Founded by the family patriarch, David O’Dea, Windowrie planted its first vines in the 1980s during the rise of Australia’s ‘New World’ winemaking movement. Recognised as one of the top 50 leaders in Australian Wine Business Monthly, David’s vision has shaped Windowrie into a celebrated boutique winery, synonymous with sustainability, innovation, and the utmost quality.

Today, David’s son Jason is at the helm of the winery and holds a deep-rooted commitment to organic viticulture. After completing his viticulture degree in 1994, Jason embarked on an 18-month journey across North and South America and Europe, studying diverse vineyard practices that has shaped his approach to vineyard management at Windowrie. Passion for the environment is at the heart of Windowrie. For 35 years, the winery has been committed to nurturing their land and vines with organic and regenerative farming practices that reflect the purity of the soil. Their sustainable methods focus on soil health, water conservation, and biodiversity, ensuring the land thrives for future generations. Over 20 years ago, driven by the impending birth of his first child, Jason converted 10 hectares of vineyards around the homestead to organic production, pursuing certification through the ACO. Today, he continues to integrate these principles, ensuring the production of exceptional quality wines.

Windowrie produces their wines across multiple ranges that represent the story of their family, estate, and community. The Pig in the House range honours the quirky history of their homestead and the commitment they’ve made to organic farming. Before Windowrie became what it is today, the previous owner, a devoted pig farmer, shared a bond with his animals unlike any other – he welcomed them into his home, quite literally. The pigs roamed freely, becoming as much a part of the house as the walls and the roof themselves. When the O’Dea family took over and made the homestead their own, they welcomed their first son and made the decision to transition their vineyard practices to organic methods. Pig in the House is a tribute to the past and a promise for the future – just as the pigs found their place inside the house, the O’Dea family found their’s in nurturing their land with care and respect.

Built in 1861, The Mill operated as a steam-powered flour mill for 40 years in the thriving central west region of NSW. This once forgotten piece of the area’s history was carefully brought back to life in 1994 by the O’Dea family. Today, The Mill stands as a three-story building featuring blue stone, granite, and reclaimed timber, serving as an award-winning attraction in the region. The Mill wine range is crafted to honour this rich history, reflecting the same dedication and care that went into restoring this iconic landmark.

‘Sakura,’ the festival of cherry blossoms, is held in Cowra every year and celebrates the profound ties between the community and Japan, a connection rooted in history with its origins in the Prisoner of War Camp that housed Japanese P.O.Ws during WWII. The Sakura label pays homage to this relationship and the iconic Japanese cherry blossom trees, which symbolises the delicate dance between life and death, impermanence and hope.