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The Sydney Morning Herald has mentioned our winery as one of the reasons to visit the island.

“Pencil-in a weekend visit between November and April when the Seasonal Kitchen at French Island Vineyard opens. Here they make really good cool-climate whites and reds. The menu is limited to what fish are running in the bay, what vegetables are growing in the garden, what fruit is ripe in the orchard and what meat is available from neighbouring farms. The dining room, made from reclaimed wharf timbers, is attached to the historic homestead and overlooks the Bass mangroves and Phillip Island beyond.”

Read the full story here