PepperGreen Estate

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PepperGreen Estate Welcome to PepperGreen Estate. We produce premium, award-winning wines and Extra Virgin Olive Oil.

W**e labels, translated (no Sommelier required)Ever stood in front of a bottle wondering what “Single Vineyard”, “Reserv...
17/10/2026

W**e labels, translated (no Sommelier required)

Ever stood in front of a bottle wondering what “Single Vineyard”, “Reserve” and “Cool Climate” actually mean?

Single Vineyard: Grapes grown from one Vineyard.

Reserve: A word that usually means “we believe this w**e is of higher quality”. Handy to know that, in Australia, it doesn’t have a strict legal definition, so it’s worth asking what it means to the w**emaker.

Cool Climate: Grown somewhere with cooler weather, like the Southern Highlands. Slower ripening usually means fresher, more elegant w**es.

Still confused? Come and join us for a W**e Tasting and ask us at the Cellar Door.

Plan your visit through the link in bio.

16/10/2026

One hillside. One family. One small batch.

The 2023 Pinot Gris comes from a single cool climate vineyard in Canyonleigh, which is why it tastes of somewhere rather than anywhere, and why there is only so much of it. When this vintage is gone, it is gone until the next harvest.

Link in bio to discover the new 2023 Pinot Gris.

Not every bottle at PepperGreen Estate holds W**e.One holds our Australian Extra Virgin Olive Oil, grown in the Southern...
15/10/2026

Not every bottle at PepperGreen Estate holds W**e.

One holds our Australian Extra Virgin Olive Oil, grown in the Southern Highlands. One has been given a second life as the Exclusive Scent Sandalwood Saffron Candle, poured with soy wax and burning for 50+ hours. And then there is the handmade Extra Virgin Olive Oil Savon, made for all skin types.

EVOO for the kitchen. Soap for the bathroom. Candle for the lounge room.

Shop online or visit us at the Cellar Door in Berrima.

14/10/2026

Duck. Pinot. Sorted.

The Spring lunch pairing in the Tasting Room: crisp duck confit, roast kipfler potatoes, sautéed peas and blood orange jus, cooked in our own Extra Virgin Olive Oil and poured beside the new 2023 Pinot Noir Tugalong Road.

The morello cherry and red fruits in the w**e lift the richness of the duck, and the blood orange jus picks up the w**e's savoury edge.

Lunch is served Wednesday to Sunday, last seating 2pm. Book here.

And yes, you can take a bottle home with you.

Tag the person you would share this with.

Here is the thing about our Tasting Room that most people do not know.Every entrée and main on the Spring menu is cooked...
13/10/2026

Here is the thing about our Tasting Room that most people do not know.

Every entrée and main on the Spring menu is cooked or dressed with PepperGreen Estate Extra Virgin Olive Oil, pressed from our own Olive Grove.

Our Head Chef's Spring plates, all finished with our oil: salt and pepper squid with sauce amatriciana, twice baked gruyère and leek soufflé, crisp duck confit with blood orange jus, roast lamb saddle on beetroot and feta, grilled beef tenderloin with bearnaise butter, and the hand cut fries with rosemary salt.

Which plate will you try first?

12/10/2026

From one hillside.

The 2023 Pinot Gris Single Vineyard is here.

Bronze, silky, ripe pear and spice. A small batch from one cool climate slope in Canyonleigh.

Link in bio.

It is October, which means your work Christmas lunch is already someone's problem. Make it ours. Festive season group b...
11/10/2026

It is October, which means your work Christmas lunch is already someone's problem. Make it ours.

Festive season group bookings are open for November and December. Groups of ten or more dine on a set menu built from our Head Chef's menu, with every plate cooked or dressed in our own Extra Virgin Olive Oil and the sommelier's w**e pairings poured beside each course. For groups who want the room to themselves, there is the Private Cellar Room.

The good dates go first.

For more details, visit our website through the link in bio.

10/10/2026

Every dish on the menu has always been built around one oil.

Our Head Chef uses our Extra Virgin Olive Oil in the kitchen every day, from eggs at breakfast to a capresse salad at lunch.

Pressed from our own Olive Grove at Canyonleigh. Available at the Tasting Room and online.

Book a table and come indulge in the new Spring Menu.

Link in bio.

Pineapple. Pear. Mango. A little warm spice. Something new is here, grown on the cool climate hillsides of Canyonleigh. ...
09/10/2026

Pineapple. Pear. Mango. A little warm spice.

Something new is here, grown on the cool climate hillsides of Canyonleigh. Our 2023 Pinto Gris.

Shop online now or visit our Cellar Door in Berrima.

06/10/2026

Friday 16 October. One room. One menu.

Our monthly Friday dinner is back in the Tasting Room. Two courses $98 or three courses $115 from our new Spring dinner menu, with the sommelier's pairings poured beside each course.

The main event is the crisp five spice duck confit with master stock and ginger shallot dressing, matched to the new 2023 Pinot Noir Tugalong Road. Dessert is a Grand Marnier and orange souffle, if you needed more convincing.

Tag the person you are bringing.

Address

13 Market Place
Berrima, NSW
2577

Opening Hours

Monday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+61248771070

Website

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