KIN at All Saints Estate has been recognised by Sitchu as one of Victoria’s standout winery restaurants. Set within All Saints Estate’s heritage-listed surrounds, KIN combines seasonal, locally sourced produce with an evolving menu from Executive Chef Jack Cassidy, complemented by rare back vintages and sweeping vineyard views. With ingredients drawn from the Estate’s own vegetable garden and nearby Mount Ophir, KIN offers a considered dining experience that celebrates the best of North East Victoria.

The 2027 Halliday Wine Companion Awards has awarded the NV All Saints Estate Museum Muscadelle Fortified Wine of the Year. With a perfect score of 100 points, the NV Museum Muscat also retained its own perfect 100-point score, making All Saints Estate the only winery in Australia with two perfectly scored wines in this year's Companion.

Sit down with Director, Angela Brown, as we chat family, business, legacy and the future of All Saints Estate.

Behind every bottle of wine is a story - and sometimes, those stories find their way back to us.

Fortified wines have broken free from their old-fashioned reputation and common misconceptions. Today, they are enjoying a refined comeback among younger demographics and cocktail culture. 

Throughout the world, wherever you find vineyards you find roses. It is a partnership that has endured for centuries, becoming one of the most recognisable and romantic images of wine-growing landscapes.

Tannin is one of the fundamental building blocks of red wine, influencing everything from texture and structure to ageing potential and food compatibility. We've asked Assistant Winemaker, Gareth Hogan, to offer some expert guidance on this often misunderstood aspect of red wine.

We’re thrilled to share that All Saints Estate has been recognised in The Real Review’s Top Wineries of Australia list for 2026 - a celebration of the country’s most outstanding wine producers. Leading the way was our 2023 Family Cellar Durif, praised by renowned critic Huon Hooke as “a whopper” with exceptional cellaring potential.

Spicy food can be one of the most nuanced, and surprisingly rewarding, partners for wine when approached with the right balance in mind. Rather than matching intensity, the key is choosing wines that cool, refresh, and complement each style of dish, allowing both the food and wine to shine.

Wine labels have always been a reflection of their era, evolving alongside culture, technology and the identity of the producer. Angela Brown looks back at the evolution of the All Saints Estate labels throughout time.