Located on the picturesque Bellarine Peninsula, Jack Rabbit Vineyard is an iconic winery with unrivalled panoramic views, offering a brilliant regional experience to visitors by showcasing its restaurant, winery and cellar door.
Jack Rabbit Vineyard boasts a contemporary a la carte restaurant with a stunning menu to complement the amazing bay and vineyard scenery. An abundance of local produce is sourced with flavours to indulge even the most discerning culinary whim, resulting in the Restaurant featured as a new entrant in The Age Good Food Guide 2012.
Jack Rabbit Winemaker and Flying Brick Cidermaster, Nyall Condon, is widely regarded as a ‘rising star’ of the Victorian winemaking scene. The result of his appointment has seen a stable of award-winning, sophisticated cool climate wines catapult into prominence, entering the Australian Wine Companion for the first time in 2012 as a 4 Star Rated winery.
Jack Rabbit Vineyard wines are crafted from fruit grown on the estate or the Bellarine region. This is in keeping with owners David and Lyndsay Sharp’s commitment to only source local fruit so that regional terroir nuances are an integral feature of all wines. Jack Rabbit wines are predominantly hand-picked with attention to small batch handling and traditional practices. The wines are complex without being complicated with the fruit, for every varietal and style unashamedly the hero.
The range of Jack Rabbit wines includes Single Vineyard Sparkling Blanc de Blanc, Moscato, Sauvignon Blanc, Pinot Grigio, Riesling, Chardonnay, Rose, Pinot Noir, Merlot, Cabernet Shiraz and Shiraz.
Jack Rabbit is open 7 days for lunch, guided tastings and Cellar Door sales 10.30am-5pm, dinner Friday and Saturday nights, and available for weddings and special occasions.
Our mantra? ‘Laugh in the Dark. Dance in the Sun. Walk don’t Run.’
Flying Brick Cider Co. is the Bellarine's first and finest cider. Brewed on site at Jack Rabbit Vineyard's sister winery, Leura Park Estate, the Flying Brick range comprises three ciders– Original, Draught and Pear.
All the ciders are naturally brewed using traditional methods and made from 100% fresh fruit with no added sugars and no colourings. The Flying Brick range is literally the result of gathering, pressing and fermenting fresh, crispy Victorian apples and succulent Packham Pears.
Cider appreciation has really come ahead in leaps and bounds over the last few years and for good reason – it’s a great, refreshing drink, perfect for the Australian climate and culture. The Flying Brick name and logo was derived from the yellow tailed black cockatoo, a special bird for many whose local nick name was the ‘Flying Brick’.