Red Hill Cheese established their small modern cheesery and cellar door on the farm at Red Hill in April 2000, making distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. They are now joined by a farmer and cheesemaker with their flock of milking sheep, producing wonderful ewe's milk at Moyarra in Gippsland's "Prom Country". An exciting new range of sheep cheese now adds to the flavour experience offered by Red Hill Cheese released under their Prom Country Cheese banner. Connect with the farm and know where your food comes from. A seasonal range of quality cheese is made using fresh ewe milk from their own farm, organic milk from cows at Fish Creek, and goat milk from Main Ridge Dairy. Red Hill Cheese's use vegetarian rennet, and are free from artificial stabilisers and preservatives. Low temperature pasteurising, slow processing and gentle handling help preserve the raw qualities of the clean rich milk, resulting in cheeses with character and great depth of flavour. Sheep milk products display unique qualities in texture, flavour and nutritional value, and are particularly attractive for those consumers who are intolerant to other milks. Cheese from ewe's milk has a smooth texture with back palate softness and delicate, complex flavours. Red Hill Cheese cellar door promises a high-end flavour experience for Serious Cheese lovers, with goat, cow, and sheep cheese. Treat yourself to a tasting plate of the Cheese maker's selection, to enjoy at your leisure on the deck overlooking the forest. Make an informed choice of cheese to purchase to complement Mornington Peninsula wines. No facilities for groups more than 10. Contact Red Hill Cheese for further details.
Main Ridge Estate is the Mornington Peninsula’s original commercial winery, established in 1975. The 3 hectare cool climate vineyard of 40 year old vines is situated on gentle north facing slopes of rich volcanic soil. It is perfect for high quality Pinot Noir and Chardonnay viticulture and wine production.
In December 2015, local winemaking pioneers Nat and Rosalie White passed ownership of the property to the Sexton family. The Sextons live on site and continue the Main Ridge Estate tradition of friendly personal service every day in the cellar door. Nat White remains involved as a consultant and mentor to new winemaker James Sexton.
The Main Ridge Estate winemaking philosophies have also been maintained: wines are grown and made entirely on the Estate, yields are held to very low levels to optimise quality, and exacting winemaking techniques are used to ensure fault free and complex wines which express the characteristics of the site, and the Mornington Peninsula region.
The cellar door and sundeck overlook the vineyards and extensive gardens. Light lunches are available during Summer and select weekends, featuring seasonal ingredients from local suppliers. We also present regular intimate concerts and wine dinners in the cellar door.
Our Pinot Noir, Chardonnay, Pinot Meunier and Merlot can be purchased at the cellar door, through our online shop or by calling or emailing direct. Main Ridge Estate wine is stocked by leading restaurants and wine stores.
Prancing Horse Estate is a super premium cool climate Chardonnay and Pinot Noir producer that leads the Mornington Peninsula's biodynamic movement. They first introduced cool climate biodynamic farming and winemaking in 2002 together with international expertise in site, soil and clonal selection.
At Prancing Horse Estate they aim to achieve balanced wines with intense flavours and structure. Their imprint on the Australian and French wine landscapes has been achieved through an uncompromising approach using organic and biodynamic principles in their vineyards and in the winery. Throughout the winemaking process, Prancing Horse winemaker, Sergio Carlei oversees the gentlest biodynamic approach.
In the Vineyard, Paul Danaher and his team engage in a rigorous program of biodynamic viticulture. The aim is to improve wine quality and optimise fruit flavours the natural way by continually improving the quality of the soil. These elements have fused and frame their ambition to be regarded as one of Australia's truly great cool-climate producers.
'Rated five red stars, amongst the best in Australia. Outstanding winery. Wines of exemplary quality and typicity.' The Australian Wine Companion 2011, James Halliday.
Montalto Vineyard and Olive Grove is a Mornington Peninsula showplace. Its Chardonnay and Pinot Noir are in the best regional mould, and sparkling wine follows the same quality direction.
Wetland habitats and a lake make it a sanctuary for local waterbirds, an olive grove produces luxurious golden oil. Sculpture and artworks dot the grounds, with the Montalto Sculpture Prize an annual high point.
Montalto Vineyard and Olive Grove offers all visitors an experience to remember. They have the dream that all who visit feel rewarded by the time shared.
The thirty acres of vines at Montalto are the source of our premium cool climate wine, with the estate holding the top red five star rating in Halliday's Wine Companion. The focus is on the key Mornington Peninsula varieties of Pinot Noir and Chardonnay, however the range has something for everyone, from Sparkling, Pinot Grigio, and Rosé through to Shiraz.
The 1500 mature olive trees on the property produce cold pressed, extra virgin olive oils. estate cured olives, and olive tapenade. Their products are available only from the estate, and can be experienced in their intimate cellar door.
The Chef's Hat rated Montalto Restaurant, acknowledged as the Peninsula's best, serves food inspired by regional France, but anchored in the fresh seasonal produce of the estate and region.
The adjoining piazza offers simple, tasty food with wine enjoyed in a garden or courtyard table setting. Selected sites within the property are available for elegant, fully catered outdoor picnic dining, ideal for a romantic lunch or unique experience.
'A stylish restaurant and a European style alfresco piazza cater for all dining needs, or eat outdoors with a difference - secluded, catered picnic sites offer a quality twist on alfresco food.' Ralph Kyte-Powell