opened Red Gum in an old truck mechanic shed. Big, open and with a rockin’ country music sound track, it is fun for the whole family. Try a range of local brews while sampling smoked specialities such as beef brisket and pulled pork with sides of cornbread and Melissa’s secret slaw recipe. 
Perfectly paired From Red Hill, head towards Merricks  and you’ll come to the impressive Polperro, where unflappable owner and winemaker Sam Coverdale has created a triple treat: stylish wines, luxurious villas and a stunning bistro. It has outdoor seating for the summer and a cosy fireplace in the winter to enjoy dishes such as grass-fed beef fillet with truffle custard, pea purée, asparagus and beef jus.  Not far away is a winery and restaurant of renown, Paringa Estate. Chef Adam Beckett presides over a seasonal menu that has earned a chef’s hat for five straight years. His King George whiting with pea crumb, broccoli and half turned potatoes is nearing acclaimed status. Ten Minutes by Tractor is equally revered in the dining stakes. Chef Stuart Bell’s Fromagarie Menu is perfect if you’re on the go, or settle in for his eight-course degustation if you have all afternoon.  If you’re keen for food and activity, head towards Shoreham to Montalto. They have quality wines and a recently renovated restaurant that makes use of produce from their vege patch. They also have an amazing sculpture-in-the-vines trail through their vineyards, which is a great way to walk off a decadent lunch. 
Jumping Jackalopes Without doubt, the most talked about development on the Peninsula in years is  Jackalope Hotel. Built onto the existing structures at Willow Creek Vineyard at Merricks North, it offers super high end accommodation, whose every hallway and open space is a veritable art gallery. It is also home to the mind-blowing Doot Doot Doot restaurant, where chef Martin Webster’s edgy cuisine is wowing diners and has already scored a hat. Its 1200-bottle wine list is simply stupendous. If you’re looking for something a little more relaxed, the same venue hosts Rare Hare cafe, whose wood-fired oven signals more casual but still impressive lunch fare. Not far from Jackalope is the iconic Merricks General Wine Store, which is a welcoming café, cellar door and an art gallery all in one. Then head south to the hamlet of Flinders. Here, you’ll find a quaint General Store, whose shelves stock gourmet goods and local beers, Georgie & Bass, a café and cookery school, and  Mornington Peninsula Chocolates. If you’re down this way, follow the  southern coastline past world famous golf courses and the RACV’s spectacular state-of-the-art resort at Cape Schanck (due to be completed in April) and head towards Rosebud to find Blue Mini Eatery & Emporium. Owner and all-round go-getter Tracey Fleming has filled an old bowling alley with eclectic furniture and works by local artists (most of which are on sale) to create a place where you feel instantly at home. Chef John Ward dishes up a menu of fresh, zesty organic fare, while Tracey, who caters events all over the Peninsula, has recently launched Boneo Road Roasters, roasting her own coffee using ethically sourced beans. 
Peninsula Produce If you’re keen to get more intimate with the amazing food of the region, there are plenty of places where you can sample produce fresh from the source.  At Benton Rise at Tuerong, Ryan and Deb Sharpley have a perfectly balanced aquaponics system sustainably farming veges and salads alongside rainbow trout. Ryan also grows exotic mushrooms, which he supplies to local restaurants. In addition, every weekend, they host the local farmers’ markets in an old ‘red rattler’ train carriage. Get there early, as once the produce is gone, it’s gone. And there’s lots more. You can sample an amazing array of bee delights at Pure Peninsula Honey, try fresh goat’s cheese (and pat baby goats) at Main Ridge Dairy, pick berries at Sunny Ridge Strawberry Farm, crunch on fresh apples and down ciders at Mock Red Hill, or taste estate-grown olive oil over lunch in a gorgeous setting at Green Olive at Red Hill.  The more time you spend on the Mornington Peninsula, the more you appreciate this remarkable region, its glorious produce and the wonderful characters plating up perfection. Discover the Mornington Peninsula in style by designing your ultimate drive with Avis. With Avis Signature Series you can choose the exact model of BMW or Mercedes you like. Any drive, anywhere. Visit avis.com.au for details.
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Silver Service with Silversea
Silversea , one of the world's most luxurious cruiselines, has partnered with dining and accommodation tastemakers Relais & Chateaux, to offer unparalleled culinary experiences across the entire silversea fleet. If fresh discoveries are at the heart of your travel dreams, Silversea Cruises can bring them to life. For those who yearn to explore the new and unknown, Silversea can transport you to the furthermost boundaries of the planet. They offer a choice of over 850 destinations on seven continents, and whereas others have to anchor off shore, their ships can sail up narrow waterways into the heart of a city, or tie up right at the pier. Of course, while the destination is exciting, with Silversea Cruises, you'll find the journey just as thrilling. Their intimate, ultra-luxury ships offer lavish surroundings with spacious accommodation in ocean-view suites, most with private verandas, and a butler at your service. RELAIS & CHÂTEAUX Another source of enormous pride for Silversea is their stellar reputation for culinary excellence and they are thrilled to partner with Relais & Châteaux. Travel with Silversea Cruises and you'll enjoy inspired cuisine created exclusively by the 'Grands Chefs' of prestigious international association, Relais & Châteaux. The title of 'Grands Chefs' is given by Relais & Châteaux to only the finest chefs in the world. Being an exclusive collection of 520 of the finest hotels and gourmet restaurants in the world in more than 60 countries, Relais & Châteaux is certainly well placed to bestow this honour. Through Silversea's partnership with the international stars of this esteemed organisation, you have the opportunity to savour the signature dishes of La Collection du Monde in The Restaurant, the main dining venue found on five of Silversea's ships. SCHOOL AT SEA   Budding gourmands can also expand their culinary knowledge while on board. On 14 exclusive  Culinary Arts Voyages , you can experience an innovative cooking school at sea, L'Ecole des Chefs by Relais & Châteaux. This culinary discovery experience offers a unique and interactive program, hosted by Silversea's Culinary Trainer, Chef David Bilsland. Wine lovers are catered for too at Le Champagne, the only Wine Restaurant by Relais & Châteaux at sea. Under the theme of 'a celebration of wine', renowned world wine regions are showcased in a set menu of six inspired courses. FAMILY PRIDE AND PASSION Travelling with Silversea Cruises, you'll find everyone involved goes to great lengths to ensure every aspect of your journey is of the highest standard. This comes down to the fact that Silversea Cruises is owned and operated by one family - the Lefebvres of Rome. Not only do they have genuine pride in ownership and a true Italian passion for embracing the best of life, but they also show a personal commitment to maintaining the highest standards of cruise excellence that have been the cornerstone of Silversea from the very beginning. For more information on  Silversea Culinary and Wine voyages  contact your Travel Professional or Silversea on 1300 306 872 or visit  Silversea.com  - ask about our Early Booking Bonus  offers and how to save 10%.
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Meet Carissa Major and Marnie Roberts of Claymore Wines
Get to know the ladies behind Claymore Wines -General Manager Carissa Major and Winemaker, Marnie Roberts Carrisa, you say you “had the good fortune to fall into” the wine industry days after your 18 th birthday – what’s the story behind that good fortune?  As in real estate – location location location! I grew up at the southern end of the Clare Valley, had travelled throughout my 17 th year (thanks to the possibly misguided generosity of my parents) then landed back into the Clare Valley …a little bit jobless and without a sense of purpose. The idea of university for uni’s sake was less than appealing so my one year gap turned into two and through friends of the family I wound up with a position at Knappstein Wines Cellar Door. Tim was still on site then and I found the whole staff tastings both inspirational and intimidating but got enough out of them to want to learn more. Andrew Hardy had a similar approach to staff engagement so what started off as a spark became something a little more…so basically, I had the right door open at the right time. Got sucked in and found this amazing industry that brings people together while opening up the world. Given the quirky nature of the brand, do you have to bring out your inner quirks too? Well it’s not hard really…they are never too far from the surface! The best thing about the brand is that link to music informs so much of the fun every day and provides a motivating backdrop to the workplace. There is nothing better than an impromptu Friday afternoon singalong with customers as Meatloaf cranks out of the sound system (and yes that really did and does happen!)  Are you a Voodoo Child, or do you like a splash of Purple Rain, or do you hear London calling? (i.e. what’s your favourite Claymore wine and does your love of the wine match your fondness for its namesake?) Oh there are too many to choose from; from a wine perspective though I do have a soft spot for London Calling. It took a few years to win the boss over to Malbec – he’s more of a Merlot kind of guy – but it just shines in Clare and paired with cabernet it makes for such approachable drinking without compromising depth and intensity. One day I may be able to release that straight Malbec…not sure what label I’d choose though. Can you recall the first wine you tried? Easy one – we grew up farming on the outskirts of Auburn in the shadow of Taylors wines so it was their white wines that graced our family table for special occasions. From the age of about 12 I was allowed a half pour if their amazingly bone dry, fully worked Chardonnay which I would duly sip over the course of a meal. It was dry, acid and complex for my junior palate and I recall grimacing after the first taste but would never dare leave a drop…it was wayyyy too special! What do you think is special about your wine region? There is an easy intimacy to the Clare Valley that you don’t see in many other regions; intimate without being aloof or removed. From a wine perspective there is an underlying elegance to the wines we produce here – even those 15.8% brooding monsters carry an underpinning structure that balances that intensity. Any region that can pull off our delicately structured Rieslings that defy expectation with just how powerful they can be and at the same time produce complex, finely drawn cabernet and nuanced yet flavour busting shiraz has to be special. It’s a multi-faceted little dynamo that continues to surprise and delight..and the locals aren’t a bad lot either! Do you have a favourite holiday destination/memory? We spent many early years holidaying at Elliston on the West Coast in the family shack – total beachfront, tumble down tiny fibro thing that we’d have to drive seemingly endless distances to get to while listening to the Australia Open on the radio (?). Fishing off the beach and jetty, grandma’s garfish and squid for breakfast pan fried in truckloads of butter and playing tennis on asphalt courts then jumping into the ocean to cool off. Oh – nostalgia overload! Now I like to recreate that sense of simple pleasure and we still holiday in shacks (just closer to home on the Yorke Peninsula) and chase fish and squid from the jetty and beach while fossicking in rockpools, building sandcastles and eating hot chips. Except now I chase it all down with a Riesling or two – best ever with fresh shucked oysters! And Marnie, as Claymore Wines winemaker do you have to make the wines to match the songs? Or does lyrical inspiration come after the tasting? The link of wines and songs seems to naturally evolve. The base constant is always to create the best wine to start with and I suppose, yes, doesn’t everyone get inspired in some way when they are drinking wine?! Certain labels do make complete sense to me. Nirvana is a Reserve Shiraz and drinking it you hope to reach a state of Nirvana. Dark Side of the Moon is our Clare Shiraz and it has the elegance and dark seductive fruit layered over oak. Do you get to name any of the wines? We all have input and suggestions which can be quite amusing. I got Skinny Love across the line which came to me in the car while singing it at the top of my lungs….the Claymore version of 'Car Pool Karaoke'. Was it your dream of being a rock star that drew you to Claymore? The Rockstar dream is still my back up occupation if the winemaking thing falls through. So far, the music world is safe. I do love the idea of the music and wine. I think to make good wine you have to have an element of love for the arts and the creation of things. Wine and Music just make sense  - both are so evocative and amazing for setting a sense of  place and time. All those great moments, you know the BIG celebrations in life can usually be tracked back in the memory banks tied to a particular wine or song! What is your favourite wine to make? I don’t think I could pick a variety or a style as such. I love the process and the chance to follow it the whole way through. From the vineyard basics of pruning and harvesting to ferment to batching to oak to tank to bottle to mouth….it’s an amazing journey that I get to guide these babies through. When did you fall in love with wine? Growing up on a block in Mildura that went from citrus to dried fruit to winegrapes, I have always had an appreciation for the fruit. The love of wine was the next step. I remember the cask wine in my parents’ fridge in the 80s and then the big purchases of wine in a bottle. I remember one night, when I was around 19 or 20, going to a friend’s house who was studying to be a winemaker and he opened a 1994 Lindemans Pyrus. A wine from Coonawarra that is a Cabernet Sauvignon /Merlot and Malbec blend. IT WAS MASSIVE and I thought wow, I need to try more wines. It really blew my socks off as I hadn’t tried anything as big and succulent as that before. Can you cook? If so, what is your ‘signature dish’? I love to cook. With a toddler and husband that works away, time is limited but when I can, I love to invite friends around and cook. Homemade pasta with a trio of different sauce options is always a winner. The other is a stuffed squid. A recipe I have had for about 20 years and it never seems to fail. What do you do to relax away from the winery? I love to chill at home but my favourite getaways are anywhere near the water. I love the beach in winter and the river in summer. Anytime with my family is a bonus and I have great friends who are around for a catch up…which usually includes wine and food!
Two Blues Sauvignon Blanc 2014
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