PepperGreen Estate

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

02/09/2026

Final tables for Sunday.

Father's Day at PepperGreen Estate, this Sunday 6th September. Two or Three courses from Head Chef Mark Chance, our cool-climate wines alongside, and an afternoon in Berrima with nowhere else to be.

Last few seats.

Left it late? Our Gift Cards are instant, and we won't tell.

In nine days the Southern Highlands stop being quiet. Tulip Time opens on 11 September and runs for the better part of a...
01/09/2026

In nine days the Southern Highlands stop being quiet. Tulip Time opens on 11 September and runs for the better part of a month, and Bowral fills accordingly. We love it and we would still gently suggest that this week is the better week to come.

Wine and Cheese for Two is a local cheese board and two glasses of wine in the Tasting Room, and the point of it is that there is nowhere you need to be afterwards.

Our Extra Virgin Olive Oil Tasting is the one people do not see coming. We taste the oil properly, the way you would taste a wine, and talk about what actually separates a fresh single estate oil from what has been sitting on a shelf for two years.

Father's Day is on Sunday. Six days, which is either plenty of time or none at all depending on how you are travelling. ...
31/08/2026

Father's Day is on Sunday. Six days, which is either plenty of time or none at all depending on how you are travelling.

Here is the timing, plainly. Order online by tomorrow, Wednesday 2 September, and it will reach him before Sunday, anywhere in Australia. Miss that and the Cellar Door has you covered right up to the day itself.

If he cooks, the Signature Trio. Sparkling Shiraz to open, the 2018 Shiraz for the table, and a bottle of our Extra Virgin Olive Oil for whatever he makes next week.

If he has quietly had enough wine, the Australian Olive Leaf Gin, distilled with leaves from our own grove.

If he genuinely would rather choose, a Gift Voucher, and no one will hold it against you. None of it needs wrapping cleverly. It just needs to be worth opening.

Link in the bio.

Estate is a word the wine industry uses loosely, so it is worth saying plainly what we mean by it. We grow the fruit and...
30/08/2026

Estate is a word the wine industry uses loosely, so it is worth saying plainly what we mean by it.

We grow the fruit and we grow the olives. We press the oil ourselves. We pour the wine ourselves. Our Head Chef cooks with both.

It means nobody here is guessing about where anything came from, and nobody is defending a decision somebody else made. From the fruit through to the glass or plate.

29/08/2026

Five wines and one person who knows them properly. That is the Hosted Sample Wine Tasting, and it is where we would start anyone.

Here is how it actually goes. You sit down at the Cellar Door in Berrima, someone from our team pours five wines from the range, and they tell you what you are drinking and why it tastes that way. You ask whatever you like. Nobody here has ever minded a question.

We have more than a dozen wines on at any time, from Arneis and Semi-Dry Riesling through to Gamay Noir, Tempranillo and four different Cabernets. The interesting part is that most people walk out with a bottle of something they had never heard of an hour earlier. That is rather the point of a tasting.

Wednesday to Monday, tastings from 11am, and the last one begins at 4pm. Groups of seven or more have their own version, so let us know if that is you.

Booking link in bio. What is the best wine you have discovered by accident?

Father's Day at PepperGreen Estate, three waysBreakfast, from 9am. Our morning menu, for the Dads who were up hours ago ...
28/08/2026

Father's Day at PepperGreen Estate, three ways

Breakfast, from 9am. Our morning menu, for the Dads who were up hours ago anyway.

Lunch, from 12pm. The three-course Father's Day set menu from Head Chef Mark Chance, matched with our cool-climate wines.

Afternoon, 2pm to 3:30pm. Our afternoon menu. Lighter, slower, and the best light in the building.

Add a Cellar Door tasting to any of them. Sunday 6th September in Berrima.

Send this to whoever's organising.

The other half of the equationEvery course of our Father's Day lunch is recommended with wine pairings by our Sommelier ...
27/08/2026

The other half of the equation

Every course of our Father's Day lunch is recommended with wine pairings by our Sommelier from our award-winning cool climate range grown 750 metres up at Canyonleigh. That altitude is exactly why our cool-climate reds and whites taste the way they do.

Lunch, a tasting at the Cellar Door, then home with a bottle of his favourite. Sunday 6th September, tables filling.

26/08/2026

This is the part that connects everything else we do.

Most restaurant kitchens order their Extra Virgin Olive Oil from a supplier and their wine from a distributor. Ours come from the same Estate as the kitchen. Chef Mark Chance finishes plates with oil we pressed at Canyonleigh, and our Cellar Door pours wine grown a paddock from those trees.

It changes how a menu gets written. Mark is not building dishes to suit a product someone else made and shipped to him. That is why the EVOO here is a base ingredient.

On the menu now, with about three weeks left. Did you have a favourite dish from our winter menu?

Most of us are saving a good bottle for something. A birthday, a visit, an occasion that keeps not quite arriving. Meanw...
25/08/2026

Most of us are saving a good bottle for something. A birthday, a visit, an occasion that keeps not quite arriving. Meanwhile the roast comes out of the oven on an ordinary weeknight and we open whatever was closest to hand.

Our 2019 Cabernet Sauvignon Single Vineyard is worth breaking that habit for. Raspberry and redcurrant up front, dried herbs behind them, and fine tannins that make room for the food rather than competing with it.

It will not overpower a weeknight dinner and it will absolutely hold up to a good one. It earned a Silver Medal at the London Wine Competition, though it has never once mentioned it.

$35 a bottle, 10% off any case, delivered to your door.

Link in the bio.

24/08/2026

Ninety minutes, and you're somewhere else entirely

Berrima is one of the oldest towns in the country and it still looks it, which is most of the appeal. Wander the village, take your time, then sit down with us.

A morning drive up, breakfast or lunch in the Tasting Room, a tasting at the Cellar Door, and home before dark with a bottle on the back seat.

That's a Father's Day worth the effort. Sunday 6th September.
https://peppergreenestate.com.au/bookings/

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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