Established in 1976 by Robert and Lorna Stein, the wines are currently made by third generation winemaker Jacob Stein, who took over the winemaking role in 2009.

The annual festival of the vintage takes guests on a tour of the vineyard followed by crushing a barrel of grapes in the traditional ‘foot stomping’ technique.

With the winemaking taken care of, they are then welcomed into the winery’s Pipeclay Pumphouse Restaurant where the feast begins; four-courses of seasonal home grown and locally sourced produce, matched with current vintage and museum wines.

“Whilst we take our grape growing and winemaking seriously, the feast is a great opportunity to have a bit of fun during vintage and to celebrate our fortieth consecutive vintage,” winemaker Jacob Stein said.

“Visitors can practise crushing grapes in the traditional manner as well as experience hand plunging the red ferments in the winery.

“It’s a unique way to gain an insight into winemaking before settling in to a memorable meal prepared by chef Andy Crestani.”

Guests will be treated to a winery tour between courses with Jacob explaining the techniques that he uses in making his award winning wines. Barrels are tasted and ferments plunged. Back at the restaurant Crestani’s inspiring dishes are coupled with a light-hearted trivia quiz to determine who was listening to Jacob during the tour.

“It’s an enjoyable evening and guests who joined us the previous year will be presented with a specially labelled bottle of the wine that they ‘Footcrushed’ at the previous feast. 

“It’s a nice time of year to be in Mudgee, as the town is bustling with vintage. There has been many changes over the past 40 years, with the region experiencing a real resurgence.”

Footcrush Feast 2016 will be held at Robert Stein Winery, Saturday, March 19 from 5pm.

Tickets are limited and bookings can be made at www.robertstein.com.au or by phoning 6373 3991