The once sleepy hamlet of Murrumbateman, notable only as a fuel stop and a convenience store hub for local sheep farmers, has morphed into what tourist authorities and promoters now refer to as a “destination”.

The gradual transformation is thanks largely to those brave folk who pioneered cool-climate wine production a couple of decades ago and backed themselves in to become the respected regional wine entity Murrumbateman is today. Its success can be best measured by the fact that it’s been adopted by the national capital (in name anyway) and included in the Canberra Cool Climate Wine region.

Graeme Shaw saw the potential about 30 years ago and bought up 700 acres (238 hectares) of historical sheep property known as Ollyville, which had been producing sheep and wool since the mid-1800s. Graeme continues to run about 2000 merinos for lambs and wool. But it was never going to languish as a mere sheep farm once Graeme acquired it.

Today, his focus is very much concentrated on hands-on production of award-winning wines – much of it for export. His other passion is pulling out all stops to promote Murrumbateman in a bid to attract like-minded entrepreneurs and investors.

His latest project is the development of quarter-acre residential blocks of land for those seeking a change of pace. A sort of rural version of a sea change!

“The estate is called Fairley, named after William Fairley, a school teacher in the early 1900s,” he says.

“We have 108 blocks in total, all around a quarter of an acre.”

According to Graeme, the quarter-acre (.101 hectare) blocks represent the first residential development of its type since the 1800s, with modern-day amenities and utilities.

“The council is currently building a new sewerage system for the village. At the moment we’re on septic but in conjunction with our development, the village will be sewered for the first time.”

Graeme is quite specific in how he sees the future development of Murrumbateman unfolding.

“I think it still must have its rural character and charm,” he says. “The way it’s been master planned by the council, I can’t see it being anything but that.”

He’s passionate about the promotion of the village and its surrounding attractions and he never misses the opportunity to extol its virtues – especially to anyone who shows an interest in contributing to its growth.

The Shaw Vineyard Estate sets an example by including an Italian ceramic products outlet within its cellar door facility alongside the impressive and functional Flint restaurant, with both areas leased to separate businesses, all with a common interest in providing services to the ever growing number of tourists.

It’s very much a family affair comprising Graeme and wife Ann, daughter Tanya, son Michael and Tanya’s husband, also a Michael, all working full time in the business.

Graeme is extremely anxious to see a resort-style hotel established at Murrumbateman. It nearly happened last year but for whatever reason, the project “didn’t come to fruition”.

Undeterred, Graeme says another operator has stepped up and negotiations are well advanced to build a 60 to 80-room hotel.

“At the moment we only have limited accommodation. If a coach load of travellers wanted to come from Sydney for a weekend, they could only stay in Yass or Canberra”

As far as Graeme Shaw is concerned, Murrumbateman’s future is incredibly positive and he has no hesitation in putting his money where his mouth is. When he moved with his family there were only about 650 people in the district. Today, Murrumbateman is home to around 4000 – and counting.

And with around 50 wineries producing award-winning products, quarter-acre blocks being snapped up and growing interest from a diverse range of business enterprises, they must be doing something right.

Graeme probably sums it up for what it is: “city benefits, rural lifestyle”.