Exceptional South Coast Experiences
Family, wine, food, history. Cupitt’s Winery was born of passion and the Cupitt family remains dedicated to providing the best wine and food experience on the NSW South Coast.
Rosie and Griff Cupitt bought 193-acre Washburton Farm in 2003, with an eye to running a small cattle farm. Rosie, a trained horticulturalist had built on her love of gardens by beginning a degree in viticulture and then moving into viticulture and wine-making. She decided she’d like a small vineyard and winery. The couple decided that they would both follow their passions at Washburton Farm, and Cupitt’s Winery was born. The vineyard grows Sauvignon and Semillion grapes, while the farm specialises in Black Angus Cattle, and the herbs and vegetables used in Cupitt’s Kitchen.
The restaurant began as a small addition to help introduce their wines to people, however with a focus on local food and the culinary talents of Head Chef Russell Chinn the popularity of the restaurant has exceeded expectations. A visit to Cupitt’s Kitchen has become one of the must-do options for foodies when visiting the regions.
Rosie and Griff’s passion for food and wine was passed down to their sons, Wally and Tom Cupitt, who learn the craft of winemaking and beer brewing. Wally is the Head Winemaker, whilst Tom is General Manager and runs the operations of the business alongside his wife Libby Cupitt . The addition of the Fromagerie to the site in 2015 has allowed Rosie to turn her focus to cheesemaking, a truly delicious addition to the produce made on site.
Today, Cupitt’s Winery regularly wins awards for both its hand-crafted wines and the fresh, innovative food served at Cupitt’s Kitchen. Visit to taste award-winning wines, learn about the winemaking process, enjoy a special dining experience, sample local produce, and take in the extraordinary country views.
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An award-winning restaurant offering provincial dining using seasonal local and estate-grown produce. The dining space is open and bright with floor-to-ceiling windows that allow guests to drink in the breathtaking views of the estate.
The Cellar Door
Wine tastings and sales in the 19th century stone creamery, open everyday from 10am–5pm.
The Micro Brewery
All our beers are single batch and brewed in a small 3hl brewhouse on the property. Our beers are unpasteurised and unfiltered and quite hop forward. Our processes are simple but aim to retain as much flavour as possible.
Lead by Rosie Cupitt who has an affinity for great cheese, The Cupitt’s Fromagerie makes a range of boutique cheeses using local goat and cows milk. These are available for purchase from the cellar door or can be enjoyed on a cheese platter.
Boutique accommodation for couples, friends, and families, with stunning views over the vineyard and an original stone fireplace.
There are many ways to experience the Cupitt offering. The daily tour and taste experience include a guided tour of the property sampling of our wine, beer and cheese products. Each Friday and Saturday we offer a Sunset Tour which includes a detailed wine tasting in the barrel cave at 5pm. To book visit this page. Cupitt’s also has a range of private tasting experiences available, read more here.
With spectacular views of rolling green hills, Burrill Lake and vineyards Cupitt’s estate is located on the NSW South Coast just inland from some of Australia’s best beaches.
How to find us by car
- When Travelling South along the Princes Highway…
- After the lights at Milton, take the first right into Slaughterhouse Road. After 3km take a right onto Washburton Road.
- When Travelling North along the Princes Highway…
- Take the first left after lights in Ulladulla onto Green Street. After 3km take a left onto Washburton Road.
Rosie is the Founder and Head Cheesemaker at Cupitt’s (also winemaker, restauranteur, entrepreneur and mother). A qualified horticulturalist, she can often be found in the kitchen garden planting exciting varieties for the restaurant. She is also the Founder and Leader of Slow Food South Coast and Francophile – visiting France for a fix at least once a year. Look out for Rosie’s travel tips!
Griff has been farming his whole life; his knowledge of the land and livestock is formidable. When not out on the farm with his cattle or in the vineyard, he can be catching up on cricket, rugby, horse racing (any sports really) or enjoying a family meal with sons Tom and Wally and three-year-old grandson Will every day.
General Manager and enthusiast of real ales, wines and good times. Previously a civil engineer in London, using his free time to ‘research’ craft beer in English pubs and explore European wine regions. Tom’s mates think he’s landed on his feet; he tends to agree.
Previously a Town Planner, Libby Cupitt never dreamed she could make a career out of food and drink, two of her very favourite things. After travelling and living in Europe discovering new cuisines and wines. Libby is the Customer Experience Manager dedicated to looking after the guests and staff to ensure everyone enjoys their time at Cupitt’s. Libby takes her role of ‘Chief Taste Tester’ very seriously and is known for her deep appreciation of wine and cocktails. When she is not working hard at making the Cupitt Experience better, she is wrangling her dinosaur obsessed son Will.
Liam JacksonCupitt’s Head Brewer Liam Jackson joined Cupitt Craft Brewers in 2017, but like many many brewers had a ‘life before brewing’ and was a mine surveyor. Coming from a family that enjoyed cooking, eating and imbibing, he developed an increased interest in all things food and drink related in his travels – but particularly beer.
Head Chef at Cupitt’s Kitchen since 2010. Classically trained in French cooking, Russell has worked at top UK restaurants, including The Waterside Inn (3 Michelin Stars) under Michel Roux, and The Greenhouse. His style is ‘elegantly rustic’ with fresh, local and seasonal produce.
Wally is a Winemaker, Vineyard Manager and Brewer at Cupitt’s. His thirst for knowledge on how to master all things alcohol-related is unquenchable. As a certified hophead, he is determined to get everyone drinking more full-flavoured beer.
Events Manager Melanie has been working in the event management and marketing industry for over 15 years and loves assisting couples to make their wedding day special, unique and stress-free! Away from work, she loves spending time with her hubby and kids exploring the beautiful South Coast.
Restaurant Manager Anthony migrated from Fiji in the mid 80’s with his Mother and Sister and settled in the North Shore of Sydney. Originally beginning work in the hospitality industry to help a friend, he is now a seasoned professional with over 20 years of experience. He has managed some of Sydney’s well-known venues such as Rockpool Bar and Grill, Mr Wongs and Flying Fish. Anthony enjoys an idyllic work-life balance that the South Coast offers with his partner Sarah and son Huxley.
Our Assistant Restaurant Manager Claire was born in Milton hospital and moved to the big smoke where she fell in love with the hospitality industry. She truly found her passion when she started work for Neil Perry at Rockpool Bar and Grill, working for the group for 7 years in various restaurants. She decided to move back to paradise in September 2017 with her wife starting up with the Cupitt’s team.
Cellar Door Manager and Wholesale Trade Contact Steve developed his passion for wine in the early 80’s before joining Tucker Seabrook. During his time there he worked closely with many local and global agencies successfully building their brands in the Australian market. He continued in the wine industry when he opened his own premium wine distribution agency. A passion for surfing brought Steve to the South Coast and a passion for wine & food brought Steve to Cupitt’s.
We’re fortunate enough to have some lovely things written about our winery. Here is a sampling of the latest reviews.
- read more
So many of our guests have commented on how perfect the day was. We’ve had quite a few people say it’s the best wedding they’ve been to yet.
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The quality of food was one of the main reasons why we chose Cupitt’s for our wedding and we certainly weren’t disappointed on the day.