SUTTON Grange Winery has had a recent sprucing.
Staff member Tania Towan has stepped-up as the newly appointed cellar door and events manager.
She has made some changes.
The first change Ms Towan made was deciding to open every Sunday from noon to 4pm.
The winery now hosts some new experiences for the region.
Along with extended opening hours it welcomes a musical artist to perform.
The innovative Ms Towan introduced the concept of High Cheese to the winery.
This eating option gives customers three tiers of locally sourced cheese with matching wines.
She said it was more than just eating as customers also received tasting notes on the products.
That experience costs $35 per person with a minimum of two people per table.
Ms Towan said each of the meals the restaurant provided were generous.
Ms Towan took over the operation of the winery's events four weeks ago with aspirations of taking the winery to the next level.
She said the improvements had almost doubled productivity of the business.
She said it was possibly "the region's best kept secret".
The winery plays host to three separate vineyards.
Ms Towan said the restaurant rested on 950 acres of vineyard.
The winery is a popular wedding centre for couples from the region.
"Along with our weddings we will also be hosting some very exciting concerts in the not too distant future," Ms Towan said.
"It is very cosy in cooler temperatures sitting by the fire and stunning in warmer weather sitting outside on the lawn overlooking the water.
"Customers like to come in and settle in."
French winemaker, Gilles Lapalus, has made his home at the winery creating biodynamic wine that is preservative and additive free wine.
Ms Towan said customers were often surprised to discover this process of wine-making created a wine that did not cause hangovers.
She said the quality of the wine spoke for itself.