Avon Ridge Winery
Mick and Karin Grey bought a rundown vineyard on a whim back in 2008. They were raising a family in Maffra, but had been keeping an eye out for more land in the region. They put in a spur-of-the-moment bid at an auction and came away with the 30-acre property, including 10 acres of cool-climate vines.
The vines were originally planted in 1987 and include cabernet sauvignon, pinot noir, sauvignon blanc and chardonnay. With these four grapes, winemakers Mal Stuart and Brad Mason produce both single blocks and blends. They also started making a range of ciders in 2013 using the seconds from Pakenham apple and pear farmers.
The property’s old hay shed was transformed into a cellar door and restaurant in 2014. The family started hosting a few functions in the space and demand just kept growing. It’s now open for breakfast and lunch.
Eggs are sourced from local outfit Berrkers Free Range Eggs and the meat is from Rosedale Butchers, which sources its beef and lamb locally and cures its own cabana and ham. Cheese comes from Maffra Cheese Company down the road, and the kitchen bakes bread in house. All these ingredients come together in tapas and shared plates at lunchtime.
The menu is dotted with gluten-free, dairy-free and vegetarian annotations, and features suggested wine pairings. Start with a tasting, then take to the deck or lawn to enjoy some food and wine overlooking the bucolic vines and hills.
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