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It’s easy to turn lunch at this winery into an outing. Follow the sculpture trail through vines and wetlands, explore the pretty kitchen garden, or head to the lawn that unfurls like a green rug for a glass or two.

When you do sit down in the fine diner, it’ll be for 10 or so dishes designed around estate-grown produce and the red gum wood-fired grill. Cauliflower with charred edges is splashed with a delicate vadouvan curry sauce the colour of sunshine. Dill-dressed pine mushrooms with fluffy pearl barley play sidekick to tender lamb rump, expertly licked by flames.

Bare tables and weathered timbers in the dining room match the rustic cooking, a generous showcase of what’s growing now. A fetching dessert of blood orange granita, Meyer lemon curd and frozen yoghurt brings it home.