Sunset Drinks at @campbellswines is on tonight from 5.00pm - 8.00pm.

Come and enjoy a glass of Campbells wines, stretch out on the winery lawns and enjoy live music by Rutherglen local @patrussell_music.

Vineyard platters are available for purchase.

Dogs on leashes are welcome.

#winetime #rutherglen #summer ...

The Bobbie Burns House at Campbells Wines was erected in 1870 by our Scottish founder John Campbell.

It was resided in by the Campbell family until the early 1980s, and today it is used as the administration offices for the winery.

#rutherglen #heritage #wine #vineyard #winery ...

Cheers to Adam of the ACT, the December 2024 winner of our YETI chiller competition!

Join our Cellar Club this January for your chance to WIN a Campbells 2019 Bobbie Burns Shiraz Double Magnum.

Click on the link in the bio further details.

#cellar #rutherglen #winetime #specialoffer ...

It’s not too late to secure your tickets and to pre-order food for Sunset Drinks on Friday 17 January from 5.00pm - 8.00pm.

Please click on the link in the bio.

If pre-ordering food, please notify us of any dietary requirements.

**Please note, food pre-ordering closes this Friday 10 January at 5pm.

Our Assistant Winemaker, @chefnickgardner from Sticks Curated, will be serving a delicious gourmet dish (limited availability) to accompany a glass or two of Campbells wines.

Vineyard platters will also be available to purchase at the event.

Live music by Rutherglen local @patrussell_music

Dogs on leashes welcome.

#winetime #rutherglen #summero ...

Enjoy the ‘purrfect’ start to 2025 with a tasting at our Cellar Door.

We are open Monday to Saturday 10am-5pm and Sunday 10am-4pm. Our winery cat Amelie looks forward to welcoming you to Campbells soon!

#explorerutherglen #tasting #cellardoor #winerycat #winetime ...

Impress your guests with this quick and tasty prawn appetiser. The flavour of rosemary will dance on the palate whilst you enjoy a beautiful glass of Campbells Rosé wine.

Keeping the flavours relatively simple helps to get the best out of your prawns and our wine.

INGREDIENTS
1/4 cup olive oil
Four cloves garlic
500 grams medium-sized prawns
Two grapefruits
Five rosemary sprigs
Salt and pepper to taste

METHOD
- Strip the rosemary leaves from the stem and chop the leaves.
- Peel and de-vein the prawns.
- Season the prawns with salt and pepper.
- Toss the prawns in a zip lock bag with rosemary.
- Add the olive oil, chilli flakes, minced garlic, and grapefruit juice.
- Marinate for five minutes.
- Grill and cook until the prawns turn opaque, roughly one to two minutes each.
- Serve on its own or accompanied with your favourite sauce.

#wine #food #paring #summer #entertaining ...

Our Sunset Drinks will return on Friday 17 January from 5.00pm-8.00pm.

A great away to relax into the new year and catch up with friends and/or family.
Our Assistant Winemaker, @chefnickgardner from Sticks Curated, will be serving a delicious gourmet dish (limited availability) to accompany a glass or two of Campbells wines, whilst enjoying live music and watching the sun set over our Bobbie Burns vineyard. Vineyard platters will also be available.

To secure your tickets and pre-order the Sticks Catering dish or Campbells’ Vineyard Platters, please click on link in bio. If pre-ordering food, please notify us of any dietary requirements.

Nick Gardner joined Campbells Wines in 2024. He is a highly decorated chef who is now learning the art of winemaking. In 2013, Nick received the Good Food Guide Young Chef of the Year Award while working at the acclaimed Tetsuya’s Restaurant in Sydney. Nick then went on to work for hatted and Michelin star establishments in Australia and Europe throughout a 20-year culinary career.

#winetime #rutherglen #summer ...

A perfect pairing with Campbells Sparkling NV White is a Savory Dill Scone comprised of Horseradish Crème, Smoked Trout.

It`s a simple but elegant canapé or bite size treat to be served this holiday season.

All the preparation time is in the scone, once cool the Savory Dill Scone can be assembled in minutes.

METHOD:
125 g plain flour, plus extra to dust
25 g butter, diced
1/2 tsp. baking powder
1 Tbsp. fresh dill, finely chopped, plus extra to garnish
1 medium egg, beaten
1½-2 tbsp milk, plus extra to brush

METHOD:
Preheat oven to 180 C.
With your fingertips, rub flour, butter, baking powder and a pinch of salt in a medium bowl until you have fine breadcrumbs.
Add the chopped dill, egg and milk and stir until the dough just comes together.
Tip on to a floured surface and gently knead to bring together.
Roll out to a 2 cm thickness and stamp out rounds using a 3cm . Re-roll dough asnecessary.
Transfer to a non-stick baking sheet and brush tops with a little milk. Cook for 10-12min until risen and lightly golden. Cool, then split each scone in half horizontally.
In a separate small bowl mix the sour cream, horseradish and some salt and
pepper.

TO SERVE:
Transfer scones to a plate, then spoon horseradish sauce on to each scone half and top with a rosette of trout and garnish with dill and black pepper. ...

Campbells Wines Boxing Day Sale is now live!

Shop our wines via www.campbellswines.com.au

#wine #sales #boxingday #rutherglen #winetime ...

From all of us at @campbellswines, we wish you a Merry Christmas.

Thank you for your continued support in 2024!

Have the happiest of holidays, and we look forward to seeing you at our Cellar Door and events in 2025.

Please note our Cellar Door is closed today, Christmas Day, and will reopen tomorrow, Boxing Day, from 10am. ...

Not sure what to buy your family and friends this Christmas?

Pop into our Cellar Door and enjoy a tasting and our friendly team can help you select the perfect gift(s) for your loved ones!

During the festive period, we are open:

• Monday 23 December, 10am-5pm
• Tuesday 24 December, 10am-5pm
• Wednesday 25 December, Christmas Day, Closed
• Thursday 26 December, 10am-4pm
• Friday 27 December, 10am-5pm
• Saturday 28 December, 10am-5pm
• Sunday 29 December, 10am-4pm
• Monday 30 December, 10am-5pm
• Tuesday 31 December, 10am-5pm
• Wednesday 1 January, 10am-4pm
• Thursday 2 January, 10am-5pm

Jingle bells! ...

Sampling our wines whilst they are aging is an important step in our Campbells winemaking process, and a delicious step too.

#winemaking #rutherglen #redwine #winetime ...

Our winery team has been busy rearranging the Muscat and Topaque casks in our fortified mews.

At @campbellswines we use a different set of barrels for the specific wine criteria for each classification solera - Rutherglen, Classic, Grand and Rare.

#rutherglen #campbellswines #musct #topaque #fortifiedwine ...

Throughout the festive season, our Assistant Winemaker @chefnickgardner from Sticks Catering, a highly decorated chef who is now learning the art of winemaking, will share his Campbells wine and food pairing tips.

To start, Campbells Sparkling Shiraz NV, aka ‘Christmas in a bottle,’ can be enjoyed with an easy assembled salad comprised of Beetroots, orange, pomegranate, ricotta, green leaves and green goodness dressing.

The main elements of this colourful salad include:
- 200 grams salad mix
- 2 oranges segmented – juice kept aside
- 1 pomegranate – seeds separated
- 1 tub ricotta
- 1 fresh beetroot, boiled and peeled ( can sliced fine as well)
- 1 avocado
- Rare seared beef

To prepare the beef:
Season a flat dinner plate with two tablespoons of pepper, one tablespoon ground cummin and one tablespoon sea salt. Add chopped herbs, such as rosemary or thyme.

Mix your fingers through the ingredients until combined, then flatten the mixture out over the plate.

Take 200 gram piece of trimmed clean beef tenderloin, roll the beef in the pepper spice mix until evenly coated.

Heat griddle pan or BBQ until extremely hot and with a small amount of oil, sear
the beef on all sides until golden.

Rest the cooked meat until cool and slice onto plate ready to build salad.

Main elements of the Green Goodness dressing:
- 1 cup plain Greek yogurt
- 1 cup lightly packed fresh herbs (coriander, parsley, dill, basil, mint, chives)
- 1 medium clove garlic, roughly chopped
- ½ teaspoon fine sea salt
- Generous garnish of ground black pepper

Combine all of the ingredients in the bowl or a food processor and process until smooth and green with tiny flecks of herbs.

Taste and add more salt or pepper if desired or cover and refrigerate for later.

This dressing will keep well in the fridge for five to seven days.

To serve:
- Take a large flat platter
- Lay the base of green leaves down to form base of the salad, roughly 200 gram
- Top with the beef and alternating layers of orange segments, avocado and
ricotta.
- Spoon a generous lashing of green goodness over the salad.
- Serve with full flute of Campbells Sparkling Shiraz NV ...

Our Sunset Drinks will return tomorrow, Friday 13 December from 5.00pm to 8.00pm.

A great way to relax into the weekend and catch up with friends and/or family before Christmas.

Live music by Paul Taylor.

Limited gourmet dishes and vineyard platter will be available.

In addition to our array of Campbells wines, Bright Brewery beer and soft drinks will also be available.

BYO chairs and picnic blankets to relax under our shady oaks (some seating provided).

Dogs on leashes are welcome.

#rutherglen #winetime #festive #friends #fun ...

“Wine is in our blood; we’ve grown up with it. We live it, breathe it and love it,” Jane and Jules Campbell, fifth generation at Campbells Wines. ...