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Australia has voted: this Victorian winery won People’s Choice 2026

Taylah Darnell Taylah Darnell
The people’s vineyard – as voted by you!

While many awards are decided by an expert panel of judges, the Halliday Wine Companion also hands the power to the people. Its annual People’s Choice Award is determined entirely by everyday wine lovers – and this year, they’ve spoken loud and clear.

Who took home the People’s Choice Award this year?

The Halliday Wine Companion presents a range of awards each year to vineyards and cellar doors across Australia. Wines from each category are blind-tasted and decided by a team of industry professionals, including wine experts, writers and critics – all led by Halliday’s editor-in-chief, Campbell Mattinson.

Brown Brothers winery in Milawa, Victoria
And the winner is… Brown Brothers in Milawa! (Image: Visit Victoria)

But for the People’s Choice Award, this panel is switched out for the everyday Aussie. From seasoned oenophiles to weekend wine lovers, everyone gets a say. And this year, the people have chosen… Brown Brothers! Nestled in the town of Milawa – which recently gained attention thanks to the new Pedal to Produce trail – the family-run winery has been hand-crafting wines since 1889.

Its flagship cellar door lies at the heart of King Valley, one of Australia’s best-kept wine regions, and is renowned for its premium experiences. Guests can enjoy everything from guided tastings and long lunches to wine workshops and behind-the-scenes tours. Keen to splurge? You can even opt for helicopter flights and hot air balloon rides over the picturesque vineyard.

Brown Brothers winery in Milawa, Victoria
The Victorian vineyard is known for its incredible wine experiences. (Image: Visit Victoria)

You’ll also be treated to stunning views of the Victorian countryside, whether you’re in the cellar door, restaurant or private Prosecco lounge. Add in its extensive range of divine wines and it’s no wonder Brown Brothers took out the People’s Choice Award this year.

Other crowd-favourite wineries

While Brown Brothers topped the list this year, South Australia made its mark too, with five wineries in the top 10. Coming in second place was Down the Rabbit Hole, a cosy cellar door sitting among some of McLaren Vale’s top vineyards. Like its name suggests, the winery aims to inspire imagination and adventure among its guests – from its organic tipples to the Italian food served at its onsite restaurant, Fiore.

Down the Rabbit Hole in McLaren Vale, South Australia
McLaren Vale’s Down the Rabbit Hole took out second place. (Image: Elise Cook)

Third place was claimed by Brokenwood in NSW’s Hunter Valley. This award-winning vineyard is one of the region’s most popular thanks to its homegrown wines and gourmet restaurant that champions local, seasonal produce. Fourth and fifth place went to two more SA wineries: Laughing Jack and Elderton – both in the Barossa Valley.

Brokenwood winery in the Hunter Valley, NSW
Coming in third place is Hunter Valley stalwart, Brokenwood. (Image: Destination NSW)

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

The top 10 is rounded out by:

6th: Howard Park, Margaret River, WA

7th: Château Tanunda, Barossa Valley, SA

8th: Thicker Than Water, McLaren Vale, SA

9th: Best’s Wines, Great Western, Vic

10th: Cofield Wines, Rutherglen, Vic

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Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to check out places like Scotland and North America, her favourite place to explore will always be her homeland.
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.