Seppeltsfield hosts corporate lunches, dinners, meetings and team-building days, as well as weddings and private celebrations, for small groups up to 500 guests. The estate covers about 420 acres of vineyards, gardens and heritage-listed buildings in Seppeltsfield, in the heart of South Australia's Barossa Valley, just under an hour's drive from Adelaide.
Seminars and company events
The functions team builds bespoke packages for corporate groups of all sizes, from a small meeting to a large dinner. The Grand Dining Hall, which dates back to 1890, suits a seated lunch or feast. The lawns among the palm trees work for drinks, and the original Seppelt family homestead gives a more informal base for a working day. Wine tastings are part of the estate's offer, and the site also houses a working cooperage, a distillery, an olive oil producer, a knife shop and a JamFactory studio, which give ideas for activities between sessions. Premium group menus are offered for parties of 70 to 400 guests. The team asks for as much detail as possible in the enquiry so it can shape an itinerary around the group.
Weddings and receptions
Weddings use several parts of the estate. Ceremonies take place outdoors on the Winemaker's Lawn, on the Elm Walk or on the Dining Hall Lawns. Guests then move across the grounds to the Vintage Cellar, a historic cellar that also serves large dinners for other events. A dedicated functions team helps couples plan the day, and Seppeltsfield wines are poured with the meal.
Rooms and capacities
The estate states a maximum of 500 guests for its larger functions. The named spaces are the Grand Dining Hall for lunches and feasts, the Vintage Cellar for large dinners and wedding receptions, the lawns for mingling and ceremonies, and the family homestead. Capacities for each space are given by the team on request. For smaller groups, FINO Seppeltsfield offers group lunch menus and function packages, and Café Gardens serves casual food and drinks.
Accommodation
The Lodge at Seppeltsfield, built in 1903 by Udo Waldemar Seppelt, grandson of the founder, sits about five minutes on foot from the estate. It has four king suites, one of which converts to twin beds, for up to eight guests. Each suite has its own bathroom and air conditioning. The house adds a guest lounge and dining room with a wood fire, a pool, a summer house with a barbecue and three acres of gardens. Cooked breakfast is served daily. Larger groups stay elsewhere in the Barossa.
Catering
Food for weddings, corporate and private functions is led by the estate's Events Executive Chef, Owen Andrews. His menus rely on regional produce and a locavore approach: smoked butters and bacon from a recommissioned smokehouse, prosciutto aged in old wine cellars, pickled dates from the estate's palms and foraged wild fennel.
History and setting
Joseph Seppelt, an emigrant from Silesia, bought 158 acres here in 1851 and named the property Seppeltsfield. Later generations turned it toward grape growing and winemaking. The estate holds a Tawny from every vintage since 1878 and releases a 100-year-old single-vintage wine each year. It returned to private ownership in 2007 under Warren Randall, a winemaker who once worked for the Seppelt family. In 2026 the estate marks its 175th anniversary.
Getting there
The estate lies in the Barossa Valley, just under an hour by car from Adelaide, which has the nearest airport. Groups usually arrive by car or chartered coach.
