Perricoota
On the Murray River at the NSW-Victoria border near Moama, Perricoota is a small, warm wine region where Shiraz, Cabernet, and Viognier grow on red sand over clay soils with a quiet confidence that the region's low profile has kept well under the radar.
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We are continually curating new experiences. Check back shortly as we expand our presence in this region.
The Dossier
Perricoota is centred on Moama, directly across the Murray River from Echuca in Victoria: 360km north of Melbourne or 720km southwest of Sydney, making it most naturally reached from Melbourne in about 3 hours 30 minutes via the Calder Freeway. Echuca-Moama is a well-developed river tourism destination: paddlesteamer cruises, good restaurants, and a heritage port precinct give the area a full weekend's worth of reasons to stay. The wine region itself has a handful of cellar doors accessible from the town.
Harvest runs February through April: the inland Murray climate produces warm, reliable seasons with the generous fruit character that the red sand soils and irrigation access support. Spring (September to October) is when the Murray is running well and the river red gum forests are at their greenest; the most pleasant window for both wine touring and the broader Echuca-Moama experience. Summer is hot; autumn is the active season and a quieter alternative to the summer peak.
Shiraz is the region's strength: warm-climate, full-bodied, and generously fruited in a style that reflects the Murray River conditions shared with the Victorian side of the border. Viognier planted here has attracted attention for producing a more aromatic, perfumed style than warmer SA examples. Morrisons Riverview Estate is the best-known producer; the cellar door is worth visiting for the Murray River views alone. The food experience in Echuca-Moama is the broader draw: the Port of Echuca precinct, a strong restaurant scene, and the paddlesteamer culture make it a complete regional destination.