• Printhie Wines Cellar Door - An immersive journey uncovering the art of traditional method sparkling. Hosted by one of Printhie’s Sparkling Specialists (either the winemaker or a member of the Swift family), it includes a private tasting of the Swift Sparkling range where you’ll be able to taste sparklings that are over a decade old. During the tasting, your guide will show you the vineyards used to create the range located just outside the Cellar Door. You’ll gain a rare insight into the process of creating one of Australia’s finest sparkling brands, from base wine to the disgorging and aging process. After your private tasting you’ll be escorted into Printhie Dining to enjoy a four course lunch with matching wines whilst taking in the commanding views over the valley below.

Awarded Best Sparkling at the NSW Wine awards in 2018, 2019, 2020, 2021, 2022 and 2023 as well as Best Australian Sparkling at the 2022 Champagne and Sparkling Wine World Championships in London. The Swift Sparkling range reflects exceptional cool climate craftsmanship that continues to raise the bar for Australian sparkling.

• Access to the entire Swift Sparkling range including the champion Blanc de Blancs
• Four course lunch plus matching wines at Printhie Dining
• Vineyard visit - the vineyard is located just outside the Cellar Door, a short walk away
• Private tasting in the semi-underground cellar with a winemaker or one of the Swift family

• Freshly Shucked Oysters: - Shucked to order from Printhie’s very own custom built oyster tank. Water is shipped from the Clyde River to retain their beautiful salinity.
• Duck, celeriac, carrot, cabbage, pepperberry: - Pan fried duck breast, pressed confit duck leg is covered with a celeriac blanket with pink peppercorn carrot puree and pepperberry jus
• Murray code, anise myrtle, gnocchi, guanciale: - Flaked Murray Cod, pan fried gnocchi, anise myrtle cream, pork jowl (guanciale) and sea vegetables
• Printhie apples, macadamia, bottle brush, fig leaf: - Printhie estate apples cooked in bottlebrush syrup with macadamia crumble and lemon thyme infused fig ice cream.