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The best wineries and distilleries in Echuca Moama

Hannah Ralph Hannah Ralph
Forget the usual wine trails – these sister towns know how to drink, and they’re quietly becoming one of the country’s most rewarding places to do so.

The Garden State has a lot to love, but it’s a particular delight for anyone who enjoys a well-made drink. From the windswept edges of the Great Ocean Road to the High Country’s alpine peaks, you’ll find distillers, brewers and winemakers making exceptional libations, often in a heartfelt tribute to the land.

And while regions like the Yarra Valley and Mornington Peninsula tend to hog the spotlight for their cellar doors and cool-climate drops, the twin towns of Echuca and Moama, just across the river in New South Wales, add in a rustic riverside backdrop, heaps of small-town charm, and winemakers who are just as happy to pull up a chair as they are to pour.

In short

Echuca Distillery has spirits that’ll make you do a double take, Two Lads Brewing are the rising stars and Morrisons Winery is full of cute kookaburras eyeing your drink – but our soft spot goes to Old School Winery, the only place that offers honey wine and hand-thrown pottery under one roof.

1. Cape Horn Vineyard & Riverside Bar, Echuca

wine by the fire at Cape Horn Vineyard & Riverside Bar, Echuca
Cosy up by the fire with a glass of Cabernet Sauvignon. (Image: Cape Horn Vineyard & Riverside Bar)

Right on the Victoria-NSW border and just 20 minutes from Echuca’s town centre, Cape Horn Vineyard & Riverside Bar is as much a part of the area’s history as the paddle steamers that mosey along the river. The first shiraz grapes were planted here in the 1870s, aimed at the workers of the timber boom and to cater to the first flames of tourism. Today, visitors can enjoy a rather magnificent sparkling Durif, as well as wood-fired pizza and grazing platters under a shaded outdoor patio or, in winter, by the outdoor fires. Make sure to get here on a weekend for live, acoustic music.

Address: 489 Stewarts Bridge Rd, Echuca Village VIC 3564

2. Morrisons Winery, Moama

drinks at Morrisons Winery, Moama
Raise a glass while enjoying vineyard views. (Image: Visit Victoria)

Most people know Moama’s Morrisons Winery thanks to Murray River Paddlesteamers: it’s the star of their Wharf to Winery Cruise & Lunch package. The one-hour return cruise delivers guests to the estate for a seasonal two-course lunch, complimentary drink (beer, wine or something booze-free), and a wine tasting of estate-grown reds and whites. Close to town yet utterly secluded, Morrisons is a slice of pure Australiana: go to see the river catching the light, kookaburras in spades, and kangaroos draped like shadows between the vines.

Address: 123 Merool Rd, Moama NSW 2731

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3. The Old School Winery & Meadery, Womboota

the cellar door exterior of The Old School Winery & Meadery, Womboota
Step into this Womboota cellar door for delicious meads.

Ever wondered what Australian bush honey might taste like with a dash of booze? The delicious meads at this Womboota cellar door answer that question beautifully. Roughly a 30-minute drive northwest of Echuca, the Old School Winery has charm seeping out of every corrugated slat. You’ll be introduced to the wild world of mead (the drink of medieval heroes, so they’ll tell you), which you can sip under century-old peppercorn trees. And if that wasn’t joyous enough, there’s a working pottery studio next door. Bring your own picnic and really make a day of it.

Address: Moira Road &, School Rd, Womboota NSW

4. St Anne’s Winery, Echuca

a grazing platter with wine at St Anne’s Winery, Echuca
Share a grazing platter to pair with your wine. (Image: St Anne’s Winery)

Don’t expect a vineyard at this one – St Anne’s Winery is right in the middle of Echuca’s historic Port, backing onto the town’s lively high street. As with all the St Anne wineries, this spot is known for its free tastings, delivered by friendly, local experts. The moment you walk in, you’re surrounded by giant old whisky barrels in a handsome, industrious space that has ended up on many a couple’s dream wedding location shortlist. As for wines, there’s everything you could wish for, but the full-bodied shiraz, crisp rosé, and sweet tawny options tend to see the most guests purchasing a bottle on the way out.

Address: 53 Murray Esplanade Echuca VIC 3564

5. Bandicoot Brewing, Echuca

friends toasting beer glasses at Bandicoot Brewing, Echuca
Enjoy great vibes and delicious drinks at Bandicoot Brewing. (Image: Getty/krisanapong detraphiphat)

Tracy Green and her husband, Bruce, were home brewers with a dream. This came true in 2014 when the pair opened Bandicoot Brewing, the town’s first brewery to call its own in more than a hundred years. Award-winning brewer Tracy sees this family-owned favourite delivering all kinds of cult concoctions, from passion-fruit-forward pale ales to malty red ales, smooth blondes and creamy stouts. As for the brewery itself, it’s open to the public on Friday and some Saturdays (it’s best ring ahead to check). Grab the $16 tasting paddle and ask the Green team all the questions you’d like – they’ll love answering.

Address: Factory 2/100 Northern Hwy, Echuca VIC 3564

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6. Echuca Distillery, Echuca

inside the Echuca Distillery
Small-batch spirits meet seriously good food at this distillery. (Image: Visit Victoria)

You can’t get a more primetime spot than Echuca Distillery, tucked into the high street behind its glamorous facade: Bar Lee. This distillery is where small-batch spirits meet seriously good food – a spot where you can watch distillers at work through the glass walls while enjoying $25 tasting flights, beef brisket nachos, and neat pours of gin, vodka or whiskey. Drinks nerds will especially enjoy some of the more unusual drops (the Coconut Arrack is a marvel). As for the distillery’s entrepreneurial spirit – pardon the pun – you can see it in action each September at their boozy brainchild: the Spirit on the Murray drinks festival.

Address: 555 High St, Echuca VIC 3564

7. St Anne’s Winery, Moama

clinking wine glasses at St Anne’s Winery, Moama
Sip top-notch cabernet sauvignon at St Anne’s Winery.

Unlike its town-centre sibling in Echuca, this St Anne’s Winery in Moama is an infinitely more al-fresco spot, positioned at the edge of a rather picturesque pond. Free tastings showcase a fabulous selection: sparkling Brut, Shiraz rosé, a whole range of fortifieds and liqueurs, and all guided by knowledgeable staff (shout-out to Kim and Hana). We love their generous cheese platters, the relaxed atmosphere out on the patio, and that furry friends can join the fun. Guests often leave with more bottles than they intended, proof that the St Anne’s Winery dynasty – now more than half a century old – continues to get it right.

Address: 77 Twenty Four Ln, Moama NSW 2731

8. Two Lads Brewing, Moama

a selection of cold beer at Two Lads Brewing, Moama
Choose the brew that matches your mood. (Image: Two Lads Brewing)

Two Lads Brewing started with two mates, a few late-night homebrews, and – eventually – one rule: if it doesn’t ignite a reaction, it doesn’t leave the brewery. Based in Moama, the duo’s bold, flavour-packed beers are already stocked in local pubs and restaurants around both towns, winning them a legion of locked-in fans. And if they weren’t already the ones to keep an eye on, 2026 brings the next chapter for Two Lads Brewing: a full-blown tap house for beer lovers, complete with all the bells, whistles – and frothy pints – you could ask for.

Address: 9 Neil St, Moama NSW 2731

Hannah Ralph
Hannah Ralph is an award-winning travel editor turned freelance writer. She’s currently chasing stories across Australia, until reality (and her inexplicable fondness for chilly British weather) demands a return to the UK, where her globe-trotting career began more than a decade ago. Following a formative start as Features Assistant at The Sunday Times Travel Magazine, Hannah went on to hone her aviation chops for several years on the British Airways editorial team, serving as Editor and Deputy Editor on numerous titles, including the flagship in-flight mag, High Life. She later returned to The Times and Sunday Times as an in-house Travel Writer. Now freelance, Hannah finds herself a roaming reporter with bylines for Mr & Mrs Smith, The Telegraph, Business Traveller UK, National Geographic Traveller, Eurostar’s Metropolitan magazine, and more. Her mission? To track down all of Australia’s greatest, most unforgettable stays – and live what might just be the most glamorous gap year yet.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann 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.