Jones Winery, Vineyard and Restaurant
Overview
On Jones Road, Rutherglen, the Jones family traditions of grape growing, winemaking and cooking have been kept alive for six generations. Today, siblings Arthur and Mandy and Arthur’s son Ben, cultivate Rutherglen’s specialties of Durif, Shiraz and Muscat, as well as inspired plantings of Fiano and Marsanne, among others. Vines have been nurtured here since 1860. They make wines from grapes grown on the property.
The wines produced are contemporary and age worthy. The flagship, L.J. is made from vines planted in 1905. The range of wine six-generation wines made by Ben Jones are inspirational. Arthur Jones tends the estate’s grapes and Murray Grey cattle, whilst Mandy and Ben Jones craft wine with a taste of terroir. Briony Bradford’s cooking is modern French bistro with a menu that changes according to the season and her mood.
Visitors are invited to taste at the heritage cellar door, dine, take a picnic in the grounds or browse the garden sculpture gallery. For a longer foray into Rutherglen’s food and wine culture, stay in the Jones Tiny House, overlooking the vineyard.
Accessibility
A quiet space is available at the venue/ facility
Actively welcomes people with access needs.
Caters for people who use a wheelchair.
Caters for people with allergies and intolerances.
Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)
Employ people with disability
Have a step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
Have a wheelchair accessible toilet / shower and change room
Have an accessible public toilet which is unlocked
Have grab rails in the bathroom
Have step free access to restaurant, lounge and bar
Have step free access to the conference or function room
Have step free outdoor pathways (includes picnic areas, barbecues and shelters)
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide seating in common areas including reception area
Train your staff in disability awareness
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
