Nadja Wallington and Steve Mobbs bought their 6-hectare vineyard in 2020 and produced their first vintage the following year. Young and enthusiastic, (while both still having bucket-loads of experience) the pair are very much hands on taking charge of the process from vineyard to glass – from “bud to bottle,” the eye-catching labels of the latter, designed by Steve’s fashion designer sister Kellie. ChaLou produce three ranges: ChaLou Estate, Dreaded Friend – referencing Steve’s dreadlocks and “The Somm and the Winemaker”- wines made in collaboration with Nadja’s friend and sommelier Louella Matthews. They’ve also planted Orange’s first Chenin Blanc. If you’re interested in the behind-the-scenes work of a small winery, tours are available – possibly escorted by ChaLou’s GM – “Barnacle” the black lab. chalouwines.com.au

A newly-opened cellar door by a family who’ve had skin in the game for a long time. The Jarretts were originally grape growers, supplying wineries in the Hunter and beyond, but bought See-Saw in 2012 and started to focus on their own brand. The winery is certified organic, the family practising sustainable viticulture and minimal intervention winemaking. There are 4 labels under the brand; from the approachable “Balance,” range to the funkier, skin-contact “Incubator” series, the left of field varietal or technique-driven “Invergo” and the premium “Fulcra” wines. So far, See Saw grow and make the only prosecco in the Orange region. If the weather’s nice, book a seat outside, order a grazing board, pop a bottle and drink in the views. seesawwine.com

A vintage Morris Minor pickup marks the entry to this winery whose name pays tribute to the historical property that once occupied all this land and more. Heifer Station’s cellar door is in an atmospheric 100-year-old woolshed, with original timber floors, the corrugated iron walls adorned with longhorn skulls and other bovine-related paraphernalia. Settle into a fireside couch, or, on fine day, nab a picnic table outside overlooking the vines. Unusually for a winery, Heifer is family-friendly – not only is there plenty of space for the kids to run themselves ragged, but there’s a miniature farm of shaggy-haired sheep, a snuffly Berkshire pig and a coterie of alpacas to keep them occupied while you try the wines and enjoy a cheese and charcuterie board. heiferstation.com

One of the region’s oldest wineries, Ross Hill was established by Peter and Terri Robson in 1994 and is still very much a family affair. It’s Australia’s first National Carbon Offset Standard (NCOS) certified winery and Australia’s first producer of carbon neutral wines, something the passionate are staff are happy fill you in on while you taste through the wines. Tastings include 7 wines from the mid-range “Family” (all named for Robson grandchildren,) and “Pinnacle” series. Once you’ve found your favourite, you can order a glass and enjoy it in the courtyard with some dip and crackers. A tasting booking also includes a fascinating back of house winery tour in the old apple packing shed, running daily at 10am. rosshillwines.com.au

Byrne Farm winemaker Jeff Byrne had working in the Hunter Valley for years, overseeing the production of Audrey Wilkinson, Poole’s Rock and Cockfighter’s Ghost brands as chief winemaker for the Agnew Wines’ brands. He’d often bought what he considered very impressive fruit from Orange and in 2019, keen to make a tree-change and make cool climate wines from those grapes, he and wife Bridgette bought this 16-hectare former fruit orchard and vegetable farm on the northern slope of Mt Canobolas. The couple planted their vines in 2020 and opened the small, sun-dappled cellar door which overlooks the orchards in April last year. The boutique winery’s so far compact range is built around cool climate (and Jeff’s own) favourites- chardonnay and pinot. byrnefarm.com.au

You’ll probably want to schedule Printhie as your designated lunch stop. The winery is not just about great wine, but with its own highly regarded restaurant and wine bar, there’s equal attention given to food. The Swift family have owned vineyards in Orange since 1996, including NSW’s highest, but opened this state-of-the-art cellar door and restaurant on an elevated 1000 metre Mt Canobolas plateau just last year. Pull up a stool at the wine bar and order a bottle of their Swift Sparkling, crowned “best sparkling in New South Wales” for five years running, perfect with a plate of freshly shucked oysters from their onsite tank; enjoy a Printhie wine matched five-course degustation in the restaurant, or buy a gourmet picnic, including wine, to enjoy anywhere on the picturesque property. printhiewines.com.au