10 Incredible Things to Do in Rutherglen

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For such a small town, Rutherglen is a wine-making giant. But this is not a one-stop, one-drop town. Here are 10 things you should do and know.

The history of the Rutherglen wine region goes back to the late 1850s when Lindsay Brown planted his four-acre vineyard as the Gold Rush drew prospectors to the area. He’s been credited with saying: “Dig gentlemen dig, but no deeper than six inches, for there is more gold to be won from the top six inches than from all of the depths below."

Rutherglen

Thirty years later, Rutherglen was considered a wine power with some of the largest estates in the world. Many are still flourishing today, including Morris, Chambers Rosewood, All Saints Estate, Campbells, and Stanton & Killeen.

But it’s not a one-stop, one-drop town. Here are 10 things you should do in Rutherglen.

1. Try Fortified Wine

Save time to explore the township of Rutherglen where the welcome sign ‘Sydney may have a nice harbour, but Rutherglen has a Great Port’ gives some indication of how proud the region is of its fortified wines.

2. Walk the Main Street

Main Street Rutherglen
Walk down the iconic Main Street.

A cairn marks the spot where gold was found in the 1860s in what is now Main Street and the town still retains much of its Victorian architecture and outback country town charm. Check out any of the antique and boutique stores before you pop into a café for a spot of lunch.

3. Visit the Rutherglen Wine Experience & Visitor Information Centre

The Rutherglen Wine Experience and Visitor Information Centre, built in 1862 as a drapery, is a great place to start. Chat to any of the local volunteer staff to give you the best advice on what to see and do in the area. They’ll know where to start on your wine tour or the best spot to grab some lunch. You’ll also find an array of local produce, wines and souvenirs.

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4. Take a Tour

When you’re looking for a history lesson you can’t go past the Rutherglen Historical Town Guided Tour. An array of Historical Society members will take you on an informative stroll around the town. The tour takes 90 minutes and only costs $10, which includes a tour booklet and a bottle of water.

But if you’d rather go at your own pace, pick up a self-guided historical walking tour brochure. The track includes the 1872 Common School Museum and 1864 St Stephen’s Rectory, as well as several gold-era Victorian pubs.

5. Taste your way through the Corowa Whisky and Chocolate Factory

Corowa Whisky and Chocolate Factory
Wander through this 1920’s renovated flour mill for a taste of crave-inducing organic chocolate and licorice.

The factory resides in a renovated 1920s flour mill. Head through the space on a guided tour, grabbing samples of organic chocolate and licorice created by the sister company Junee Licorice and Chocolate Factory. Next, you’ll head through the whisky distillery. Watch from start to finish the makings of high-quality Australian whisky.

When you’re starting to feel a little peckish, grab a seat in their restaurant and order up an indulgent gourmet meal. Serving breakfast and lunch, no matter what meal it is, you can’t leave without trying their iconic hot chocolate.

6. Ride a Bike

You can also rent bicycles and helmets here to explore the wineries via the Murray to the Mountains rail trail. Choose between the mountain bikes, tandems and e-bikes available. Go through the town in your own pace and explore what Rutherglen has to offer. The rental also includes a map, if you’re going old school.

Do not ride the bikes while under the influence.

7. Visit Gooramadda Olives and Wicked Virgin Boutique Winery

And if you need a break from wine tasting, Gooramadda Olives and Wicked Virgin offer home-grown olives, olive oils and various tapenades just outside of town. Wicked Virgin are also known for their boutique wines, giving tastings for a range of reds, whites and fortified. While at Gooramadda, their signature dish is Morris Muscat Olive Oil Ice Cream, try it if you dare.

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8. Eat at Parker Pies

Parker Pies Rutherglen
Head to Parker Pies for some amazing, and quite unique, flavours.

Named ‘Australia’s greatest pie shop,’ giving a big reason to head down and try these home-made beauties. With traditional, gourmet and just crazy flavours available, this is for the true blue Aussies.

You’ve got the Chunky Beef, Bacon and Cheese pies and the Emu, Kangaroo and Crocodile pastries. Filled with fresh ingredients, these will bless your taste-buds.

9. Check out Rutherglen’s New-School Winemakers

Rutherglen’s wine region is like none other. These new school wineries are coming up with innovative new wine styles that definitely turn heads. They aren’t just tweaking the classics, they’re blowing them out of the water. Everything is a mix of old and new there. Head along to each vineyard and test the absolute best in reds and whites.

10. Walk to the Big Wine Bottle

Big Wine Bottle Rutherglen
Rutherglen’s biggest landmark.

Australia is known for their love of big monuments, from the Big Banana in Coffs Harbour to the Big Prawn in Ballina. But Rutherglen has got one of their own to add to the list, the Big Wine Bottle. Standing at 36 metres tall and only a 15 minute walk from Main Street, this landmark used to be the town’s water tower (since a new reservoir was created in 1945, this became a backup). Have a picnic beneath the bottle and look out onto the vast land ahead.

If you’re planning on spending time in Victoria’s High Country, click here to check out our guide.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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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.