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DESIGN & STYLE

Mitchelton Winery Is Opening a $16 Million Luxury Hotel in Victoria's Goulburn Valley

It'll boast an infinity pool, a spa, an in-room wine menu and floor-to-ceiling windows that look out onto the Goulburn River.
By Imogen Baker
November 30, 2017
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Mitchelton Winery Is Opening a $16 Million Luxury Hotel in Victoria's Goulburn Valley

It'll boast an infinity pool, a spa, an in-room wine menu and floor-to-ceiling windows that look out onto the Goulburn River.
By Imogen Baker
November 30, 2017
  shares

As the apple belt of Australia, Goulburn Valley may have a place in your heart for providing all that thirst-quenching apple juicy goodness, but it's about to be known for something else too. Mitchelton Winery, one of the region's prettiest winery destinations, is launching a $16 million luxury boutique hotel so now you can indulge in that second glass and stay overnight.

The hotel is nestled in a crook of the Goulburn River and surrounded acres of fertile grape land. Against a lush background, the Mitchelton Hotel and Spa is a striking slice of minimalist heaven for people who like quality, not gaudy, luxury. As well as 58 rooms on offer, they also have a 20-metre infinity pool and spa.

The hotel was designed by the good folk at Hecker Guthrie and they've gone hard on the natural textures — expect a lot of divine linen and exposed timber — and tied it all together with a dark, muted colour palette. With an in-room selection of the vineyard's finest drops, you may never want to leave your suite but you definitely should, to take a stroll through the stunning grounds.

The experience doesn't stop there though, you can also indulge in the decadent in-house restaurant and cellar, and a chocolate café serving up couverture chocolates and cakes. The hotel is taking bookings for summer now so if you're all about wine, minimalist luxe and imported chocolate, well, hop to it.

Mitchelton Winery will open on Friday, December 1 at 470 Mitchellstown Road, Nagambie. For more info or to book, visit mitchelton.com.au

Published on November 30, 2017 by Imogen Baker

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