Laidback Luxury

Getaway

Laidback Luxury

Cupitt’s Estate in Milton has already made a name for itself – for its beer, wine, dining, cheese, and live music events in the vineyard. Now its architecturally designed Pods are the talk of town and beyond.

WORDs: Michelle Hespe

Wally Cupitt greets us at the Cupitt’s Estate cellar door, swirling the last mouthfuls of a sneaky glass of one of his favourite creations – Dusty Dog Shiraz. “Excuse me,” he says, finishing it off and then giving us a quick nod. “What can I say? It’s my job.” And what a job it is: winemaker at Cupitt’s Estate, where the wine club went through the roof during COVID, not only because the wines are so good, but because the locals and people from far and wide are getting behind local businesses and truly supporting them in times of need. Cupitt’s Estate was hit by the 2020 bushfires and the 2021 floods, and the ongoing pandemic meant that its popular restaurant was closed for long periods. But the silver lining is that the award-winning produce that this family-run business creates – beer, wine, cheese, bread, and everything grown in the vegetable gardens – are now in high demand. We join Wally on a tour of the property and he introduces us to the 2,000 thriving sauvignon blanc vines that sprawl like a shimmering lime green carpet under the setting sun, their neat rows meeting paddocks where hundreds of cattle graze. It’s a quintessential NSW South Coast countryside view for the restaurant and beer garden perched on the layers of lawn and gardens above us, with Burrill Lake and the Budawang Mountains completing the vista. Wally leads the way down a sloping gravelled pathway with rustic stone walls on either side, topped with

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tangles of earthy-smelling sage bushes and towering hedges of neatly trimmed rosemary. At the end is an imposing blackened wooden door with massive hinges that wouldn’t look out of place on an English castle or a Tuscan villa. It looks as though it’s always been there – rammed into the side of the hill to hide the goods in the underground cellar. “This was Mum’s idea. She comes up with things like this and goes for it,” says Wally with a wave of his arms, as if to take in the entire property. “You can’t stop her or tell her to slow down. She’s mad, in a good way of course. She also decided to make our cheese after travelling all over France and visiting all the top vineyards, cellar doors and fromageries. She came back and just did it. That’s Mum for you – she’s a powerhouse.” Wally runs a fun and informative

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SMART, COOL & COSY: Far left then clockwise: Exteriors of the new Pods; The stylish living rooms within cabins are a cosy haven; Luxurious king-sized beds; Cupitt’s Estate sour dough; Wally Cupitt with his renowned Dusty Dog Shiraz.

wine tasting while pairing the wines – Blanc de Blanc sparkling wine, Rosie’s Rosé, chardonnay, pinot gris, sangiovese, tempranillo and his beloved Dusty Dog Shiraz – with Cupitt’s Estate Narawilly and Veuve cheeses. Both were made by Wally’s mum Rosie and are French in style, velvety smooth and delicious. He wraps things up by offering us a taste straight out of the barrel of a wine soon to be released – a new Fiano. It’s light but will no doubt develop the nutty, textured taste it’s renowned for, and it already has a lovely floral and pineapple nose. We fit in a Cupitt’s beer in the garden before dinner, and learn that the team have just won three medals including a Gold for their Milton Pilsner, Silver for the Hazy Pale Ale and Bronze for the 2021 Imperial Stout, at Australia’s Independent Beer Awards. The restaurant is the epitome of laidback luxury, with locally sourced and unadulterated produce grown on the estate appearing in hearty classics such as pan-fried Murray cod with Tuscan kale and Warrigal greens; seared duck breast and confit leg with garden beetroots, burnt onion and mulberry vinaigrette; and chargrilled wagyu rost biff with asparagus and (here it comes again, Wally!) a Dusty Dog Shiraz jus. The produce has always been the star of the show at Cupitt’s Estate, but now 10 new luxury pod cabins have

landed, adorning the eastern slopes of the property where once there were only grazing paddocks. The initial concept for the modern pods – which are timber and galvanised steel-clad container-style cabins – came from Brett Sherson of Sherson Architecture. They were then designed by Prefabulous and the interiors are the work of Meg Campbell from Neon White Design in Ulladulla, working alongside Rosie to bring more of her wonderfully creative ideas to life. Inside the 47 square metre pods are light-filled living spaces with a lounge, dining table and kitchenette including a mini bar, spacious bedrooms with king-sized beds, and stylish black bathrooms with gold fixtures. Some pods have a full-sized bath on the balcony overlooking the property and beyond. The focus is on minimal, modern yet cosy design, and produce, as always, is key to an authentic experience at Cupitt’s Estate. It’s at the heart of what this family does so well. Make sure you have a night in. Take a long bath at sunset on the balcony and indulge in some Cupitt’s cheese, which is perfect alongside the awesome sourdough made on the premises. So good, especially when paired with a glass of the ol’ Dusty Dog Shiraz that Wally has us hooked on for life.

cupittsestate.com.au TB

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