Jones Winery,


and Restaurant

Making Wine Since


Arthur and Mandy Jones as well as Arthur’s son Benjamin are the current custodians of one of the oldest and smallest wineries in Rutherglen, vines have been nurtured here since 1860. The wines made are produced exclusively from the estate’s 10.1 hectares of dry-grown vineyard.

Together, they cultivate Rutherglen’s specialties of Durif, Shiraz and Muscat, as well as inspired plantings of Fiano, Marsanne, Roussanne and Malbec, among others.

Brother and sister Mandy and Arthur took the reins from their uncle, Les Jones, in 1998, and set about making their own mark on the family business. Benjamin Jones joined the pair fulltime in 2023.

Arthur’s firm grounding in agriculture, as well as his mechanical expertise, has seen modernisation of the business operations, including a move to sustainable and renewable practices on the farm, now recognised with Sustainable Winegrowing Australia Certification.

Mandy’s winemaking expertise is informed by 14 years’ experience in the Premier Cotes de Bordeaux region, as winemaker for Chateau Carsin and a student at Le Cordon Bleu, in addition to oenology and applied science studies at Charles Sturt, Melbourne & Bordeaux Universities.


 Benjamin studied Viticulture and Oenology at Adelaide University and has worked with some of Australia’s top wine producers. He is now a Young Gun of Wine Finalist and has created the J6 range of wines from the estate grown vines.

Flagship wines include the old vine LJ Shiraz, elegantly balanced Marsanne Roussanne blend, and classic Rutherglen Muscat. Mandy has created a unique French-style aperitif in honour of her mother, Correll, to be served in spritzes and cocktails.

Young Ben Jones has now released four vintages of Jones’ newest label, J6. With the sixth generation now making wine, there are hopes that the Jones tradition may live on.

The Gastronomic Influence

Gastronomy is the study of the relationship between culture and food.

The Jones Winery, Vineyard and Restaurant gastronomic experience showcases the traditions of grape growing, winemaking and cooking that have been kept alive for six generations.