Severnlea · Granite Belt · QLD
Where the land
sets the table.
Four eco cottages on a working biodynamic farm in Severnlea, 800 metres above the Granite Belt. The soil feeds the vines. The vines fill the cellar. The cellar fills your glass.
Four eco cottages.
One working farm.
Each cottage is different — different views, different character. All are timber-framed, opening onto the farm or the vineyard rows. Wake to kookaburras. Collect eggs before breakfast. Stay for a night and extend for a week.
Perched above the vegetable garden with north-facing verandah. Morning light hits the timber boards first. A quiet room for two.
Open plan with a loft bedroom, looking across the vineyard rows toward the ranges. The stars here are not a figure of speech.
The family cottage — wide deck, private garden, and direct paddock access. Named for the trees that frame the eastern edge.
Stone fireplace, private verandah, vineyard views. Close to the cellar door, named for the native grevillea that flowers all winter.
Four cottages.
Each one different.
Timber-framed and set on a working biodynamic farm. Wake to kookaburras, step onto verandahs that open to the vineyard rows. All cottages open from 20 December 2026.
North-facing verandah above the vegetable garden. Morning light hits the timber boards first.
Open plan with loft bedroom, overlooking the vineyard rows toward the ranges. The stars here are not a figure of speech.
Wide deck, private garden, direct paddock access. Named for the ironbark trees that frame the eastern edge.
Stone fireplace, private verandah, vineyard views. Close to the cellar door and framed by native grevillea blooms at their best in winter.
Biodynamic wines
from granite terroir.
The Nicolau label grows from the same soil your cottage sits on. Certified organic and certification in progress for biodynamic, cool-climate, and shaped by 800 metres of altitude. These aren't wines that got made — they're wines that grew.
The Cellar Door
Tastings are available for guests staying on the farm. Walk from your cottage to the cellar door — no appointment needed. The Nicolau family pours their own wines, tells the story of each vintage, and sends you back with a bottle or three.
Grown here.
Eaten here.
The farm is not decorative. It grows vegetables, raises livestock, keeps chickens, and tends fruit trees — sour cherries, figs, and berries. A micro abattoir handles the meat on-site. Everything goes back into the land or onto your plate.
Farm-to-Table Dining
A restaurant is coming — but the food is already here. Ask about private harvest dinners, cheese boards, and estate wine pairings for stays of two nights or more. The table is set by whoever the land gives us that week.
Restaurant Coming SoonEggs & Poultry
Free-range chickens. Collect your own eggs in the morning. It's a small thing that most guests still talk about on the way home.
Seasonal Vegetables
The kitchen garden grows what the season allows. Tomatoes in summer. Root vegetables through winter. Available to guests at the farm gate.
Fruit Trees (Sour Cherry, Figs & Berry)
Sour cherry, fig, and berry trees spread across the eastern boundary. In season, fruit ends up in the kitchen — on cheese boards, in preserves, and alongside whatever else the land is offering that week.
Micro Abattoir
By keeping processing on the farm, we keep a clear and honest connection between the land, the animals, and the food we serve. Our beef, lamb, and pork will be raised here on the property and prepared on-site, with respect for the animals, the soil, and the people who come to our table.
Biodynamic farming
as a philosophy.
The Nicolau family has spent two decades dreaming of this land, three years making it real.
Biodynamic farming is not a marketing label here. It shapes the planting calendar, the composting practice, the soil biology, and the way the animals move across the land. The farm is treated as a closed system — nothing leaves that isn't replaced.
The eco cottages came later, as a way to share what's been built. Guests who stay long enough start to understand that the wine tastes the way it does because of the soil. And the soil is the way it is because of the people.
Biodynamic Practice
Demeter conversion — in progress
Severnlea, QLD
800m altitude, Granite Belt
Family Farm
Two decades of Nicolau stewardship
Direct Booking
No middlemen — book here
Australia's most
underrated wine region.
Cool-climate viticulture, dramatic granite boulders, and 50+ vineyards within a short drive. 2.5 hours from Brisbane and a world away from it.
The Granite Belt is
best experienced from the inside.
Don't drive through it. Stay in it. Book a cottage and wake up to something that can't be rushed.