Priory Ridge Vineyard

Priory Ridge Vineyard

Priory Ridge Vineyard

Priory Ridge Vineyard, in the St. Helens district, was established in 2008 by Julie and David Llewellyn.

The vineyard is situated in the farming hamlet of Priory, just north of St. Helens and borders the George River.

The property has been in Julie’s family (Reids and Cliffords) for over 125 years and was previously worked for cropping and raising sheep.

A boutique vineyard in every sense, consisting of six hectares of north facing slopes, the rich Devonian Granite soil transfers a special ‘terroir’ to the vines. This special location produces aromatic whites and full-bodied reds, packed with character and flavour.

Priory Ridge Wines varieties include Pinot Noir, Pinot Gris, Sauvignon Blanc and Chardonnay.

Julie and David accredit their success in viticulture to the support and
encouragement of friends in the Tasmanian Wine Industry and to the
commitment of their local and loyal workforce from the St. Helens area.


Julie (nee Reid) was born and raised in St. Helens and had a successful career in teaching, in particular, Food Technology and working with Special Needs students.

David was born and raised in St. Marys. From a successful career in electronic engineering, he went on to be elected to the Tasmanian Parliament in 1983. Amongst his many portfolios he served as Minister for Primary Industries and Deputy Premier of Tasmania.

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Written By Garry Pannan

Slow-cooker beef cheeks in red wine



  1/4 cup plain flour
 1.2kg beef cheeks
 2 tablespoons olive oil
 2 medium brown onions, cut into wedges
 6 cloves garlic, halved
 2 medium carrots, coarsely chopped
 1 cup (250ml) Shiraz red wine
 2 cups (500ml) Massel beef stock
 2 tablespoons brown sugar
 2 tablespoons tomato paste
 2 bay leaves
 3 sprigs fresh thyme
 40g butter
 6 shiitake mushrooms, halved
 6 medium swiss brown mushrooms, halved
 12 small button mushrooms 
 Salt, to season




Step 1
Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Step 2
Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Step 3
Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow cooker. Top with beef and remaining onion mixture.

Step 4
Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker.

Step 5
Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

Step 6
Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. (Alternately, turn slow-cooker on high and cook for 4 hours). Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans.

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