Hollick Estates

Hollick Estates has been a fixture of Coonawarra's wine landscape since 1983, when the family operation set down roots in one of South Australia's most celebrated cool-climate regions. Over four decades, the winery has built a reputation grounded in the fundamentals that define great Coonawarra wine: distinctive soils, a measured climate, and an uncompromising focus on Cabernet Sauvignon.

The Wines

Cabernet Sauvignon is the centrepiece here, which is exactly what you'd expect from a Coonawarra producer serious about its terroir. The region's conditions — cool maritime climate, moderate rainfall, and distinct seasonal shifts — suit the variety well, producing reds with structured tannins and layered berry character that reward patience in the cellar. Alongside Cabernet, Hollick works with Merlot and Chardonnay, rounding out the portfolio with both red and white options for visitors to explore.

If library vintages are available during your visit, they're worth seeking out. Coonawarra Cabernet Sauvignon develops considerable complexity with age, and tasting older releases alongside current vintages gives a useful sense of how these wines evolve.

Cellar Door Experience

The cellar door operates with a relaxed, unhurried character typical of the Coonawarra region. Knowledgeable staff guide visitors through the portfolio, with tastings covering current releases and, where available, older vintages. Group tastings can be arranged, making it a workable stop for touring parties as well as individual travellers.

Vineyard tours are on offer for those wanting more context around the winemaking operation — a useful addition if you're spending a full afternoon at the property. Allow two to three hours if you're planning to combine a tasting with a tour and lunch at the restaurant.

Tasting fees and the number of wines poured in a standard session aren't confirmed on the website, so it's worth contacting Hollick directly before your visit to check current details and any group booking requirements.

Food and Dining

The on-site restaurant serves classic Australian fare built around seasonal, locally sourced produce, with the menu designed to complement Hollick's wine range. Lunch is the natural fit here — you're well-placed to refuel between cellar door visits without leaving the estate.

Specific menu details and any BYO arrangements are best confirmed directly with the restaurant. Bookings are advisable, particularly in autumn when the region sees stronger visitor numbers around harvest, and during spring when the weather draws more touring traffic.

The Vineyard

Coonawarra's terra rossa soil is the defining feature of this region, and Hollick's vineyards sit within it. The distinctive red topsoil — rich in iron oxide — sits above a free-draining limestone layer, a combination that manages vine water stress naturally and concentrates fruit character. Cabernet Sauvignon in particular responds well to these conditions, developing the firm structure and fine tannins that make Coonawarra reds so suited to extended cellaring.

The cool maritime climate, drawn in from the Southern Ocean, moderates temperatures through the growing season, extending the ripening window and preserving acidity in the fruit.

History

Hollick Estates was founded in 1983, at a time when Coonawarra was beginning to attract serious attention beyond South Australia. The winery grew as a family operation with a clear focus on terroir-driven, cool-climate winemaking. Over the decades it has maintained that orientation — traditional practices updated where needed, but the core philosophy centred on what the land produces. It now sits among the longer-established names in a region with no shortage of them.

Getting There

Coonawarra is roughly 400 kilometres south-east of Adelaide, accessed via the Princes Highway (A1). The nearest town is Penola, about 10 kilometres away, which serves as a practical base for exploring the region. There's no public transport to the winery, so a private vehicle or a pre-booked touring arrangement is necessary.

The cellar door and restaurant are set up to handle caravans and coaches, with adequate on-site parking for both. Touring groups should confirm coach numbers ahead of the visit to ensure the best arrangements are in place on arrival.

Visitor Tips

• Book restaurant dining in advance, particularly during autumn and spring when the region is busier
• Visit during harvest (February–March) to see the vineyard in active use and potentially catch winemaker engagement events
• April–May and September–October offer mild weather and thinner crowds — generally comfortable times to visit
• Plan for multiple stops — Coonawarra's cellar doors are closely spaced, and a day's driving can take in several producers without much effort
• Contact ahead to confirm tasting fees, current vintage availability, and any library wines on pour