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A VERY GOOD YEAR VINTAGE 2021

COASTER CULTURE 17

PG.

VIVA VERMOUTH

PERFECT MATCH

PG.

WHAT'S ON THIS SUMMER

THE MIGHTY OAK 10

PG.

SUMMER EDITION EXCLUSIVE TO INDEPENDENT LIQUOR RETAILERS

Happy hour is short. Use it wisely.

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Will it be the classic, balanced vanilla and caramel flavours of original Makers Mark®, or the big, bold, complex flavours of Maker’s 46®?

SOVINO SUMMER 2021

TABLE OF CONTENTS SUMMER 2021

PRODUCT FEATURES

Great Value Summer Wines Under $40

Gin Mare Mediterranean Gin

SUMMER FEATURE

A VERY GOOD YEAR, VINTAGE 2021 After challenging seasons blighted by fires and drought, there’s good news from the 2021 vintage.

Perfect match Pierre D'Amour Rosé St Amand Riesling Yves Premium Cuvée

The Mighty Oak

New Product Spotlight

Belvedere Vodka

St Hallett Butcher's Cart Shiraz

Perrier- Jouët Grand Brut

Patrón Silver Tequila

A VERY Good Year

Coaster Culture

Viva Vermouth

Advertising and editorial enquiries contact:

What's On This Summer

Craig Hazelton T 1300 408 399 E Craig.Hazelton@ilr.net.au

Unit 4, Building 7, 1 Dairy Road, Fyshwick ACT 2609 PO Box 318 Fyshwick ACT 2609

SOVINO SUMMER 2021

FEATURE

A VERY Good Year After challenging seasons blighted by fires and drought, there’s good news from the 2021 vintage.

Wine Australia has called it a ‘unicorn vintage’. They’re not just talking about quantity, but quality. The National Vintage Report for 2021 says that as well as being the largest grape harvest ever recorded in this country, the industry benefited from “near perfect growing and ripening conditions across most states and regions.” Fewer heatwaves and good rain at the right time allowed grapes to ripen optimally, leading to high natural acidity and well-developed flavours. The prolonged picking season also reduced bottlenecks at wineries so wine-makers could focus on getting the most from the fruit.

SOVINO SUMMER 2021

Unicorn Vintage BIG NUMBERS

NOT ALL PLAIN SAILING

The total crush recorded for 2021 was 2.03 million tonnes, a figure that was up 31 per cent on the figure for 2020 and well above the average for the last ten years. In South Australia, the 2021 figure was 44 per cent above last year’s and, unsurprisingly, accounted for the largest share of grapes crushed.

While most regions enjoyed almost ideal conditions from Spring through to vintage there were some challenges. Of course, there were the COVID-related labour shortages. In Orange, October snow around the time of budburst was followed by a cold, wet spring. In Margaret River, February rain and high humidity had growers on edge, then, as cyclone Seroja approached in early April, there was a rush to complete picking. Nevertheless, both regions reported some standout wines this year. Look for the Margaret River Sauvignon Blancs in particular.

REDS ON THE UP The biggest growth was in the quantity of red grapes crushed. According to the report it was the largest red crush for at least 15 years and reflects the shift in popularity towards reds in recent years. While the top red varieties remain Shiraz and Cabernet, the varieties with the biggest increases this year (at least in percentage terms) were Mataro/ Mourvèdre and Malbec, with Durif also growing strongly.

PROSECCO PERFORMS Among the whites, Prosecco (Glera) showed the largest percentage growth, more than doubling the 2020 output. Perhaps this isn’t surprising, as big Prosecco growing areas like the King Valley were badly affected by fire and smoke in 2019-20. However, Chardonnay remains the dominant white variety, with 385,114 tonnes crushed this year.

REWARDS OF PATIENCE “Rain in late March came just before the Shiraz was properly ripe,” Alex said. “But holding our nerve paid dividends – the result on the vine a week to ten days later was spectacular. The wines going into barrel looked fantastic: beautiful ripeness, red and dark fruits, subtle spice, supple but driving tannins, all balanced by a great natural acidity.”

WHAT WINE-MAKERS SAY From the Barossa to the Yarra Valley, from the Hunter to Rutherglen, most wine-makers are feeling bullish about the quality of this year’s wines. Alex McKay of Collector Wines in the Canberra Region called it a stellar season for flavour development, acid retention, fruit purity and typicity. “Vintage ’21 presented a long, cool season with plenty of well-spaced rain events across the Canberra, Hilltops, Gundagai and Tumbarumba wine regions,” he said. “Normally when you make a picking decision you have a narrow window in which to act, but in this season the window was wider. The march to ripeness was slow and steady - we could smoke a pipe while we waited.”

FOR YOUR CELLAR Yes, you’ll find many wines from 2021 that are very drinkable as young wines. However, there are signs that this will be a vintage of note. That means there will be wines well worth ageing. With great fruit and high acidity particular features of this year’s wines, it might be time to pop a case or two away for enjoying down the track.

SOVINO SUMMER 2021

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SOVINO SUMMER 2021

TOP 5 UNDER $40

GREAT VALUE SUMMER TREATS COLDSTREAM HILLS SAUVIGNON BLANC

GRANT BURGE THE HOLY TRINITY GRENACHE SHIRAZ MOURVEDRE

Coldstream Hills was established in 1985 by James and Suzanne Halliday and has since grown to become one of Australia's leading and most awarded small wineries. Sourced from our Estate-grown Gladysdale and Deer Farm vineyards in the cool Upper Yarra, the fruit for this wine was gently pressed with portions of the juice being either barrel fermented in seasoned French oak, or fermented in stainless steel and stored on fine lees.

Brilliant and vibrant ruby red colour. A playful combination of candied apple, raspberry jubes, frangipane and lemon curd. In the background you see notes of cinnamon and clove. Medium to full bodied, fresh and vibrant with enough tannin to shape the wine. Acidity carries the wine through to a clean, slightly mineral and lengthy finish. Lovely hints of fresh raspberries and cinnamon linger on the palate.

WOLF BLASS GREY LABEL SHIRAZ Sourced from vineyards ranging in altitudes from about 50m near the coast to 200m where McLaren Vale merges with the Adelaide Hills, bringing complexity and layers of interest to the final wine. A complex, layered nose of lifted blueberry, blackberry and blood plum, with hints of dark chocolate, liquorice and warm spices, enhanced with subtle, fragrant oak. Rich yet elegant, with plush, succulent darkberry fruit that fills the mouth without being heavy.

TOP 5 FOR SUMMER UNDER $40

ST HUGO COONAWARRA CABERNET SAUVIGNON

WYNN'S BLACK LABEL CABERNET SAUVIGNON

Generous and balanced with rich fruit and excellent regional and varietal integrity. Medium dark crimson colour with garnet hues. Aromas of ripe raspberry, perfumed blueberries and hints of blackberry fruit with overtones of violets and cooling dried herbs. Generous and plush red fruits are supported by a backbone of fine tannins and complemented by subtle toasted oak. Ideal drinking window: 2019 – 2030.

First produced in 1954, this wine has a reputation for ageing gracefully and displaying excellent varietal and regional characteristics. The wine is produced from only the top quality 20 to 25 per cent of Cabernet Sauvignon fruit grown in Wynn's terra rossa vineyards.

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PERFECT MATCH

AUSSIE POT-ROASTED LAMB SHANKSr SEAFOOD Platte

SOVINO SUMMER 2021

PERFECT MATCH

INGREDIENTS (SERVES 4) FOR THE PLATTER

• 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces • 8 cooked Australian Tiger Prawns • 8 cooked Australian King Prawns • Rock salt to serve (optional) • 400 g sliced Tasmanian Atlantic Smoked Salmon

FOR THE GREEN CHILLI AND LIME MAYO • 2 long green chillies, deseeded & roughly chopped • 1 teaspoon finely grated ginger • 1 clove garlic roughly chopped

• 1 tablespoon chopped coriander • 1 teaspoon sea salt

• Sourdough bread, lightly toasted to serve

• Zest and juice of one lime

• ½ cup crème fraiche

• 1 cup mayonnaise

• Fresh lime to serve

PLATTER METHOD STEP 1 Just before serving, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. STEP 2 Next, place the smoked salmon on a board with some warm sourdough, crème fraiche and lime wedge, grab your sauces from the fridge and serve. (See recipes below for sauces and sides)

CHILLI AND LIME MAYO METHOD Add all the ingredients into a small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve.

PIERRE D'AMOUR ROSÉ

ST AMAND RIESLING

YVES PREMIUM CUVÉE

Temptingly refreshing and dry style Rosé. The palate bursts with alluring flavours of fresh red berries, classic savoury notes and a refreshing finish. Each bottle of Pierre D'Amour Rosé is styled with a healing stone; rose quartz crystal - which represents 'the stone of love' and promotes emotional healing, love, clarity and calmness.

St Amand delivers premium wines that reflect the unique regional character of the areas in which the fruit is grown.

Yves premium Cuvée encompasses all the pristine qualities of the cool climate Yarra Valley region.

Crisp, vibrant and an easy-drinking style. The palate bursts with alluring flavours of fresh red berries, classic savoury notes, and a refreshing finish… very chic!

The estate grown Riesling is a classic example of this wine style. Light yellow and green hues with lifted aromatics of jasmine, citrus and a hint of fresh red apple. Fresh lime acidity completes a long and persistent finish. Zesty, floral notes from the nose fill out in the mouth in a real explosion of primary fruit and the natural acidity is restrained providing tongue tingling freshness.

A truly exceptional expression of chardonnay - Pale yellow with fine bubbles and persistent mousse. Delicate and floral, with a creamy midpalate and a lingering, zippy finish. Apple aromas with hints of nut and toast. Primary fruit flavours of pears and apples and hint of nectarine. A gentle creamy texture, soft acidity and a long finish. Perfect with seafood – particularly oysters and mussels.

SOVINO SUMMER 2021

*Not all products available in all stores

SOVINO SUMMER 2021

*Not all products available in all stores

SOVINO SUMMER 2021

FEATURE

THE MIGHTY OAK

THE HOW, WHAT, WHEN AND WHY OF WINE BARRELS.

ANCIENT HISTORY

FRENCH OR AMERICAN?

The first wooden barrels weren’t used for wine. They were invented by the Celts of central Europe more than 2000 years ago and used mainly for beer. The Romans picked up the idea as a more robust alternative to their traditional clay amphorae. Initially, it was the sturdiness and portability of barrels that appealed. But, over the centuries, European wine-makers realised that something magical happened to wine stored in oak barrels.

Wine barrels are generally made from French oak or American Oak, although some wines (typically at the lower end) may use oak barrels from Hungary or Russia. Higher-end wines generally employ French Oak as it has a finer grain and imparts more subtle flavours. American oak may be the wine-maker’s choice for a bolder red such as a cabernet sauvignon or a shiraz. Back in the 1970s, these big oaky wines were all the go but these days the trend is to towards more elegant styles that let the fruit shine through.

WHY OAK? Oak has a tight grain, which helps keep the barrel watertight. But tiny amounts oxygen can seep through the wood, softening the wine and providing the right environment for malolactic fermentation. Compounds from the wood add to the complexity of the wine, including flavours of vanilla, caramel, coconut and spice.

A FIERY CRAFT The barrel maker, known as a cooper, first prepares the long pieces of oak known as staves. These are seasoned outdoors, often for several years. The barrels are shaped by softening the staves with fire or steam and applying pressure from metal hoops. Once the barrel is constructed, the inside is ‘toasted’ over a flame. The degree of toasting or ‘char’ affects the character of the wine, with a heavier char releasing more vanilla, toffee and caramel flavours and a lighter char allowing the oaky tannins to predominate.

SOVINO SUMMER 2021

BIG OR SMALL?

CHIPPING IN

The smaller the barrel, the greater contact the wine will have with the wood. The standard barrel used in Bordeaux is the barrique, which holds 225 litres. However, with today’s trend away from heavily oaked wines, more wine makers are using older, bigger barrels. Giant barrels, called foudres, hold thousands of litres of wine. Big vats and foudres were often used in the early days of Australian wine making and are enjoying a comeback. You’ll find quite a range of complex whites, and even sparkling, aged in a foudre, but the method is also used for some reds. Many wines are never exposed to oak. With stainless steel or plastic containers, it’s the character of the fruit that defines the resulting wine.

While maturing the wine in a barrel is the traditional way to obtain the oak characteristics, there are shortcuts. Toasted or untoasted oak chips or staves can be added, either during fermentation or as the wine matures. The chips also can be used in combination with used barrels, boosting the intensity of the flavour compounds. Because flavours from the chips are extracted more quickly, they are only kept in contact with the wine for a relatively short time.

OLD OR NEW? A wine barrel has a limited lifespan. And with a single new barrel costing around $2000, it’s one of the most significant expenses for the wine maker. New barrels will impart the most flavour to the wine, but after three or four uses will contribute very little. The choice of new oak, older oak, no oak or a combination depends on the grape variety and the aims of the wine-maker.

BARRELS WITH A KICK Whisky is commonly aged in barrels previously used for wine. But in 2014, Jacob’s Creek launched two red wines finished in whisky barrels – their Double Barrel range. They say the Double Barrel Shiraz benefits from the more assertive notes of Scotch whisky, while the Cabernet Sauvignon suits the smoother style of Irish whiskey. Wine, plus wood, plus whisky. It’s yet another twist on the magic of the barrel.

SOVINO SUMMER 2021

St Hallett Butcher’s Cart Shiraz “ From vines averaging 25yo in Barossa and Eden Valleys. Matured 16 months in new and seasoned French oak barrels. St Hallett delivers impressively at every price point of Barossa shiraz, and character, depth and polish find a compelling synergy here. Crunchy dark berry fruits glide long into the finish, energised by vibrant acidity and beautifully composed tannins. Expertly crafted, with lots of joy thrown in along the way. ” James Halliday 2022 Halliday Wine Companion St Hallett Butcher’s Cart Shiraz 2018

SOVINO SUMMER 2021

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SOVINO SUMMER 2021

PERRIER-JOUËT GRAND BRUT

FLORAL · HARMONIOUS Perrier-Jouët Grand Brut epitomises the heritage of Maison Perrier-Jouët. Perpetuating the House’s tradition of brut champagnes.It is a harmonious cuvée in which the luminous notes of Chardonnay are perfectly complemented by Champagne’s two red grape varieties, Pinot Noir and Pinot Meunier.

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SOVINO SUMMER 2021

“Perrier-Jouët Grand Brut is the foundation on which Maison Perrier-Jouët built its reputation — nuances of Chardonnay.” HERV É DESCH A MPS Chef de caves de la Maison Perrier-Jouët

AN ENDURING HERITAGE COMPOSITION

20% Chardonnay 40% Pinot Noir 40% Pinot Meunier RESERVE WINES

Up to 15% DOSAGE

8-10 grams per litre MINIMUM AGEING

Three years BEST SERVED TEMPERATURE

Around 10°C

The ancestry of Perrier-Jouët Grand Brut can be traced back to 1846, when – in response to the preference of British connoisseurs for a drier taste – Maison Perrier-Jouët launched its historic Cuvée K, the world’s first lightly dosed champagne in the style today known as “brut”. According to the House cellar books, Cuvée K was dosed at a sugar level of less than 5% – daringly little for an era when champagnes regularly contained up to 40%. Maison Perrier-Jouët became renowned for its brut champagnes, which it was able to produce owing to the fact that its high-quality grapes required very little added sugar – a philosophy maintained to this day. Perrier-Jouët Grand Brut is the heir to this tradition, and the initiator of the

famed Perrier-Jouët style. Cellar Master Hervé Deschamps selects the finest wines from around 50 different crus, expertly blending each cru, as well as a percentage of reserve wines, to replicate the style and quality of the cuvée year after year. The crus are selected in function of the House’s signature Chardonnay grape, whose elegance is enhanced in the final, complex blend by the structure of Pinot Noir, predominantly sourced from the north of the Montagne de Reims, and the fullness and harmony of Pinot Meunier from the Vallée de la Marne.

A STYLISH, HARMONIOUS CHAMPAGNE Silvery gold in the glass, Perrier-Jouët Grand Brut is a vibrant, stylish cuvée characterised by delicate floral aromas, rounded out by fresh fruit and hints of buttery brioche and vanilla. Though crisp and light, it combines freshness with a lingeringly rich, generous finish, preserving its distinctive balance and harmony to the very end.

IDEAL PAIRINGS

chicken breast

Young Leeks Grapefruit

SOVINO SUMMER 2021

LATEST & GREATEST

NEW PRODUCT t h g i l t po

YARRA BURN PROSECCO JACK DANIELS BLOOD SPRITZ WITH ORANGE SELTZER ORANGE BITTERS The NEW Yarra Burn 250ml cans are deliciously refreshing and lightly spritzed wines that you can enjoy in moderation anywhere. Refreshing the moment, wherever you are. Lifted sweet orange and amaro herbal notes. Fresh and lively orange, rhubarb & marjoram flavours. Crisp acidity with a bright, zesty and refreshing twist of bitters and palate cleansing finish. Lovely and delightfully effervescent.

*Not all products available in all stores

The latest addition to it’s ready-to-drink portfolio Jack Daniel’s Seltzer is the perfect mix of Jack Daniel’s Tennessee Whiskey and sparkling water, with a twist of natural fruit flavours inspired by classic cocktails. The result is a bold premix with a fresh new taste. Inspired by The Old Fashioned, vibrant blood orange with hints of grapefruit and raspberry is wonderfully complemented by the subtle vanilla notes of Jack Daniel's Tennessee Whiskey to create a drink with the optimal amount of sweetness.

STONELEIGH ORGANIC SAUVIGNON BLANC An organic wine grown in living soil. This Sauvignon Blanc wine is a true reflection of the grape. Clean and vibrant, a pure expression of New Zealand nature. This wine is a pale lemon colour. The nose is powerfully aromatic, with intense passion fruit, capsicum, fennel and white pepper notes. These echo on the palate which is medium-bodied with great concentration. Punchy flavours of citrus and green herbs complete this lively wine, sitting on vibrant fruit acids, and leading to a persistent finish.

SOVINO SUMMER 2021

COASTER CULTURE The Brits and the Americans call them beer mats. Most Aussies call them drink coasters. And, believe it or not, these little suckers are highly collectable.

WHAT’S IN A NAME?

WHY THEY WON’T FLY

HIGH TECH COASTERS

Originally a ship that went from port to port along a coast, the word ‘coaster’ was later used to describe a circular tray that held a wine bottle. These often had wheels underneath, so they could be ‘coasted’ from drinker to drinker around a table. The form changed, but the name remained. The predecessors of the cardboard coasters so common today developed in Germany around 1880. At first these ‘Bierdeckel‘ were used to cover drinks and keep flying insects out (deckel means lid in German), but their absorbent qualities also meant they worked well to stop those annoying beer rings on the furniture.

Scientists in Germany (where else?) have paid serious attention to the question of why you can’t throw a coaster like a Frisbee. They say that owing to the interaction between gravity, lift, and the conservation of angular momentum (are you paying attention?) the hurled coaster will drift off course after 0.45 seconds at most. There’s a more detailed explanation, but we’ll leave it there. At the end of their scientific paper, the researchers added:

Various inventors have tinkered with the coaster. Thus we have seen the coaster that uses thermodynamics to keep drinks cold for up to an hour. And the coaster that uses weight and motion sensors to detect when a glass is empty and sends radio signals to a computer at the bar to say you want a refill. Despite the latter device being invented in 2005, we haven’t noticed a great take-up of the technology here in Oz.

ENTER THE TEGESTOLOGIST As the technology improved in the early 1900s, it soon became possible to print on the paper coasters. And the varying designs were irresistible to collectors. For travellers, what could be better than a small flat souvenir that takes up very little space in your suitcase? Collecting beer coasters is called tegestology and there are collectors’ clubs all over the world, including in Australia. The Guinness Book of World Records says Leo Pisker, from Austria, has the world’s biggest collection, with more than 150,000 coasters from over 160 countries.

"Our sincere apologies to everyone hit by a beer mat (or coaster), be it through inaccurate aim or due to us instigating others to perform silly experiments."

NOTHING IF NOT VERSATILE As well as their fundamental function as drip catchers, beer coasters are invaluable to note down the phone number of a new romantic prospect, or as a means to stop your café table from rocking. The most creative use might be that of Sven Goebel, who, in 2010, was awarded a Guinness World Record for building a five-room apartment, completely from cardboard beer mats.

We’ll drink to that!

PATRÓN SILVER TASTE PROFILE Soft, Sweet, High Citrus and Delicate Patrón Silver remains untouched from resting or aging in casks and barrels. Renowned for its clean palette, clear colour and floral notes, it is an excellent sipping tequila or the perfect inclusion to elevate a classic margarita. Drinkers of Patrón Silver can anticipate a super smooth early palate that eventually transforms into a warm sweetness laced with citrus and spice.

Q #simply perfect #tequilapatron *Not all products available in all stores

the

Classic Patrón Margarita The classic Patrón Margarita is refreshing and super easy to make. Served on the rocks, this homemade margarita recipe with fresh ingredients is timeless. 45ml

Patrón Silver Tequila

30ml

De Kuyper Triple Sec

7.5ml

Sugar syrup

22.5ml

Fresh-squeezed lime juice

Salt for rimming

Lime wedge for garnish

Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill.

Strain into a chilled coupe glass and garnish with a lime wedge.

Optionally, salt half the rim of the glass with kosher salt.

SCAN TO

DISCOVER MORE

Q #simply perfect #tequilapatron

SOVINO SUMMER 2021

VIVA VERMOUTH

More than just a mixer, vermouth is back as the perfect summer aperitif or spritz. As we learned to mix our own Negronis during lockdown, we rediscovered vermouth. Perhaps as a result, the spicy liquor is having a moment, not just in our favourite cocktail but as a refreshing drink in its own right. In places like Spain and France, it has never gone away and now Aussies are getting in on the act. What is vermouth?

It’s not a spirit like gin or vodka. Vermouth is a fortified wine, with a relatively low alcoholic content of around 15%. Always made from white wine, it is fortified with neutral grape alcohol and flavoured with a variety of herbs and spices. The name comes from the German wermut, meaning wormwood – better known as an ingredient in absinthe. The custom of mixing herbs with alcoholic beverages goes back to ancient times, but modern vermouth was invented in Turin, Italy. In 1757, herbalist brothers Giovanni and Carlo Cinzano created a new herbal remedy which soon became a favourite local aperitivo. Other Italian firms soon copied the style. Then, in 1813, Joseph Noilly of Lyon (and later Marseille) developed a dry version.

A continental classic In Italy, France or Spain, vermouth remains a favourite aperitif. Served chilled, on ice or with a splash of soda, its bitter herbs are thought to prepare the stomach for a meal. In Spain, bars dedicated to vermouth, known as vermuterías, are especially busy on Sundays. It seems a quick vermouth after Sunday mass was a tradition that has persisted, even for those who don’t go to church.

Sweet, dry or bianco Although there are many variations, vermouth can usually be categorised as rosso (sweet and red), blanc or bianco (sweet and white) or dry. Rosso is the one that goes into the Negroni, the Manhattan or the Americano (although there’s also a Negroni bianco with…you guessed it). Dry vermouth pairs with gin in the classic Martini.

How much is too much? Around 1910, a Martini was 50:50 gin and dry vermouth, with a dash of orange bitters. Tastes changed and the amount of vermouth shrank. Today, the usual proportion is a four-to-one ration of gin to vermouth. Of course, some prefer even less. There’s a legend about a man who instructed the barman to make his Martini from gin, then just whisper the word “vermouth” over the top. When he did as requested, the customer screamed “Not so loud”. Winston Churchill is reputed to have preferred his Martini made with gin and “a bow in the direction of France”.

Off the shelf What you need to do now is get that bottle of vermouth you’ve had sitting on the shelf for months – and tip it down the sink. Vermouth doesn’t keep. It’s essentially a wine, and low in alcohol compared to other fortifieds, so it needs to live in the fridge once it’s opened. Even then, it’s best used up within a month or six weeks. Buy a new one and experiment. Vermouth on the rocks, vermouth and soda, a vermouth spritz with prosecco – it’s a whole new taste of summer. Here’s cheers.

FUN FACT The Negroni is named after a real person, Count Camillo Negroni. He walked into a Florence bar in 1919 and demanded a stronger drink than an Americano (Campari, sweet vermouth and soda). The barman replaced the soda with gin and the Negroni was born. According to The Negroni: Drinking to La Dolce Vita, by Gary Regan, Negroni got his taste for strong liquor while working as a rodeo clown in the American wild west. As you would.

WHAT’S ON

SOVINO SUMMER 2021

WHAT'S ON THIS SUMMER AGAIN, THIS LIST OF SUGGESTIONS FOR SUMMER COMES WITH A WARNING. ALTHOUGH WE’RE OPENING UP UNDER “COVID NORMAL”, SPECIAL CONDITIONS MAY APPLY TO SOME OR ALL OF THESE EVENTS. CHECK THEM OUT IF YOU PLAN TO ATTEND. Australia v England – First Ashes Test

Man from Snowy River Rodeo

Australia v England – Fourth Ashes Test

8-12 December Gabba, Brisbane, QLD

28 December Jindabyne Sports Ground, Jindabyne, NSW

5 - 9 January SCG, Sydney

6-30 January Various locations, Sydney, NSW

The fourth Ashes test is scheduled to get underway at the SCG on 5 January. While it’s unlikely that the Barmy Army will be there in force this time around, the traditional New Year’s Test will see the premier contest in international cricket back in Sydney.

Art returns to the city. With the safety of audience and artists at the forefront of their planning, festival organisers say they’re staying nimble and staying on track to deliver a program of extraordinary work, even if it needs to happen under extraordinary circumstances.

Thredbo Blues Festival

Stanthorpe Apple and Grape Harvest Festival

It was on again/off again, but after prolonged negotiations, the English team is coming to Australia in an attempt to regain the Ashes. Australian retained the trophy 2019 when the series played in England was drawn 2:2. The first test will be played at the Gabba after the English team completes quarantine at a Gold Coast resort.

In 2020 it was cancelled because of COVID, but the organisers plan to make the 2021 rodeo bigger and better than ever. As well as the thrills and spills in the ring there are sideshows, food stalls, barbecue and bar facilities. A great day out for the whole family.

Tamworth Country Music Festival

CommBank Women's Ashes Test

14-23 January Various venues, Tamworth, NSW

27-30 January Manuka Oval, ACT

It’s one of the top ten music festivals in the world. From free shows every night in the park, to buskers, stalls, kids’ activities and the chance to see your favourite country music artists, at Tamworth there’s something for everyone! There’ll be more than 700 performers, with 2,800 shows across 120 different venues – some free and some ticketed.

The Aussies will be defending their Women’s Ashes title in a series that includes three T20 and three one-day matches. The series kicks off at Manuka Oval with what will be the only test match. The four-day test is the first women’s international test match to be played at Manuka.

28-30 January Thredbo, NSW The iconic Thredbo Blues Festival is back with a program of exceptional blues artists sending out tunes over the Snowies over three huge days. Enjoy great music, good food and wine with intimate bars and restaurants, spectacular outdoor venues and the whole of Thredbo Village given over to the blues. A full weekend pass even includes free chairlift access.

Sydney Festival

26 February – 6 March Various venues, Stanthorpe, QLD This biennial festival is a celebration of the Granite Belt region’s produce and booming wine industry. Enjoy 10 days of food and wine-focused events, with highlights including the Food and Wine Fiesta, a grand parade, a celebrity grape-crushing championship, an applepeeling competition and the Banchetto Italiano (a convivial long lunch). There are also markets, live music and more.

Sauvignon Blanc

Enjoy Stonleigh responsibly

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A vibrant pure expression of New Zealand nature