Exclusive: Australia’s top winery has just been revealed

Emily MurphyBy Emily Murphy
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The 2026 Halliday Wine Companion Awards have crowned Australia’s best in wine, from breakthrough newcomers to a Hunter Valley icon taking the top honour.

Australia’s most prestigious wine awards have toasted the nation’s top drops for 2026, with Hunter Valley heavyweight Brokenwood taking home the coveted title of Winery of the Year.

The announcement was made at Ormond House in Melbourne, where the 2026 Halliday Wine Companion Awards unveiled winners across seven major categories, alongside varietal champions that spanned the country’s leading regions.

The big winners

Brokenwood Wines cellar door, Pokolbin in the Hunter Valley wine region
Brokenwood won Winery of the Year. (Image: Destination NSW)
  • Winery of the Year – Brokenwood, Hunter Valley, NSW
  • Winemaker of the Year – Virginia Willcock, Vasse Felix, Margaret River, WA
  • Viticulturist of the Year – Dr Dylan Grigg, Vinya Vella and Meristem Viticulture
  • Best New Winery – Elanto Vineyard, Mornington Peninsula, Vic
  • Best Value Winery – Bondar Wines, McLaren Vale, SA
  • Dark Horse Winery – bakkheia, Geographe, WA
  • Wine of the Year – Thistledown Wines’ ‘This Charming Man’ Clarendon Grenache 2024, McLaren Vale, SA (also took out Red Wine of the Year and Grenache of the Year)

Other standouts included Vasse Felix’s Heytesbury Chardonnay 2023, which scored an extraordinary 99 points to claim White Wine of the Year and Chardonnay of the Year, and Tasmania’s Stefano Lubiana Prestige 2011, crowned Sparkling Wine of the Year. The Fortified Wine of the Year went to All Saints Estate’s Museum Muscadelle NV, Rutherglen, which achieved a perfect 100-point score.

Brokenwood’s moment in the spotlight

Brokenwood Wines chief winemaker, StuartHordern
Brokenwood’s chief winemaker, Stuart Hordern. (Image: Destination NSW)

For Brokenwood’s chief winemaker, Stuart Hordern, the award was equal parts shock and delight.

“It’s quite an illustrious award. There are an incredible number of outstanding wineries in Australia on any given year, so to come out on top was quite a thrill," Hordern told Australian Traveller in an exclusive interview.

He credits Brokenwood’s success to a steadfast focus on quality, from entry-level favourites like Cricket Pitch White through to iconic wines such as Indigo Vineyard Chardonnay and the highly regarded Graveyard Vineyard Shiraz.

Hordern points to the 2023 Hunter Valley shiraz vintage as a defining moment.

“From harvest, we knew we were onto something special. The fruit had incredible natural colour, density and tannin maturity. You really only get one or two [great vintages] a decade, so to have that quality to start with is excellent."

Among them, the legendary Graveyard Vineyard Shiraz remains the clearest expression of Brokenwood’s philosophy – single-site pedigree, a strong sense of place and a legacy of excellence.

The Hunter Valley advantage

Graveyard Vineyard Shiraz at Brokenwood Wines, Pokolbin
The Graveyard Vineyard Shiraz remains the clearest expression of Brokenwood’s philosophy. (Image: Destination NSW)

While Brokenwood has made waves nationally and internationally, Hordern insists the winery’s beating heart remains in the Hunter Valley.

“Aged Hunter semillon is unique in the world of wine. For a New World wine region to have a style that is incomparable to anything else – that’s rare. Aged Hunter semillon deserves its place on any table in the world," he said.

That sense of place extends to Brokenwood’s tight-knit team, which Hordern describes as “enthusiastic and hardworking," always benchmarking themselves against the world’s best to push standards higher.

Looking ahead

Couple enjoying a winery tour at Brokenwood Wines, Pokolbin.
Oakey Creek Vineyard is Brokenwood’s largest semillon fruit source. (Image: Destination NSW)

Winning Winery of the Year doesn’t mean slowing down. One project Hordern is especially excited about is the Oakey Creek Vineyard, acquired from the Drayton family, which is Brokenwood’s largest semillon fruit source.

“The improvements we’re making in that vineyard, seeing the fruits of that labour come to bear, is what the team and I are most excited about," he said.

Brokenwood’s win is both recognition of its 55-year legacy and a springboard for the future.

A celebration of Australian wine

Harvested grapes at Brokenwood Wines, Pokolbin.
The 2026 Halliday Wine Companion Awards were held on 20 August 2025. (Image: Destination NSW)

Across the board, this year’s Halliday Awards underscored the strength and diversity of Australia’s wine industry – from the Yarra Valley’s pinot powerhouses and McLaren Vale’s grenache stars to Margaret River’s cabernet sauvignon excellence and Tasmania’s sparkling triumphs.

Want more? Find out which winery took home the People’s Choice Award.

Emily Murphy
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.