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Wine & Wagyu

Day Tour


This full day touring itinerary begins with the discovery of the art of wine making in McLaren Vale where you try your hand at creating a beautiful and personalised red wine blend which you bottle and take home with you after your masterclass.  After this, you depart the rural airfield of Aldinga, nestled within the McLaren Vale vines and fly to the South East where you will begin your journey of discovery at the sensational Mayura Station, a world class producer of Wagyu Beef.  You will embark on a true paddock to plate experience with a four course showcase degustation lunch in the award winning tasting room withWagyu Beef the star of the menu.  Guests will enjoy museum release Coonawarra wines with their long lunch.   


Guests are collected from Adelaide airport and transferred by road to D'Arenberg winery in McLaren Vale for your wine blending masterclass. On completion, with your personalised blend of McLaren Vale wine in hand, you transfer to the rural Aldinga Airfield. Here, you board your private charter aircraft for the quick flight to Millicent to begin your Wagyu Beef paddock to plate degustation dining experience. A four course long lunch is served in the
Mayura Station award winning Tasting Room where you will be able to watch your chef cook the wagyu beef to perfection in front of your eyes. Matched with museum wines from Coonawarra, this is a feast for all senses. On conclusion, a short flight back to Adelaide Airport finishes this day of gastronomic delight!


D'Arenberg are known for the quirky names of their wines, and their specialism in the vines of the Rhône valley. They also produce many of their wines in a traditional manner, using basket pressing for both reds and whites (the only winery in Australia to do so) and leaving the vast majority of the red wines unfiltered and unfined which can cause the wine to throw a sediment in bottle but leaves the flavour intact. The majority of their red wines are suitable for ageing as well as for drinking fairly young and even the cheaper wines show very well after a few years in bottle. Perhaps their best known wine is 'The Dead Arm Shiraz', made from fungus-infected shiraz grape vines.

"We travel not to escape life, but for life not to escape us"


Mayura Station is located in the
Limestone Coast, heart of some of
the best farming country in
Australia, ideal for producing the
ultimate quality, award winning
Wagyu beef.
The 100% Full-blood Wagyu cattle
were imported into Australia in
1997 and just like thoroughbred
horses, the herd’s ancestry,
bloodlines and pedigree are a
major distinguishing factor in the
quality of Mayura Station Fullblood
Wagyu beef.

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