You’ll swap city noise for fresh Tamborine Mountain air as you taste boutique wines and small-batch spirits with locals who know their stuff. Expect easy conversation over tastings, a relaxed 2-course lunch with valley views, and plenty of time to just soak it all in—with pickup included so you can unwind fully.
Your day includes pickup and drop-off from your chosen spot in Brisbane or Gold Coast, guided tastings at three boutique wineries plus a local distillery (with all samples covered), bottled water and snacks along the way, and a relaxed two-course lunch at a scenic restaurant before heading back in comfort by minivan.
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Gold Coast: Sunset Sailing Cruise with Drinks & Tasting PlateWatch the sun set over Gold Coast’s skyline on a 2-hour sailing cruise. Sip sparkling wine, enjoy a tasting plate, and spot dolphins with a small group. Includes drinks.★ 5.00 (149)2hUS$ 136View › We were already winding up the mountain road before I realized how much the air had changed—cooler, with that eucalyptus note you only get in Queensland’s hinterland. Our guide, Steve (who grew up nearby), kept pointing out odd facts about the old volcanic soil and why it’s good for grapes. I half-listened, half-stared at the green rolling out below. First stop was a family-run winery—can’t remember the name, but their semillon had this grassy thing going on. The winemaker poured our tastes herself and told us about her dad’s stubbornness over barrel choices. Felt more like visiting someone’s home than a business.
By the second tasting, I’d lost track of which reds were which, but not of the laughter from our little group (just nine of us). The cheese plate disappeared fast. Steve joked that if we didn’t pace ourselves, we’d be napping through lunch. At one point, someone asked about kangaroos—he just grinned and said they’re better at avoiding tourists than we think. Lunch was at a spot with big windows looking out over the valley; I still think about that view when I’m stuck in traffic back in Brisbane. Food was solid—local lamb for me, veggie option looked good too.
The distillery came after—a smaller place with shelves lined with odd-shaped bottles and labels I couldn’t pronounce. Tried a liqueur made from native finger lime (tart as anything). Li, who worked there, laughed when I tried to say “yuzu” in Mandarin—probably butchered it. The whole day felt easygoing and unhurried; nobody rushed us along or talked down to us about tannins or whatever. On the drive back down to the Gold Coast, windows cracked open, you could smell rain coming somewhere far off. Kind of wish I’d bought that bottle now… but maybe next time.
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