Griff and Rosie Cupitt run a combined winery and restaurant complex, taking full advantage of their location on the south coast of NSW. Rosie studied oenology at CSU and has more than a decade of vintage experience, taking in France and Italy; she also happens to be the Shoalhaven representative for Slow Food International. The Cupitts have 3ha of vines centred on sauvignon blanc and semillon, and also source fruit from Hilltops, Canberra District, Tumbarumba and Orange. Sons Wally and Tom have now joined the winery.
The wines made at Cupitt’s have a very strong old world quality with the wine-making influenced by traditional French and Italian methods.
A focus is made on creating wines with structure, complexity and intensity which respect their varietal characteristics and directly representing the region in which they are grown. The Cupitt Family craft their wines from Estate grown grapes along with grapes sourced from NSW wine regions of Hilltops, Tumarumba, Orange and Canberra District. An emphasis is made on sourcing fruit from premium cool climate vineyards and respecting the varietal and regional characteristics of the grapes.
Rosie Cupitt has passed on the wine-making duties to her sons Wally and Tom both of whom have had vintage experience in France and Australia. The boys continue Rosie’s passion for making wines of character, complexity, purity and intensity using minimal interference, making wine that is heavily influenced by traditional French and Italian methods.