Heading to Canberra this spring? Here are four must-visit cellar doors

Around a 35-minute drive north of our nation's capital is one of New South Wales' best kept vinous secrets: the Canberra District. Here, among the lush countryside, you'll find contemporary vineyard estates, with cellar doors offering tastings of alternative varieties as well as familiar favourites. Riesling, well suited to cooler temperatures, is a star performer in the region, but you'll also find award-winning shiraz, and far more besides.

Below, we speak to four wineries in Canberra – Clonakilla, Lark Hill, Mount Majura Vineyard and Nick O'Leary Wines – who give us an enticing glimpse into what they offer at their cellar doors, which wine of theirs you need to try, and what their favourite local spots are.

Get to know the four wineries below.

Clonakilla

Chief winemaker Tim Kirk says: Clonakilla is a pioneer of the Canberra District wine region, having made wine in our Murrumbateman winery since 1971. At Clonakilla, we understand that our task as winemakers is simple: capture what is good and true in the landscape and bottle it for people to enjoy. It is a task we take seriously. We work to craft beautiful, evocative wines from the granitic soils of the hills around Murrumbateman and the red volcanic soils in the Hilltops region around Young.

H. What do you love about making wine in the Canberra District?
TK. I take delight in the many and varied expressions of Australian wine. Here in the Canberra District, we celebrate our warm summer days, cool nights, gentle slopes, and refreshing evening breezes. What does this landscape taste like when, filtered through grapevines, it is transformed into wine? You’ll have to pour a glass to find out. The beautiful aromas and silky textural elements of these wines may surprise you.

H. What can guests expect from a visit to your cellar door?
TK. Our cellar door is a wonderful place to experience the wide range of wines that Clonakilla produces. Sit by the fire in a warm and intimate setting, chat around the bar or gather with friends on our outdoor patio and take in the views of our beautiful vineyards.

Favourite local spot: We enjoy the stunning pastries and breads baked on site at Clementine Bakery located right here in Murrumbateman. We would suggest the cinnamon scrolls as the go to treat – get in early!

Wine to try

Clonakilla Shiraz Viognier 2024

Best enjoyed: Serve in a Burgundy glass and pair with duck à l'orange.

RRP $130 | Drink to 2035 | clonakilla.com.au | Shop this wine

Lark Hill

Winemaker and director Chris Carpenter says: Lark Hill is a family-owned and operated winery, established by my parents, Sue and Dave, in 1978, when their passion for riesling crystallised into a career change from academia to winemaking. Today, we farm two biodynamic vineyards at Bungendore (Lark Hill) and Murrumbateman (Dark Horse). Our home vineyard is one of the district’s highest sites at 860m and is home to some of its oldest riesling vines, as well as the first grüner veltliner planted in Australia. That same curiosity continues today, through new varieties and an increasing focus on regenerative, resilient farming.

H. What do you love about making wine in the Canberra District?
CC. I love the diversity of altitudes, soils and microclimates, creating distinct subregions that suit different varieties so well. Our vineyards span from 860m at Bungendore down to 620m in Murrumbateman, meaning I can grow riesling, grüner veltliner, chardonnay and pinot noir on the high sites, as well as shiraz, sangiovese and rare Italian varieties like falanghina and teroldego on the lower, warmer sites. The warm days and cold nights across the district give us naturally bright acidity and beautiful perfume, creating vibrant, pretty wines.

H. What can guests expect from a visit to your cellar door?
CC. Our cellar door overlooks the vineyard, so a visit is very much about slowing down and enjoying the place the wines come from. Guests can taste through a wine flight, stay for a glass, or join us for lunch on weekends, with seasonal food and a relaxed view across our vineyard.

Favourite local spot: It’s too hard to pick just one! In the countryside, I’d choose the Lake George escarpment. It’s a dramatic landscape and an important part of our vineyard’s identity. For food and wine, Bar Rochford in Canberra is hard to beat – relaxed, thoughtful hospitality, adventurous wines, great produce-driven food and always great vinyl spinning.

Wine to try

Lark Hill Lark Hill Vineyard Riesling 2024

A powerhouse of a wine with exceptional aromas and flavours. Orange blossom, quince and curry leaves, a little exotica going on. The palate is textural and juicy, with lots of lemon and a touch of stone fruit. Flavours build, and the pristine acidity takes this out on a high. – Jane Faulkner, Halliday Wine Companion, 95+ points. 

Best enjoyed: Pair with miso-butter roasted scallops – the sweetness and richness of the scallop works beautifully with the wine’s citrus drive and acidity, while the savoury miso picks up the more exotic, textural side of the riesling. I like to show this wine in the Plumm #2 glass, as its size and shape help open up the aromas and give the wine room to show its texture. Serve cool rather than ice-cold, around 10–12°C.

RRP $55 | Drink to 2036 | larkhill.wine | Shop this wine

Mount Majura Vineyard

Winemaker Jeremy Nascimben says: Established in 1988, Mount Majura Vineyard produces fine wines from our single-site vineyard in the Canberra District. Located within the ACT border, the cellar door, vineyard and winery are a short 10-minute drive from Canberra’s city centre. We specialise in riesling, shiraz and tempranillo, although the vineyard also grows a small range of alternative and emerging varieties.

H. What do you love about making wine in the Canberra District?
JN. I love working with beautiful riesling fruit with racy natural acidity and gorgeous aromatics; it’s a joy. Obviously, crafting beautifully poised shiraz from a cooler climate is a passion, too. I still pinch myself when I think back to making a Jimmy Watson–winning Shiraz from Canberra District fruit. On a personal level, it’s a bit unique to be able to raise my family living in the city and have all the amenities it offers while still being a 15-minute drive to the vineyard.

H. What can guests expect from a visit to your cellar door?
JN. Our cellar door is open seven days, serving seated tastings accompanied by cheese and charcuterie. We’re a small, passionate team in a beautiful location amongst the vines. With a range that includes some exciting emerging varieties like mencía, albariño and graciano, there’s a great mix of classics to try alongside new experiences.

Favourite local spot: I love aromatic southeast Asian cuisine; my favourite is Bistro Nguyen's in the Melbourne Building in the city. It’s great for lunch or dinner, and, if it’s dinner, then a nightcap at Bar Rochford just around the corner is definitely on the cards.

Wine to try

Mount Majura Vineyard Riesling 2025

Best enjoyed: Pair with Thai-basil-infused whole snapper. Serve straight from the fridge in a large glass on a warm summer afternoon.

RRP $36 | Drink to 2035 | mountmajura.com.au | Shop this wine

Nick O'Leary Wines

Winemaker Nick O’Leary says: Since 2006, Nick O’Leary has championed Canberra’s potential through progressive winemaking grounded in European tradition. Continually evolving and challenging benchmarks, the label combines contemporary techniques with generations of insight and experience. The result is distinctive, refined wines that express the region’s character and have earned recognition from enthusiasts and international critics alike.

H. What do you love about making wine in the Canberra District?
NO. The Canberra District has such a distinct and unique influence on the varieties that come out of it. Our big diurnal shift in summer, with brilliantly hot days and cool nights, contributes to a delicate balance of crisp acidity and luscious yet restrained ripeness that shows so wonderfully in every glass. The particular expressiveness of site that riesling has to offer gives us the chance every year to capture a true sense of place and season. With such a broad range of varieties suited to our cool climate, every site brings a new challenge and the chance to explore something truly unique. Add on top of all this the beautiful Brindabella views and a collaborative community, and it’s a pretty special place to make wine.

H. What can guests expect from a visit to your cellar door?
NO. Guests can kick back inside or soak up the sun on our patio, taking in the beautiful views of the Brindabella Ranges for a laid-back, feel-good dining experience. Our share-style menu serves up a delicious variety of dishes made from the freshest local produce, perfect with your favourite wine, a cold beer or a cheeky cocktail. Good food, easy vibes, great scenery and never a rush home.

Favourite local spot: Our neighbours down the road at Brindabella Hills Winery; we head there when we feel like a different view and some delicious alternative varieties.

Wine to try

Nick O'Leary Wines White Rocks Riesling 2025

Best enjoyed: Pair with hiramasa kingfish sashimi, topped with fried capers, scorched onion and leek, and a white soy vinaigrette and chervil. Drink between 7–9°C out of a stemmed tulip glass with a wide bowl to enhance aromas.

RRP $42 | Drink to 2037 | nickolearywines.com.au | Shop this wine

Top image credit: Lark Hill