You Will Soon Be Able to Glamp in a Vineyard on Victoria's Mornington Peninsula All Year-Round
Rosebud's Blue Range Estate Wines will reopen its luxury glamping ground in October.
Combining luxury camping with wine, vineyard glamping is the trend that no one can say a bad word about. Well, if they have, we haven't heard it — especially considering there are sites all over the country, from Bendigo to Mount Cotton just outside of Brisbane to a luxury pod-based version in South Australia's McLaren Vale. And now the Mornington Peninsula is set to score its own permanent winery glamping ground.
Mornington Peninsula Glamping first popped up last year at Rosebud's Blue Range Estate Wines — memorable not only because it overlooks the vineyard, but because it also has views out over Port Phillip Bay. The outdoor accommodation will reopen for the warmer months on October 4 — but, this time, the tents will be permanent and able to be booked all year-round.
The tents in question measure five-by-five metres and are all decked out with a queen-sized bed with 1000-thread-count sheets, two armchairs and a coffee table, plus solar power to keep your devices juiced. You'll also find an esky, a fan and mosquito spray in your tent, along with magazines and board games to keep you entertained. There will be ten tents on-site when it reopens in October; however, that should have increased to 20 by February next year.
You'll have to bring your own food and drinks — and there are barbecues and a cooking area to do some cooking — but antipasto boards and, of course, wine can be purchased on-site.
Mornington Peninsula Glamping is the brainchild of Christian Melone, whose family own and run the vineyard, with his grandparents establishing the site back in the 80s. Unfortunately the winery's cellar door and restaurant are currently closed for renovations, but hopefully will be back up and running come summer.
Find Mornington Peninsula Glamping at Blue Range Estate Wines, 155 Gardens Road, Rosebud, Victoria.
Published on September 02, 2019 by Sarah Ward