Twelve kilometres east of the city, on the edge of Morialta, a candlebark forest that holds 150 native plant species, 66 birds, and a small sparkling house where Sean makes the wine by hand.
Guided wine and wildflower walks through the sanctuary while it is in flower.
Black cockatoos come through the candlebark at dusk. Picnics welcome on the deck.
Hand disgorged in small batches on site.
The cellar door closes. You can still call ahead and pick up wine any day of the week.
Ceremonies in the forest clearing, elopements for two under the gums, and micro weddings for the people who actually matter. Held on a working vineyard rather than in a function room.
Sean makes every bottle of sparkling by hand, in small batches, on site.



Venue hire starts thirty minutes before the ceremony. A celebrant and photography package can be added: $1,200 on the elopement, $1,400 on the others, with celebrants from $600 and photography from $800. Wine barrels, arbor, tables, chairs, umbrellas, 100m of festoon lighting, a PA, an urn and a 6 by 6 marquee are available to hire.
An afternoon in the sparkling house with Sean, who is the winemaker, the owner and the bloke who planted the vines. You handle real wine at every stage and leave with a bottle you disgorged yourself.

Private sessions run for your own group, minimum four people.


Concerts under the candlebark, a wildflower wander through the sanctuary, carols in December. The venue opens thirty minutes before each start so you can get a picnic out.
Performances go ahead rain or shine, and a marquee goes up if it looks like rain.


Tickets are paid for when you book. Bring a picnic and your own glasses, or buy one for $5. Sinclair’s Gully wine, sparkling and beer are sold by the glass or bottle, and there is strictly no BYO alcohol.
Most of this property is not planted to vines and never will be. Twenty acres of it is a gazetted nature sanctuary holding a critically endangered candlebark forest, which carries the highest conservation rating in the Mount Lofty Ranges.
Twenty-seven years of bush care went into that, and part of what the wine makes goes back into it. Sue and Sean have been here since 1999.


Sean hand disgorges every bottle of sparkling in small batches on site, which almost nobody at this scale still does. Alongside them, reds, whites, a rosé and a fortified.
Three are between vintages rather than gone. Leave an address and we will write the week they are back.













Twelve kilometres east of the Adelaide CBD, about twenty minutes by car, adjacent to Morialta Conservation Park, on the Heysen and Yurrebilla trails. Picnics welcome.

This is where their existing checkout takes over. The concept stops here on purpose, because they already have one and nothing should take money until they say so.
Leave your details and Sue and Sean will come back to you about the date. Nothing is booked or charged here.