The Cups Estate was founded in 1999 by Joe and Carmen Fisicaro, who planted grapes on what had previously been used to stable horses, against advice about the site's suitability. The 30-acre property takes its name from the surrounding dune landscape, dubbed the cups and saucers by the McCrae family in the 1830s for its undulating sand formations, sitting between Port Phillip Bay and the Tasman Sea's maritime winds. That coastal proximity lets the vineyard grow Shiraz and Merlot, varieties rarely found elsewhere on the Peninsula, alongside Pinot Gris, Pinot Noir and Chardonnay grown in sandy loam soil over limestone reefs. Now run by the Fisicaro family's second generation, including winemaker Richard McIntyre's non-interventionist approach, the estate's wines have picked up gold medals and trophies at the Royal Melbourne, Royal Sydney and International Cool Climate wine shows. The restaurant, run by owners Sara and Lee, serves a Chef's Menu on weekends and public holidays, looking out over the vineyard and olive grove from a circular cellar door building. Wine tastings run mornings from 11am to 11:45am, and lunch trades Thursday to Sunday with extended hours through school holidays, with bookings required. The property is no longer dog friendly. The site sits closer to Rye than the heart of the Peninsula wine region, making it a convenient winery stop for anyone staying in Rye, Sorrento or Portsea.
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