Family, wine, food, history. Cupitt’s Winery was born of passion and the Cupitt family remains dedicated to providing the best wine and food experience on the NSW South Coast.

Rosie and Griff Cupitt bought 193-acre Washburton Farm in 2003, with an eye to running a small cattle farm. Rosie, a trained horticulturalist had built on her love of gardens by beginning a degree in viticulture, and then moving into viticulture and wine-making. She decided she’d like a small vineyard and winery. The couple decided that they would both follow their passions at Washburton Farm, and Cupitt’s Winery was born. Today, the vineyard grows Semillon, Sauvignon and Verdelho grapes, while the farm specialises in Black Angus Cattle, and the herbs and vegetables used in Cupitt’s Kitchen.

The restaurant began as a small addition to help introduce their wines to people, however with a focus on local food and the culinary talents of Head Chef Russell Chinn the popularity of the restaurant has exceeded expectations. A visit to Cupitt’s Kitchen has become one of the must do options for foodies when visiting the regions.

Rosie and Griff’s passion for food and wine was passed down to their sons, Wally and Tom Cupitt, who now make the wine. Libby Cupitt, formally a town planner, joined the team with Tom and is the restaurant manager and events coordinator.

Today, Cupitt’s Winery regularly wins awards for both its hand-crafted wines and the fresh, innovative food served at Cupitt’s Kitchen. Visit to taste award-winning wines, learn about the winemaking process, enjoy a special dining experience, sample local produce, and take in the extraordinary country views.