Tempus Two

Tempus Two sits in the heart of Pokolbin, one of the Hunter Valley's most established wine-producing pockets, and it's made a name for itself as much through its architecture as its wines. Established in 1997, the winery brought a contemporary sensibility to a region with deep traditional roots — and it remains one of the more distinctive stops along the Pokolbin wine trail.

The Wines

Tempus Two's focus lands on three varieties well-suited to the Hunter Valley's conditions: shiraz, semillon, and verdelho. Shiraz is the flagship, shaped by the region's warm days and cool nights into something with genuine fruit depth. The Hunter's semillon is a long-celebrated style nationally, and Tempus Two produces it as part of their core white range alongside verdelho — a variety that ripens well in the area's cool-season conditions and tends to offer more approachable, fruit-forward drinking than semillon's leaner, more age-worthy profile.

Tastings at the cellar door run across the key releases in all three varieties. Fees and current offers are best checked on the website before you visit, as these can change seasonally.

Cellar Door Experience

The cellar door itself is worth the stop. The building is architecturally considered — modern and striking in a region where rustic corrugated iron still dominates. Inside, the atmosphere is professional without being stiff, and staff guide tastings with genuine knowledge of the range. Whether you're a casual day-tripper working through the Pokolbin cellar doors or a more serious collector looking at vintages, the space accommodates both without leaning too heavily in either direction.

No booking is required for individuals or couples dropping in, but if you're arriving with a group, it's worth getting in touch ahead of time to make sure the visit runs smoothly.

Food and Dining

The on-site restaurant adds real substance to a visit. Serving lunch daily, it operates on a seasonal menu built around pairings with Tempus Two wines, with both à la carte and set menu options available. The dining room looks out over the vineyards, which makes for a pleasant lunch setting, particularly in the cooler months.

Wine is available by the glass or bottle, so whoever's driving can still enjoy a tasting while others sit down to eat. Restaurant bookings are recommended, particularly on weekends and during school holidays when demand picks up considerably.

Check the website for current opening hours before planning your visit.

The Vineyard

Pokolbin's wine-growing conditions have made it the Hunter's most recognised subregion. The soils here are well-drained and aged, the kind that encourage vine roots to work for their water and produce concentrated fruit. The continental climate brings warm ripening days tempered by cool nights, and the vineyard positioning at Tempus Two takes advantage of morning breezes that help moderate summer heat. These conditions favour all three of the winery's key varieties, particularly shiraz, which uses the temperature swing to develop structured, fruit-driven wines.

History

Tempus Two was founded in 1997, placing it firmly in the modern chapter of Hunter Valley winemaking — a period when the region was attracting producers with an eye for both quality production and visitor experience. The name itself reflects the winery's stated dual focus on quality fruit and time-honoured craft. Over time, the combination of distinctive architecture, a working restaurant, and a serious approach to the wines has made it one of the more recognisable addresses in Pokolbin.

Getting There

From Sydney, Tempus Two is roughly two hours north-west via the M1 and Hunter Expressway. From Newcastle, the drive inland to Pokolbin takes around 30 minutes. Public transport options in the region are limited, so a private vehicle is the practical choice for most visitors.

On-site parking covers general visitors, coaches, and caravans or motorhomes — though if you're travelling with a large vehicle, it's worth calling ahead to confirm access and parking dimensions. During busy periods, arriving early helps secure a spot without hassle.

Visitor Tips

• Book the restaurant in advance if visiting on a weekend or during school holidays — walk-in availability can be tight
• Allow 2–3 hours to comfortably cover tastings, lunch, and a browse through the wine shop
• Add a winery tour to the visit if you want context on how the wines are made
• Autumn (March–May) is a particularly good time to visit, coinciding with harvest and vintage events; spring (September–November) offers pleasant weather and generally quieter days
• Summer visits are possible but can be hot, and December–February brings the most visitors — check the website for any special events running during that period
• Check the website before you go for current tasting fees, event listings, and seasonal releases