Book in for a tour and you’ll wander through the barrel room, peek at an ancient clay pot once used for fermenting wine the old-school way and hear the winemaking story from the people who live and breathe it.

Here’s one for the wine nerds (and curious minds): during harvest, the white wines ferment in barrels outside in the sun by day, before being forklifted back inside at night. It’s a little bit science, a little bit romance, and completely Orange - a nod to the cool climate that makes it all possible. You can see all of this and more in your personalised tour with a passionate and attentive staff member.

As James Robson, co-owner and host-in-chief, puts it: “The cellar door is our showroom. It’s where we get to meet people, share what we do, and why we love it.” The team is warm, welcoming, and seriously clued-up on all things vino. The tastings are a treat. Thoughtful pairings elevate each sip of their expansive range, like their bright and textural Chardonnay served with a silky chicken rillette by local legend Michael Manners, or their spicy shiraz paired with peppery salami from popular local spot Cured. 

And if sustainability’s your thing, Ross Hill walks the talk. Australia’s first certified carbon-neutral winery since 2015, they’ve committed to keeping their footprint small and their standards sky-high. “We produce no carbon. Zero. And that matters to us - and to a lot of the people who walk through our doors,” says James.

Looking to level up your visit? Book ahead for a cooking class with Michael Manners in the stylish cellar door kitchen. It’s part demo, part indulgence - think top-tier local produce, expert tips, and plenty of wine to sip as you soak it all in

We caught up with Ross Hill's owner, James Robson, to chat about their cellar door philosophy and what drives their passion for both people and planet.

Q1. Your cellar door experience has been recognised as the best in the region - what do you focus on to create an experience that really stands out?

A relaxed atmosphere with great wines with friendly, passionate and knowledgeable staff.

Q2. Ross Hill was the first winery in Australia to become carbon neutral - a huge milestone. Can you speak to the environmental impact of that decision, and why it matters so much to your family and your business?

Primarily we are grape growers, you can’t make great wine without great grapes. The climate is so important to that so anything we can do to help is very satisfying.

Q3. Ross Hill has a legacy behind it. Can you share with us how the name Ross Hill came to be, and how it continues to shape the winery today?

Ross was my grandmother’s maiden name and she spent most of her life in Orange, so it is an ode to her - and of course in Orange we live on a big hill.

Q4. What are some standout wines or experiences you're particularly excited about at the moment?

I am really excited about our new LUXE tasting, check it out on our website.

Q5. Finally, what do you love most about being part of the Orange wine community, and how do you see the region evolving?

One of the things that Chrissy and I love is being a spoke in the wheel that is the huge success of the Orange Wine Region over the last 20 years

Ross Hill Wines isn’t just about great wine - though they’ve got that in spades. It’s about connection, care, and doing things the right way. From their carbon-neutral commitment to the warm welcome at their cellar door, everything they do is grounded in family values and a deep respect for place. With passion behind every pour, it’s no wonder they’ve been named Cellar Door of the Year in the Orange Region two years in a row.