266 Meakins Road, Flinders Mornington Peninsula Victoria, Australia
0416 143 439 / 0407 391 991
11am – 4pm, Sat to Monday
Public holidays and other days by appointment.
This Australian website is owned and operated by Nazaaray Estate Winery (ABN 56 626 507 277) and the prices quoted are in Australian dollars.Because both alcohol and a credit card are involved, we require all purchases to be finalized by a person aged 18 years or older. Our website is governed by the law in force in the State of Victoria, Australia. The use of our website constitutes your consent to our terms and conditions.
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11am – 4pm, Sat to Monday
Most Victorian Public Holidays.
Also open by appointment.
Each bottle priced include GST-10%.
Shipping charges across Australia is AUD 13.00 for every 6 bottle case.
For international shipping rates, please email email@example.com .
Indian food and wine might seem odd table fellows, but Param says there were vineyards on the foothills of the Himalayas thousands of years ago. “The Moghuls drank very fine wines – probably from Europe too – and Indian poetry has been written about wine,” he says.
The Nazaaray Estate team loves to prove that Indian food does match with wine. They serve reasonably priced mod Indian warm snacks with a glass of wine.
Nazaaray Estate’s bi monthly Sunday Tiffin lunches are not to be missed and bring together the Ghumman family’s roots and their new homeland on the Mornington Peninsula. Nirmal initially served table d’hote Indian lunches at the vineyard, which proved very popular. She now employs a chef and serves buffet-style Tiffin lunches of around six different dishes plus accompaniments for up to 60 people. Lunches are generally on the first Sunday of each second month. Bookings essential.
Easy! Just balance the wine, food and spices, and they’re great table mates, says Nirmal Ghumman of Nazaaray Estate. Her very popular Tiffin lunches may include dishes such as chicken tikka (perfect with Pinot Gris), tandoori prawns (match with Chardonnay) and game such as tandoori quail or duck (Pinot Noir). She likes to introduce people to different styles of cooking and different regions too..
Little oil or butter is used in cooking, and vegetarians and lactose-intolerant diners can be catered for. Tiffin boxes can be provided for small groups and special dietary needs.