Really see and sense Spring in Barossa

A Barossa Winter is something to lean into. We gladly hunker down in front of crackling fires and cosy corners. We sample rich local dishes and the pouring of those famous Barossa reds. Winter track hikes, lush valley scenes and long, serene evenings. We’ve lapped up every minute.


But Spring has arrived here in the beautiful Barossa, bringing all her promises on the breeze. Buds have opened, the greens backlit with sunshine and locals are gearing up to witness the magic of seasonal change. With this in mind, we have a few suggestions for your next visit.


Blooming season for the Lyndoch Lavender Farm

Lavender blooms in our Barossa region at the beginning of Spring, peaking in summer with stunning visual effect. Purple buds burst across the Lyndoch Lavender Farm fields igniting senses and bringing this aromatic farm to life in a unique rural surrounding, only an hour or so from Adelaide.

You can actually taste-test the results from these warming fields in the farm café too. Try a lavender tea or take home a jar of lavender honey. For the more inspired, grab a copy of the Lyndoch Lavender Farm Cookbook by local Jill Allanson and try your own at home.


20 years of the Barossa Farmers Market

Open every Saturday morning in Angaston 7:30 am to 11:30am, the Barossa Farmers Market presents an opportunity to meet locals and experience the very best in our regional food.
This is your opportunity to taste Spring as well as meet the maker, the artisan and the baker.

October sees the celebration of 20 years supporting local region produce through the Market, a perfect time to visit, learn and taste the difference.


Spring wines and seasonal handover

Of course the Barossa is well-known for its world-class wines and wine-makers.

Visiting cellar doors provides an opportunity to see the vineyards close-up, and experience how they function. Enjoy the lesson, feel the history and really get a sense of where this wine region began.

From small wooden barrels in brick-lined cellars to stainless steel vats and industrial production, you can experience the large, or the small, side of this fascinating industry. Not to mention check the results with your own glass or two.

October is a great time to experience our local Rieslings, a drop well-established as a Springtime favourite across the globe.

Barossa’s Eden Valley region brings some of the best Riesling to bottle in Spring and we suggest you have a peek at what’s happening at Yalumba, Kalleske and Alkina Wines. All have beautiful Spring gardens to enjoy as well as producing some standout wines for pouring on site and at home.


Fresh Spring Fare and places to share

The Barossa region is celebrated for high quality local food and dining excellence. Seasonal, creative and unique, the Barossa has a long history and high standards when it comes to locally produced fare.

Taking the old family farm table concept up a notch, The Farm Eatery in Nuriootpa is a next generation farm experience. Based on the concept of ‘local’, much-loved foodie Maggie Beer has designed a menu based on modern Australian cuisine.

Parallelled with some of the most interesting environmental and architectural history South Australia has to offer, Barossa dining just completes the cultural experience.

The Barossa Cheese Co. in Angaston has the concept of region in mind, coupled with a sprinkling of handmade artisan skill. The ‘cheese cellar’ sits in the main street of Angaston and is open six days a week.

Using milk from cows and goats in Angaston, and farmed by the neighbours, these cheeses are next level. Perfect for your next platter or just for spreading on bread whilst you enjoy a bottle of local springtime Riesling.

Springtime in the Barossa is always highly anticipated, and this year is no exception. In a region so seasonally intune, both naturally and by nurture, there’s always something to be freshly discovered. Even the locals rediscover their region with each seasonal change.


We look forward to sharing our beautiful Barossa with you!