Heifer Station: Michelle and Phillip Stivens have sold award-winning property

When Michelle and Phillip Stivens bought popular winery, Heifer Station in 2009, they had no idea they would become gold medalists, now they are selling the business to “properly retire”.

Michelle and Phillip Stivens have sold their property and are ending operations late August.

When Michelle and Phillip Stivens purchased Heifer Station in 2009 as part of their retirement plans, who knew they would become future gold medalists in the wine industry, now they are selling the business to “properly retire”.

Coming from a farming background with no winery experience, the couple took the initiative to focus on soil and plant health as the property had not been maintained for five years before purchasing the property.

Heifer Station Cellar Door, Orange.

Describing the vineyard as “covered in blackberries which were overgrown and full of disease”, the pair were up for a challenge - and the challenge paid off - winning them a gold medal award in Shiraz in their first vintage in 2012.

Mrs Stivens said her, and her husband would call their friends and family each weekend to help with harvest while they had no machinery or proper vineyard knowledge.

“It’s a great block because of its location, its altitude, its rich vessels and the great airflow,” she said.

Heifer Station property, Orange. Photo: Steven Popovich.

Realising the couple were not going to make a sufficient income by selling their products to other brands, they decided to create their own cellar door experience.

Using an existing shed on the block, which was constructed more than 150 years ago, the couple “pay their respects” to the older generation of Orange back when the shed used to a mixed development and featured a post office and a pub.

“We tried to retire back in 2009,” Mrs Stivens laughed, saying they “wanted to give it another go” and possibly “take a slower pace at life” while sipping wines in Europe.

“I am sad to see it go but I know that it’s time.

Heifer Station, Orange.

“We’ve worked really hard - we’re tired and it’s time for some fresh blood to come in and take it to that next step.”

Mrs Stivens acknowledged there “is a lot more opportunity” in the property like stay accommodation, concerts, functions and a full-time restaurant.

“There’s definitely room for it to grow but it just needs some fresh blood and younger bodies,” she said.

After 10 vintages, various wine and tourism awards, Mr and Mrs Stivens will be concluding operations at the end of August.