Petersons Champagne House

Petersons Champagne House occupies a distinctive niche in the Hunter Valley wine scene. While the region is best known for its still Semillon and Shiraz, Petersons has spent more than five decades focused almost entirely on traditional sparkling wine production — an unusual and committed specialisation for this part of New South Wales.

Located in Pokolbin, the winery has been producing champagne-method sparkling wines since 1971, making it one of the longer-established producers in the valley. The cellar door offers a genuinely different experience from most Hunter Valley visits, centred on bubbles rather than the big reds and aged whites that dominate the region.

The Wines

Petersons' sparkling wines are made using the traditional champagne method, where secondary fermentation occurs in the bottle — the same technique used in Champagne, France. This labour-intensive process produces wines with fine, persistent bubbles and greater complexity than tank-fermented alternatives.

The varieties grown — Semillon, Chardonnay, and Pinot Noir — are the classic sparkling wine trio. Chardonnay and Pinot Noir form the backbone of the sparkling range, while Semillon, a grape the Hunter Valley has long excelled at, also features. Still versions of these varieties are available alongside the sparkling wines, giving visitors a chance to see how the same fruit performs in both styles.

Cellar Door Experience

The cellar door focuses on sparkling wine education as much as tasting. Tastings are available without a booking, though if you want a guided tour through the production process — including the champagne-method techniques that define the winery's output — it's worth booking ahead to ensure availability.

Tours provide a look at how the wines are made, from base wine production through to the riddling and disgorging stages that are central to traditional sparkling wine production. It's a useful insight for anyone interested in understanding why these wines taste different from standard sparkling.

A wine shop is on site, stocked with bottles to take home. Specific tasting fees and the number of wines included in a tasting session are best confirmed directly with the winery before you visit.

The Vineyard

The Hunter Valley's climate is not the obvious choice for sparkling wine production — it's warmer and more humid than regions like Tasmania or the Yarra Valley that have become synonymous with Australian sparkling. However, Petersons has worked within the region's conditions, drawing on the Hunter's volcanic soils and the cooler microclimates that allow Pinot Noir and Chardonnay to develop the acidity needed for quality base wines.

Semillon, a variety the Hunter Valley grows with particular success, also contributes to the range. Its naturally high acidity makes it well-suited to sparkling production.

History

The winery was founded in 1971, a period when the Hunter Valley was expanding rapidly as a wine region. Petersons' decision to focus on traditional sparkling production set it apart from neighbours who were concentrating on still table wines. That focus has remained consistent over more than 50 years, and the winery is now a recognised name in Australian sparkling wine.

Getting There

Petersons is in Pokolbin, roughly two hours north of Sydney. The most straightforward route is via the Pacific Highway to Newcastle, then inland through Cessnock towards Pokolbin. A car is essentially required — public transport to the region is limited, and getting between cellar doors without a vehicle isn't practical.

The property is accessible to caravans and larger touring vehicles, which is useful if you're travelling through the Hunter Valley on an extended trip. Parking is available at the cellar door; confirm coach or bus parking directly with the winery if you're travelling in a larger group.

Visitor Tips

• Book ahead if you want a guided production tour rather than just a drop-in tasting
• Visit during vintage (February to April) to coincide with harvest activity and any vintage releases
• Spring (September to November) offers good weather and generally quieter cellar doors than the busy summer and holiday periods
• Avoid major public holidays if you prefer a relaxed visit — the Hunter Valley draws large crowds on long weekends
• The wine shop is worth browsing for bottles to take home, particularly if you're after sparkling wines that aren't widely distributed elsewhere
• Check directly with the winery on food and picnic options before your visit, as this information isn't confirmed publicly