One of the oldest wineries in the region, this family-owned vineyard showcases its wines with a unique food and wine matching experience at its tastings, all in the peaceful setting on their cellar door verandah. Want to sleep beside the vines? The original winemaker’s cottage is available as accommodation. This two-bedroom cottage is complete with an open fireplace and offers wine on arrival and local produce for breakfast on your private verandah. Burnbrae owners Trine and Andy are perfect hosts; their hot-out-of-the-oven pizzas on Sundays, eaten overlooking the creek, are an ideal way to unwind with family and friends after a day trekking the town and tasting the grapes. My pick of Burnbrae’s wines is the 2012 ‘The Lucky Find’ Cuvée.

Boutique vineyard Rosby Wines celebrates wine and art alike. Through their annual Sculptures in the Garden in October (and some sculptures displayed on the property throughout the year), Rosby showcases the best regional and emerging outdoor artists across Australia. Previous collections have been co-curated by former director of the Art Gallery of NSW Edmund Capon. Walking through the gardens admiring artworks with a glass of Rosby’s just launched vintage is a welcome synergy.

Huntington Estate is a traditional winery that grows, makes and bottles their wines all within the borders of the estate. With vines up to 50 years old and winemaker and owner Tim Stevens at the helm, a visit to Huntington’s cellar door is a must. My pick of the season is the 2012 Huntington Estate Block 3 Cabernet Sauvignon.

This wine bar and coffee house situated in a converted bootmaker’s house is just what the doctor ordered on your Mudgee weekend getaway. Owner and former winemaker Leigh Sargent has a real passion for food and wine, and this shows in Alby + Esthers’ hospitality and menu. All food is made from scratch from predominantly local seasonal produce. Fresh, casual and good quality.

Situated on Robert Stein Vineyard and Winery, Pipeclay Pumphouse is a fine-dining restaurant starring homegrown and locally sourced ingredients. With a paddock to plate philosophy, the food is seasonally influenced and simply prepared. The sautéed gnocchi with duck and juniper ragu was a comforting indulgence for the chilly weather, matched by the fresh stone fruit tarte fine with rosemary ice cream. Perfect for that special dinner and the ideal spot to reminisce on your day spent exploring the Mudgee vineyards.