Cupitt’s Estate is a boutique winery, brewery, restaurant and luxury accommodation located near Milton on the NSW South Coast. It’s where you’ll find head winemaker Wally Cupitt keeping a family tradition alive; and following in the steps of his mother Rosie who established the business almost 20 years ago when a sea change led her to the pristine hills with her husband Griff.
Wally joined the business in 2010, and says it was a trip to France in 2013 that taught him about the flexibility of varietals and blends. The rest is a wine journey that is still unravelling.
Wally Cupitt talks to The Write Drop for our At The Bar series.
MY CITY
Ulladulla and Mollymook have everything I love—good waves, great food, beautiful nature, chilled coastal vibes, and plenty of places to eat and drink. The community is really down to earth.
FAVOURITE FOOD MEMORY
It was about 20 years ago, travelling in Italy along the Cinque Terra coastline, eating at a pretty simple neighbourhood osteria in Levanto. We ate a huge plate of stuff mussels cooked in a tomato base – it was absolutely incredible. The great thing about that part of the world and Italy in general is that it’s so easy to find amazing food experiences, they’re literally everywhere.
FAVOURITE BAR
There’s this awesome little wine bar in Milton called Small Town Provisions. They’ve got perfect snacks, friendly service, and a great selection of interesting wines from the bottle shop. I usually start with a Cynar Spritz, then make my way through a few of their wines by the glass, which are always rotating—so there’s always something new to try. It’s a real hidden gem.
DRINK THAT DESCRIBES YOU
I’d be a Pinot Noir—easy going and approachable, but with a few layers that come through over time.
BEST HANGOVER CURE
A swim in the ocean and a bacon-and-egg roll. The saltwater clears the head, and the roll sorts out the rest. Add a good coffee, and you’re back in the game. Then a Bloody Mary!
BEST INTERSTATE BAR
Bar Rochford in the ACT has a killer wine list, great food, and always nails it with great tunes and ambience.
OVERSEAS BAR TIP
Frenchies Bar Au Vin in Paris is tucked away on a little pedestrian street in the second arrondissement. It’s got an awesome wine list, a friendly local vibe, tasty bar snacks, and the bonus of grabbing dinner next door at Frenchies Restaurant.
FAVOURITE WINE
There are so many, but one of the most influential was a 2009 Chambolle Musigny from Domaine Dujac, 2009 was an exceptional vintage, fermented with 100% whole bunch, the most amazingly powerful aroma with such delicate though intense structure.
Our Viognier is also really close to my heart. Mum started making it after a trip to Condrieu in 2009, and we’ve been making it ever since. We ferment and mature it in large French oak barrels, which gives it a bit of texture to complement the wine’s ripe, soft feel. The 2018 vintage is a standout for me—it’s super aromatic, soft, and velvety. It’s definitely one of my favourites to share with family and friends.
FAVOURITE WINERY
Domaine La Mousierre in Sancerre. Alphonse Mellot Sr is a legend who has shaped many of our winemaking philosophies. A champion of biodynamics, who is all about respecting terroir and teaches the importance of taking risks to make good wine. His wines are timeless, and he’s such a character, his cellar door is a must-visit if you’re in Sancerre
NEXT DESTINATION
Germany.
Tell us where your love and interest in wine-making began?
I joined the family business (Cupitt’s Estate) in 2010, working alongside my mum in the winery. She was my first teacher, and those early hands-on experiences sparked my curiosity to keep learning about winemaking. A trip to France in 2013 was a real turning point—it opened my eyes to the endless possibilities in wine varieties and styles. That experience gave me a deeper appreciation and helped shape how I approach winemaking today.
What’s happening at the winery now?
Right now, we’re bottling some of our 2024 whites. They look amazing, with the standouts being the Italian whites, the Cupitt’s Estate Arneis and Vermentino and our rhone white blend of Cupitt’s Estate Viognier and Roussanne, all grown in Hilltops NSW. The Hilltops Nebbiolo and Montepulciano look pretty special, with the reds still in the barrel. I’m very proud of the quality and diversity of style across the board at Cupitt’s, which is a testament to the high quality and diversity of the fruit coming out of southern NSW.
