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By Vanessa Niven 

It’s dark when we arrive at Sequoia Lodge, but the famed tree around which the lodge was constructed is lit up with spotlights to greet me. 

Located just 20 minutes from Adelaide's central business district, Sequoia Lodge provides a convenient yet secluded escape. Perched atop Mount Lofty, this adults-only lodge offers an exclusive retreat that seamlessly blends luxury with nature. The 14-suite sanctuary provides panoramic views of the Piccadilly Valley, immersing guests in the region's rich biodiversity and renowned wine culture.  

I am completely in awe of both the stunning design and the remarkable views of this multi-award-winning lodge.  

Sequoia Lodge’s prime location also offers more than just stunning views. Nestled adjacent to Cleland National Park—home to Australia's largest koala population—and the Adelaide Hills Botanic Gardens, I also have unparalleled access to native wildlife and flora. The region boasts numerous hiking and cycling trails, with opportunities to spot kangaroos, wallabies, and a variety of bird species. One of my traveling companions even catches a photo of a kangaroo just off the side of her private balcony! 

Culinary enthusiasts will find Sequoia Lodge's proximity to world-class wineries particularly appealing. The lodge is within a short drive of esteemed vineyards such as Tapanappa and Penfolds, allowing for delightful day trips to sample innovative sparkling wines and vintage selections. On-site, I have the chance to savor daily à la carte breakfasts, partake in South Australian cheese discovery sessions, and enjoy gin flights that highlight local distilleries. Guests of Sequoia Lodge also have access to the public areas of Mount Lofty House next door, including its highly sought-after Hardy’s Verandah Restaurant, which has been awarded a prestigious 3-Hat rating by Australia’s Good Food Guide for five years running. 

Beyond gastronomy, Sequoia Lodge offers a range of complimentary experiences to enrich each stay. I am invited to start my days with sunrise yoga sessions, embark on guided walks along the Heysen Trail, or unwind in natural, spring-fed hot pools overlooking the valley. Evenings can be spent stargazing with the lodge's telescope, providing a serene conclusion to a day of adventure.  

Pro Tip! I’m not exaggerating when I say that I would personally stay here for a week (or longer), but I recommend a minimum of three nights to enjoy some of the 32 signature inclusions Sequoia Lodge offers guests. -Vanessa Niven, South Pacific Product Manager 

After a night’s rest in my unbelievably comfortable king-size bed, it’s time to meet Simon, owner of Coast & Co., one of my favorite private guides in South Australia. He’s personally acquainted with the owners and operators of many of the over 200 wineries in the region, and more importantly, he loves his job, which comes through at every stop on the tour. We begin with a photo stop looking out over Onkaparinga Gorge, a majestic viewpoint from which to absorb the serenity of Onkaparinga River National Park. The park protects native flora and fauna unique to the Southern Adelaide region and is also a birdwatcher’s paradise.  

Once we’ve enjoyed the fresh morning air, we head to our first winery tour and tasting. Nestled in the northeastern corner of McLaren Vale, Yangarra Estate Vineyard is a single-vineyard estate specializing in Rhône varietals, notably its signature bush-vine Grenache. The estate's name, derived from an Aboriginal term meaning "from the earth," reflects its commitment to organic and biodynamic farming practices. Established in 2001, Yangarra has been under the stewardship of winemaker Peter Fraser for more than two decades. The vineyard's ancient sandy soils and Mediterranean climate are ideal for cultivating southern Rhône grape varieties. Being a casual wine fan and not a full-on aficionado, I am surprised by the many types of wine storage devices used at Yangarra, including enormous terracotta amphorae. But more importantly, I am fascinated by the diverse varieties of grapes cultivated on 90 of the estate’s 170 hectares, with the other 80 hectares left to enhance the symbiotic relationship between the vines and native vegetation. This estate grows traditional and well-known grapes such as Shiraz, while also making space for the more obscure Counoise and Picpoul Noir, among others. Yangarra Estate also has the unique honor of producing the coveted Hickinbotham label from grapes grown in the higher elevation Clarendon region. 

After we’ve tasted five of Yangarra’s velvety-smooth wines and thoroughly explored the production and storage facilities, it’s already time for a lunch break. Simon suggests a brilliant little restaurant with a huge gin bar and its own wine cellar called The Salopian Inn. Chef Karena Armstrong's menu reflects her global culinary journey, offering dishes that highlight seasonal, locally sourced ingredients. The restaurant takes pride in crafting everything from scratch, ensuring fresh and vibrant flavors. The bar, curated by inn keeper Alex Marchetti, boasts a selection of more than 250 gins from Australia and abroad and a cellar with over 600 wines. The historic 1851 building provides a warm and inviting atmosphere, featuring cozy dining rooms and a blazing fireplace. A highlight for me is the sashimi freshly sliced from fish line-caught off the Eyre Peninsula, but I also recommend the Salopian dumplings with roasted chili dressing.  

With our bellies satisfied but not over-stuffed, we continue on to our next winery for a subdued tasting experience. Bekkers Wine is the collaborative endeavor of viticulturist Toby Bekkers and his French-born wife, winemaker Emmanuelle. Their philosophy emphasizes minimal intervention, allowing the region's terroir to shine through in each bottle. The estate focuses on crafting premium Syrah and Grenache varietals, reflecting the singular characteristics of McLaren Vale's diverse soils and Mediterranean climate. I am privileged to taste four of its pleasantly full-bodied reds in the Bekkers Tasting Room, an intimate setting with sweeping vineyard views where guests can explore the nuances of their limited-production wines. Due to the boutique nature of their operations, Bekkers wines are primarily available through their allocation list and select high-end restaurants and merchants, so it is a real treat for me to experience these hard-to-find vintages, especially the Syrah Grenache blend. 

Our final visit of the day is the five-story Rubik’s Cube-inspired “d’Arenberg Cube.” This cellar-door-cum-art-installation sits neatly in d’Arenberg’s original McLaren Vale vineyard among the Mourvèdre vines, and while certainly more crowded than our other stops due to its Instagram-worthy status, it is no less educational and entertaining. Home to “Dalí at d’Arenberg,” a collection of 25 authentic Salvador Dalí sculptures on loan from The Dalí Universe in Switzerland, the venue leans into the avant-garde, from an unnerving audio-visual introduction where visitors become the subjects on view to a vast collection of “junk art” and abstract curios to two wildly different dining venues and a restroom covered floor to ceiling in plastic plants that completely obscure the exit door for those who may have overindulged.

It is here in the Cube on the top floor where I make my one and only mistake on this journey: I have tasted just enough wine today to believe that I can blend a slightly better red than the experts from one of Australia’s First Families of Wine. The Blending Bench is a fun add-on experience at the d’Arenberg Cube. A host guides us through tasting several of the winery’s “base” wines, which are also sold on their own because—let’s face it—they are very drinkable. Then we begin the process of selecting which of these base wines we will combine to create our own signature blend to take home. The blend is then treated with dry ice to remove oxygen from the bottle, and the host securely caps and packs the wine for us to take home. Six months later, my husband and I crack open my bottle, which I had the foresight to label “The Mistake,” and taste it alongside a bottle of The Custodian, one of d’Arenberg’s Grenache labels available in the U.S. The Custodian is the clear winner, but my blend is still easy to drink and goes well with our grilled beef kebabs. However, I think it goes without saying that I won’t be changing careers any time soon.

The next morning, I am devastated to leave and make sure that I check out at the last second so that I can enjoy every possible moment remaining at Sequoia Lodge. I still find myself daydreaming about going back to South Australia and exploring more of this lovely and inviting state. My experience has proved that Australia is not a one-and-done destination. Rather, every visit is an invitation to return—to stay longer, dig deeper, ​and drink in its bold flavors and uncompromising beauty.

 

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