Weekends: 11am-5pm extended hours in January, school holidays & PH
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Lovely modern cellar door that incorporates an open kitchen and dining space (and a verandah in fine weather), all overlooking forest and vineyard. While cooking smells may invade the tasting area it will invite you to stay and dabble in some lovely regional dishes from a changing blackboard menu. The wines are top quality from sparklings through to an excellent reserve pinot and, surprisingly good shiraz and sparkling shiraz. Foxey's is a winery to watch, and certainly one to grab a feed.
Foxeys Hangout grows, makes and sells premium sparkling and still varietal wines in the cool-climate maritime region of Victoria's Mornington Peninsula, just an hour's drive south from Melbourne. Brothers Michael and Tony Lee personally make a select range of sophisticated sparkling wines using the exacting bottle-fermented process pioneered in France's Champagne region. Their highly rated still wines showcase the Peninsula's flagship varieties of pinot noir, pinot gris and chardonnay.
On a beautiful and historic property at the gateway to the Peninsula's vine-draped hills, the Lee brothers offer visitors wine, food and the rare and exciting opportunity to create and bottle a unique sparkling wine blend of their own.
Winemaker brothers Michael and Tony Lee offer tastings of the full Foxeys range every weekend at beautiful Red Hill on the Mornington Peninsula. Sparkling wine enthusiasts can create their own blend of sparkling and have it bottled at special sessions held each Saturday and Sunday - see the Sparkling Wine page on this site.
The new cellar door adjoins the architect-designed building where Foxeys wine is made. It is an intimate, contemporary space with huge glass doors and a spacious deck overlooking our White Gates vineyard, planted in a steep valley on a historic farming property.
The cellar door menu is inspired by our wines and designed so that you can sample from a range of light snacks matched to each wine, or build an informal meal of shared dishes to enjoy with friends. Winemaker and professional chef Tony Lee will personally prepare each dish at the cellar door's open kitchen and will happily create a series of bar snacks or generous "vigneron's table" lunch for you based on your wine choices and food preferences.
The menu changes with the seasons, making the most of the Peninsulaýs abundant produce. Some favourites, such as mushrooms grilled in vine leaves and duck and pinot pastries, are always on the menu. Hand-selected cheese and espresso coffee are available to complement tastings of our sought-after dessert wines.