Audrey Wilkinson

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Audrey Wilkinson Enjoy the best views in the Hunter Valley with our premium wines and memorable experiences.
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First planted in 1866 by the pioneering Wilkinson family, the present site of today’s Audrey Wilkinson Vineyard was originally named Oakdale and was the first vineyard planted in the Parish of Pokolbin. Owned and operated since 2004 by the Agnew family, Audrey Wilkinson wines continue to showcase the great Hunter Valley, with our best wines made from estate grown vines, many over 50 years old.

Views like this stay with you forever …
13/10/2026

Views like this stay with you forever …

We’re delighted to announce a special seasonal collaboration with Muse has become a second home for our W**e Club, hosti...
07/10/2026

We’re delighted to announce a special seasonal collaboration with

Muse has become a second home for our W**e Club, hosting our End of Vintage Luncheons since 2022. Members who have joined us will know there are few better pairings than Audrey Wilkinson w**es and Muse Restaurant.

For the first Audrey Wilkinson x Muse Restaurant seasonal recipe pairing, Troy Rhoades-Brown has created BBQ Prawns with Chardonnay Butter, paired with our ‘The Oakdale’ Chardonnay 2021.

“As the warmer months arrive, these prawns make a fantastic finger food starter for a Sunday barbecue. Keep plenty of bread close by to mop up the Chardonnay butter. The prawns and sauce are also delicious tossed through your favourite pasta.”

— Troy Rhoades-Brown, Executive Chef + Owner, Muse Restaurant

BBQ Prawns with Chardonnay Butter
Serves 6

Ingredients
• 1.5kg large whole green Australian prawns, preferably Skull Island Jumbo
• 200mL Audrey Wilkinson ‘The Oakdale’ Chardonnay 2021
• 15mL lemon juice
• 150g butter, divided into 20g and 130g
• 100mL cream
• 1 garlic clove, finely sliced
• 100g vine-ripened cherry tomatoes, quartered
• 30mL extra virgin olive oil
• A handful of dill and flat-leaf parsley leaves
• Sea salt flakes

Method

Peel the middle section of each prawn, leaving the head and tail on. Devein with a small knife.

Melt 20g of butter in a saucepan and gently sweat the garlic for 1 minute. Add the Chardonnay and lemon juice, then simmer until reduced by about 80%. Add the cream and bring to a gentle simmer. Whisk in the remaining 130g of cold butter, a few cubes at a time, until smooth. Keep warm.

Toss the cherry tomatoes with the olive oil and a generous pinch of sea salt flakes.

Season the prawns and cook on a hot barbecue or frypan for about 2 minutes on each side, until just cooked.

Transfer the prawns to a large bowl, add the warm Chardonnay butter and toss gently. Transfer to a serving bowl and finish with the tomatoes, dill and parsley.

Serve straight away with plenty of bread, and a glass of ‘The Oakdale’ Chardonnay 2021.

02/10/2026

Our Cellar Door is open every day this long weekend, 10am to 5pm. If you're planning a visit, we'd love to see you.

Bookings are highly recommended to avoid disappointment.

Book via link in bio.

audreywilkinson.com.au/visit-us/

02/10/2026

Spring heralds the new, making it the perfect time to introduce a new white w**e with the release of our first estate-grown W**emakers Selection Fiano 2026.

Originating in Southern Italy, Fiano has found a second home in Australia and is becoming an increasingly recognised variety here in the Hunter Valley.

Highly resilient to the impacts of climate change, Fiano is also known for the breadth of styles it can produce, from crunchy, vibrant and fresh young w**es through to more complex, integrated styles with barrel ageing and lees contact.

In the video, Xanthe shares a little more about the variety, the w**e and why we’re genuinely excited to introduce this new release.

Our W**emakers Selection Fiano 2026 is available now online, or we’d love to see you at Cellar Door over the long weekend to taste it in person.

audreywilkinson.com.au/product/w**emakers-selection-fiano-2026/

22/09/2026

Something for every glass at the table.

Semillon, Chardonnay and Shiraz have defined Audrey Wilkinson since 1866. Three varieties, three very different expressions of the same vineyard. Our Rosé sits alongside them as one of our most popular w**es, and an easy place to start if you're new to what we do.

Get to know the range through a tasting experience at our Cellar Door. Book via link in bio.

audreywilkinson.com.au/visit-us/ -experiences

Our w**emaker Hugh has spent more than a decade with us at Audrey Wilkinson, and his growth in that time says a great de...
18/09/2026

Our w**emaker Hugh has spent more than a decade with us at Audrey Wilkinson, and his growth in that time says a great deal about the future of this vineyard.

Recently, that growth was recognised further afield, with Hugh named recipient of the 2025 Sydney Royal Professional Development Scholarship and awarded the Peter Doyle Trophy for Best Associate Judge at the Sydney Royal W**e Show.

His passion and expertise show in every vintage, and we're proud to have him as part of our team.

Cheers, Hugh.

09/09/2026

Picnic Among the Vines

Start with a self-guided tour of our onsite museum, then a master class and premium tasting with our in-house w**e expert. From there, collect a handpicked bottle and picnic hamper, and find a scenic spot across our 270 acres to call your own for the afternoon

Book via link in bio.

https://audreywilkinson.rezdy.com/124097/picnic-among-the-vines

The Halliday **ecompanion 2027 results reflect the quality of our vineyards, the character of the Hunter Valley and the ...
07/09/2026

The Halliday **ecompanion 2027 results reflect the quality of our vineyards, the character of the Hunter Valley and the care that goes into every w**e we make. A particular highlight is our 2025 The Ridge Semillon, awarded an exceptional 97 points, alongside 96-point scores for our Museum Release w**es, and 2024 The Oakdale Chardonnay.

Many hands help make these w**es, and we are extremely grateful to have such passionate and committed people working at Audrey Wilkinson.

audreywilkinson.com.au

Father’s Day is around the corner and it's not too late to give the gift of w**e, by booking our iconic Fortified and Fr...
01/09/2026

Father’s Day is around the corner and it's not too late to give the gift of w**e, by booking our iconic Fortified and Fromage experience.

Your tasting experience will take place in our heritage listed museum, sampling a range of premium w**es, plus fortified tastings direct from barrels, expertly matched to locally sourced cheese. Includes a bottle of fortified w**e between two to take home.

https://audreywilkinson.rezdy.com/catalog/357644/gift-cards

There's a version of rosé made for occasions. This is ours.The Cuvée Rosé NV is a blend driven by freshness. Strawberry,...
20/08/2026

There's a version of rosé made for occasions. This is ours.

The Cuvée Rosé NV is a blend driven by freshness. Strawberry, a little cream, fine bubbles that stay lively in the glass.

Non-vintage means we blend across years to achieve consistency. The result is a w**e that's reliably, quietly celebratory, and always worth having a second bottle of.

Order online or pick one up at the cellar door.

audreywilkinson.com.au/product/cuvee-rose-nv/

Address

750 De Beyers Road
Pokolbin, NSW
2320

Opening Hours

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

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