Coal River vineyard dishes up quiet culinary bliss
With a striking cellar door, smart seasonal menu and standout wines this vineyard is a must-stop in the Coal River Valley. Come for the views, stay for the food and a second glass of pinot ...
Food and Wine
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On a brilliantly sunny Saturday, we wound up the Coal River Valley to Caledon Estate, a single-site vineyard nestled on a gentle slope above historic Richmond.
Set on a west-facing hill, its modern cellar door and restaurant effortlessly frame panoramic views across the valley and all the way to Kunanyi/Mt Wellington.
The striking design of the cellar door immediately signals quality and intentionality.
Built from locally unearthed sandstone and designed by Cumulus Studio, large glazed panels invite in both light and landscape, while an open fireplace delivers warmth on cooler days.
We settled into a comfortable spot with sweeping views to the west. It was a scene of quiet contentment – sunlit gum trees, the gentle hum of vineyard life, and staff moving serenely among the guests.
Chef Paul Foreman is running the kitchen here on the weekends and the menu is well curated – offering everything from lighter bites to go with a tasting, to larger meals that make a satisfying weekend lunch.
Of course, it all pairs beautifully with Caledon’s own cool climate and very reasonably priced wines – delicate chardonnay, crisp riesling and a ruby-bright pinot noir.
Tasting these wines on site adds greatly to their character. The chardonnay, with its citrus blossom and melon notes, came alive in the afternoon light. The pinot noir filled the glass and palate with ripe cherry and gentle tannins – crisp, elegant, and distinctly Coal River. We ordered everything on the menu, and for our group of five, this was the perfect amount of food. Freshly baked ciabatta with whipped garlic and chive butter ($13) kicked things off, along with a bottle of the 2022 Pinot Noir Reserve ($65).
Obviously, the wine is the focus, but I’d love to see a couple more alcohol-free options on the menu for the designated driver.
Small plates included baked, roe-on scallops on a bed of truffled creamed leek and a crunchy pangrattato topping ($30) and a buffalo mozzarella bruschetta ($27) that paired crisp toasted ciabatta with creamy burrata and confit tomato. The addition of star anise-scented onion gave this traditional dish a little extra flair.
No one was ever unhappy about a baked brie, and this delicious version ($30) pairs a local Coal River Farm triple brie with Coaldale walnuts, parmesan wafers and a honey-like Caledon Pinot Gris syrup.
Caledon is owned by James and Karen Stewart, who returned to Tasmania in 2018 for a slower pace of life. They planted vines in 2019 and have let much of the land regenerate itself to native bush and vegetation.
Chef Foreman had previously told me that the lamb pithivier ($31) was a customer favourite, so we ordered two of those and were delighted with the glossy pastry that enveloped a slow-cooked Wild Clover lamb shoulder in a rich gravy. Sides of Tunnel Hill oyster mushroom ragu, Coaldale walnut cream and Caledon Pinot Noir treacle make this an all-in-one dish. However, if you like mushrooms (and I do), go ahead and order the mushroom ragu as an additional side ($10). We were literally fighting over it, and Foreman says the secret to its rich flavour is a little dashi (a umami-rich, Japanese soup stock).
Naturally, we had left room for two desserts and both were outstanding.
The twice-cooked dark chocolate souffle ($16) is like a warm chocolate mousse – rich and not too sweet, while the honey and pistachio cake ($16) is light and flavourful, pairing well with cardamom ice cream.
Rather than rushing away, we lingered at the table as the sun set in a sweep of pastel sky over the western foothills. The laid-back atmosphere and stunning views made it easy to relax and order another bottle.
Caledon Estate is one of Tasmania’s shining new cellar doors – a gem that blends stunning scenery, thoughtfully produced wines, simple yet satisfying food, and genuine hospitality.
As we left under fading dusk, our spirits were high with the day’s flavours and the tranquillity of the place. Whether you’re a local or a visitor winding through Richmond, Caledon Estate is a delicious destination in its own right – an experience well worth a lingering weekend visit.
CALEDON ESTATE
332 Prossers Rd, Richmond
Opening hours: Thurs to Mon, 10am–5pm. Lunch Saturday and Sunday
On the menu: Baked half shell scallops, $30; The Splendid Gin ocean trout, $29; white miso & ginger beer beef, $29; Wild Clover lamb pithivier, $31; warm pistachio & honey syrup cake, $16
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