Smoking Bishop mulled wine

Our syrup has all the spices and flavours to mix a perfect batch of mulled wine.  The balanced blend of flavours is based on an heirloom family recipe.
Ingredients include cinnamon, star anise, cloves, other spices, fresh ginger, orange and lemon zest; then we add dark brown sugar to give that big Christmas cake feeling, and fructose to brighten and sweeten.

DIRECTIONS:  All you need to do is put a bottle of wine in a saucepan (we use clean skin shiraz from our winery) and warm it up.  Then add two tablespoons [40mL] of Smoking Bishop syrup, stir it through.  Serve warm, but not too hot.  Garnish with a slice of orange, etc, as desired.


  • Making mulled is a good way to use up half used bottles of wine;
  • A pub in Melbourne had a “mulled wine & hot cheese” event, which went through the roof;
  • You can warm up single mugs of mulled wine in the microwave, for single serves;
  • Mulled wine evokes memories for people, trips to Europe, ski trips, bonfires on the beach.

Do you know why it is called Smoking Bishop?

The winemaker’s hands – April 2017

He is up plunging the wine every 6 hours, as well as doing all the lab tests to monitor the progress of the wine.  Tending to the 7 tonne of shiraz fermenting at the moment.

But work does not stop in the vineyard either.  Patrols to scare off kangaroos and birds, are routine – he is trying to protect the 3 tonne of grapes still out on the vines.  These he plans will continue to ripen to very sweet to make into a fortified “sticky” wine.

By the end of the week the wine will have finished fermenting.  The liquid wine will be pumped into maturation vessels.  And then the winemaker jumps in the vats and shovels the skins into the press, to squeeze those last flavours out of the precious grapes.

Every step of the process is done by hand, mixing traditional methods with modern technology.  You certainly need to be passionate to be a winemaker.