This impressive 700 acre property in the Canberra wine region, is the largest privately owned vineyard holding in the area. The property formerly known as ‘Olleyville' historically produced some of Australia's finest wool. Nowadays, some 85 acres (32ha) are planted to vine including Riesling, Semillon, Merlot, Cabernet Sauvignon and Shiraz on the property's most optimal vineyard sites. Located within one of the region's busiest winery cellar door facilities, the restaurant, operated by ex-Longrain sommelier Jai Dawson has become a Murrumbateman institution since opening in 2005, and in its first year was named ‘Best Restaurant in a Winery' in the Southern NSW Regional Restaurant & Catering Association's Awards for Excellence and went on to compete in the National Awards in Melbourne. Ideally situated on the picturesque property with a smart yet informal ambience overlooking the vineyard estate, the restaurant lends itself to the same high quality dining experience that Flint has become renowned.
FOOD & BEVERAGE
Flint in the Vines presents innovative seasonal menus, which are inspired by French and Italian flavours. The menu incorporates elements of the Canberra offshoot and maintains a showcase for fresh local and regional produce, utilising the woodfire oven and grill to create dishes that are designed to be shared. The wine list features a well-rounded selection of drops from Shaw Vineyard Estate.