Friday, 28 May 2021

11:30am – 1:00pm: Arrive at your leisure

12:00pm – 2:00pm: Casual lunch at The Peak.

2:00 – 5:00pm: Afternoon at leisure. Explore the 8,000-acre property and surrounding World Heritage-listed National Park on foot or mountain bike or relax at the mountaintop Spa Anise day spa.

5:00pm – 6:00pm: Join General Manager, Martin Hamilton and Justine Henschke, in the Lounge, for cocktail welcome drinks while sipping on Henschke wines paired with canapes by The Peak’s Head Chef Dean Alsford. Enjoy the open fireplace as you mingle with other guests.

6:00pm – late: A relaxing evening dinner – you choose when you would like to immerse yourself in The Peak’s seasonal 4 Course TASTING MENU all, of course, paired with Henschke wines.

Saturday, 29 May 2021

7.30am – 9:00am: Breakfast at your leisure

9:00am – 11:00am: Saturday guests will have the option to join a guided walk in the morning or book a spa treatment (extra cost) or enjoy any of our other self-guided walks or activities.

12:00pm – 1:30pm: Gather at Peak’s FIREPIT with Justine for a BBQ LUNCH curated by Head Chef Dean Alsford. A casual soirée with Henschke wines.

2:00pm – 3:30pm HENSCHKE SINGLE VINEYARD MASTERCLASS: Cyril Henschke, 4th generation, Justine’s grandfather, was one of the pioneers of single vineyard wines, and Henschke continue this tradition with many of their unique vineyard sites. This relaxed seated interactive masterclass will showcase eight wines all from different single vineyards. What a rare treat…

6:00pm – late HENSCHKE GALA DEGUSTATION DINNER: The crescendo of this exclusive weekend…. Pre-dinner drinks in the lounge will be followed by a six-course degustation menu on The Terrace. Head Chef Dean is creating new dishes to ensure each superb wine is paired perfectly with his art on a plate. He will be sourcing the very finest seasonal produce locally and from across the country to showcase six incredible wines all presented by 6th generation, Justine Henschke.

Sunday, 30 May 2021

7.30am – 10:00am: Breakfast at your leisure

11:00am: Check out

Established in 1868, Henschke is resolute in its desire for complete integration of vineyard and winery, through six generations of family grape-growing and winemaking tradition in the Eden Valley and Barossa Valley.

To celebrate the Henschke portfolio of globally acclaimed wines, we welcome you to join 6th Generation Justine Henschke in an exclusive weekend, on 28-30 May 2021, when guests will experience wines that are recognised around the world for their exceptional quality, innovation and sustainability in the vineyard.

As the much-anticipated Shiraz’s – 2016 Hill of Grace, 2016 Hill of Roses and 2016 Mount Edelstone will be globally released in early May, be one of the first in Australia to experience these three exceptional wines. Stephen Henschke comments – “Following the classically-styled 2015 vintage in the Eden Valley, dry and favourable weather in the 2016 vintage ensured excellent ripening in the ancient Hill of Grace and Mount Edelstone vineyards. These wines are unmistakable in their origins and are destined for a long life.”

Throughout the weekend, 23 Henschke wines, inclusive of rare vintages from the Henschke museum, will be showcased when dining, at sunset, with the Firepit BBQ lunch, throughout the Single Vineyard Masterclass, hosted by Justine, and at the celebratory Gala Dinner when paired with Head Chef, Dean Alsford’s stunning degustation menu.

4th Generation Cyril Henschke was one of Australia’s pioneers of dry table wines and single vineyards wines of which guests will experience eight of in the Saturday afternoon Masterclass – inclusive of the 2016 Mount Edelstone shiraz, the 64th release and arguably Australia’s longest consecutively-produced single-vineyard wine.

Prue Henschke, one of Australia’s most talented and dedicated botanically trained viticulturists sees many benefits in incorporating organic and biodynamic principles, such as biodynamic compost, straw mulching and introducing native plants into the vineyards to encourage beneficial insects for pest management. “Nourishing the land is vital for connecting healthy soils and healthy vines, producing fruit with vivid varietal flavours and gives the vines a buffer against climatic extremes,” says Prue. “Sustainability in the vineyards has always been our goal; we aspire to tread as lightly as possible on our land.”

The Henschke family are mindful of their role as custodians of the Henschke vineyards and their need to nurture them for future generations.

You will also have time to relax in the stunning surrounds of South East Queensland’s only Luxury Lodge of Australia, treat yourself to a day spa experience, or explore the surrounding World Heritage-listed National Park on foot or mountain bike. This intimate experience is reserved exclusively for just 22 guests.

To reserve your place at this exclusive event call 07 4666 1083.


Justine has been working with her family’s historic winery Henschke, since she was very young. Established by her ancestors in 1868, Henschke now celebrates over 150 years of winemaking.

Justine has a strong history with wine and subsequently food too, through work, travel and study. She joined the small winemaking team in the red wine cellar at Henschke through vintages 2007 and 2008.

Eager to expand her wine knowledge, Justine graduated from a number of wine qualifications including the Court of Master Sommeliers Introductory Sommelier Certificate and WSET Level 3 Award in Wines and Spirits, before re-joining the family business at the beginning of 2015.