The Best McLaren Vale Wineries To Suit Every Taste

With more than 80 cellar doors, the McLaren Vale wine region offers something for every wine lover – from family-friendly cellar doors to boutique tastings.

This wine region has long been at the forefront of cultivating southern Mediterranean varietals that thrive in its warm, coastal climate and each cellar door offers something different for visitors. Here’s our guide to the very best McLaren Vale wineries.

In short

If there’s only time to visit one winery in the McLaren Vale make it the picturesque Down the Rabbit Hole for its versatility – family-friendly, casual meals, restaurant and of course, the wine.

Down the Rabbit Hole

It’s no surprise Down the Rabbit Hole has become an Instagram favourite, with its vast green spaces, flower beds and even a pastel-blue double-decker bus for wine tasting. But the food and wine here are just as impressive. Laze on the grass with grazing boards brimming with brie, cured meats, and local olives, or enjoy homemade wood-fired pizzas, while the kids explore the gardens and maybe meet a resident cat or two.

Address: 233 Binney Road, McLaren Vale, SA 5171

Mollydooker Wines

Good things come in small packages, and Mollydooker is no exception, with crowd-pleasing ‘juicy’ wines that never fail to impress. Order a platter filled with local cheeses and charcuterie, relax on the large deck, and enjoy a sunny day with friends or family – kids are welcome, too.

Address: 23 Coppermine Road, McLaren Vale, South Australia 5171

Beach Road Winery

A laid-back spot to kick back and relax, Beach Road Winery is simple but satisfying. The focus here is on good pizzas and excellent wines, including their signature shiraz and grenache blends. There’s plenty of lawn space for kids, making it a relaxed, family-friendly option with views to match.

Address: 309 Seaview Rd, McLaren Vale SA 5171

Chalk Hill Wines

With six generations and 185 years of winemaking under its belt, Chalk Hill has earned its reputation for crafting excellent small-batch wines like fiano, pinot grigio and SBR nero d’avola. The winery continues to evolve, now offering immersive wine tasting experiences, including the immersive Sensory Odyssey that pairs favourite wines with the perfect soundtrack. It’s also now grown to include Never Never Distilling Co. and Cucina di Strada which serves up Italian-style street food.

Address: Chalk Hill Wines, 56 Field St, McLaren Vale SA 5171

Ekhidna Wines

Operating for just two years, Ekhidna Wines has quickly established itself thanks to its stunning location, outstanding wines and acclaimed restaurant. The Branson Road property is framed by vineyards and rolling hills, making it a popular spot for proposals – sometimes even involving a helicopter. The Ekhidna Kitchen earned a chef’s hat this year, with much of the menu’s produce sourced directly from its own gardens.

Address: 67 Branson Rd, McLaren Vale SA 5171

Alpha Box and Dice

Known for their cult-following wines, Alpha Box and Dice has a quirky personality and a relaxed, bold vibe. Step into the heritage-listed cellar door to taste their shiraz and vermentino. Wine tasting is free, and their unique ‘Alphabet of Wine’ concept is a must-try on any regional tour.

Address: 8 Olivers Rd, McLaren Vale SA 5171

Coriole Vineyards

Perched on Seaview Ridge, Coriole has been pioneering Mediterranean varieties such as sangiovese, fiano, and picpoul since the 1980s. Taste their crisp chenin blanc and dark, fruity nero d’avola, then enjoy lunch at Gather at Coriole, where the menu is seasonal, locally sourced and foraged.

Address: Chaffeys Rd, McLaren Vale SA 5171

Wirra Wirra Vineyards

Fans of high-quality red blends like cabernet-shiraz-merlot will love Wirra Wirra . The cellar door, located in historic cellars dating back to 1894, sits among vines and gum trees with ‘Wirra Wirra’ meaning ‘among the gums’ in the Kaurna language. Try the famous Church Block blend and cool-climate Adelaide Hills whites, accompanied by share plates and light meals in the relaxed garden.

Address: 255 Strout Rd, McLaren Vale SA 5171

Gemtree Vineyards

A must for organic and biodynamic wine lovers, Gemtree produces grenache brimming with red berries, earthy shiraz and small batch fiano. Their sustainable approach extends to the Tasting Room which was built using recycled materials, is powered by solar panels and uses only rainwater. Shiraz aficionados can take a deep dive into the areas celebrated variety.

Address: 167 Elliot Rd, McLaren Flat SA 5171

Hither & Yon

Housed in a 1860s butcher’s shop, Hither & Yon is intimate, with space for just 14 guests at a time. Enjoy a personal tasting – there is a wide range of wines from chenin blanc to shiraz paired with a cheese board, soaking up the sun outside or cosy up by the fire. Hither & Yon are also one of the first vineyards in South Australia to become Carbon-Neutral certified.

Address: 17 High St, Willunga SA 5172

Samuel’s Gorge

Bordering a national parkland, Samuel’s Gorge sits high on a ridge with views of the Onkaparinga River and out to the ocean. Taste their grenache, shiraz, mourvèdre, graciano and tempranillo in the old stone barn, with breathtaking views all around.

Address: 193, Lot 10 Chaffeys Rd, McLaren Vale SA 5171

Willunga 100

Well known for grenache, one of McLaren Vale’s signature varietals, Willunga 100 has won multiple awards. Their Grenache Room provides tastings and educational experiences, immersing visitors in the story of the grape and its connection to the region.

Address: 188 Moritz Rd, Blewitt Springs SA 5171

Lloyd Brothers

Set among a historic olive grove, Lloyd Brothers is a must-visit for wine and olive enthusiasts alike. David and Matthew, third-generation South Australian vignerons, oversee both McLaren Vale and Adelaide Hills vineyards. There’s plenty of space for kids to play while adults enjoy a glass of wine and estate platters, with stone-baked pizzas available on weekends.

Address: 69 Warners Rd, McLaren Vale SA 5171

Paxton Wines

Leaders in organic and biodynamic winemaking, Paxton is housed in an original 1850s shearing shed surrounded by sprawling lawns. Check their website for information on live music, day discos, long lunches, and intimate hands-on experiences exploring sustainable farming – from the garden to the glass.

Address: Via, Budgens Road, 68 Wheaton Rd, McLaren Vale SA 5171

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.

The best wineries and cellar doors in the McLaren Vale