There’s something glorious about sitting in a splendidly deep and warm freestanding outdoor bath, watching cows graze and the weather roll by. It’s a luxury not often afforded to city folks who live in tiny apartments – yet it’s something you can do if you book the bath suite at Cupitt’s Estate.

The South Coast winery (about a three-hour drive south of Sydney) has just launched 10 new self-contained accommodation suites not far from the green lawns that attract enthusiastic gatherings for its popular Sunday sessions. If you’re staying for the weekend you could grab a table and eat some pizzas while listening to live music, or be antisocial and cocoon in your modern, well-appointed and thoughtfully decorated accommodation pods.

No one would blame you – the shipping container-sized suites have a deck, a cosy bedroom with a king bed, and a combined living room and kitchen with a smart TV and mini bar stocked with Cupitt’s cheeses, as well as wines and beers from the estate. A cocktail kit, complete with garnishes, is there if the mixing mood comes on and you want to pour one of the bottled cocktails.

When you arrive there’s a bottle of Cupitt’s sparkling wine waiting for you on ice, and there’s a continental breakfast in the kitchen for your first morning. That includes local and estate-made products, such as granola, freshly ground coffee from Sunday Life Roasters, sourdough, yoghurt and conserves. The kitchen has a kettle, toaster and microwave for simple meal prep, so if you want a larger feast you can make a booking for the onsite restaurant or head to nearby Milton, Ulladulla and Mollymook.

“The addition of accommodation adds to the total experience that the Cupitt family is looking to provide to our guests,” Rosie Cupitt tells us. “We love the thought of guests enjoying a late long lunch and wandering over to the suites to rest and enjoy the outlook and the suites themselves. With them staying on-site it gives us the opportunity to meet them and tell them personally about the Cupitt story and what we do.”

They do a lot. Cupitt’s Estate opened in 2003 and, under co-owners Rosie and Griff Cupitt, it’s been quietly evolving ever since. These days it’s a thriving business that includes a microbrewery, cheese dairy, cellar door, restaurant, farm and now accommodation. It employs about 60 people, including their son Wally, the estate’s head winemaker. He leads the wine tasting that comes with the stay, pouring whites and then reds into glasses as he talks about the history and future of the business.

After the tasting, it’s to dinner in the restaurant for a three-course set menu that includes the likes of a smoked tomato salad, pan-fried Murray cod and slow-roasted lamb shoulder.

The next night we stay in, and supper is delivered in a box at about 6pm. There’s a tandoor-pumpkin soup for two, a couple of mini quiches, salad and orange cake – a menu well-suited to the rainy evening. We open a bottle of Cupitt’s red to go with it; it felt like the right thing to do.

Bookings are now available from December 2021. Prices start at $450.