Published on 28th April 2017
by Linsey Rendell

Make the most of crisp autumn days by exploring the rolling green hills and cellar doors of the King Valley.

The King Valley used to be strewn with tobacco farms, first planted there by Italian immigrants. But when growing tobacco was outlawed in the 1990s, these families looked to their roots for inspiration. This included planting Mediterranean grape varietals new to the area, such as barbera, sangiovese, arneis, and especially, prosecco.

The region is now a thriving network of cellar doors, tasting rooms and trattorias dedicated to celebrating the finer things in life: food, wine and company. There are plenty of small producers dotted throughout the area; cheese, cultured butter, trout, honey, nuts, olives and preserves are all in abundance.

The valley’s continental climate of warm days and cool autumn nights isn’t just ideal for grape growing. Visitors can soak up the idyllic surrounds of the fertile region by day – bushwalking, fishing, swimming and cycling – before retiring to a cosy log fire come evening.

The King Valley is a three-hour drive north-east of Melbourne. Start your gastronomic adventures at Milawa and follow the King River south as it winds through Oxley, Moyhu, Whitfield and Cheshunt.

Welcome to King Valley

DO

Take your bicycle to stock up on bubbles and brie, then head for the forest. You can walk, wade and fish between snacks.

STAY

Between an award-winning regional hotel and a quiet cottage farm stay, accommodation in the King Valley is designed for relaxation. Check out even more places to stay in King Valley.

Cortes Cottage

Accommodation

A renovated country cottage on a walnut farm.

Lancemore Milawa

Accommodation

A hotel set among vines, with a view of Mt Buffalo.

Itinerary

Autumn adventures on the valley floor.

Pleasant days and cosy evenings make for excellent prosecco-drinking weather. Tap into the region’s Italian heritage on both a wine and food front, but make sure to leave some room for the handiwork of the valley’s dairy artisans, too.