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These 8 wineries have just been named Australia’s best

Credit: Oakridge Estate

Eleanor Edström Eleanor Edström
The prestigious Halliday Wine Companion has uncorked its shortlist of the best wineries in Australia right now.

Spanning experimental micro-producers to lauded household names, Australia lays claim to an astounding number of excellent wineries – certainly too many to count. Thankfully, the Halliday Wine Companion has unveiled its 2027 shortlist, presenting a definitive list that shines a light on the top Australian wine producers currently leading the pack.

This year’s Halliday Tasting Team swirled, sniffed and sipped their way through a staggering 7520 wines from 1033 wineries before whittling down the field to just eight finalists in the Winery of the Year category. Alongside the other major category awards, the winner will be announced on 19 August 2026, so stay tuned.

South Australia dominated the shortlist, securing the largest number of finalists and reinforcing its status as one of the country’s premier food and wine regions – recently bolstered by the arrival of the SA Michelin Guide.

In no particular order, below are the wineries that made the 2027 Halliday Wine Companion Awards shortlist for Winery of the Year.

The best wineries in Australia right now

Koomilya, McLaren Vale, SA 

best australian wineries
Koomilya operates on an old-school shiraz vineyard.

It’s hard to compete when there are so many incredible wineries in McLaren Vale, yet Koomilya stands out with its forward-thinking approach to traditional shiraz making. Stephen and Fiona Pannell have regenerated an old shiraz vineyard with organic farming and environmental care, producing single site wines that reflect each season.  

Forest Hill Vineyard, Great Southern, WA 

Forest Hill winery
You can visit Forest Hill Vineyard for cellar door experiences.

Tucked deep in the belly of Western Australia’s Great Southern region, 45 minutes west of Albany, Forest Hill Vineyard began its viticulture journey in 1965 – fuelled by an ambitious belief in the potential of the cool-climate landscape. From its vibrant rieslings to its complex cabernet sauvignon, each wine reflects the region’s unique geological character.  

House of Arras, Tas 

house of arras tasmania
House of Arras is renowned for its quality cool-climate sparkling.

Its vineyards protected by mountain wilderness and influenced by the Great Southern Ocean, House of Arras is best known for its sparkling wines borne from Tasmania’s unique crisp climate. Winemaker Ed Carr uses a meticulous fine bottle maturation method known as tirage to create the brand’s signature elegant and creamy effervescence.  

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Sami-Odi, Barossa Valley, SA 

Winemaker Fraser McKinley
Winemaker Fraser McKinley has reframed the identity of Barossa wine.

A small-batch vineyard vying for top honours against household heavyweights, Sami-Odi is a cult indie producer that creates around 1000 cases per year. Despite the winery having no cellar door, public tastings or traditional marketing, it has a dedicated mailing list of oenophiles who patiently wait to get their hands on a bottle of its unblended shiraz. 

Oakridge, Yarra Valley, VIC 

oakridge winery
Oakridge Estate delivers remarkably consistent wines.

It’s not the first time Oakridge has been nominated as a finalist for Winery of the Year, having been recognised for its unwavering consistency of quality across its vintages. The company continues to set high standards for Yarra Valley winemaking, from benchmark chardonnay to delicate pinot noir. Drop in for curated tastings of classic and award-winning Oakridge wines or join a chardonnay masterclass. 

Tolpuddle, Tas 

tolpuddle vineyard tasmania
Tolpuddle is known for its chardonnay and pinot noir. (Credit: Adam Gibson)

Located in the Coal River Valley about 30 minutes from Hobart – one of Australia’s coolest and driest climates – Tolpuddle has been named one of Australia’s best wineries for good reason. The 31-hectare vineyard has light silica over sandstone soil that ensures well-balanced grapes with intensity of flavour, producing its must-try Tasmanian chardonnay and pinot noir.  

Yeringberg, Yarra Valley, VIC 

yeringberg
Walk among prized vineyards at Yeringberg.

Established in 1863, Yeringberg is a fourth-generation family winery and farm carrying forward the de Pury legacy of traditional, unhurried winemaking. The vineyard’s wines boast remarkable longevity, with reds that can age for at least 21 years. Pre-booking is essential for visits.

Bekkers, McLaren Vale, SA

best wineries australia
Bekkers sits among the Halliday finalists for Winery of the Year.

This hyper-boutique, family-owned winery in South Australia’s McLaren Vale produces wines in tiny quantities, paying great attention to finesse and fine texture. Pop into Bekker’s tasting room for sweeping vineyard views and top drops in fine glassware. 

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Best Value Winery shortlist

  • Evans & Tate, Margaret River, WA
  • Medhurst, Yarra Valley, VIC
  • Ministry of Clouds, McLaren Vale, SA
  • MMAD, McLaren Vale, SA
  • Thomas Wines, Hunter Valley, NSW
  • Wirra Wirra Vineyards, McLaren Vale, SA

Best New Winery shortlist

  • Decades, Tas
  • Fervor, Great Southern, WA
  • Foreign Friends, Beechworth, VIC
  • L’Anima, McLaren Vale, SA
  • S. Caica, McLaren Vale, SA
  • Thunderstone, Porongurup, WA

How to vote

Wine lovers can cast their vote for the 2027 People’s Choice Award on the Halliday Wine Companion website. Nominations are based on criteria including standout cellar door experiences, outstanding restaurant offerings, friendly and knowledgeable staff, and overall quality of wines. Submissions are open until Friday, July 31, 2026. The 2027 People’s Choice Award winner, alongside the major awards, will be announced at the Halliday Wine Companion awards ceremony

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Eleanor Edström
Eleanor Edström is Australian Traveller’s Associate Editor. Previously a staff writer at Signature Luxury Travel & Style and Vacations & Travel magazines, she's a curious wordsmith with a penchant for conservation, adventure, the arts and design. She discovered her knack for storytelling much earlier, however – penning mermaid sagas in glitter ink at age seven. Proof that her spelling has since improved, she holds an honours degree in English and philosophy, and a French diploma from the University of Sydney. Off duty, you’ll find her pirouetting between Pilates and ballet classes, or testing her friends’ patience with increasingly obscure vocabulary.
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A gourmand’s guide to eating your way around Hamilton Island

(Credit: Nikki To)

    Eleanor Edström Eleanor Edström
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    From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.

    Hamilton Island’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.

    Catseye Pool Club

    Catseye Pool Club
    Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)

    Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.

    The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.

    My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.

    Sails Restaurant

    Sails Restaurant hamilton island
    Settle into casual poolside dining. (Credit: Nikki To)

    A more casual poolside dining scene awaits at nearby Sails Restaurant, where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.

    The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.

    Bommie

    cuttlefish dish at Bommie restaurant Hamilton Island Yacht Club
    Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)

    Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.

    Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.

    Pebble Beach

    qualia Resort Pebble Beach
    qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)

    Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.

    The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.

    Beach Club Restaurant

    Beach Club Restaurant hamilton island
    Book in advance for Beach Club Restaurant. (Credit: Nikki To)

    A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.

    I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.

    Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.

    Talk & Taste with Courtenay Morgan-Fletcher

    hamilton island Talk & Taste with Courtenay Morgan-Fletcher
    Join this immersive wine experience. (Credit Eleanor Edström)

    There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.

    We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.

    The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.

    coca chu

    table spread at CocaChu
    Get a taste of Southeast Asian flavours. (Credit: Nikki To)

    Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.

    Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.

    Marina Cafe

    hamilton island MArina Cafe
    Take in harbour views and comfort food.

    Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.

    The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.

    Discover your foodie getaway now at hamiltonisland.com.au.