Cupitt’s Winery, Brewery and Kitchen
58 Washburton Rd, Ulladulla, NSW
02 4455 7888
The South Coast may attract visitors for its beauty, but Cupitt’s is a culinary destination of its own.
Encompassing a winery, microbrewery, fromagerie, restaurant and accommodation, it’s a mecca for good quality produce, made by a family that loves nothing more than creating incredible ingredients. The family forward business began with Rosie and Griff Cupitt, who went out on a limb in 2003 and bought the 193-acre property with the intention of farming cattle. While this dream did become a reality, Cupitt’s has grown into something much more exciting. Combining Rosie’s training in horticulture and viticulture and Griff’s agricultural knowledge, together with their love of food and wine, the pair planted the vines that would become Cupitt’s Winery.
Today, the property offers a complete experience for visitors. The Cellar Door, built in a 19th century stone creamery, hosts winery tours and tastings of the range of award-winning wines. Rosie has passed the winemaking baton to her sons, Wally and Tom, who source semillon, verdehlo and sauvignon grapes from the property’s vines, and premium cold-climate varieties such as pinot noir, shiraz, cabernet, merlot, barbera, nebbiolo, chardonnay, arneis and pinot grigio from the surrounding regions of Tumbarumba, Hilltops, Southern Highlands and Canberra.
The boys have built on their experience from seasons in France, producing character-filled complex wines using minimal intervention. However, wine isn’t the only drink made on site. Wally and Tom have also established Cupitt Craft Brewers on the property – a 300-litre microbrewery producing unpasteurised, unfiltered and preservative-free beers. You’ll find an easy drinking session ale, a German-style Hefeweizen, a hoppy Pale Ale, a powerful IPA and a darker Brown Ale, as well as plenty of seasonal releases.
Grab a tasting paddle at the Brewery Bar to sample all the brews on tap, and take home your favourites in a two-litre growler bottle. With the boys handling drinks, Rosie decided to create the perfect accompaniment: cheese. A cheesemaking facility was built, and the team now produces artisanal styles from local goat’s milk and cow’s milk.
Once you’ve had a snack and aperitif, you’ll be ready for a meal, and Cupitt’s Kitchen will satisfy in spectacular fashion. Rosie is the leader of Slow Food Shoalhaven, and the restaurant reflects her approach to seasonal, local food. Vegetables and herbs from the garden and the property’s Black Angus beef are all highlights of the restaurant’s meals.
She brought on board Head Chef, Russell Chinn, to create an outstanding menu inspired by French and English regional cuisine. Russell’s resume includes stints in London with Gary Rhodes at The Greenhouse, Philip Britten at the Capital Hotel and Michel Roux at The Waterside Inn in Bray – his expertise and finesse lends a fine-dining edge to the produce.
Rosie and Russell may take their food and wine seriously, but the atmosphere remains relaxed, making Cupitt’s a popular venue for wood-fired pizzas on Sundays and other functions, such as weddings and family get togethers. Cupitt’s also offers boutique accommodation in a restored historic cottage.
With so much to taste, explore and enjoy, the diverse venue has established itself as a true gem of the South Coast.