Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Wine

Coonawarra - the Cult of Consistency

While other Australian regions may have caught up to Coonawarra in the red wine stakes, the commitment of this region’s passionate locals will see it shine well into the future.

Coonawarra is an enigma wrapped in a red dirt riddle. We all think we know Coonawarra because it seems like it’s always been there.

When you set out on the journey to discover Australian wine, Coonawarra Cabernet Sauvignon is one of the first checkpoints you reach, a foundation stone for building an understanding of what this country can do with its vineyards.

But does familiarity breed contempt? And where do the classics sit when the market seems obsessed with the cool cutting edge? Is it enough to continually do a few things well when the consumer has the all the loyalty of a stray cat and the attention span of a goldfish?

Is Coonawarra’s glorious past impeding the region’s push into a bright future?

A famously close-knit community

Coonawarra is a place where many of the names on the bottles have been there for generations. While its biggest players are corporate, Wynns most notably, the majority of producers are family owned, including names like Balnaves and Bowen Estate.

Vineyards are tightly held and rarely change hands and its comparatively small size – just 5,500 ha – ensures the region’s prized fruit is all taken up by those domiciled there and virtually nothing is available for winemakers from other regions to have a crack at making Coonawarra wine seen through outsider eyes.

There are obviously benefits in a strong sense of community.

“There’s certainly a combined sense of purpose,” says Peter Bissell from Balnaves, a transplanted Kiwi and relative newcomer, having arrived in Coonawarra in 1989.

“There’s also a long collective memory of winemaking traditions going back to the 1950s and beyond, that gives us as winemakers a real sense of carrying on something important.”

Dan Redman is as Coonawarra as they come, having joined the family business exactly a hundred years after his great-grandfather made his first wine from grapes grown in the famed terra rossa soil. It’s been his nursery, his playground, his backyard, his home.

“To me, this community is a source of great friendships and some pretty good times with people I’ve known all my life,” he says. “One of the real strengths of this place is the shared common goal we all have to promote Coonawarra. There’s a united front when any of us talk about the region.”

But Redman is not totally blinkered.

“It’s probably fair to say that some of the ideas and thinking from the wider wine world might take a bit longer to get here than some other places,” he admits.

That’s pretty understandable in a way. You can’t talk about Coonawarra without considering its physical isolation. It’s halfway between Adelaide and Melbourne, but not on the direct route to either. New blood flows through Coonawarra the way it does through a statue.

Kate Goodman is uniquely placed to comment on the region’s uniquely singular focus. She makes wine under her own label in the Yarra Valley and was appointed consultant winemaker at Coonawarra’s Penley Estate a couple of years ago.

“The Yarra is vast with a huge diversity of sites, while  Coonawarra is a small area with a tight focus on carefully defined vineyards,” she says.

“I’m not saying one is better than the other, I’m just saying the diversity of the Yarra’s landscape lends itself more easily to a diversity of winemaking approaches.”

Goodman relishes the opportunities Coonawarra presents, and has quickly learned what makes the place special. “Dear God, the fruit this place can produce is just bloody sensational,” she says.

Evolution, not Revolution

It would be wrong to see Coonawarra as a wine region trapped in amber. There has been significant change over the last decade, but those changes have been subtle and have taken place within the well-established framework of the classic Coonawarra style.

Most notable of these has been the widespread reworking of the region’s vineyards, a sustained exploration of how best to manage its most valuable assets with fruit quality the singular aim. This focus certainly underpins winemaker John Innes’ philosophy and, he says, he spends time in his vineyard, “continually tasting the fruit for optimal flavour and textural ripeness.”

The minimal pruning regimes that dominated the region in the 1980s have given way to practices more conducive to vine health and various flirtations with both over and under ripeness have given way to a more comfortable middle ground.

A wider clonal mix is now present in the region’s vineyards, offering new angles from which to view the Coonawarra Cabernet picture we think we know so well.

Coonawarra has so far been immune from invasion by hipsters who harvest while howling at the moon, so remains untouched by the outer extremes of winemaking methodology, but that doesn’t mean the place is all ‘set and forget’ when it comes to winemaking approach.

But it’s all about refinement rather than re-invention. Concrete fermenters are back in vogue, larger format oak and softer fruit handling are helping shape red wines that are more medium-bodied and supple, yet still retain the region’s famed capacity for ageing. Nick Zema explains it best.

“We’re always looking to improve, but we never forget what this place has always done best,” he says.

“You can go chasing market trends and change up everything you do, but by the time those changes come through to the wine in the bottle, the market’s moved on and you’re just chasing your tail. When you’ve got something that’s considered a classic, you just keep polishing it.”

Looking into the future

So where does the famed terra rossa fit in the Australian landscape? The status Coonawarra once had as arguably Australia’s finest red wine region has slipped – more through the competition catching up than Coonawarra going backwards – but the core of what has made this place great remains and, if anything, the future looks brighter now than it has for a long time.

Coonawarra’s biggest challenge is making the market fall in love with Cabernet again, and with the ongoing refinement of the style – small, considered steps rather than radical reinvention – the region’s winemakers are set to take that challenge on.

Once that’s been done, the story of the region’s outstanding Shiraz, hugely underrated Chardonnay, and affinity with other members of the Bordeaux brotherhood like Cabernet Franc can be told, too.

It will always be a place of traditions and tightly woven community ties and may that always be the case. In a world that flutters on the fickle winds of fashion, some certainty, classicism and Cabernet Sauvignon can prove to be welcome respite.

You might also like

Life
Green with envy - Cool climes of Orange
Words by Drew Tuckwell on 17 Aug 2015
I will lay my cards on the table right from the start. I love Sauvignon Blanc. It is a noble and great grape variety with interest and intrigue. It produces some of my favourite wines on the planet. Like so many wine drinkers, my first memorable Sauvignon Blanc experience was a wine from Marlborough. I still remember the wow factor, the new flavour sensation. It was revelation. It was exciting. Now, 25 years on from that moment, I am a winemaker in Orange NSW making my fair share of Sauvignon Blanc in what I think is one of Australia’s leading regions for the variety. Despite being synonymous with New Zealand, Sauvignon Blanc actually originates from the upper Loire Valley in north-west France, most famously from the appellations of Sancerre and Pouilly Fume. These days, these are the wines that make me go weak at the knees. The top wines of producers such as Gérard Boulay, Didier Dagueneau, Alphonse Mellot, amongst others, rival some of the more famous wines of Burgundy. Like all noble varieties, Sauvignon Blanc is very expressive of the region in which it is grown. So while the wines of Orange taste like Sauvignon Blanc should, they still taste different to Sancerre, Marlborough or any other region that grows the grape. It has its own regional personality. Furthermore, there is no singular style of Sauvignon Blanc – fresh and fruity, subtle yet complex, pure and mineral, barrel fermented and rich. Sauvignon Blanc country Orange is in the central west of NSW, 280km west of Sydney. When I travel out of the region, I will often ask people who have not been to Orange, what they imagine the landscape would be – hot? dry? flat? Their answer is almost universally, yes. The reality couldn’t be further from the truth. Sitting at almost 900m above sea level, the vineyards climb as high as 1100m, the highest in Australia to the best of my knowledge. There is hardly a flat stretch of ground off the slopes of the iconic Mount Canobolas. In summer, 300C is a pretty warm day and the area is rarely touched by a true drought. What it lacks in latitude, it makes up for in altitude. As I often point out, Orange is a little bit of Tassie in the middle of New South Wales. All this makes for great Sauvignon Blanc country and the local vignerons have taken the varietal to their hearts. Of the almost 40 wine producers in the region, nearly all make a Savvy of some description. This vested interest is crucial in treating Sauvignon Blanc with the love and respect it deserves. It enables the development of a regional style and continual improvement in wine quality. After declaring Sauvignon Blanc as the region’s hero variety in the mid-2000s, the region has evolved to identify some of the best vineyard sites and has become more adventurous with its winemaking techniques seeking to find the best expressions of this wonderful variety. Its a style thing The most common expression of Sauvignon Blanc in the Orange region is the fresh, intense fruit-driven style – and it rarely disappoints. Less herbal, it has a tropical punch with passionfruit being a key flavour. It tends to be a bit fuller with more palate weight, but is still lively. Logan, Printhie, Mayfield, Swinging Bridge and Angullong excel in this style, while a new producer, Colmar Estate, revealed a cracker from their debut 2014 vintage. A subtler style, that is still fresh but somewhat more refined, is also being produced in Orange. This is what I refer to as the ‘less is more’ style. Less of the upfront, big impact aromatic intensity and more of the subtle aromas, flavours and layers than your regular Sav Blanc fruit bomb. Ross Hill Pinnacle is a prime example, as is the Cumulus Sauvignon Blanc and Philip Shaw No.19. There is also a more complex style of Sauvignon Blanc being engineered in Orange. Made in much the same way as Chardonnay, with subtle oak treatment, wild yeast and some malolactic fermentation, these wines often show funky aromatics, smooth texture and savoury complexity. They still have the varietal characteristics of Sauvignon Blanc, but are a world away from the Marlborough version and more towards a Sancerre style. De Salis Fumé, Printhie MCC and Patina are all pushing this envelope. However, these wines are made in such small quantities, sometimes less than 100 cases, and are rarely found outside the region’s restaurants and cellar doors – but they are well worth tracking down. Many times I have seen the pleasantly surprised reaction of committed non-Sauvignon Blanc drinkers seeing this variety in a different light. It is one they had never come across before and it usually inspires them enough to buy a bottle. I believe this complex style is the future of Sauvignon Blanc in Australia. Every wine drinker has evolving tastes and wine producers also need to evolve. It is a sure thing that the most popular wine of five years ago will be made in quite different ways in five years time. So expect to come across more Sauvignon Blancs that are made with cloudy juice rather than clear juice, that are fermented in barrels rather than stainless steel tanks, with naturally occurring yeast from the vineyard rather than commercial yeast cultures. It is an exciting time for Sauvignon Blanc drinkers and producers alike. But wait, there’s more Any conversation about wine in the Orange region inevitably comes around to Chardonnay. Alongside Sauvignon Blanc, I consider it to be the most exciting wine style in Australia. The quality, the style evolution, and the regional characteristics are fantastic. It excels in virtually every wine growing area across the country, so if a region is going to tout its Chardonnay credentials these days, it has to be pretty smart wine. With 30 medal-winning Chardonnays from 47 entries in the 2014 Orange Wine Show, it would seem that Orange Chardonnay is in the sweet spot. Not long after the Show I sat in on a tasting with a group of wine writers, and it was the Chardonnays they raved about. It was a landmark moment and testament to the quality and style of Orange Chardy. With across-the-board success, the good news that you can score a winner from a host of producers from Swinging Bridge Estate, Patina, Borrodell to Carillion, Centennial, De Salis, Philip Shaw and boutique producers such as Dindima and Heifer Station. The reds of orange Wherever Chardonnay does well, so too should Pinot Noir and this difficult and temperamental variety is right at home in the highest vineyards in Orange. It can be reliably ripened at elevations where other reds cannot. The best Pinots are perfumed, earthy and very inviting and that is exactly what you get in the cool climes of Orange. Seductive and charming in their youth, they are not wines that need lengthy cellaring. Standouts from the region include the Pinots of De Salis, Philip Shaw, Ross Hill, Bantry Grove, Stockman’s Ridge, Brangayne, Mayfield and Logan. Much has been written recently about the style shift of big, bold Shiraz to the more refined, elegant cool climate Shiraz and it would seem that Orange is perfectly placed to take advantage of this trend. I have always considered Shiraz to be the most consistent red variety in Orange. It performs across different elevations, producer to producer and from vintage to vintage. It is medium bodied, spicy and floral with freshness from natural acidity. The richer styles of Shiraz come from lower elevations and producers such as Cumulus, Angullong, Ross Hill and Printhie, while the likes of Logan, Philip Shaw, Centennial and newcomer Montoro highlight the spiciness of higher elevation vineyards. Alternative hotbed While the aforementioned traditional varietals do well in Orange, it seems there is a huge future for alternative varieties as well. Angullong has played with Italians Sangiovese and Barbera for some time and have recently added Vermentino and Sagrantino. Stockmans Ridge has planted Gruner Veltliner, Sassy Wines and Rowlee have Arneis, Cargo Road has Zinfandel. Centennial and Hedberg Hill have Tempranillo. It is perhaps the ultimate accolade for Orange that producers from other regions are sourcing fruit from our elevated climate to make their wine. Hunter Valley’s David Hook, a long-time alternative producer, now sources his Barbera and Riesling from Orange. Tulloch’s buy Tempranillo grapes, See Saw grow Sauvignon Blanc, while Pepper Tree Wines source their award-winning Chardonnay and Sauvignon Blanc from Orange. Time for a visit As Orange is just a couple of hours drive from Sydney, Canberra and Newcastle it is worth making the trip to visit. From the historic town of Orange, there are gorgeous villages such as Millthorpe and Canowindra not far away. It is here you will find Rosnay, a biodynamic farm producing whole range of treats from olive oil and paste, figs in various forms and wine – very much worth a visit. This of course reminds me how spectacular the food of Orange is. See for yourself at the farmers’ markets held the second Saturday of every month. There’s also the massive FOOD week event in April, the Apple Festival in May and WINE week in Ocotober. Check out tasteorange.com.au for all the details and programs for all the events. But in the meantime, aim for the heights and sit down with a glass of Orange wine. I bet you’ll enjoy it.
Wine
Five of the Best Mornington Peninsula Wineries and Cellar Doors
Words by Ben Hallinan on 27 Jun 2017
Exceptional  Pinot Gris ,  Chardonnay ,  Pinot Noir , and boutique cellar doors abound as we present the best Mornington Peninsula wineries to visit. Just an hour drive from the centre of Melbourne, the Mornington Peninsula has long been known as the home of beaches, colourful swimming boxes and holiday houses. Since the early 1980s Mornington has emerged as one of the Australia's premier cool-climate wine regions. With its many sheltered valleys and a maritime cool climate, it's now home to over 200 wineries producing award-winning Pinot Noir, Chardonnay and Pinot Gris. To help plan your trip, we've selected a collection of Mornington Peninsula wineries we feel provide the best cellar door experience, plus we've included a  handy interactive map down below . Crittenden Wine Centre
Crittenden Wines  are an icon of the Mornington Peninsula, helping to establish the region's reputation for superb cool-climate wines since the early 1980s. Today, the new Crittenden Wine Centre is the perfect place to sample a wide range of wines. Sit back and enjoy relaxed table service and be guided through a customized flight of wines by knowledgeable and friendly staff. There is a superb range of over two dozen wines on offer, from excellent Chardonnay and Pinot Noir through to innovative alternative varietals such as Vermentino, Savagnin and Tempranillo under their Los Hermanos and Pinocchio labels. 25 Harrisons Rd, Dromana, VIC -  View on our Mornington map Open daily 10:30 am to 4:30pm Visit the Crittenden Wine Centre website Quealy Winery Cellar Door
If you're a fan of Pinot Gris then a visit to the Quealy Winery Cellar Door should be the first cellar door on your list -  Australian wine lovers can arguably thank Kathleen Quealy for introducing us to this vibrant style.  At this charming cellar door, passionate hosts are on hand to guide you through the eclectic range of wines each with a characteristic and innovative winemaking style. You'll enjoy an amazing collection from sparkling wines and skin-contact whites to single vineyard Pinot Gris and Pinot Noir,  and cool climate Muscat dessert wines. You're in good hands here. 62 Bittern-Dromana Rd, Balnarring, VIC -  View on our Mornington map Open daily 9am to 5pm Visit the Quealy website Red Hill Estate
Established in 1989, this salt of the earth winery and cellar door was one of the first in the region and helped establish the Mornington Peninsula's reputation for outstanding cool-climate wines. There is a superb range of Chardonnay, Pinot Noir, Pinot Gris, Shiraz and Sparkling available to sample, with fruit sourced from their three estate vineyards. This is a great way to contrast the subtle differences that each vineyard imparts and to also appreciate the talents of winemaker Donna Stephens. Make sure you take the time to step outside and take in the magnificent view - it's one of the best in the region and looks over the vines out towards Western Port Bay. 53 Shoreham Rd, Red Hill South, VIC -  View on our Mornington map Open daily 11am to 5pm Visit the Red Hill Estate website Rare Hare
Rare Hare is the Peninsula's latest restaurant, wine bar, produce store and the new home of Willow Creek Wines and is not to be missed during your next visit. Enjoy a casual wine tasting at the wine bar or call ahead to book a guided tasting with one of the cellar door team in the barrel room. Afterwards, take in the panoramic views over the Willow Creek vines and enjoy innovative modern Australian fare in the restaurant courtesy of executive chef Guy Stanaway. Why not book a room and stay a night at  Jackalope Hotel , the region's latest luxury offering, that's just a short hop from the cellar door. 166 Balnarring Rd, Merricks North, VIC -  View on our Mornington map Open Mon to Thur 11am to 5pm and Fri to Sun 11am to 9pm  Visit the Rare Hare website Yabby Lake
This charming cellar door is the perfect place to spend the afternoon sampling a host of award-winning single vineyard Chardonnay, Pinot Noir and Pinot Gris. Enjoy stunning views over the vineyard and a light lunch on the verandah, or perch yourself at the slick tasting bar and be guided by the always friendly cellar door staff through offerings from their Yabby Lake and Red Claw labels. 86-112 Tuerong Rd, Tuerong, VIC -  View on our Mornington map Open Daily 10am to 5pm Visit the Yabby Lake website Mornington Peninsular Cellar Door Map Planning a trip to Mornington Peninsula? Download our interactive Mornington Peninsula winery map. To save on your browser or device,  click here For more information on visiting the Mornington Peninsula, be sure to visit the official  Mornington Peninsula Website  or stop by the visitor information centre in Dromana. If you'd like to sample some of the wineries listed in this guide before you visit, explore our selection of  Mornington Wines   and find out more about the wineries listed here in our  Meet the Makers section  . And, with the  Wine Selectors Regional Release program  me, you'll experience a different wine region each Release with all wines expertly selected by our Tasting Panel, plus you'll receive comprehensive tasting notes and fascinating insights into each region. Visit our  Regular Deliveries   page to find out more!
Food
The taste of the Adelaide Hills
Words by Mark Hughes on 18 Jul 2017
We traipsed around the Adelaide Hills to discover the most divine food offerings in this picturesque wine region. Just 20 minutes drive from the centre of Adelaide you find yourself in the Adelaide Hills. The ascent from the city is 700 metres, making this a cool climate wine region boasting a range of award-winning wines such as  Pinot Noir ,  Chardonnay  and  Sparkling , as well as elegant  Shiraz , while it is arguably the home of  Australian Sauvignon Blanc . Alongside impressive wines, the  Adelaide Hills  has an array of sumptuous dining offerings. Here are some of the highlights recommended to me by locals during a recent trip to the region. CRAFERS The first village you come to in the Hills along the M1 from Adelaide is Crafers, and it is where you'll find the recently renovated Crafers Hotel. Retaining the 1830s heritage of the original structure, it offers a pub feel with a contemporary dining experience with dishes like beouf bourguignon and duck confit sitting alongside gourmet burgers. There's a range of craft beers on tap, but it is the wine list, or more appropriately, the wine cellar, that is something to truly behold. With an extensive range of local wines and South Australian gems, there's also some hard-to-find wines from Bordeaux and Burgundy. With boutique accommodation on site, you could be excused if you called in for lunch, but ended staying for the night. Crafers Hotel, 8 Main st, Crafers. Just up Mount Lofty Summit Road, is Mount Lofty House and the serious new addition to the Hills dining scene - Hardy's Verandah. A recent renovation has seen the long closed-in verandah opened up to become an exquisite dining space with breath-taking views across the Piccadilly Valley. The degustation menu from chef Wayne Brown is edgy and bold with a Japanese focus to local produce and a scintillating wine list curated by sommelier Patrick White. Hardy's Verandah 74 Mount Lofty Summit Rd, Crafers. SUMMERTOWN AND URAIDLA Follow Mount Lofty Summit Road and just a few enjoyable twists and turns up the hill you'll find yourself a culinary world away from Crafers at the Summertown Aristologist. This much-talked about venue is the collaboration of Aaron Fenwick, the former general manager at Restaurant Orana and winemakers Anton van Klopper (Lucy Margaux) and Jasper Button (Commone of Buttons). Housed in a former butcher shop, the vibe embodies a communal epicurean feel. Produce is sought from the kitchen garden or the community of farmers, while artisan bread is baked on premise. There is no set menu as the chef of the day chooses from what's available, but think grazing plates such as buckwheat, kombu and beets or artichoke, whey and ricotta matched with natural wines sourced primarily from the nearby Basket Range sub-region. Friday, Saturday and Sundays for breakfast, lunch and dinner. Summertown Aristologist, 1097 Greenhill road, Summertown . Keep the communal vibe going and follow Greenhill Road down into Uraidla, where winemaker of the moment, Taras Ochota from Ochota Barrels, has teamed up with a couple of mates to open Lost in a Forest - a wood oven/wine lounge in the beautifully remodelled St Stephens Anglican Church. Marco Pierre White called these 'the best pizzas he's ever eaten' courtesy of chef Nick Filsell's intriguing offerings such as cider braised pulled pork pizza with pickled vegetables, mozzarella and pork crackle, topped with housemade sriracha mayo. The bar features wines from nine Basket Range producers, as well as a range of exotic spirits. Lost in a Forest, 1203 Greenhill Rd, Uraidla. STIRLING If in Crafers you decided to get back on the M1 further into the Hills just a few minutes' drive you'll see the turn off for the impossibly beautiful town of Stirling. Its tree-lined main street features boutique shops and a number of cool eateries including The Locavore. As the name suggests, this intimate venue adheres to the 100 mile rule with all produce and wine sourced locally and used thoughtfully in Modern Australian tapas style offerings. The Locavore, 49 Mount Barker Rd, Stirling . Just down the road is the Stirling Hotel, a beautifully renovated pub with a fine dining bistro, grill and pizza bar. Not quite the level of a gastro pub, the food is wholesome and hearty with a substantial wine list. But the highlight is its Cellar & Patisserie. Located in separate premises behind the hotel, it serves a range of mouth-watering pastries, pies and breads and coffee from five different roasters. Stirling Hotel, 52 Mount Barker Rd, Stirling . BRIDGEWATER Just a few clicks up the M1 from Stirling (or along the more scenic route through Aldgate) you'll find an icon of the Adelaide Hills dining scene, the Bridgewater Mill. The former 1860s flour mill was turned into a fine dining restaurant in 1986 by wine industry legends Brian Croser and Len Evans. A few years ago, Seppeltsfield's Warren Randall bought the venue and gave it a major overhaul including a new wine bar and extending the outdoor deck. Local Hills chef Zac Ronayne delivers delicious seasonal offerings enjoyed by the fire in winter, or on the deck overlooking the huge working wheel in the summer. Bridgewater Mill, 386 Mount Barker Rd, Bridgewater . HAHNDORF The main strip of the historic village of Hahndorf is very touristy and you can find any number of German-inspired pubs where you can eat your weight in bratwurst, but there are two gems in Main Road as well. The Seasonal Garden Café celebrates local produce delivered as delicious wholesome meals such as salads, slow-roasted lamb as well as vegetarian options. Be sure to check out the delightful and relaxing kitchen garden out the back. Seasonal Garden Cafe, 79 Main Rd, Hahndorf Satisfy your sweet tooth at Chocolate @ Number 5. Famed for its waffles and exotic hot chocolates, there's also a range of decadent desserts, chocolate truffles and pralines and coffee sourced from a small batch roastery. Chocolate @ Number 5, 5 Main Rd, Hahndorf. Pay a visit to the iconic Beerenberg farm shop before taking the Balhannah Road north to the The Lane Vineyard and Restaurant, where you are greeted with sweeping views across the region. Chef James Brinklow has created delicious seasonal recipes and also offers the Lane Kitchen's Chef's Table experience - scores of dishes matched with wine across an indulgent three hour sitting. The Lane Vineyard and Restaurant, 5 Ravenswood Lane, Hahndorf . WOODSIDE Woodside Cheese features on many menus around the Hills. Being so close, take the Onkaparinga Valley Road and see artisan cheesemaker Kris Lloyd, winner of over 100 awards, including a Super Gold at the 2016 World Cheese Awards for her Anthill - a fresh goat cheese encrusted with green ants - she's been experimenting with a variation that includes lemon myrtle, as well as doing the country's first raw milk cheese. An innovator in the industry, she is a must-visit in the Adelaide Hills. Woodside Cheese Wrights, 22 Henry St, Woodside . A bit further along Onkaparinga Valley Road you'll find Bird in Hand winery. Everything about this place is impressive. Picturesque vineyards, incredible artwork and a top class restaurant, The Gallery. Carlos Astudillo has recently taken over as Chef de Cuisine and has introduced a farm-to-table rotation of dishes with produce sourced directly from local growers and Bird in Hand's kitchen garden. Open every day for lunch, take on one of the two lunchtime dining experiences, Signature Flight, a share-style menu or the more immersive Joy Flight - an exciting seasonal culinary journey that unfolds over three delectable hours, best enjoyed with matching Bird in Hand wines, of course. The Gallery, Corner of Bird in Hand & Pfeiffer Roads, Woodside . Another winery with a stellar restaurant is Howard Vineyard just 10 minutes drive back up the hill to Narnie.  MasterChef  alumni Heather Day has taken over the reins at the recently renovated Clover Restaurant and she's serving up some of the exotic, fresh flavours of Vietnam, Cambodia, Thailand and China. The venue hosts acoustic Sunday Sessions and the lush green lawn outside the cellar door is the perfect spot to soak up some cool musical vibes and feast on Heather's delicious Asian dishes. Clover Restaurant, Howard Vineyard 53 Bald Hills Road, Nairne . VERDUN If you follow the signs from Woodside  back to Adelaide, you'll pass through Verdun, where there are three final additions to your Hills culinary journey. The Stanley Bridge Hotel is still an 'old school' pub, with a 1970s carpet and undulating floor. And that's its charm. With its cosy inside dining with dishes such as mushroom gnocchi and marinara linguine, it is finding favour with the hip crowds on the weekend who kick on out the back on the petanque rink and frequent the caravan-cum-bar. Stanley Bridge Tavern 41 Onkaparinga Valley Rd, Verdun . Only a couple of hundred metres up the road is the Walk the Talk Café. Housed in the old Verdun Post Office (locals still pop in to get their mail) chef/caterer Ali Seedsman and her partner Russell Marchant have opened a funky but unpretentious café. Ali's stellar pedigree (Bayswater Brasserie, Bathers Pavilion, Magill Estate) is evident on the menu - simple but sumptuous shared plates and housemade cakes and pastries. Walk the Talk Café, 25 Onkaparinga Valley Rd, Verdun . Still in Verdun, just before you get back on the M1 back to Adelaide, swing up the hill to Maximilian's, acknowledged as one of the best regional restaurants in the state. Casual shared plates, a la carte and chef's degustation journeys matched with wines from the on-site Sidewood Cellar Door. The venue also offers gorgeous views across the lake and vineyard. Maximilian's Restaurant 15 Onkaparinga Valley Rd, Verdun .
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories