The Drop

The Drop Issue 01 — 2018/19

THE FIRST ISSUE

Donna Hay

Par t y pu m pi ng m eals

Raising a glass to the drinks you love & where you love them

Reynold Poernomo on d ess erts & h i s l ov e for G l enm ora ng i e

SE PPE LTS F I E L D The Reb i rth of a Cl ass i c

PENFOLDS

Meet the famil y

Sparkle Redefined

$9.95

Lu xur y gifti ng excl usi ve: pe rs ona lis e yo u r Moët & Chandon 1 .5 L Magnum wit h Swarovski cr ysta ls.

+ H OW TO : Cellar Wines — Navigate A Wine List Host A Party — Sound Like A Wine Pro Gift Great — & More

a s h o r t ys l i qu or.com.au produ c t i on

Shop Seppeltsfield wines at www.shortysliquor.com.au

PARTNER WITH US.

CUSTOMER SERVICE: Our knowledgeable team is waiting to assist with product selection, ideas and provide inspiration. We are available five days a week from 8am – 5:30pm. You will never wait to have your call answered, we’re always ready!

EASY DELIVERY: Next day delivery, direct to the fridge & with the option of arriving cold. All we need from you is a three-hour window.

SIMPLE ORDERING: Place your order over the phone 1300 746 789, via email or at shortysliquor.com.au

FREE DELIVERY: Within Sydney Metro for orders over $100.

SHORTY’S DELIVERING NATIONWIDE: With our wide range of courier partners, delivery across Australia is a breeze.

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EVENT PLANNING: Let us help you with quantities, inspiration for themed events and drink concepts. We have access to ice, tubs and glassware hire. Delivery to wherever your event may be and the option of sale or return for up to 20% of unused stock. We’re the one stop shop for all your event planning needs.

EXPERIENCES: A selection of fun and engaging premium events that can be tailored to suit any occasion.

GIFT PACKAGING: Including personalised gift cards, wrapping services and a range gift bows & ribbons.

SHORTY’S $30 BAR VOUCHERS: Complimentary voucher with every two dozen bottles of wine purchased, redeemable at leading W Short Bar Group Sydney venues.

GIFTS GALORE: An extensive range of alcoholic and nonalcoholic gifts plus a large variety of hampers by Wattle & Jones, The Handpicked Gift Co.

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Shorty’s Liquor - Passionately Delivered Since 2001

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Hi all, I’m so pleased to be able to launch this new magazine for everyone in the Shorty’s family. I never thought that when we started this business it would see us becoming magazine publishers!

I like to think that the reason we’ve grown so quickly is because we’re about more than just liquor. From our team of wine experts and salespeople to our delivery drivers, warehouse packers and even our suppliers, we value service above all else.

Whether that’s helping you choose the right drop for your cellar or office or helping you plan parties, we want to be more than just your supplier. We want to be your ‘tour guides’ through the world of fine wine, liquor & gifting.

‘The Drop’ is, at its heart, an extension of this idea.

When we came up with the concept of a magazine our priority wasn't to pull together another cheap catalogue, but rather to tell amazing stories about our beloved industry. We believe that the best way to build our brand and business is to create something that really adds value to the lives of our customers: by sharing the tales and provenance behind the rich products we sell and the people behind them, by helping you navigate the often complicated world of fine wine, liquor and gifting, and by publishing something that’s both educational and entertaining.

I can’t wait for you to read some of these amazing stories.

Sincerely, David Short.

Managing Director Shorty’s Liquor

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Brand Stories

Dear readers, It’s been such a privilege editing this magazine for Shorty’s. I’ve been working with them for many years but this is by far our most ambitious project together.

The truth is that my love story with wine began because of Dave and the rest of the Shorty’s team.

About a decade ago I was a law student and paralegal feeling a bit unfulfilled by my career direction. I made a snap decision to throw it all in and took a job driving a Shorty’s van to corporate customers around Sydney (one of them was the law firm I’d just quit) while I figured out my next step.

I still maintain that it was the best job I’ve ever had.

I got to work with amazing people, share in their passion for the wines and beers we were delivering, and go home every day knowing I’d worked hard and earned my pay.

Today, I consult to a range of wine and liquor brands, as well as other luxury and lifestyle brands. Shorty’s were the first step in my decade-long journey in the industry and they’re still an important part of it. I love that they’re family owned and operated, in a world where a couple of large international corporations dominate. I love their passion and dedication to the brands they sell. And I love that they’re all about investing in service, as this magazine shows.

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NEGRONI HOUR WITH FOUR PILLARS

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PARTY STARTING RECIPES

BY DONNA HAY

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SEPPELTSFIELD: A LEGEND, REBORN

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SWEET TOOTH: REYNOLD POERNOMO & GLENMORANGIE

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MADAME VEUVE CLICQUOT

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PENFOLDS: MEET THE FAMILY

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WATTLE & JONES: GIFT GREAT CATALOGUE

I really hope that you enjoy what we’ve pulled together. My wish is that it inspires a little of the same love for wine and fine things that Shorty’s gave me.

Contributors

Cheers, Robert O’Reilly.

Editor - The Drop

@shortys.liquor

Editor Robert O’Reilly Creative Director Miguel Sicari Writer/Consultant Ben Moechtar Feature Writer Paul Henry Photography Alana Dimou

Shorty’s Liquor Managing Director: David Short shortysliquor.com.au orders@shortysliquor.com.au 1300 746 789 wine.com.au wattleandjones.com.au (c) 2018 Shorty’s Liquor, All Rights Reserved ABN: 44036395077

Wigwam Solutions wigwamsolutions.com Managing Director: Robert O’Reilly robert@wigwamsolutions.com 0421 557 958

Always enjoy alcohol responsibly.

This magazine is to be enjoyed by an audience over the age of 18 years old in Australia.

It contains information about alcoholic products for a mature audience only.

Products subject to availability, prices subject to change.

Liquor Licensing: Shorty's Liquor 770010255 Wine.com.au 770016995

Shorty’s Liquor - Passionately Delivered Since 2001

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ApĂŠritif Hour

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Here’s looking at you, kid. Chandon S is inspired by the classic Champagne cocktail ordered by Victor Lazlo in the iconic 1942 film, ‘Casablanca’. It must have been good because he beat Humphrey for the gal in the end (spoiler alert). As well as bitters and orange, that version is likely to have also featured sugar and a touch of Cognac, a heavier and more robust drink than the refreshing aperitif offered by Chandon.

The new Chandon S - an infusion of sparkling wine and bitters - is a throwback to 1940’s Casablanca and the invention of the modern Champagne cocktail.

Made from a blend of sparkling and hand crafted Orange bitters, Chandon S is a refreshing aromatic sparkling, best enjoyed over ice with a twist of orange – making it ideal for that first drink of the afternoon or evening.

It’s as easy as…

1. Ice - Add ice to a stemless tumbler.

2. S – Pour Chandon S. 3. ZEST – Garnish with a twist of orange.

What is bitters?

Originally concocted as a medical treatment, bitters are used to flavour some of our favourite tipples, from the Old Fashioned to the Manhattan. It’s basically an alcoholic preparation flavoured by some sort of botanical matter, whether that’s fruit, herbs, bark, roots or a combination. The flavour profile is generally bitter, sour or bittersweet.

The Chandon Bitters In crafting this drink the Chandon team went a drop further than just adding a pre-made bitters concoction. They charged their winemaking team with the mission of concocting a custom recipe that would complement their Brut and achieve the desired aromatic mix.

The outcome is dominated by orange (they burned through 300 kilograms of oranges in their search) but the brandy spirit is also infused with five other key ingredients: gentian root, fresh ginger, vanilla pods, cinnamon quills and green cardamom pods.

Order Chandon S at shortysliquor.com.au

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Negroni Hour Looking to lend a touch of class to your next event?

The fine folk at Four Pillars took us through how to craft a Negroni at scale!

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Buy, batch & let the party begin.

Single Negroni 25ml Four Pillars Spiced Negroni Gin 25ml Oscar.697 Rosso Vermouth 25ml Campari Negroni Batch (Makes 100) 2,500ml Four Pillars Spiced Negroni Gin 2,500ml Oscar.697 Rosso Vermouth 2,500ml Campari

Remember to...

• Ensure all ingredients are chilled before batching.

• Place all of your ingredients into a large sterilized container.

• Chill the batch before serving.

To serve Pour 75ml of batched Negroni into a rocks glass over ice and stir quickly. Garnish with an orange wedge and enjoy!

** Talk to the Shorty's crew if you're keen for a Four Pillars Brand Ambassador to drop by your event.

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Corporate & Fine Wine Specialists

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DONNA HAY

entertaining time There are few pleasures greater than being joined at a table by close company gathered around good food – accompanied, of course, by well-matched wines. photography CON POULOS + CHRIS COURT styling STEVE PEARCE

I love that the climate in New Zealand means that they produce so many different varieties of wine, and do it so well! Whether I’m after a silky pinot noir or a minerally chardonnay, or even a quality sparkling, I know I can choose a bottle from New Zealand and it’s going to be delicious, especially if it’s from Cloudy Bay.

If you could give one tip on matching food and wine at home, what would it be?

Choosing a wine to match your food doesn’t have to be difficult.

I’m no sommelier, but I always try to stick by the rule to match weight with weight, and ensure the intensity of the flavour of your wine matches the intensity of the flavour of your dish.

A meal with big flavours such as a beautifully cooked eye fillet of beef needs a full-bodied red, while lighter fish or Asian dishes need something less intense, like a crisp, fresh sauvignon blanc.

Party season is coming up. When you’re catering for lots of people, what’s the secret to impressing with your food?

I try not to over-complicate things, and I usually choose dishes I can prepare in advance so I’m not running around when guests arrive. I love the shared experience of food, so I like to serve large dishes on big platters in the centre of a table so everyone can help themselves. I’m also all about a beautiful yet simple table setting – I like my guests to feel a little bit special, so lovely linen napkins, elegant glassware and perhaps a little bit of fresh foliage for the table goes a long way.

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What’s a common mistake people make when they’re hosting a party and cooking for large groups?

Choose a simple menu with dishes you feel comfortable cooking – now is not the time to try making lots of complicated things you’ve never cooked before! Do as much as you can in advance of your guests arriving and keep the drinks flowing – I like to set up a drinks station with glassware and a few bottles of wine for my guests to choose from. It looks impressive and gives my friends something to do while I’m finalising things in the kitchen.

It feels like in today’s world of reality television and celebrity chefs, there are ingredients that come around like trends each year. What’s your tip for the next hot ingredient? What should we be putting in front of our guests?

I recently purchased a Japanese yuzu tree and I’m trying my hand at growing this incredible fruit (although I haven’t had much luck so far!). Yuzu is a powerfully zesty, aromatic citrus that looks a bit like a cross between a dimply mandarin and a grapefruit. Traditionally used in Asian cuisine, you can add the zest to seafood and vegetable dishes (you can use it in a similar way to lemon), and I also love adding it to desserts like curds or pudding. If you can’t find the fresh fruit, you can also buy the bottled juice from Asian supermarkets and grocers.

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RECIPE GEORGIE ESDAILE

What is it about New Zealand wines that you love so much?

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Cloudy Bay Pinot Noir 2015 is perfect with the rosemary, mascarpone and potato tart

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Cloudy Bay Sauvignon Blanc 2017 is perfect with the spinach, feta and dill hummus with pine nuts

rosemary, mascarpone and potato tart

400g can chickpeas, drained and rinsed 1 tablespoon tahini 2 tablespoons lemon juice 2 cups (50g) baby spinach leaves, blanched and drained 1 cup (200g) marinated feta, drained 1⁄4 cup (40g) pine nuts, toasted, plus extra, chopped, to serve 1⁄4 cup dill sprigs, plus extra, chopped, to serve sea salt and cracked black pepper extra virgin olive oil and grissini sticks, to serve Place the chickpeas, tahini, lemon juice, spinach, feta, pine nuts, dill, salt and pepper in a food processor and process until smooth.

Place on a serving plate and sprinkle with extra dill, pine nuts and pepper. Drizzle with oil and serve with grissini. MAKES 11⁄2 CUPS.

Preheat oven to 200°C (400°F). Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork. Refrigerate until needed.

Place the manchego and mascarpone in a small bowl and mix to combine. Place the potatoes, oil, salt and pepper in a medium bowl and toss to coat. Spread the mascarpone mixture over the pastry, top with the potato and cook for 25–30 minutes. Add the rosemary and cook for a further 2 minutes or until golden and pastry is cooked. Serve. SERVES 8. + If you can’t get a single sheet of 375g puff pastry, place 2 sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge. ++ You can use other waxy potatoes such as kipfler potatoes in place of Dutch cream.

I N C O L L A B O R AT I O N W I T H

RECIPE JESSICA BROOK

spinach, feta and dill hummus with pine nuts

375g sheet frozen puff pastry+, thawed 1 cup (75g) finely grated manchego 1⁄2 cup (120g) mascarpone 350g Dutch cream potatoes++, peeled and thinly sliced 1 tablespoon extra virgin olive oil sea salt and cracked black pepper 4 sprigs rosemary, chopped

Sparkle Redefined Personalise your Moët & Chandon 1.5L Magnum with Swarovski crystals.

Please Drink Moët & Chandon Responsibly

Moët & Chandon 1.5L Magnum & personalised monogramming with Swarovski crystals.

Visit shortysliquor.com.au to find out more or call the team on 1300 746 789.

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TOP 20 WHITE WINES Under $30

From full-bodied Chardonnay to Kiwi Sauvignon Blanc, here are our favourite white wines.

POCKETWATCH RANGE CHARDONNAY 2016 Central Ranges, NSW $14.99

FERRARI SAVINI RONDINETO PINOT GRIGIO 2016 Tuscany, Italy $17.99

Modern, fun and fresh: Pocketwatch is a contemporary Australian Chardonnay offering outstanding value.

Hand harvested grapes are pressed in whole clusters to create this lively and zesty Pinot Grigio.

ROBERT OATLEY SIGNATURE SERIES CHARDONNAY 2016 Margaret River, WA $19.99

DAVID HOOK PINOT GRIGIO 2017 Hunter Valley, NSW $19.99

This delightful white showcases the best of the Margaret river, with rich citrus and passionfruit leaping from the glass.

A warm climate interpretation of a cool climate classic, rich and sweet are perfectly balanced by fresh acidity.

WIRRA WIRRA ADELAIDE CHARDONNAY 2017 Adelaide Hills, SA $24.99

HENTLEY FARM BRASS MONKEY PINOT GRIGIO 2017 Adelaide Hills, SA $24.99

Fresh peach and pear make this Chardonnay all to easy to drink. Secondary citrus notes make this the perfect partner for roast chicken.

An incredible offering from 2015s winery of the year. Winecompanion.com.au 'Winery of the Year' 2015.

SMITHBROOK PEMBERTON CHARDONNAY 2016 Pemberton, WA $15.99

BIRD IN HAND PINOT GRIS 2016 Adelaide Hills, SA $24.99

A bright and generous Chardonnay with lively acidity and generous oak.

Each glass offers pear, spice and everything nice.

CASTELFORTE PINOT GRIGIO 2016 Veneto, Italy $14.99

POCKETWATCH PINOT GRIS 2017 Central Ranges, NSW $14.99

Citrus leads the way, and melts beautifully into the tight line of acidity offered by this wine.

Night harvesting preserves the pleasing acidity in this stellar Pinot Gris.

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SEPPELTSFIELD BAROSSA RIESLING 2017 Eden Valley, SA $24.99

BIRD IN HAND SAUVIGNON BLANC 2018 Adelaide Hills, SA $18.99

Seppeltsfield proving that sub-regions of the Barossa can produce elegance just as well as they can produce power.

2017’s Sauvignon blanc of the year, and the first from outside of New Zealand!

HEWITSON GUN METAL RIESLING 2017 Eden Valley, SA $19.99

MIRITU BAY SAUVIGNON BLANC 2017 Marlborough, NZ $19.99

A brilliant mineral character makes this an enticing and deep Riesling.

Intensely flavoured, and delightfully full.

MIDNIGHT DASH SAUVIGNON BLANC 2017 Marlborough, NZ $9.99

BABICH RESERVE LABEL SAUVIGNON BLANC 2017 Marlborough, NZ $24.99

Fish and chips and Midnight Dash.

Trust us.

The perfect companion for a warm summers day.

KUDOS BY ANT MOORE SAUVIGNON BLANC 2017 Marlborough, NZ $14.99

TYRRELL’S HUNTER VALLEY SEMILLON 2017 Hunter Valley, NSW $19.99

This Marlborough Savvy teems with tropical fruit begging to be drunk.

Quintessential Hunter Valley: Dense and complex, with a delightful texture.

LITTLE BLACK STONE SAUVIGNON BLANC 2016 Marlborough, NZ $17.99

CUVEE ANNE-LAURE PINOT GRIS 2016 Alsace, France $27.99

Classic Marlborough: Herbaceous, peppery with loads of passionfruit and peach.

Fantastic value from one of the most consitent producers in the Alsace region.

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The Gidget Foundation We sat down with Arabella Gibson, CEO of the Gidget Foundation, to explore some of the amazing work the organisation are doing to support new and expectant parents.

Tell us about the Gidget Foundation and the work you do…

With a close family connection to Gidget, Shorty’s have been a wonderful supporter of the Gidget Foundation for many years. In just the past year alone, Shorty’s has donated over $50,000 – a very significant donation! We are really proud of, and grateful for, our long-standing partnership with Shorty’s. There are many synergies which exist between our two brands, though at the very core our organisations are both built around family.

On a personal level, what’s it like working with the Gidget Foundation on a day-to-day basis?

Gidget Foundation Australia is a really wonderful organisation. We are a not for profit that exists to promote emotional wellbeing for expectant and new parents. We aim to raise awareness of perinatal depression and anxiety (PNDA) amongst women and their families, along with their health providers and the wider community, ensuring that vulnerable people receive timely, appropriate and supportive care.

PNDA and the difficulties of early parenting affects approximately 1 in 5 new mums and 1 in 10 new dads.

This equates to over 100,000 new parents every year experiencing some degree of mental health illness in association with pregnancy or early parenthood – a staggering figure. Over 50% of new parents will experience adjustment disorders so the cost to the workplace, the family and the community is significant and poorly recognised. Sadly, suicide remains the leading cause of maternal death.

Where did the name come from?

Gidget was the nickname of a gorgeous, spirited and vibrant young Northern Beaches Sydney mum who tragically took her own life while suffering from unrecognised postnatal depression. As well as a very happy marriage and a beautiful daughter, she had a wonderful and close-knit family, and a really lovely group of friends. Not long after Gidget died, her friends and sisters decided to start the Gidget Foundation in her honour to ensure that what happened to her would not happen to another new mum.

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What’s the connection between Shorty’s Liquor and the Gidget Foundation?

The Gidget Foundation consists of a fantastic and dedicated group of people who are all involved with our organisation for the right reasons! But there are many times when I will read a story written by one of our Gidget Angels or talk with someone who has felt incredible distress and it will bring me to tears. Personally, as a mother of twins, I do what I do because I want to ensure that families stay together for the longer term. I want to drive awareness and provide education to create a stable foundation for our own children to manage the pressures of parenthood if one day they decide to be a mummy or daddy too!

A big part of your job is to raise money and spread awareness… Your yearly lunch is a bit of a fixture on the Sydney social scene, with over 1,500 people attending. Any tips on organising large-scale events?

The key is planning, planning, planning. Find suppliers you trust and then lean on their expert opinions wherever you can - the caterers will know more about food types and volume than you will, the florist will be able to advise on the flowers, and of course Shorty’s will be able to advise on the styles, volumes and brands of the drinks needed.

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Donate today at gidgetfoundation.org.au

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Your support can change the lives of these parents & their families.

Donate today. gidgetfoundation.org.au/donate

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Wine Words Sick of getting left behind every time the dinner party conversation turns to wine? It’s a world that demands a dictionary of it’s own, so we thought we’d give you five clever sounding terms to help you join the banter (and sound like a pro while you’re at it.)

Ωe

Oenophile: /’i:ːnə

Oxidise: /’pks d^ z/ v

( )f l/ n

^

A wine lover As in: ‘Jenny, you think you’re such a oenophile, but we’ve been serving you goon all night and you didn’t even notice.’

Varietal: /v ‘r^

t( )l/ adj The type of grape the wine is made from.

As in: ‘This Chardonnay is true to varietal form.

Which is an awful shame, because I hate Chardonnay.’ e e

e

e

Appellation: /,ap

‘le ∫( )n/ n The winegrowing region a wine came from.

There are strict rules about how much of the fruit has to come from that region to earn its appellation. As in: ‘The appellation of this wine may be Burgundy, but I swear I can taste a little Rooty Hill in there too.’ e

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The process of a wine seeing too much oxygen.

This could happen because a bottle has been left open or due to an issue in the maturation process. Look for a browning colour and a loss of freshness. As in: ‘This wine has begun to oxidise…

Can we use it to scrub the bathroom floor instead?’

Tannins: /’tan ns/ The effect of certain parts of the grape (the seeds and stalk) on a wine. The more of that grippy, dry sensation on your gums and tongue, the more tannins in a wine. As in: ‘This winemaker really pumped up the tannins in this drop to balance out the acidity. Either that or she dropped a bucket of chalk into the barrel.’

“

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Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever.

- Aristophanes shortysliquor.com.au

TOP 10 SPARKLING WINES Under $35

Find your sparkling (wine) star from these ten wines.

RESTLESS REBEL BLANC DE BLANC NV South Eastern Australia $12.99

CHANDON BRUT NV Yarra Valley, Vic

Light and delicate, with a creamy texture and a long finish.

The Australian arm of sparkling behemoths Moët & Chandon.

BIMBADGEN SPARKLING SEMILLON NV Hunter Valley, NSW $14.99

PETALUMA CROSER ROSE NV Adelaide Hills, SA $22.99

Great value Australian sparkling, made from 100% Hunter Vallley Semillon.

Bursting with pomegrante, strawberry and cherry, this delightful drop is cheerful and delicious.

CASTELFORTE PROSECCO NV Veneto, Italy $14.99

PETALUMA CROSER BRUT NV Adelaide Hills, SA $21.99

Crisp and dry style sparkling, perfect for the Aussie summer.

An iconic Australian sparkling from the Adelaide Hills.

CASA GHELLER ‘G’ GOLD PROSECCO NV Valdobbiadene, Italy $19.99

SEPPELT SALINGER VINTAGE BRUT 2013 Henty, Vic $24.99

An authentic Italian Prosecco packed full of bright and and exciting tasting notes.

Possibly the best value vintage sparkling on the market, the 2013 is packed with citrus, brioche and creamy sparkling characteristics.

SEPPELTS ORIGINAL SPARKLING SHIRAZ VINTAGE Grampians, Geelong, Heathcote, Vic $22.99

PETIT CORDON BY MAISON MUMM PRESTIGE BRUT NV Marlborough, NZ $34.99

A deep and brooding sparkling Shiraz, setting the standard for the style.

A sparkling with all the elegance of a Champagne from our pacific neighbours.

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$22.99

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The Rebirth Of A Classic words by Paul Henry

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A History Lesson:

I

magine this: Joseph Ernst Seppelt had left his tobacco, snuff and liqueur factory in Silesia in Prussia in 1849 with his wife, children, factory workers and 13 other local families, moved to an almost unimaginable new home: Australia. Gladly quitting the political and economic turmoil of Europe, they reached the Barossa Valley in 1851. After attempts to cure tobacco failed, Seppelt planted vines near Greenock at the place he called Seppeltsfield, and thereafter, he was soon selling wine at nearby Gawler and sending it on paddle-steamers plying the River Murray. His insistence on exemplary standards produced good wine and led to the construction of a fine cellar at Seppeltsfield in 1867, which included the construction of the world’s largest gravity-flow fermentation facility.

Joseph Seppelt died suddenly in 1868. His son, Oscar Benno Pedro, married Sophie Schroeder in 1870 and with their children they developed the business. At the height of its activity in the 1890s, the wine company of B Seppelt & Sons was the largest in Australia. It had attained success because the Seppelt family had drive, energy and exemplary standards. This was true not only of the male heads of the family, father and son, Joseph and Benno, but also of Benno’s wife, Sophie, who contributed significantly to the running of the establishment. The family also maintained strong ties with their employees. These characteristics stood the company in good stead, enabling them to continue in eras when others were floundering.

By 1900, at a time when the disease phylloxera had devastated the wine industry in the eastern states of Australia, Seppeltsfield had become Australia’s largest winery, producing two million litres of wine annually and winning prizes in Sydney and overseas.

The Seppelt Company had grown because of the family’s business acumen, scientific methods and thorough professional training for its winemakers. The company enhanced South Australia’s position as the nation’s leading wine-making state.

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Once Upon A Time:

T

he idea that any good brand story should have a beginning, a middle and no end, is not a new one.

Few wineries will ever have the advertising or media muscle to interrupt the consumer conscious in the way that either mass market favourites or high profile luxury brands can. The simple faith in a true story well told is an attractive idea, and one that in a world of social media extension, can quickly gather momentum and generate profile. But, the fact of the matter is, if you are looking too hard for your true story, it probably isn’t really there.

It strikes me that in this improvised journey — quite literally, without an obvious beginning, middle or end — lies a more honest account of how we should seek to create truth, credibility and engagement around our brands.

My favourite true story is not the definitive account of a product, but rather an ‘episode’ about the recording of a live album — Keith Jarrett’s Koln Concert. Jarrett, a brilliant but often mercurial musician, arrived in the city for the sound check, feeling ill, truculent and not at all happy with the piano that had been supplied for his performance.

What transpired was one of the greatest pieces of improvised music of any genre, as Jarrett riffed for two hours, steadfastly ignoring the lower and upper register of the piano, and concentrating his focus on the middle keys. His whoops and hollers of excitement are captured on the recording, and add to the

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authenticity of the rendition, making it truly sound like a spontaneous conversation that can be repeatedly heard for the ‘first time’, without losing any of the excitement of a unique, one-off performance.

A true story is a wonderful place to start, but sometimes what it takes to deliver that story — the endeavour, rather than the material — is the compelling hook.

The opportunity with Seppeltsfield was not to rewrite its history, but, just as dauntingly, to design a new range and label for the first, new addition to its portfolio in 167 years.

In the intervening decades since its inception in 1851, it had been a prestigious producer of fortified wines and tonics, and generations of the Seppelt family had guided it through times of abundance and recession, but it had assuredly established a reputation as one of the grand houses of Australian winemaking endeavour and vision.

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To Dare To Dream:

The Return Of The Native:

Randall’s passion for Seppeltsfield is as real and undiminished as his enviable reputation for being commercially astute. His desire to resurrect the brand is not just a sentimental whim to honour the Seppelt family, but to return a sense of purpose and ambition to the estate - ‘Seppeltsfield has always been aesthetically beautiful, but until now, it had no engine room,’ he recently confessed… hatever the venerable foundations of Seppeltsfield, Randall believesand thishowever estate can noble be the its most history and lineage, there can important winery bein noAustralia, doubt that with its the ‘second-life’ ‘crown’ would not have been representing its possible ambitionwithout to craftthe theredoubtable most majestic Warren Randall. of wines, and the ‘star’ providing the navigation and aspiration Randall, a Seppelt-trained to recapture a glorious winemaker past.of mercurial temperament, formidable skill and canny, entrepreneurial repute, bought the winery Now a decade thatago is afrom branda story. seemingly disinterest Treasury Wine Estate, and proceeded to invest millions into returning it to its former pomp and glory.

W

However, there was one caveat which was seriously occluding Randall’s vision, and effectively hampering his attempts to stoke-up a fire of resurrection - Treasury had retained ownership of the brand trademark, effectively limiting the distribution of any table wine to cellar door exposure only.

But serendipity struck last year, and while Randall was successfully negotiating acquisition of another TWE asset - the former Ryecroft winery in McLaren Vale - the prospective new owner made the inclusion of the Seppeltsfield trademark a prerequisite of the purchase.

At a stroke, Seppeltsfield could now make ‘Seppeltsfield’ wines again, and 167 years of history could now be reclaimed.

Typically, the ebullient Randall puts it best: ‘For more than a century, and particularly personified through Benno Seppelt, this business has been based on courage, ambition and ingenuity, From the famous avenue of palms planted by the Seppeltsfield workers during the Great Depression, to the revolutionary design of the Gravity Cellar, to the inception of a 100 Year Old Tawny.

Seppeltsfield goes further than being just about grape growing and winemaking - it encapsulates so much of the Australian spirit.

‘Beginning with our first tier of Barossa still wine releases, 2018 marks the commencement of a new phase for Seppeltsfield; to take this masterpiece brand back to its original place as Australia’s top wine producer. I want to bring this story to wine enthusiasts around the country so they can be part of it.’

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The Heart Of The Matter:

C

entral to the new wine range releases has been a multi-million dollar restoration of the estate’s 1888 Gravity Cellar – a winery designed to harness the natural course of gravity to assist with the vinification process.

Originally conceived by Benno Seppelt, eldest son of the original estate founders, the Gravity Cellar is recognised as having played a pivotal role in the evolution of modern winemaking - and is now back in full-working use.

The Gravity Cellar today is celebrated by Seppeltsfield’s winemakers Fiona Donald and Matthew Pick, with the 19th century engineering still enabling a low-energy/minimum pumping approach. The gentle handling of grape must via the gravity principle has proved to preserve and maximise aromatics, colour and flavour of the resultant wine, and is a telling example of how modern innovation can sometimes be found in the reprising of tradition.

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A Remembrance Of Things Past:

T

he opportunity to reimagine the Seppeltsfield brand was always going to be a dextrous mix of recognising the past while also trying to devise a new future.

Undoubtedly, the most iconic image of the estate is the legacy of Benno’s Avenue of Hopes and Dreams - the sentinel lines of majestic palms that flank the surrounding roads and makes the whole Seppeltsfield village an unmissable landmark. Their presence is both remarkable and touchingly paternal - Benno conceived the whole idea as a restorative act of purposeful labour for the local population, demoralised as it was by a biting recession and the ongoing memory of the desperate toll and reality of the First World War. Wages were not on offer, but board and lodging were available, and this act was formative in the establishment of the local village life and culture.

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Tempting as it was, the palm imagery was resisted as a central theme - it seemed curiously inappropriate to ‘highjack’ such a magnanimous act as a brand marque.

Instead, the answer came by way of Joseph Seppelts attic retreat; a mezzanine study room where he conceived the recipes for the company’s tonics and aromatised wines. Within the library of books and collections of sample bottles, some old brand designs revealed a ‘crown and star’ motif had been registered at the South Australian Patent Office in 1877. This, allied to the discovery of ‘cadet blue’ - a proprietary colour tone first used on a striking Seppeltsfield Vermouth - immediately struck the design team as a winning combination for the new label.

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To Dare To Dream:

R

andall’s passion for Seppeltsfield is as real and undiminished as his enviable reputation for being commercially astute.

His desire to resurrect the brand is not just a sentimental whim to honour the Seppelt family, but to return a sense of purpose and ambition to the estate - ‘Seppeltsfield has always been aesthetically beautiful, but until now, it had no engine room,’ he recently confessed…

Randall believes this estate can be the most important winery in Australia, with the ‘crown’ representing its ambition to craft the most majestic of wines, and the ‘star’ providing the navigation and aspiration to recapture a glorious past.

Now that is a brand story.

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Character Actor From super spies to the super fly, every great character of television and film has a signature drink. It was thirsty work but we set out to compile some of our favourites (and enjoy them along the way).

Carrie Bradshaw

Don Draper His crisp white shirts, well-tailored suits and perfectly pomaded hair suggest that the Madison Avenue creative genius is a man with classic tastes. Maybe it’s the ad man in him because his choice of drink stays true to his personal brand.

When he’s out on the town Draper tends to opt for an Old Fashioned (whisky, sugar, bitters and garnished with an orange twist) while at home or at the office he keeps things simple, indulging in straight Canadian Club whisky (which we can only assume he orders by the crate).

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Thanks to SJP’s crew the Cosmopolitan has become the drink synonymous with girl packs toasting to a big night on the town. Citron vodka, Cointreau, fresh lime juice and cranberry juice, the origins of the ‘la-de-da’ classic are disputed, but it has firm ties to the fine bar scene of New York City (even before the Sex & The City gals).

James Bond Yes, his iconic tipple might be a shaken martini, but the world’s greatest spy has toyed with a range of libations over his 50 year history. In recent instalments he’s been spotted nursing a Heineken and enjoying more than a few fingers of the Macallan Single Malt Scotch Whisky, but we suspect a few sponsorship dollars might

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Did you know?

Shaken, not stirred. It might roll off the tongue like liquid gold but there’s a reason most top bartenders stir your martini: the violent process of shaking the cocktail dilutes and chills the alcohol more aggressively than it deserves. And when it comes down to it, would a hound like Bond really want a weaker drink?

be behind that. Our pick of the spy’s favourite drinks is a concoction of his own called the ‘Vesper’, which was named for one of the only Bond girls to actually capture 007’s heart. It’s got vodka, gin and Lillet Blonde, shaken over ice.

The Dude Jeff Bridges’ loveable layabout from the Coen brothers’ cult hit ‘The Big Lebowski’ seems to spend half the movie crunching on ice from a ‘White Russian’. Rumour has it that an entire state’s cream supplies were depleted after a Big Lebowski party attracted (probably scruffy looking) superfans of the easy-going hero from all over America.

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Corporate & Fine Wine Specialists

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TOP 20 REDS Under $30

From bold Barossa drops to light European reds, here are twenty of our favourites.

VILLA CALAPPIANO CHIANTI 2016 Tuscany, Italy $13.99

ROBERT OATLEY SIGNATURE SERIES PINOT NOIR 2016 Yarra Valley, Vic $19.99

Soft tannins, medium body and a huge heart, this Italian red is outstanding value.

Rich berries and spice give depth to this light and very drinkable Pinot.

POCKETWATCH RANGE PINOT NOIR 2017 Victoria $14.99

BEN’S RUN VINEYARD SHIRAZ 2016 Hunter Valley, NSW $19.99

Bright fruit character and gentle oak make this a tender and approachable Pinot Noir.

Named for the marathon length finish of this wine.

POCKETWATCH RANGE CABERNET SAUVIGNON 2013 Central Ranges, NSW $14.99

ROBERT OATLEY SIGNATURE SERIES CABERNET SAUVIGNON 2016 Margaret River, WA $19.99

Layered, flavorsome and smooth - an outstanding wine at it’s pricepoint.

Rich blackberries and gravely tannins that beg to be to be taken to a BBQ.

PIERRE PONNELLE COTES DU RHONE 2015 Rhone, France $16.99

HEWITSON MISS HARRY RED BLEND 2015 Barossa Valley, SA $19.99

Figs, Olives and Liquorice. Forget the ploughman’s board, just have another glass.

An array of beautiful floral notes and earthy spices leap from the glass.

MR RIGGS THE DELINQUENT SHIRAZ 2016 McLaren Vale, SA $18.99

ST HUBERTS THE STAG PINOT NOIR 2017 Yarra Valley, Vic $22.99

2016’s Winery of the Southern Hemisphere have produced the goods again.

Layer upon layer of cherry, sour plum and forest floor.

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SEPPELTSFIELD BAROSSA SHIRAZ 2016 Barossa Valley, SA $24.99

HENTLEY FARM RASCAL SHIRAZ 2016 Barossa Valley, SA $29.99

Quintessential Barossa: Big, bold and and juicy.

Big fruit and bold tannins are balanced by a mischievous grin.

MR RIGGS OUTPOST CABERNET SAUVIGNON 2016 Coonawarra, SA $24.99

COLDSTREAM HILLS PINOT NOIR 2017 Yarra Valley, Vic $29.99

Intensely bright and floral, showcasing the best of the Coonawarra.

Cold by name, warm by nature - bright, delicate and so very drinkable.

TAYLORS WINEMAKER’S PROJECT BORDEAUX RED BLEND 2014 Clare Valley, SA $24.99

LABRUNE ET FILS PINOT NOIR 2017 France $17.99

A fantastic reimagintation of an iconic blend.

Packed full of vibrant red fruits, dark cherries and earthy forest floor.

HEWITSON JOEY’S BLEND SHIRAZ 2016 Barossa Valley, SA $24.99

BISTRO CHIC MERLOT CABERNET SYRAH 2016 France $15.99

Young, fresh and fruit driven; a phenomenal blend that delivers in spades.

Punchy plum brought together by a smoked game character.

HOWARD PARK MIAMUP CABERNET SAUVIGNON 2015 Margaret River, WA $26.99

MR RIGGS YACCA PADOCK TEMPRANILLO 2017 Adelaide Hills, SA $29.99

Wild berries and plums are balanced by beautiful vanilla and oak.

Ben Rigg has found an Aussie home for a Spanish classic.

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Sweet Tooth

Reynold Poernomo & Glenmorangie Signet Baking up creativity to match the finest single malts from Glenmorangie.

The Recipe for Success Carla Bignasca (“BIGGZY”) from Lost at E Minor caught up with dessert guru Reynold Poernomo to chat about innovation, ignoring his parents & why he’s linked up with Glenmorangie (hint: he reckons it’s the perfect whisky for desserts).

CB: So Reynold, what is your background? Is your family being entirely in hospitality?

Reynold: Funny thing about that is, we didn’t start with hospitality. I was wanting to go to hospitality.

My mum, my dad, even my brothers were saying don’t do it. It is a tough life, and I’ve witnessed it firsthand. I’d come home and no one’s home. I’d have to cook my own food.

CB: Is innovation and pushing the boundaries are key for you and for your process of creation?

Reynold: Pretty much. But there is not really much new things these days. It’s getting harder and harder to find something that’s different. Something new. Food is a very emotional thing. It creates culture, history, it brings people together.

CB: In creating these amazing desserts that you do at KOI Dessert Bar, talk us through the process of selecting the ingredients. How important is it to find the best?

Reynold: I guess it depends on the craftsmanship. If the product is really good, it’s got to speak for itself. You can’t really just throw in so many different things, and then you can’t really taste that product anymore, which is really important as well. Texture plays a big role as well. The ingredients got to be tasty and texturally. It can’t be too soft, it can’t be too hard, it can’t be too mushy. And then, how you cook with that ingredient also plays into effect. The temperature over it, the flavor that changes with it. So, I guess where you source your ingredient it does vary. So if you get fruits from France it’s a lot brighter, a lot sweeter. And then you pair that up with some more of a mellow ingredient, that kind of brings out that flavor of the pear.

CB: In the same idea, is presentation important?

Reynold: Presentation is important to an extent. If you’re a fancy restaurant, people would want to see the skill. Presentation, from that point of view, is how the chefs create the food from scraps to something so beautiful. That’s where the skills come from. A visual talent, I guess. Visuals always come last. For me, sometimes it comes first. For example, if you want to create balance of sweetness. Balance is everything. When it comes to balance of visual, textures and flavors. Then, if you want something a bit more prominent, a bit more smokey, you go towards the sweetness, so it kind of balance out a little bit. And then you have a little bit of acidic to make sure it’s not too sweet, it’s not too smokey, and it kind of lighten off at the same time, that sourness kind of brings it back a little bit.

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This interview was published with the permission of the kind folk at Lost at E Minor. You can find the rest of it and other great content at lostateminor.com

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Reynold’s Recipe If you’ve got a love for all things sweet then you’re probably already familiar with dessert whiz Chef Reynold Poernomo from the successful Sydney venue KOI Dessert Bar. More recently he’s linked up with our friends over at Glenmorangie & crafted this lux dish to partner Signet, the first whisky to be crafted from toasted chocolate malt barley.

Signet & Molten Lava Cake

*Be warned: this recipe is not for the faint at heart. It’s true to Reynold’s signature style, being as complicated as it is beautiful and delicious. But we figure our fans are game and privy to the fact that a truly great dessert can’t be made without a few cracked eggs on the floor. Plus, if it all goes belly up, you’ve got a bottle of Glenmorangie Signet to commiserate over, right?

3. Dust the inside with flour it’s evenly coated.

Lava Cake Mix 250g dark chocolate (65%) 250g butter 110g sugar 5 eggs 5 yolks 65g plain flour

4. Line the bottom of the metal rings with aluminium foil, ensuring there are no gaps.

Then place on a baking tray.

5. Pipe the lava cake mix two thirds into the metal ring.

1. Melt butter, sugar and chocolate together over a double boiler.

2. Once melted, remove from the heat and fold in the yolks and eggs until it’s all combined.

3. Sift in the plain flour.

4. Set it aside to cool down in the fridge for an hour.

5. Transfer it into a piping bag.

Liquid Ganache Centre 250g dark chocolate (65%) 200g milk 50g cream 1 tbsp glucose

6. Add in the frozen ganache into the centre of the metal ring, ensuring it is below the rim of the ring.

7. Pipe extra cake mix on top of the ganache.

Vanilla Orange Ice Cream 5 yolks 500g milk 250g cream 180g sugar 20g glucose 2 strips of orange zest without pith 1 vanilla bean scraped

1. Combine milk, cream, vanilla bean, zest and

1. Combine the milk, cream and glucose in a small pot. Heat over medium heat and bring it to a simmer.

2. Once the cream mixture is hot, pour it into a tall jug with the chocolate. Use a hand blender or stir it all up until the chocolate is melted and mixed through.

3. Pour the mixture into a round silicone mould (4 cm diameter, 2 cm depth).

4. Freeze ganache until solid. Once it’s frozen remove from the mould and join two of the frozen ganache together, so it’s a 4x4 cm cylinder of frozen ganache.

glucose in a small pot and bring to a simmer.

Meanwhile whisk egg yolks and sugar together until fluffy.

2. Whisk the hot milk into the egg yolks until well combined. Keep the zest and beans in the mixture.

3. Return the ice cream mix to the pot and whisk over medium-low heat. Once the mixture reaches 83 degrees for 2 minutes, remove from the heat and strain.

4. Cool down the mixture and then churn in an ice cream machine. Set aside in a container until needed.

Garnish

1. Reheat the lava cake in an oven at 165 for 5-10

Assembling Lava cake mixture Frozen ganache Extra butter Extra flour

minutes. Check the centre with a skewer to ensure the ganache is melted.

2. Transfer the cake to the centre of a plate and spoon crumble on top. Place pieces of orange segments around.

1. Preheat oven to 165 degrees celsius.

2. Rub butter on the inside of a metal ring

3. Just before serving add a scoop of ice cream on top of the lava cake.

(6x5cm).

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CAN DO 1.

2.

Have you noticed a few more cans at your local bottle shop?

It’s not just a hipster fad, and more of your favourite brands are releasing their beers in can every week. Here’s why.

So Fresh:

Cans keep your beer fresher.

Light and UV rays that penetrate a glass bottle can damage the beer, particularly over longer periods of time.

The can also proves a more effective oxygen seal.

4.

No bottle opener handy? In reality, most beers are twist tops, but that fancy beer that isn’t can leave you searching for a bottle opener like you’re lost in the Amazon.

Crushing It:

5.

Whether you’re hosting a big party or you’re just sick of changing the rubbish bin, cans are just easier to get rid of. Step up and crunch ‘em down; you’ll fit heaps more in the trash and save yourself a lot of work on the clean up.

Captain Planet: Because it’s easier to produce, fill, transport and recycle cans, they leave a smaller carbon footprint.

Stack & Rack:

It’s easier to keep cans stored in small spaces like your office kitchen or home pantry, as they’re more space efficient. You can also fit more in your fridge or ice bucket for party time.

3.

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Open Up:

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6.

Chill out:

Can beers cool down quicker, so you can get the party started faster.

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TOP 10 BEERS From crafty brews to classics, here are ten of our top beers.

BALTER XPA AMERICAN PALE ALE 375ML CANS Voted # 1 in GABS Hottest Aussie Craft beer, created at the Gold Coast brewery part-owned by surfing icon Mick Fanning. Balter produces five beers and was the only brewery to appear twice in the Top 10.

COOPERS GREEN PALE ALE 375ML CANS An iconic release from a pioneering Australian brewery.

STONE & WOOD PACIFIC ALE 330ML BOTTLES GABS Hottest Aussie Craft beer Runner-up was Stone & Wood’s ever-popular Pacific Ale, a consistent top three finalist since 2010 and title-winner three times from Byron Bay.

PERONI NASTRO AZZURO 330ML BOTTLES An authentic Italian lager, brewed in the same way since the 19 th century.

SCHARER’S BAVARIAN LAGER 375ML CANS German style beer adapted for the Aussie summer – swap your lederhosen for some budgie smugglers.

CORONA EXTRA 355ML BOTTLES Light, crisp and refreshing. The ultimate easy drinking summer beer.

4 PINES BREWING PALE ALE BEER 330ML BOTTLES Fruit forward palate with a gentle bitter finish, the perfect BBQ beer.

YOUNG HENRY’S NEWTOWNER PALE ALE 375ML CANS From humble origins in Sydney’s inner west, their rapid rise is testament to their skill as brewers.

MONTEITH’S POINTERS PALE ALE 330ML BOTTLES

SIERRA NEVADA PALE ALE 355ML BOTTLES

Pioneers of the Kiwi craft beer scene, their flagship beer hits all the right notes.

Cascade hops give this American classic an amber hue and a full bodied and complex palate.

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Barossa Valley Top varietal: Shiraz and Red Blends(GSM’s or Shiraz Cab)

Clare Valley

Must drink: Penfolds, Torbreck, Hentley Farm, Hewitson

Top Varietal: Riesling

Ben says: ‘‘The home of Aussie wine and an icon around the world.

Must Drink: Grosset. Leo Buring, Tim Adams

Known for big bold red wines.’

Ben says: ‘Quintessential Riesling country. They make epic and well-priced wines that are easily world class’.

Adelaide Hills Top varietal: Sauvignon Blanc Must Drink: Shaw & Smith, Bird in Hand Ben says: ‘Sauvignon Blanc ‘unchained’. Cool climate, high altitude - all the ingredients for a great drink.’

Great Southern Top Varietals: Riesling, Shiraz Must Drink: Cherubino Ben says: ‘Great Southern spans 5 sub regions:

Albany, Denmark, Frankland River, Mount Barker and Porongurup, producing fine, cool climate wines.’

Margaret River Top Varietal / style: Chardonnay, Cabernet, SSB Must Drink: Leeuwin Estate, Moss Wood, Pierro, Howard Park Ben says: ‘SSBs are THE classic dry whites. Also a great area for fantastic, nutty Chardonnays and very elegant and often long-lived Cabernets.’

McLaren Vale Top varietals: Shiraz, Old Vine Grenache Must Drink: Mr Riggs, d’Arenberg Ben says: ‘Bold and opulent Shiraz, known around the world for impressive early drinking, as well as cellaring.

Wines with grace and subdued power.’

Coonawarra Top varietals: Cabernet Sauvignon, Shiraz Must Drink: Wynns, Leconfield Ben says: ‘Home of the Terra Rossa: a stretch of red soil that gives the Coonawarra its unique Terroir. One of Australia’s great regions for Cabernet Sauvignon.’

Rutherglen

Heathcote

Top varietals: Muscat, Viognier, Durif

Top varietals: Shiraz and varietals such as Tempranillo

Must Drink: Campbells, Chambers, Stanton & Killeen

Must Drink: Jasper Hill

Ben says: ‘Better known for its internationally acclaimed fortified

Ben says: ‘Voluptuous and well balanced inky wines with exceptional

wines and a winemaking tradition starting in the 1850’s.’

cellaring potential. Terrior is key in this large wine region, adding diversity to the styles.’

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Eden Valley

Wine Your Way Around

Top Varietals: Riesling Must Drink: Henschke, Pewsey Vale, Hewitson Gun Metal Ben says: ’Known for Riesling, however Henschke has put this region on the world map with Hill Of Grace Shiraz, Australia’s most iconic single vineyard wine.’

Riverina

Australia

Top varietals: Shiraz, Chardonnay Must Drink: De Bortoli, Nugan Ben says: ‘A land of plenty! The wines here are consistently good and regularly display value.’

Our sunburnt country is full of remarkable wine regions. Shorty's In-House Sommelier Ben Moechtar gave us his tips on the best drops from each.

Mudgee/Orange Top Varietals: Chardonnay, Sauvignon Blanc Must Drink: Robert Oatley, Philip Shaw, Printhie, Logan

>> Next page for advice on picking winners.

Ben says: ‘Get hooked on classic varietals like Chardonnay, Sauv. Blanc and Cabernet: they all perform beautifully here.’

Hunter Valley Top varietals: Semillon , Chardonnay Must Drink: Tyrrell’s, Brokenwood, Scarborough, Lake’s Folly Ben says: ‘One of Australia’s first wine regions. Unoaked Semillon from the Hunter is world class and a true blue chip investment for the cellar’

Canberra District Top varietals: Shiraz, Riesling Must Drink: Clonakilla, Collector Ben says: ‘‘This region is notable for its Shiraz and Shiraz Viognier blends: spicy and peppery with the elegance and balance of its Rhone counterparts.’

Yarra Valley Top varietal: Pinot Noir, Chardonnay Must Drink: Coldstream Hills, Mount Mary, Yering Station.

Ben says: ‘Pinot Noir is king and here it is firmer structured, yet deliciously fragrant. Fittingly Yarra is amongst the dress circle of wine regions around Melbourne.’

Mornington Peninsula Top varietal: Pinot Noir, Chardonnay and Pinot Gris Must Drink: Ten Minutes by Tractor, Kooyong, Stonier Ben says: ‘Pinot Noir is the flag bearer. Predictably good. Seductively silky.

Oozing class.’

Beechworth

Tasmania

Top varietals: Chardonnay, Shiraz

Top varietals: Riesling, Chardonnay, Pinot Noir

Must Drink: Giaconda, Sorrenberg

(and sparkling wines)

Ben says: ‘A relatively small wine region

Must Drink: Arras, Josef Chromy, Tolpuddle

representing highly sort after quality wines that

Ben says: ‘The marginal climate here produces world class Pinot and

are intense, complex and very textural.’

Chardonnay. This is more than just the ‘apple-isle’ - Tasmania is a wine tour-de-force. Watch this space!’

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Tips to drinking your way around Oz.

1.

Stick to the varietal or styles the region is famous for. Growing wine grapes is closely linked with the weather and soil of the region. Winemakers might experiment with different styles in different places but there’s a reason Coonawarra do so much Cabernet and the Hunter doubles down on Semillon: it grows bloody well there.

1.

Don’t be a snob. Big producers are usually household names for a reason. They’ve honed their craft over decades, attracted the best winemaking talent, and produce at a scale that means they can often put a better wine in your glass for less.

1.

Learn your vintages. Once you’ve put your finger on the style and region you’re a fan of, figure out the best (or worst) years for that region. It sounds complicated, but it’s actually a pretty simple process. While Margaret River, for example, tends to turn out winning conditions every year, other regions can struggle through frost or rain; ignore those years and your consistency will go through the roof.

Chat to our in-house sommelier Ben Moechtar or other trained staff for help in picking the top wines from your favourite region.

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Dame Madame Clicquot & the Birth of an Icon

A

fter the tragic death of her husband, Dame Madame Clicquot had a decision to make.

She could relax and enjoy the pleasures of life as a wealthy widow, as almost anyone of her age and social status would have done, or commit to something more extraordinary. Fortunately for us, she did the latter; after convincing her father-in-law to grant her control of her late husband’s business, she set about building an empire still synonymous with Champagne, revolutionising the world of fine wine and inventing many of the standardised winemaking techniques still employed by premium brands around the world.

Among other key innovations - the riddling table, for one - Madame Clicquot invented the concept of a rosé as we know it. This year, in fact, marks the 200th anniversary of Veuve Clicquot Rosé, the first known blended rosé champagne. Not content with the addition of an elderberry concoction to achieve the colouring of pink wine (she remarked that ‘our wines must be flattering both on the palate and on the eye’) she instead blended wine grapes with her

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still white wine, achieving the first known blended rosé champagne.

As those in the wine industry raise a glass to the 200th anniversary of Veuve Clicquot Rosé, we also toast one of the most influential and formidable female icons of wine and business to have ever lived. >>

Verzy Mansion, still owned by Veuve Cliquot

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Madame Clicquot A Life Worth Raising A Glass To...

1798 She marries the wealthy FrancoisMarie Clicquot. Given the timing - in the midst of the revolution - the wedding is held in secret (in a cellar, in fact). Importantly for us, however, is the fact that her new husband owns vines and a winemaking business..

1805 Tragedy strikes at the age of 27 when her husband dies and leaves her to raise a child.

At a time when it is almost unheard of for a woman to lead a business, she convinces her father-in-law to allow her to put her in charge. ‘Veuve’ translates to ‘widow’..

1810 Madame Clicquot creates the first vintage Champagne, showing a knack for innovation.

Alexandre Fourneaux leaves the business, however, given the difficulties of the economic climate.

1806

1777 Barbe-Nicole Ponsardin is born.

She comes from a good family, the daughter of a prominent textile manufacturer and politician.

Madame Clicquot invests a further 80,000 francs into the business, teaming with an expert in assemblage: Alexandre Fourneaux.

Unfortunately, the first few years of business face trying times; Europe is at war.

1804 Under her husband’s keen business eye sales continue to rise, catering to tastes of the luxurious and indulgent courts across Europe. Business is good, and Madame Clicquot is destined for a very comfortable albeit boring - life..

1811 An excellent vintage coincides with the timing of a comet seen in the skies for much of the year. The Veuve Clicquot ‘comet vintage’ is considered by some as the first great modern Champagne vintage.

1814

1877

After several years of embargo on French bottled wine, the Russian tsar opens the doors for trade again. Clicquot charter a ship packed with over 10,000 bottles, followed by another 12,000 bottles.

The timing of the arrival results in a windfall for the business.

The now iconic Yellow Label is first created.

1830 Madame Clicquot makes MathieuEdouard Werle a partner, after an investment of 100,000 francs.

1816 Madame Clicquot invents the first ‘riddling table’, the process of ageing and turning a bottle to guarantee a clear wine.

This process is still used today. She also becomes known as ‘La Grande Dame of Champagne’.

1850 Werle takes full control of the business, as Madame Clicquot steps aside.

1818

1866

Madame Clicquot invents rosé as we know it today, blending still white wine with red grapes.

Madame Clicquot dies in July. Sales had reached 750,000 bottles a year and her life is celebrated across the world.

1836 Sales exceed 200,000 bottles a year.

1815 After Napoleon’s defeat the rest of Europe enters a period of merriment, with Champagne at the heart of all celebrations.

TOP 10 CHAMPAGNES Find your signature Champagne star from these ten wines.

DOM PÉRIGNON VINTAGE 2009 Épernay, France

$229.99

MOËT & CHANDON IMPÉRIAL BRUT NV Épernay, France $55.99

Of such quality that it bears the name of a Benedictine monk who’s work cemented the name of the region in the minds of wine lovers everywhere.

Nothing screams luxury like a toast with a charged glass of Moët & Chandon.

G.H.MUMM BRUT ROSE NV Reims, France

MOËT & CHANDON IMPÉRIAL ROSE NV Épernay, France $86.99

$55.99

A sturdy rose, bright and bubbly with a Pinot Noir backbone.

A bright and bubbly variation on the classic Brut Impérial, perfect for celebratory summer days.

G.H.MUMM CORDON ROUGE NV Reims, France

PERRIER-JOUËT GRAND BRUT CITY NV Épernay, France $64.99

$45.99

A precise and delicate blend of 77 cuvees, showcasing the best of the region.

Fresh and clean with some mellow aging characteristics, this is a delightful champagne presented in a unique and eye catchng gift box.

HEIDSIECK & CO MONOPOLE BLUE TOP BRUT NV Reims, France $39.99

VEUVE CLICQUOT YELLOW LABEL BRUT NV Reims, France $58.99

Amongst the oldest Champagne houses, producing exceptional wine since 1785.

Madam Clicquot was the most powerful woman in Champagne, building an iconic empire and laying the foundation for a brand that would last centuries.

LAURENT-PERRIER LA CUVÉE CHAMPAGNE NV Tours-sur-Marne, France $64.99

VEUVE CLICQUOT YELLOW LABEL CONNECTED ARROW TIN NV Reims, France $62.99

Light and balanced, this incredible champagne is rich with white stone and flesh fruits.

Have you ever wandered how far you are from Champagne? Wonder no more.

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LOCAL LAW

1.

THE GRAPES HAVE TO BE GROWN AND HARVESTED IN THE CHAMPAGNE REGION OF FRANCE.

There’s a strict set of rules that govern what can actually be considered (and call itself) a Champagne.

2.

ONLY CHARDONNAY, PINOT NOIR AND PINOT MEUNIER GRAPES CAN BE USED.

3.

THE WINE HAS TO HAVE SPENT AT LEAST 15 MONTHS IN THE BOTTLE. FOR VINTAGE WINES THE MINIMUM IS THREE YEARS.

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A Symphony of Glass JUST LIKE MUSIC NEEDS THE RIGHT ACOUSTICS, GREAT WINE NEEDS THE RIGHT GLASS TO PRESENT EVERYTHING IT HAS TO OFFER IN BALANCE AND HARMONY. WE ASKED OUR OWN HEAD OF SALES, DANA MORRIS, TO HELP US SEPARATE FACT FROM FICTION, DRAWING FROM HER PREVIOUS ROLE AS GLASSWARE DESIGNER FOR PLUMM. How does the glass actually improve the wine?

In a nutshell great wine glasses are designed by the size and shape of the bowl to enhance the smell and taste of a particular wine style by allowing the right amount of air to come into the glass, open it up and allow it to breathe.

The aroma is then able to lift and present itself in the best possible form, which is balanced so that all of the components and characteristics of the wine are working together harmoniously.

Take us through the basics of matching wines to glasses…

Five different glass types is all you need to enjoy your choice of wine. There are two distinctive glass shapes for both red and white wine that noticeably improve the wine drinking experience - in addition there is also a sparkling glass. A red wine glass bowl needs to be full and rounded, with a large opening to allow your nose into the glass.

Red wines benefit from a larger bowl, which offers greater surface area for aeration, allowing the wine to breathe and present the characteristics and components of the wine in their best form, the way the winemaker intended.

Aromatic white wines require a small bowl to help capture the aromas, while oaked Chardonnay and aged white wines are best in a medium sized bowl to enhance complexity.

wines will benefit from decanting. Young wines may appear tight or closed and decanting them will help them take in oxygen and assist in opening them up, showing a fuller expression. Older wines will benefit by separating the sediment that may have formed and to also aerate the wine and shake off any unpleasant aromas that may have developed in the bottle. A general rule for decanting is to decant old wines just prior to serving and young wines several hours prior to serving.

How much wine should you pour in a glass?

The general rule is never more than a third full, or 150mls..

What should a glass be made of?

The best wine glasses are made from crystal. In saying that it all depends where and when you are using your glassware - crystal may not be practical! Plumm, for example, have an Outdoors range that is made of unbreakable polycarbonate, using the same glass shapes.

They also have the added bonus of being dishwasher safe!

What’s a common mistake people make with glassware?

Too often people leave their good glassware in the cupboard to collect dust. Every day is a special occasion and the right glasses should be used every time you open a bottle of wine!

When it comes to gifting glassware - what do you recommend?

It all depends on your recipient’s wine preferences and if they already own good glassware. If they don’t I’d recommend starting with the right glassware for their preferred wine style. If they already have the basics I’d suggest a beautiful decanter or some stemless wine glasses – they’re always popular.

To view our range of Plumm Wine Glasses visit shortysliquor.com.au

At home, too many glasses can be impractical.

Any tips?

I believe the best glasses are the ones for your favourite style of wine! Your glasses should reflect what you drink on a regular basis. For me, that’s Champagne and oaked Chardonnay, so I have a complete set of each. If you love full-bodied reds, choose the right glass for them.

What can you tell us about decanting?

As well as being a beautiful tool to serve wine in, most

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TOP 10 CHILLABLE REDS Whether you’re thinking pink or looking to channel some Mediterranean magic with a bold red in the fridge, here are our favourite chillable wines.

SEPPELTSFIELD BAROSSA GRENACHE 2016 Barossa Valley, SA $24.99

CRAZY TROPEZ DRY ROSÉ 2017 Provence, France

Rich in plums and cherries that taste like they’re picked straight from Grandma’s tree.

An organic rose from the French mediteranean cost.

GILARDI RAVELET ROSÉ 2016 Provence, France

DOMAINE LA CHAPELLE ROSÉ 2016 Côtes de Provence, France $18.99

$15.99

$17.99

Gentle and crisp with abundant berries.

Light pink in colour with an incredibly fruity palate, perfectly suited to all manner of summer meals.

PHILIPPE BOUCHARD RED BURGUNDY GAMAY 2016 Burgundy, France $15.99

DOMAINE 3 MÔMES ROSÉ 2016 Provence, France

Phenomenally light, with incredible depth. An absolute winner.

Coloured like the warm summer sunset in which you imagine yourself drinking it, delightfully perfumed and incredibly delicate.

THE ANGOVE ORGANIC SERIES ROSÉ 2017 South Australia $15.99

HEWITSON BELLE VILLE ROSÉ 2017 Barossa Valley, SA $23.99

Bright and crisp, this certified organic wine is a real crowd pleaser.

Intensely floral, in colour, on the nose and on the palate. Provonce style and Australia’s best Rose!

BLUE PYRENEES PINOT NOIR BONE DRY ROSÉ 2017 Pyrenees, Vic $16.99

CHATEAU MINUTY ‘M DE MINUTY’ ROSÉ 2016 Côtes de Provence, France $29.99

Dry as a bone and crisp as a fresh apple.

Boundless strawberries and cherries entice sip after sip.

Crisp and dry with a long round finish.

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$19.99

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Aroun

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nd the World In Six Beers There’s a reason why the best beer you ever drink is on an overseas holiday (and it’s not just because you’re a long, long way from your desk). It’s because more often than not that particular brand & style of beer has evolved to be the perfect partner to the climate and food you’re also enjoying in that moment. Here are some of our favourite national brews.

United States: There’s nothing wrong with drinking your slice of the college life by opting for classics like Budweiser and Coors, but we think the exciting American beer scene is made of much more.

Sierra Nevada Pale Ale asks all the right questions without coming off aloof.

Japan: The number of quality beers coming out

China: If ever a national beer and cuisine were designed for each other it would be Tsingtao. It’s clean and crisp, cutting right through the grease and spice of Chinese food. It doesn’t matter if you’re enjoying takeout Chinese, high quality Yum Cha or even some food from another Asian country, Tsingtao reigns supreme.

Mexico: leaving behind the more popular (and better marketed) Corona, we think Dos Equis XX Lager is built for hot summery days and long, long sessions. It drinks more like a pilsner than a lager but it maintains that clean and crisp profile essential to bite through spicy Mexican food.

Spain: Estrella Damm Lager just fits into the Spanish way of life. It’s easy-drinking, relaxed and goes with a bunch of a different foods, which is essential for a nation keen on shareplates! Plus you can knock one back in the wee hours of the evening without an ounce of guilt, just like a true Spaniard.

of Japan is very well-known; their remarkable food culture and a passion for excellence just seems to translate to great beer. We picked refreshing Sapporo Draft because it’s an amazing all-year beer but you could just as confidently crack open an Asahi or Kirin

Wondering how Oz fits in?

We’ve got one of the most complicated beer landscapes in the world, because brewers are looking to cater to so many different climates (it’s a big country, in case you didn’t notice), cuisines and cultures. There’s still a little of the English/Irish influence left in our most popular lagers and ales, but every day sees another brewer trying to find something better suited to our unique and varied tastes. Cheers to that!

Italy: Nastro Azzuro is well-established as the wedding and event specialist. Whether you’re celebrating nuptials or toasting to the weekend, it just feels (and tastes) like it’s the sort of beer you’d drink over a long pasta lunch, surrounded by good friends.

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Order your imported beers for events, Friday arvo drinks or mid-week celebrations (why not?) at shortysliquor.com.au.

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A Career In Beer

LINDSAY CRAWFORD HAS SPENT MORE THAN 18 YEARS IN THE BEER INDUSTRY BREWING FOR SOME OF THE BIGGEST NAMES IN THE GAME, INCLUDING HIS CURRENT ROLE WITH 4 PINES, THE MANLY BRAND MAKING BIG (AND DELICIOUS) WAVES. WE SAT DOWN WITH HIM TO CHAT ABOUT WHERE THE BEER INDUSTRY HAS COME FROM, WHERE IT’S LANDED AND WHETHER CANS ARE A FAD OR THE FUTURE. You started brewing in 2000. What did the industry look like? It was quite different. Craft beer was almost unheard of. I started working for the Malt Shovel Brewery and in Sydney there was only a handful of small breweries around, such as the Lord Nelson and Scharers Little Brewery down in Picton. W.A. had Matilda Bay and Little Creatures had just started up. This era also witnessed the rise of international and domestic premium lagers. Beer was still pretty parochial. How has it evolved? What does the current beer landscape look like? This point seemed to mark the highest consolidation of the beer industry with the 2 major players plus Coopers sharing almost all the market. A quick trip to the bottle shop shows how many more products are now available compared to back then.

The consumer is a lot more educated these days with a greater understanding of styles and are more demanding of a quality product. It’s a really competitive time at the moment with only so many taps and so much shelf space to go around. The U.S. craft scene, often seen as somewhat of an Oracle for Australia, has begun to slow of late as a result of heavy competition. The same may be on the cards here in Oz. People these days are more willing to try new products and there is less brand loyalty as a result. While Lager continues to dominate the market, Ales are far more available than ever before and the variety of which is fantastic to see. The industry has done some really great work in terms of showcasing how well it can pair with food. These days wine no longer holds complete sway of

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the dinner table. Where do you see it headed next? Any tips for beer trends and styles? The old staple, Pale Ale, is continuing to evolve into sub categories such as XPAs, Session IPAs, hazy NEIPAs and Brut IPAs. The boundaries are becoming more blurred by every new release. Craft Lagers are becoming more frequent. More brewers are gaining confidence to showcase their skills with this more difficult style where faults are easier to perceive. To me it makes sense to play in a part of the market with such a broad appeal. Anything with fruit in it is trending at the moment. Coffee or spice or anything that gives you unique flavour pairings also seems popular, brewers are beginning to think more like chefs. There is also a rise in wild beers, with or without spontaneous fermentation which can also go hand in hand with barrelled products. A lot of wine making techniques are beginning to cross over with these styles. Beer seems to be fracturing and becoming more diverse, I don’t think you will see any one style like IPA dominating like it has lately. The real key is being able to do them all consistently and well. Beer in cans: is it a fad or a winning combination? Cans are definitely here to stay. They offer a few inherent advantages over bottles.

They are impervious to light which provides a bullet proof defence to light strike (an off flavour taint that happens when UV light reacts with certain hop compounds) They have a better long term seal than a bottle and are also lighter and cheaper to transport. Cans are quicker to chill, great for camping or outdoors events where bottles are not

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ideal. The main advantage of a bottle is that you can get lower levels of dissolved oxygen than in a can. Oxygen is the number one enemy of a brewer as it rapidly promotes staling. A bottle can be evacuated of air then purged with CO2 a number of times on a decent filler to really keep that oxygen down. A can due to its construction will collapse under a vacuum so this means slightly higher oxygen levels when filling. Whatever the package if you truly want to savour your beer then pour it into a glass where you are better able to experience the aroma which is a massive part of the overall flavour experience. Are there any innovations helping to influence the industry?

Craft brewers are using more and more of the techniques of the bigger breweries they used to shun. Centrifugation separation is one area that is becoming increasingly popular for getting good clarity in final beer. It is less harsh on the product than typical earth filtration as it lessens the exposure to staling agents such as iron and oxygen and strips out less of the flavour. As computers and automation becomes cheaper you are more likely to find these being used within the brewhouse. While it may be seen as less craft by some the increased consistency and therefore quality is a welcome trade off for most. Is brewing more

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art or science? I’d split that down the middle. A good recipe will get you 30% on the way to a good beer. It’s the attention to detail, following good process and having good technique that will truly make a great beer. Scientific method is a great help when trouble-shooting and having good technical education is a great start to becoming a good brewer. That said it is called a craft for a reason and that is where the creative element comes in, where from experience you have a feel for what will work and what may not. Its the interplay of both of these that makes brewing interesting. It is an industry in which you get to use a range of skills daily. It’s also 50% cleaning which I am unsure which category that fits into. How does a sense of ‘place; affect your style and philosophy? Does the ‘4 Pines’ mantra fit within a Manly lifestyle? 4 Pines was born in Manly and our brew pub continues on there to this day. The Norfolk Pine is an iconic symbol of Manly and coastal Australia. We feel that the relaxed beach vibe permeates through what we do and how we act. We aim to be honest, fun, passionate yet unpretentious. We want to make beers that we and our friends enjoy while having a great time doing it. We are committed to environmental and cultural responsibility and want to forever challenge what people think a business can be. Even on your worst day you are still making beer which is pretty cool. What country do you think has an exciting beer landscape other than Australia and why? The U.S. has led the way in the craft beer world for the last couple of decades and will continue to do so. They just have so many breweries, great technically trained people and it’s just on such a massive scale compared to here. The biggest of the craft brewers over there are larger than our biggest domestic brewers here. It is phenomenal. New Zealand has a good burgeoning beer scene and are lucky to have great quality local ingredients at their disposal. That said Australia is well and truly up there when it comes to producing world class beers. What is really exciting is the global nature of things these days and our ability to sample wares from anywhere within the global village has never been better and will only continue to improve.

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HEALTHIER DRINKS New brands to Shorty's Whether you’re looking to energise, detox or shake a cocktail, here are our favourite drinks.

Botanica Cold Pressed Juice 12 x 250ml — $38.99 Cold pressed to make sure there’s maximum vitamins with minimum nasties.

Lemonade, Watermelon, Cloudy Apple, Orange, Bondi, Green, Beetroot

Minor Figures Coffee Nitro Cold Brew

Remedy Kombucha

12 x 200ml — $49.99

12 x 330ml - $49.99

The quality of a barista made coffee meets the convenience of instant.

All natural flavours and no added sugars make this a flavoursome drink that’s great for your digestive health.

Black, Latte, Mocha

Hibiscus Kiss, Lemon Lime Mint, Raspberry Lemonade, Ginger & Lemon, Apple Crisp, Original

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Social Drinker @winewankers They reckon they’re out to remove the wankery from the joy of wine. We reckon they’re on to something. These guys are proof that fine wine can be fun, fresh and snobbery-free.

Because we know that a drink is always better in good company, we’ve compiled a list of our favourite wine and liquor Instagram accounts. From stunning vineyard vistas to outrageously priced fine wines, these happy snappers capture the fun (and flavourful) world of booze. @winedestinations Sometimes you just need some wanderlust to get you through the week. There may not be a remarkable exploration into the wines themselves but the beautiful imagery is enough to make sure your next trip is to a wine region.

@wineteller Classic Instagram content: beautiful destinations and delicious food and drink, captured with just the right amount of photo editing. This account has just enough wine insight to give it some substance.

@wineenthusiast A carefully curated balance of wine, scenery, fun and food; you can see why 180 thousand people are along for the ride.

#WINWINE Snap a photo of this magazine & tag us for a chance to win a bottle of Veuve Clicquot NV for yourself! —  shortys.liquor T&Cs: shortysliquor.com.au/contest-term-winwine

@onceuponawine_ Full of detailed tasting notes and thoughtful commentary. In a world where most accounts are content with a pretty sunrise, there’s something to be said about those who make it their business to go the extra mile.

Follow Shorty’s on Instagram for more.

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FIVE REASONS WHY GOING BIG IS ALWAYS BETTER. 1. More To Share The only thing worse than that not getting to try a great bottle of wine that somebody has brought is getting just enough of a sip to know what you’ve missed out on. Break out a supersized bottle and ensure everyone gets a toast with substance!

2. Worth Cellaring If you’re going to all that effort of putting a bottle away for years and years, doesn’t it make sense that it’s a larger format bottle? There’ll be more to enjoy on the other end.

3. Specialty Player You’ve gone to the effort of finding, buying and cellaring a wine you love. You’ve kept it for years in good conditions. And then you get home from a work event, realise you’ve got nothing to drink, and crack open the bottle on a whim like it’s a $10 Chardonnay.

You’re never going to open a large format bottle for the sake of it; for one, it won’t fit in your kitchen bin.

4. Ages Better Like George Clooney, a large format wine will just get better with age. They mature with more consistency and less risk than an ordinary sized bottle. It’s because there’s less surface area of wine exposed to cork and bottle.

5. Make A Statement Nothing says ‘we’re going to party like we’re in ‘The Great Gatsby’ (or at least on the superyacht it allowed Leo to buy after the film) like a really big bottle of booze. They get people dancing on tables just by looking the business.

Size yourself up & explore our large format wines at shortysliquor.com.au

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750ml Standard

1.5L Magnum

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MAGNUM P.I.

3L Jeroboam

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6L Methuselah

Corporate & Fine Wine Specialists

9L Salmanazar 61

Whisky Business ALEXANDRA DAHLENBURG IS THE GENERAL MANAGER OF ONE OF SYDNEY’S HOTTEST RESTAURANTS, MJØLNER SYDNEY. TO CHAT ABOUT (AND TRY) THEIR REMARKABLE WHISKY COLLECTION WE STOPPED BY MJØLNER FOR A DRAM. Thanks for taking the time to chat to us about whisky.

Wow, it looks like you have a few to choose from!

We are lucky enough to have around 500 whiskies on the back bar. It’s a love of mine that was passed from some of the big influencers of my life, and grew rapidly, as I’ve been in hospitality from a young age. I was always exposed to great brands and have since made sure all the venues I’ve run had a well equipped collection of whisky on the back bar. Even at home my cabinet is filled full of birthday whisky gifts and special purchases.

So it runs in your blood then?

My father is actually a barley farmer in Victoria, so I always kind of felt drawn to this industry, knowing what the barley could be used for! Although it’s the people that have kept me here. I say I got into whisky because of my passion for the spirit but stayed because of the passion of the people in this industry. With whisky, I’ve travelled the world, met some of the most wonderful people, and seen some amazing places.

Who would you say is your typical whisky drinker and what are they drinking?

There is no ‘typical’ whisky drinker anymore. The demographic has truly spread between young and old, male and female. What’s more is they’re drinking it in such a myriad of ways: neat, on ice, in cocktails and pairing it with food. Whisky is one of the hottest drinks out there at the moment and I love watching the category grow even further.

Isn’t whisky really an after dinner drink?

There’s still a little of the old perception, that it’s about drinking whisky in an armchair in front of a fire, but these days it’s so much more. Whisky cocktails on our list at Mjølner are one of the higher selling drinks and often what people are choosing as their first drink of the evening. We also do a lot of pairing dinners with whisky, matching it with cured meats or more complex dinners… There are other fun ways people are drinking it too: pairing it with a particular beer, traditionally called a Boilermaker, or at Mjølner we even have ‘bone luge’

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during entrees. We’re also offering whisky masterclasses to our corporate guests.

What trends have you noticed with guests ordering at the bar?

What’s been great lately to see is the thirst for knowledge about what people are consuming. With whisky especially there is so much to learn for the discerning drinker and novice alike. The effects of different casks, regions, flavour profiles and grain types. It can sometimes seem a little daunting to people at first but take the plunge! At Mjølner our list is so big that we like to start with a quick chat with new whisky drinkers, asking what they’ve had before that they liked, or what spirits they generally drink. From there we recommend something close but a little different to what they have tried previously, to expand their journey. This gives them another base or a reference which will encourage them to continue their journey from a new point. There’s a whisky for every person out there and I haven’t had a person I haven’t been able swing into whisky yet.

Any favourites or “where to start”?

One of the many whiskies I recommend is Glenmorangie.

Their range is just such a crowd pleaser. I put together the Gourmet Traveler Wine Magazine single malt whisky guide and then hosted whisky workshops in Sydney and Melbourne… Glenmorangie Signet was a huge hit in the line up, it’s such a special whisky but also accessible.

Where do you see the future of whisky?

I would love to see whisky being brought to a dinner table like we bring a bottle of wine these days. I’m pretty sure that’s one of the reasons I get invited to dinner parties! You can start off with a whisky highball or whisky and fresh apple juice, moving to an Old Fashioned or a Manhattan, then drinking it neat or on the rocks. What everyone needs to remember is that there’s no specific way to drink whisky.

You drink it the way you like it and it’s about your journey.

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You can find Mjølner at 267 Cleveland Street Redfern.

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Race Ready All dressed up and ready to party trackside? Here are nine tips on throwing a Melbourne Cup bash worthy of a punt.

1.

Order more Champagne than you think you need. Something about knocking off work early makes punters double down on the bubbles. So long as you don’t ice the lot at once, leftover Champagne can be used for staff and client gifts.

2. Celebrate the theme! Make sure you have some ‘Best Dressed’ awards for your team and let them know in advance the prizes are worth a crack; it sets the foundation of a fun day and keeps the competitive streak buzzing! We recommend a beautiful gift pack from Wattle & Jones.

3. Get your orders in early. By Thursday the 1st of November, at least. Melbourne Cup is the busiest time of the year for us (and many other corporate supply businesses) so the admin of coordinating so many onday deliveries can get chaotic.

We’ll probably drop the booze off earlier in the week and then come by with ice to get you set up on the big day. Plus it will ensure you get the patient professional advice of our team before they go into crazy mode!

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4. Big is best. Get the party started with a large format bottle! From magnums of Aussie wine to even larger bottles of French Champagne, we’ve got a range of options to anchor your race day party. They put a smile on everybody’s face, make for a great photo spot and last a lot longer than an average bottle.

5. Plan your plonk. We usually recommend two drinks per head for the first hour and a standard drink every hour after that.

Remember that any leftovers make for great Friday afternoon drinks.

6. Winner winner, chicken dinner!

Run a sweepstakes to get everyone involved (ask us for posters). Not everyone follows racing and it’s a great way to get the competitive juices running.

7. Consider your work horses. You might like to use Champagne as your welcome drink but better value options for the rest of the day. Prosecco, fresh dry white wines and quality imported beers will keep moods high without stressing out the accounts team.

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8. When it comes to food, concentrate on quantity! Fancy French canapes may look the business but it’s important to keep your crew well-fed and energised. If you’re catering the event yourself, look for the Donna Hay recipes in this magazine, or speak to us about our snack options. If you’re engaging a catering company, have a chat with our team; we work with the best in the business on a daily basis and we can point you in the right direction for any budget.

9. Plan for the next day. You may be a virtuous individual, but there are going to be more than a few sore heads the next morning. Ensure that the day isn’t a complete wash out and help buoy spirits by organising some treats: coffee, breakfast rolls, sports drinks and plenty of Berocca.

The Shorty’s crew are experts at party preparation. Chat to our team for tips & tricks on picking a winner this racing carnival.

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TOP 10 LARGE FORMAT WINES Go big or go home. Here are ten of our best supersized wines.

CHATEAU LA GORDONNE ROSÉ 1.5L MAGNUM 2015 Côtes de Provence, France $55.99

GROSSET POLISH HILL RIESLING 1.5L MAGNUM 2017 Clare Valley, SA $139.99

Rich in plums and cherries that taste like they’re picked straight from Grandma’s tree.

An organic rose from the French mediteranean cost.

CHATEAU DU SAINT MARTIN ETERNELLE ROSÉ 1.5L MAGNUM 2016 Côtes de Provence, France $79.99

PERRIER-JOUËT GRAND BRUT 1.5L MAGNUM NV Épernay, France $139.99

Gentle and crisp with abundant berries.

Light pink in colour with an incredibly fruity palate, perfectly suited to all manner of summer meals.

MR RIGGS PREMIUM SHIRAZ 1.5L MAGNUM 2006 McLaren Vale, SA $109.99

VEUVE CLICQUOT YELLOW LABEL BRUT 1.5L MAGNUM NV Reims, France $149.99

Packed full of ripe black berries, vanilla and violet, this is a near perfect wine – outstanding value.

The best way to make sure there’s enough of this iconic wine to go around.

G.H.MUMM CORDON ROUGE 1.5L MAGNUM NV Reims, France $119.99

HEWITSON FALKENBERG SHIRAZ 1.5L MAGNUM 2015 Barossa Valley, SA $179.99 The wine is incredibly powerful and showcases Barossa Valley Shiraz at its best, in the big bottle this will make a great gift that will drink well for 20 years!

Bright and crisp, this certified organic wine is a real crowd pleaser.

MOËT & CHANDON IMPÉRIAL BRUT 1.5L MAGNUM NV Épernay, France $129.99

RUINART BLANC DE BLANCS 1.5L MAGNUM NV Reims, France $239.99

When a brand is so closely tied with luxury, bigger really is better.

Crisp and dry with a long round finish.

*Talk to us about personalising a bottle with Swarovski crystals

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Experiences Whether you’re hosting colleagues, clients or guests, Shorty’s are proud to cut through the fuss and offer a curated selection of fun, engaging and luxurious in-house events.

Celebrate with Chandon Chandon flies the flag as the only Australian sparkling specialist with genuine French heritage. It all began decades ago, when Moët & Chandon dared to dream differently produce superlative sparkling wines outside its hallowed French terroir. Since its foundation in 1986, Chandon Australia has carried parts of its French winemaking heritage into unique territory, crafting its own style of high quality signature. The embodiment of this is the innovative Chandon

Premium Champagne Masterclass

S: a méthode traditionelle sparkling wine blended with hand

From the limestone-clad soils to the cold climate,

crafted orange bitters, served over ice. Hosted by a Chandon

everything about Champagne is perfect for making

Ambassador, guests will enjoy a glass of Chandon S on arrival,

premium wine. Hosted by a Champagne Ambassador,

before being invited to taste Chandon NV & Chandon Rosé NV.

guests will taste a selection of the world’s most prestigious

méthode traditionelle sparkling with a distinctive Australian

Recommended for groups of 70–80 - stand up format suggested - min. spend $1,359.99 - 1.5 hours long - 6 weeks notice necessary - package includes Chandon ambassador, 12 x Chandon S 750ml & garnish, 12 x Chandon Brut NV 750ml, 12 x Chandon Rose NV 750ml, Chandon S glasses, ice buckets, ice & display bottles - flutes not included.

Champagnes & discuss the region’s characteristics, history, & brands. Guests will also enjoy a tasting of 4 curated Champagnes.

Recommended for groups of 15–18 - sit down format suggested - min. spend $1,979.99 - 1 hour long - 4 weeks notice necessary - package includes Champagne ambassador, 3 x Moët & Chandon Grand Vintage 2008 750ml, 3 x Veuve Clicquot Vintage 2008 750ml, 3 x Dom Pérignon 2009 Gift Boxed 750ml, 3 x Ruinart Blanc De Blancs Brut NV 750ml, branded ice buckets & display bottles, tasting mats & notes, ice - flutes not included.

Champagne Discovery While a Champagne house may release a handful of exceptional vintages every decade, it is their non-vintage expressions that define the house’s style and cements their reputation. In this experience a Champagne ambassador will guide guests on a journey through the non-vintage wines of G.H. Mumm & Perrier-Jouët, two of the oldest and most prestigious Maisons, as well as matching cheeses.

Recommended for groups of 15–18 - sit down format suggested - min. spend $1,259.99 - 1 hour timing - 6 weeks notice neccesary - package includes Champagne ambassador, 3 x G.H.Mumm Brut Rose NV 750ml, 3 x G.H.Mumm Cordon Rouge NV 750ml, 3 x Perrier-Jouët Grand Brut NV 750ml, 3 x Perrier-Jouët Blason Rose NV 750m, premium cheeses, tasting mats & notes, ice - flutes not included.

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G.H.Mumm Experience As far as Napoleon was concerned, the only way to celebrate a conquest was with a glass of bubbles. And the quickest way to open Champagne is with a sword! Hosted by a G.H.Mumm brand ambassador, this interactive event introduces guests to the art of sabraging – using a knife or sword to open a bottle of Champagne – as well Mumm Champagne & macarons.

Recommended for 70–80 guests – stand up format recommended – min. spend $3,359.99 – 1.5 hours timing – 6 weeks notice necessary – package includes Mumm Macarons, 2 x G.H.Mumm Cordon Rouge NV 750ml,12 x G.H.Mumm Brut Rose NV 750ml,12 x G.H.Mumm Vintage 750ml, G.H.Mumm Brand Ambassador (with sabraging), G.H.Mumm ice buckets, red flutes, display bottles & ice.

Four Pillars Range Tasting & Cocktail Batching

Chivas Regal & Chocolate Matching

The cunning distillers at Four Pillars take inspiration from the

Hosted by a Chivas Ambassador, this fun & informal tasting

flora around them to create their superb gins. In this experience

will give guests the opportunity to compare whiskeys from

guests are treated to a series of tasting from the Four Pillars

the Chivas range, complemented by matched chocolates to

range & conclude by batching and enjoying a classic gin cocktail.

create a truly epicurean experience.

Recommended for up to 23 guests – sit down or stand up format – min. spend $749.99 – 1 hour timing – 4 weeks notice necessary – package includes: Four Pillars Ambassador, 2 x Four Pillars Rare Dry Gin 700ml, 1 x Four Pillars Spiced Negroni Gin 700ml, 1 x Four Pillars Navy Strength Gin 700ml, 1 x Four Pillars Bloody Shiraz Gin 700ml, 1 x Campari Bitter Aperitift 700ml, 1 x Cinzano Extra Dry Vermouth 1L, 1 x Case of Fever Tree Premium Indian Tonic water, Cups, Cocktail garnishes.

Recommended for 30–40 guests – stand up format suggested – min. spend $2,065.99 – 1 hour timing suggested – 6 weeks notice necessary – package includes: whisky ambassador, 2 x Chivas Regal 12 Year Old Scotch Whisky 700ml, 2 x Chivas Regal 18 Year Old Scotch Whisky 700ml, 2 x Chivas Regal 25 Year Old Scotch Whisky 700ml, 2 x Chivas Regal Ultis Scotch Whisky 700ml, Chivas glassware, Chivas whisky trolley, Premium chocolates.

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Bombay Sapphire Cocktail Trolley

Glenmorangie Masterclass with Dessert

A Gin and Tonic is a timeless classic but is viewed by bartenders

Recently the iconic brand Glenmorangie partnered with KOI

worldwide as a blank canvas; each gin has whispers of citrus or

dessert bar & ex Masterchef superstar, Reynold Poernomo, to

a herbaceous undertone just waiting for the right twist to really

create a dessert to complement their whisky. In this experience

let it sing. Enter the Gin and Twist. A celebration of everything

guests will be treated to a refreshing cocktail & the sampling of

gin can be, this experience is hosted by a Bombay Sapphire

the full Glenmorangie range, as well as KOI’s delicious Nomtella

Ambassador and treats guests to a Gin & Twist on arrival, as

bite-size dessert crafted to complement Glenmorangie Signet.

well as the history & story of gin, Bombay Saphire and a variety of other gin creations, as well as a conconction of their own.

Recommended for up to 30 guests – stand up format suggested – min. spend $1,199.99 – 1.5 hour timing – 4 weeks notice necessary – package includes: Bombay Sapphire ambassador, 12 x Bombay Sapphire London Dry Gin 700ml, 5 x cases Fever Tree Premium Indian Tonic water, a selection of garnishes, ice, Bombay Sapphire glassware & Bombay Sapphire Cocktail trolley – yours to keep for a week!

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Recommended for 15 - 18 guests - sit down format suggested – min. spend $1,259.99 – 1 hour timing – 4 weeks notice necessary – package includes: Whisky ambassador, Glenmorangie Original 10 year old Whisky & Apple cocktail, 2 x Glenmorangie The Original 10-Year-Old 700ml, 1 x Glenmorangie Quinta Ruban Single Malt Whisky 700ml, 1 x Glenmorangie Nectar d’Or Single Malt 700ml, 1 x Glenmorangie 18 Year Old Scotch Whisky 700ml, 1 x Glenmorangie Signet Scotch Whisky 700ml, Glenmorangie glassware & merchandise, KOI Nomtella dessert, tasting mats & notes.

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SOMMELIER SERVICES with BEN MOECHTAR Penfolds Grange Masterclass Generations of visionaries and innovators have turned Penfolds into the icon it is today. In this experience Ben will guide guests on a sensory experience and taste all current vintages from the extensive and beloved Penfolds portfolio.

Recommended for 12–18 guests – sit down format suggested – min. spend $3,599.99 – 1.5 hours timing – available from late October (with release of new vintage portfolio, pre-book now) – package includes: 2 x Penfolds Bin 95 Grange Shiraz 750ml, 2 x Penfolds St Henri Shiraz 750ml, 2 x Penfolds Bin 389 Cabernet Shiraz 750ml, 2 x Penfolds Bin 128 Shiraz 750ml, 2 x Penfolds Reserve Bin A Chardonnay 750ml, 2 x Penfolds Bin 51 Riesling 750ml, Penfolds The Rewards of Patience book (per person), Premium Plumm glassware, tasting mats & notes.

Explore the World of Wine Although incredibly daunting at first glance, the world of wine is a wonderful playground. This experience will equip guests with the knowledge they need to sound like a pro. Ben’s expert tutelage will have guests toasting terroir, tannins and tasting notes in no time at all!

Recommended for 12–18 guests – sit down format suggested – min. spend $1,619.99 – 1.5 hour timing – 4 weeks notice necessary – package includes: 3 x Petaluma Croser NV 750ml, 3 x Tyrrell’s Hunter Valley Chardonnay 2017 750ml, 3 x Bird in Hand Sauvignon Blanc 2018 750ml, 3 x Hentley Farm Rascal Shiraz 2016 750ml, 3 x St Huberts The Stag Pinot Noir 2017 750ml, 24 Hour Wine Expert book, per person, premium Plumm glassware, tasting mats & notes - *Wines can be selected to meet your theme or preferred budget.

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Hewitson Blending Masterclass Blending is a vital skill in the creation of world-class wines.

In this experience, Ben will guide guests through the art of blending. Guests will create their own blend and compare it with an award-winning example from the Hewitson winery.

Recommended for 12–18 guests – sit down format suggested – min. spend $1,799.99 – 1.5 hour timing – 4 weeks notice – package includes: 3 x Hewitson Belle Ville Rose 2017 750ml, 3 x Hewitson Falkenberg Vineyard Shiraz 2014 750ml, Component #1 750ml, Component #2 750ml, Component #3 750ml, Component #4 750ml, tasting mats & notes, premium Plumm glassware.

Ben Moechtar is the Shorty's In-House Sommelier, available for advice & events. Photo by Anya Tarasova.

Sommelier Services Becoming a Sommelier requires patience, an exceptional palate and years of training. The knowledge each accredited sommelier has is invaluable to those interested in fine and premium wines. This experience offers unique and profound insights from one of the best in the business. Ben is available for cellar evaluations, reviews, and staff training.

Our most flexible experience, guests have access to Ben’s premium wine services, tailored to their individual needs.

We can offer a full range of sommelier services, included but not limited to: How to cellar wine, Cellar evaluation and bottle review, Navigating wine lists, Staff training

Shorty’s is proud to present a series of experiences hosted by our resident Sommelier, Ben Moechtar.

Ben is an Australian Sommelier with over 20 years of industry experience. He has worked with restaurants in both service and consulting capacities. He has trained staff and helped construct wine lists across Sydney. He has amassed accreditation the Court of Master Sommeliers, WSET and has even earnt the coveted Lens Evans Tutorial.

His talents and skills have been recognised not only by the industry but by his peers; Ben is a past president of Sommeliers Australia.

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The Big Bash How to prepare for your end-of-year party like a pro.

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1.

2.

3.

4.

5.

7. Drinkability is the key. Ignore the bloke in sales who wants complex and boutique wine and beer. You want options that appeal to everyone and that drinkers can sit in for a Make it a BYO venue! You’ll be able to long party. That means fresh dry invest in better (and more) quality whites, light reds and easy-drinking drinks, customise your event to your premium beers. Bubbles on arrival needs and create something truly a great way to get everybody in the unique. Alternatively, if you’d prefer celebratory mood, even though delegate the leg-work to pros, explore they’ll probably switch to beer or some of our partner licensed venues wine after a couple of flutes. In terms at wshorthotelgroup.com.au. Our of volume, we usually suggest two pick of the lot is Misfits in Redfern. drinks per head in the first hour and a standard drink for every hour after Double down on festivity. Go nuts on that. If you’ve got a young crew or decorations (the stuff you can pick you work in advertising, you might up at party stores is great bang for want to double that (no judgement). buck) and set a theme for everyone to dress to. It creates a bit of separation between your work persona and your 8. Recovery meal. If you’re hosting your event during the week (it’ll probably party persona. be cheaper and easier to get a venue booked in key periods) don’t expect Food is life. Keeping the party wellyour team to arrive at work the next fed will ensure spirits and energy day as though there was no party. levels stay high. To ensure nobody’s It is their evening to cut loose and night ends early, make sure there are come together (to a level HR would options from the moment people approve of, obviously). Instead, cut start arriving, even if it’s just bowls their excuses off at the head and of chips and nuts. Chat to us about organise a recovery treat. Speak to catering ideas; we work with the best your cafe for a coffee and breakfast in the business. roll delivery service and coordinate sports drinks and Berocca. It’ll give Order up. Leftover cases of wine and everybody a reward for making it to beer will always be used for another work on time, allow for a catch up on event or Friday arvo drinks, but an the night before, and then encourage organiser that lets a party run dry people to get back to the job at hand. early will never be forgiven.

6. The Award Goes To. Hand out some fun (but polite) awards to members of the team for their contribution that year. It’s a great way to show everybody is included and noticed.

Just keep it to things like ‘most likely

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to fix the printer’ instead of ‘most visits to the bathroom per day’; it’s weird you noticed, even if it’s a lot.

Set the date early. Perfect planning prevents poor parties. With a specific date your team can plan their holidays and meetings appropriately, and the organiser can start working with suppliers to prepare for an event.

Give our team of party pros a call to discuss your needs and budget, or jump online to explore our range.

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Seppeltsfield Centennial Collection — Thought to be the world’s only unbroken lineage of single vintage ports spanning more than 130 years.

At wine.com.au we have more than 50 vintages of Seppeltsfield Para Tawny, between 1938 and 1988.

We can organise delivery of this remarkable gift into Sydney's CBD within 4 hours. Prices start at $499.

Champagne Calligraphy — Bring a touch of artistry to your champagne gifting.

Speak to the wine.com.au team to get a bottle Moët & Chandon 2009 Gift Boxed personalised by a professional calligrapher. Minimum order of 6 bottles, available for bulk orders. Prices start at $109.

1 3 0 0 0 8 W I N E — AU S T R A L I A' S P R E M I E R O N L I N E F I N E W I N E & L I Q U O R E X P E R I E N C E

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Penfolds: An Australian History

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ince 1844, Penfolds has played a pivotal role in the evolution of winemaking with a history and heritage that profoundly reflects Australia’s journey from colonial settlement to the modern era. Penfolds collection of benchmark wines were established in a spirit of innovation and the constant and endless pursuit of quality, evidenced from the secret bottling of Grange in 1951 and the unbroken line of vintages of what is now Australia’s most iconic wine.

Penfolds was founded in 1844 by Dr Christopher Rawson and Mary Penfold. English immigrants, they arrived in Adelaide only eight years after it was founded as South Australia’s capital. After purchasing the ‘delightfully situated and truly valuable estate’ at Magill on the slopes of the Adelaide Hills, they planted a vineyard and established a medical surgery in the newly built stone cottage ‘The Grange’. Already wine was considered by colonial practitioners as a healthy drink. Penfolds tonic wines became so popular that a thriving wine business was soon established.

By 1881 Penfolds was producing one third of South Australia’s wine production.

During the turn-of-the-century Penfolds wines reached some of the furthest corners of the British Empire. It became Australia’s largest producer of fortified wines by the time of Australia’s Federation in 1901. Although Dr Christopher Penfold is recorded as the founder of Penfolds, he was busy building a medical practice and prescribing Penfolds wine as tonics to his patients. It was predominantly his wife Mary who managed the vineyard, made the wine and established a thriving wine business.

The memory of Dr Christopher and Mary Penfold is immortalised in the Penfolds name. The remnants of the Grange vineyard at Magill Estate still stand, centred on the historic Grange Cottage, with superb sweeping views across the modern city of Adelaide, South Australia.

Today, the collection continues to display the distinctive and consistently recognisable Penfolds ‘House Style’; the ultimate expression of Penfolds timehonoured tradition of sourcing the best fruit from the best regions.

Historic blends, significant milestones and heritage vineyards have been honoured by a lineage of custodians whose courage and imagination, precision and humility have ensured Penfolds remains true to its original values while remaining relevant for current and future generations. The stories and philosophies behind each label bring a timeless quality, making Penfolds wines special and compelling for collectors and drinkers the world over.

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The Penfolds Family

Penfolds Grange

succumbed to the dictates of fashion

Penfolds Bin 389 Cabernet Shiraz

The original and most powerful

or commerce. St Henri is rich and plush

Bin 389 is often referred to as ‘Baby

expression of Penfolds multi-vineyard,

when young, gaining soft, earthy, mocha-

Grange’, in part because components of

multi-district blending philosophy,

like characters as it ages. It is matured in

the wine are matured in the same barrels

Grange is arguably Australia’s most

old, 1,460 litre vats that allow the wine

that held the previous vintage of Grange.

celebrated wine and is officially listed

to develop, imparting minimal, if any oak

First made in 1960, by the legendary

as a Heritage Icon of South Australia.

character. Although a small proportion of

Max Schubert, this was the wine that

Crafted utilising fully-ripe, intensely-

Cabernet is sometimes used to improve

helped to forge Penfolds solid reputation

flavoured and structured Shiraz grapes,

structure, the focal point for St Henri

with red wine drinkers combining the

the result is a unique Australian style

remains Shiraz.

structure of Cabernet Sauvignon with

that is now recognised as one of the most

the richness of Shiraz. Bin 389 also

consistent of the world’s great wines.

Penfolds RWT Shiraz

exemplifies the judicious balance of fruit

With an unbroken line of vintages from

Penfolds RWT Shiraz presents an

and oak.

the experimental 1951, Grange clearly

admirable alternative to the multi-

demonstrates the synergy between

regional sourcing and American oak

Penfolds Bin 128 Shiraz

Shiraz and the soils and climates of

maturation that are hallmarks of Grange,

With each vintage release the cool-

South Australia.

expressing instead, single-region Barossa

climate Bin 128 Coonawarra Shiraz

Valley Shiraz matured only in French oak.

provides an interesting counterpoint to

Penfolds St Henri Shiraz

Its style is opulent and fleshy, contrasting

the more opulent and richly concentrated

St Henri is a time-honoured and

with Grange, which is more muscular

warm-climate Kalimna® Bin 28 Shiraz.

alternative expression of Shiraz, and an

and assertive. RWT is made from fruit

Bin 128 comprises fruit sourced from the

intriguing counterpoint to Grange. It is

primarily selected for its aromatic

unique terra rossa soils of Coonawarra,

unusual among high quality Australian

qualities and fine texture. The result is

a region that exemplifies the perfume,

red wines as it does not rely on any new

a wine that helps to redefine Barossa

transparency and seductive nature of

oak. Proudly, a wine style that hasn’t

Shiraz at the highest quality level.

cool-climate red table wines.

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Penfolds Yattarna

persona. All fruit is hand-picked into

Penfolds Bin 51 Riesling

Launched in 1998 with the 1995 vintage,

small bins and then whole-bunch

Bin 51 Eden Valley Riesling captures

Yattarna is the result of one of the

pressed. The juice is incrementally

many of the attributes of Eden Valley.

most comprehensive, focused and

filled to barrel directly from the press

The region’s high altitude and cool

highly publicised wine development

and allowed to undergo a natural

climate induces Riesling with great

projects ever conducted in Australia.

fermentation, sans inoculation. Every

finesse and elegance with a capacity

The aspiration and independence of

new and seasoned French oak barrique

for long term cellaring. South Australia

mind across generations of Penfolds

is its own unique 225-litre ferment.

has gained worldwide recognition for

winemakers inspired the winery to

Enhanced mouthfeel and complexity is

producing definitive world-class Riesling

embark on a program to create a white

achieved by fermenting on solids, 100%

and Eden Valley always features. In their

wine that stands alongside Grange.

malolactic fermentation (all natural).

youth, the wines possess focused apple/

Selectively sourcing only the very

lime aromas, with a mineral edge and

best Chardonnay fruit from cool-

Penfolds Bin 311 Chardonnay

marked natural acidity, contributing

climate regions, coupled with sensitive

Bin 311 Chardonnay is sourced from a

significantly to the palate texture and

winemaking, the style continues to

single, cool-climate (and some would say

flavour.

evolve. Yattarna reflects Penfolds

risky, marginal) region and each

patience and continued commitment

year the fruit selection is made to reflect

Penfolds Max’s Chardonnay

to its original goal, its very name being

the Bin 311 style. In 2014, fruit sourcing

Penfolds Max’s Chardonnay is a tribute to

drawn from the Aboriginal language,

has again come from Tumbarumba –

former Chief Winemaker Max Schubert

meaning ‘little by little, gradually.’ Each

one of Australia’s most exciting, cool-

1948-1975, a legend in Penfolds history.

vintage provides the opportunity to

climate, high-altitude, viticultural

Max’s constant pursuit of excellence

further raise the quality bar.

districts. Penfolds has worked with

paved the way for those who followed in

Chardonnay from Tumbarumba since

his footsteps and also allowed the status

Penfolds Reserve Bin A Chardonnay

the early 1990s. The Bin 311 style typically

and heritage of Penfolds to grow. Max’s

Penfolds Reserve Bin A Chardonnay

exhibits a mineral acid backbone,

Chardonnay displays the Penfolds ‘stamp’

has evolved into a wine that is now a

complemented by barrel fermentation

inspired by Max Schubert.

distinctive, single-region style in its

and maturation in seasoned oak.

own right, with a contemporary and

Minimal filtration is employed,

distinctive Adelaide Hills Chardonnay

preserving elegant fruit flavours.

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Magill Estate

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estled in the foothills of Adelaide with views overlooking the city, Penfolds Magill Estate is one of the world’s few urban single vineyards, only a 15 minute drive from the CBD. Home to the original Penfolds vineyard established by Dr Christopher and Mary Penfold in 1844, Magill Estate offers visitors an immersive Penfolds experience and is home to Penfolds Cellar Door, fine dining restaurant and kitchen.

Featuring bespoke building and design, the Cellar Door offers an array of tastings and tours.

Housing private and back-vintage tasting rooms, the Cellar Door is also home to a selection of Penfolds artefacts, including former Chief Winemaker, Max Schubert’s personal Grange collection - spanning from the experimental 1951 to the current 2011 vintage. The Cellar Door offers a truly luxurious experience with both private and open plan spaces available, dedicated to wine education. Hosted tastings allow the heritage and wines of Penfolds to be shared through storytelling, allowing visitors to tailor their tasting experience.

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78 Penfold Road, Magill SA, 5072 Phone: + 61 (08) 8301 5569 magill.cellardoor@penfolds.com.au www.penfolds.com

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Penfolds Magill Estate Vineyard Magill Estate is intrinsically linked to Penfolds beginnings and is the location of the winery’s ‘spiritual home’, first established in 1844. A single vineyard monopole, Magill Estate is one of the world’s few urban vineyards. The vineyard is 100% shiraz and fruit from the vineyard contributes to Magill Estate Shiraz, with select parcels also being submitted to Penfolds flagship, Grange, in chosen vintages.`

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Cellar Dweller: How To Cellar Wine Ben is an Australian Sommelier with over 20 years of industry experience. He has worked with restaurants in both service and consulting capacities. He has trained staff and helped construct wine lists across Sydney. He has amassed accreditation with the Court of Master Sommeliers, is a Certified WSET Educator, and has even earnt the coveted Len Evans Tutorial. His talents and skills have been recognised not only by the industry but by his peers; Ben is a past president of Sommeliers Australia.

There’s nothing more special than opening a bottle of wine that you’ve cellared for years at just the right moment. It involves planning, patience and thoughtfulness. But which wines do you cellar? And for how long? It’s as much art as science. And in the end, it’s the challenge that makes it so rewarding. Words by our in-house sommelier Ben Moechtar.

1. Find the right environment.

2. Cellaring the right wines.

While you might have visions of a grand underground cellar,

Aged wines are a particular preference. Before committing

not everyone has this luxury. Remember the pillars of ‘cool,

to the long haul, it’s important to see whether your palate

dark and constant’ when you’re hunting for a location.

actually appreciates older wines; they simply aren’t for

•

Enough space to lay the wine down, preferably on its side.

everybody. The best way to do this is to visit a good wine bar or

This is particularly important for bottles sealed by cork, as

restaurant. Take a notepad and try as many as you can, across

it will keep the cork expanded.

a range of styles and ages. It’s possible (or even likely) that

Humidity of around 60% and a stable temperature of 12 to

you’ll enjoy some aged wines but not others, which will help

13 degrees Celsius. The temperature should not fluctuate

you pick the right wines to put away. It won’t take long to work

too much or it will cook the wine.

out which brands and vintages are going to cellar well. The big

Find a dry spot. While ‘cool and dark’ is good, ‘wet and

wine commentators and brands will also give out great tips on

moist’ is not. A mouldy cork or label (a ‘cellar damaged’

which wines to stock up on!

•

•

bottle) is the sign a cellar is too moist.

•

No direct sunlight is also important, as it can damage the

3. How many wines should I buy?

wine very quickly.

If you don’t have somewhere suitable, consider investing in

One of life’s great pleasures in life is grabbing a bottle of wine

a wine fridge or storage vault; there are a range of options on

from the cellar, and then revisiting the same wine a year or

the market across all price points. Or, if the value of your wine

two later. How has it changed and evolved and improved?

justifies it, there are wine storage companies who will keep

To do this, you’ll need at least a couple of bottles of the same

your bottles in top condition!

wine. I usually suggest multiples of three, but if you’ve got the space for more you’ll notice you can get better prices if you’re buying six at a time! If you’ve got a friend who shares your

* Ben Moechtar portrait Nic Gossage

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passion it can also be cost-effective to team up and split a case.

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There are some other factors you should consider: •

Clearly, the size of your cellar will affect how many wines you can fit in it. Each wine will need to deserve its spot!

•

How long are you planning to cellar the wine? If a particular wine is going to take decades to mature, you might not want to dedicate too much of your cellar space to it. Similarly, if the wine will have a shorter life span, you may not want to buy too many.

•

While you will often be buying wines on the recommendation of a friend or a review, it’s not a good idea to buy too many bottles until you’ve had a chance to try it. When you find something you love (and that you know will reward cellaring over a long period) it may be worth investing in a case or two!

•

It goes without saying that the amount of money you’re prepared to spend will also affect how many wines you will buy.

4. How long should I keep a wine?

This is a complicated question without a definitive answer.

Every single wine is different and can be stored for different lengths. It’s worth remembering that some wines are simply not meant to be aged; they’re better off consumed young and fresh. Wines that are built for cellaring taste different to normal, everyday wines. The fruit, acid and structure of the wine is ‘balanced’. Oak plays a role, too. This idea of balance is something winemakers work their life towards and use to judge whether a wine will age well. While they’re not always right it will form the basis of cellaring recommendations by brands and critics, which will be the simplest way to figure out how long to keep certain wines.

The question of how long to cellar a wine becomes even more complicated when you consider the closure. With a cork closure, each bottle can develop very differently. A case of wine stored for ten years in the same conditions can result in bottles ending up with marked differences. The cork itself, because it is a natural product, is the biggest influence in this, as no cork is the same. The old adage goes that ‘there is no such thing as a good aged wine, just a good aged bottle.’

Despite some snobbery in the market the beauty of a screwcap closure is that it guarantees consistency.

Overall, though, when a wine ages for too long the fruit fades, the colour drops and the wine turns to vinegar. It’s natural for the fruit characters of a wine to evolve and change. That’s why you’ve cellared it, after all. However when it’s too old the fruit disappears completely, replaced by a dank, earthy jumble of unpleasant flavours. If you’ve tried a wine that has changed colour dramatically (usually to an orange hue) I’d look to enjoy the rest promptly, before it’s too late.

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READY TO ROLL IN PARTY SEASON? CHAT TO THE SHORTY'S TEAM TO GET THE GOOSE ISLAND MOTORYCYCLES & VAN AT YOUR NEXT EVENT! CALL SHORTY'S LIQUOR ON 1300 746 789

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Gift hampers by Wattle & Jones The Handpicked Gift Co. We’re proud to offer Australia’s most comprehensive and specialised range of gift hampers. Whether you’re looking for something special for staff, clients, suppliers, friends or family, our stunning portfolio of exclusive gift hampers range from the delightfully delicious to the surprising, thoughtful and luxurious.

As well as being 100% Aussie owned and operated - so we’re tied in to local tastes and trends - we’re privileged to draw on many decades of experience in the hospitality and fine wine industries. This means that we enjoy exclusive access to products from the biggest names in the game, from fine French Champagne brands to artisanal Italian food producers and award-winning local wine makers.

But don’t let our expertly assembled portfolio of gifting options make you think we’re anything but a tailored service: from professionally printed and personalised gift cards to the large-scale coordination of presents destined for recipients in an array of different locations, we’ve worked with some of Australia’s largest businesses and we’re able to cater to any need.

Ready to chat about how to gift greatness? Let’s pop a bottle and get down to the business of thoughtfulness.

Sweet & Savoury Bites Pack Contents: Cachet Belgian Milk Chocolate Caramel & Sea Salt 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Fratelli Laurieri Crespini Sea Salt 125g, Fratelli Laurieri Bruschette Con Aglio - Garlic 150g, Johnny Doodle Fudge Vanilla 200g, Paul’s Chocolate Bliss x 5 pieces 55g, $39.99

Bites Collection Sparkling Wine & Sweet Bites Pack Contents: Seppelt Stony Peak Brut Reserve NV 750ml, Chocmod France French Truffles Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $39.99

White Wine & Sweet Bites Pack Contents: Seppelt Stony Peak Semillon Sauvignon Blanc 2017 750ml, Chocmod France French Truffles Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $39.99

Red Wine & Sweet Bites Pack Contents: Seppelt Stony Peak Shiraz Cabernet 2017 750ml, Chocmod France, French Truffles Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti, Chocolate Chip Cookies 100g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $39.99

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Sweet & Savoury Treats Pack Contents: Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Fratelli Laurieri Bruschette Con Aglio - Garlic 150g, Fratelli Laurieri Crespini Sea Salt 125g, Johnny Doodle Fudge Vanilla 200g, Ogilvie & Co. Orange and Cointreau Pudding 80g, Paul’s Chocolate Bliss x 5 pieces 55g, Beautifully packaged + Gift card with personal message. $49.99

Sparkling Wine & Sweet Treats Pack Contents: Restless Rebel Blanc de Blanc NV 750ml, Chocmod France French Tru es Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Majan Bhuja Original Mix 50g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $49.99

Treats Collection Sauvignon Blanc & Sweet Treats Pack Contents: Pocketwatch Sauvignon Blanc 2017 750ml, Chocmod France French Tru es Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Majan Bhuja Original Mix 50g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $49.99

Shiraz & Sweet Treats Pack Contents: Pocketwatch Shiraz 2013 750ml, Chocmod France French Truffles Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Majan Bhuja Original Mix 50g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $49.99

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Sweet & Savoury Delights Pack Contents: Baru Milk Chocolate Marshmallows 54g, Chocmod France French Tru es Coated with Grated Coconut 100g, Crack’d Macadamia Nuts 125g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Orange and Cointreau Pudding 80g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Chocolate Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $59.99

Sparkling Wine & Sweet Delights Pack Contents: Restless Rebel Blanc de Blanc NV 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Beautifully packaged + Gift card with personal message. $59.99

Sauvignon Blanc & Sweet Delights Pack Contents: Pocketwatch Sauvignon Blanc 2017 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Beautifully packaged + Gift card with personal message. $59.99

Shiraz & Sweet Delights Pack Contents: Pocketwatch Shiraz 2013 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Beautifully packaged + Gift card with personal message. $59.99

DelightsCollection @wattleandjones

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Sweet Celebration Pack Contents: Baru Milk Chocolate Marshmallows 54g, Chocmod France French Tru es Coated with Grated Coconut 100g, Fratelli Laurieri Frolletti Orange Cookies 100g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Simon Coll Chocolate Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $79.99

Celebration Collection

Sparkling Wine & Sweet Celebration Pack Contents: Restless Rebel Blanc de Blanc NV 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Chocolate 10. Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $79.99

Shiraz & Sweet Celebration Pack Contents: Pocketwatch Shiraz 2013 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Chocolate Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $79.99

Sauvignon Blanc & Sweet Celebration Pack Contents: Pocketwatch Sauvignon Blanc 2017 750ml, Baru Milk Chocolate Marshmallows 54g, Fratelli Laurieri Frolletti Orange Cookies 100g, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Chocolate Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $79.99

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Craft Beer Explorer Pack Contents: 4 Pines Indian Summer Ale Beer 330ml, Balter XPA 375ml, Cricketers Arms Spearhead Pale Ale 375ml, Feral Sly Fox Session Ale 375mL, Mountain Goat Fancy Pants Amber Ale 345ml, Scharer’s Bavarian Lager 375ml, Young Henry’s Newtowner 375ml, Yullis Betoota Bitter Beer 375ml, Majan Bhuja Original Mix 50g, The Market Grocer Pretzels Salted 400g, Beautifully packaged + Gift card with personal message. $59.99

Craft Beer Collection

Craft Beer Taster Pack Contents: Balter XPA 375ml, Feral Sly Fox Session Ale 375mL, Mountain Goat Fancy Pants Amber Ale 345ml, Young Henry’s Newtowner 375ml, Majan Bhuja Original Mix 50g, Nobbys Porky Bits BBQ 25g, Beautifully packaged + Gift card with personal message. $39.99

Craft Beer & BBQ Snacks Pack Contents: 4 Pines Indian Summer Ale Beer 330ml, Balter XPA 375ml, Cricketers Arms Spearhead Pale Ale 375ml, Feral Sly Fox Session Ale 375mL, Mountain Goat Fancy Pants Amber Ale 345ml, Scharer’s Bavarian Lager 375ml, Young Henry’s Newtowner 375ml, Yullis Betoota Bitter Beer 375ml, D.L.Jardine’s Texas Champagne Hot Sauce 150g, Majan Bhuja Original Mix 50g, Maldon Smoked Sea Salt Flakes 125g, Tiptree Wilkin & Sons Barbecue Sauce 310g, Beautifully packaged + Gift card with personal message. $89.99

Craft Beer Share Pack Pack Contents: 4 Pines Indian Summer Ale Beer 330ml x 2 cans, Balter XPA 375ml x 2 cans, Cricketers Arms Spearhead Pale Ale 375ml x 2 cans, Feral Sly Fox Session Ale 375ml x 2 cans, Mountain Goat Fancy Pants Amber Ale 345ml x 2 cans, Scharer’s Bavarian Lager 375ml x 2 cans, Young Henry’s Newtowner 375ml x 2 cans, Yullis Betoota Bitter Beer 375ml x 2 cans, Biltong Beef Jerky Original 100g, Majan Bhuja Original Mix 50g, The Market Grocer Pretzels Salted 400g, The Market Grocer Wasabi Peas 200g x 2 packets, Beautifully packaged + Gift card with personal message. $129.99

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G.H. Mumm Champagne & Nibbles Pack Contents: G.H.Mumm Cordon Rouge NV 750ml, Cachet Belgian Milk Chocolate Caramel & Sea Salt 100g, Fratelli Laurieri Crespini Sea Salt 125g, Fratelli Laurieri Bruschette Con Aglio - Garlic 150g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Paul’s Chocolate Bliss x 10 pieces 110g, Beautifully packaged + Gift card with personal message. $99.99

Delicious Eats Collection

Shiraz, Rose & Delicious Eats Pack Contents: Domaine 3 Momes Provence Rose 2016 750ml, Hentley Farm Rascal Shiraz 2016 750ml, Baru Milk Chocolate Marshmallows 54g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Johnny Doodle Fudge Vanilla 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Tasman Sea Salt Flakes 250g, Beautifully packaged + Gift card with personal message. $129.99

G.H.Mumm Champagne & Delicious Eats Pack Contents: G.H.Mumm Cordon Rouge NV 750ml, Chocmod France French Tru es Coated with Grated Coconut 100g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Frolletti Orange Cookies 100g, Fratelli Laurieri Crespini Sea Salt 125g, Johnny Doodle Fudge Vanilla 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Tasman Sea Salt Flakes 250g, Beautifully packaged + Gift card with personal message. $159.99

Goodies Collection Hentley Farm Shiraz & Goodies Pack Contents: Hentley Farm Rascal Shiraz 2016 750ml, Baru Milk Chocolate Marshmallows 54g, Cachet Belgian Milk Chocolate Caramel & Sea Salt 100g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Johnny Doodle Fudge Vanilla 200g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Paul’s Chocolate Hugs & Kisses 300g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Simon Coll Chocolate Sardine 24g, Tasman Sea Salt Flakes 250g, Beautifully packaged + Gift card with personal message.. $179.99

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Hentley Farm Pinot Grigio & Goodies Pack Contents: Hentley Farm Brass Monkey Pinot Grigio 2017 750ml, Baru Milk Chocolate Marshmallows 54g, Cachet Belgian Milk Chocolate Caramel & Sea Salt 100g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Johnny Doodle Fudge Vanilla 200g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Paul’s Chocolate Hugs & Kisses 300g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Simon Coll Chocolate Sardine 24g, Tasman Sea Salt Flakes 250g, Beautifully packaged + Gift card with personal message. $179.99

G.H.Mumm Champagne & Goodies

Goodies Collection

Pack Contents: G.H.Mumm Cordon Rouge NV 750ml, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Bliss x 10 pieces 110g, Paul’s Chocolate Hugs & Kisses 300g, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Tasman Sea Salt Flakes 250g, Beautifully packaged + Gift card with personal message. $189.99

On the Healthier Side Pack Contents: Alter Eco Dark Velvet Organic Chocolate 80g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Scrocchi Con Farro with Spelt 100g, J Friend and Co. Yellow Box Honey 160g, Sonoma Honey Spice Granola 500g, Tasman Sea Salt Flakes 250g, The Market Grocer Dry Roasted Almonds 150g, Beautifully packaged + Gift card with personal message. $79.99

Celebrate With Collection Pamper Pack Pack Contents: Domaine 3 Momes Provence Rose 2016 750ml, Baru Milk Chocolate Marshmallows 54g, Dan 300 Joy Candle Scent Gingerflower & Lilly Pilly 280g, Chocmod France French Tru es Coated with Grated Coconut 100g, Paul’s Chocolate Hugs & Kisses 300g, Simon Coll Chocolate Champagne Bottle 18g, The Market Grocer Chocolate Bullets 250g, Triumph & Disaster YLF Wash Gel 500ml, Beautifully packaged + Gift card with personal message. $169.99

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Aperol Spritz Pack Contents: Aperol Aperitivo 700ml, Capi Soda Water 250ml, Casa Gheller ‘G’ GOLD Valdobbiadene Prosecco NV 750ml, Red & White Stripe Straws 24 pieces, Majan Bhuja Original Mix 50g, Beautifully packaged + Gift card with personal message $79.99

G.H.Mumm Champagne & Flutes Pack Contents: G.H.Mumm Cordon Rouge NV 750ml, G.H.Mumm Acrylic Flutes x 2 stems, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Paul’s Chocolate Bliss x 5 pieces 55g, Simon Coll Milk Chocolate Block 200g, Beautifully packaged + Gift card with personal message. $99.99

Champagne & Glasses Collection Veuve Clicquot Champagne & Glasses Pack Contents: Veuve Clicquot Yellow Label Brut NV 750ml, Veuve Clicquot Acrylic Glasses x 2 stems, Crack’d Macadamia Nuts 125g, Paul’s Chocolate Bliss x 5 pieces 55g, Fratelli Laurieri Crespini Sea Salt 125g, Simon Coll Milk Chocolate Block 200g, Beautifully packaged + Gift card with personal message. $139.99

Perrier-Jouët Champagne & Flutes Pack Contents: Perrier-Jouët Grand Brut NV 750ml, Perrier-Jouët Acrylic Flutes x 2 stems, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Paul’s Chocolate Bliss x 5 pieces 55g, Simon Coll Milk Chocolate Block 200g, Beautifully packaged + Gift card with personal message. $129.99

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Moët ICE Champagne & Glasses Pack Contents: Moët & Chandon ICE Impérial NV 750ml, Moët ICE Acrylic Glasses x 2 stems, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Crespini Sea Salt 125g, Paul’s Chocolate Bliss x 5 pieces 55g, Simon Coll Milk Chocolate Block 200g, Beautifully packaged + Gift card with personal message. $139.99

Champagne & Glasses Collection Moët & Chandon & Foodie Collection

Pack Contents: Moët & Chandon Brut NV 750ml, Baru Milk Chocolate Marshmallows 54g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Milk Chocolate Block 200g, Simon Coll Chocolate Champagne Bottle 18g, Beautifully packaged + Gift card with personal message. $199.99

Foodie Collection Pack Contents: Baru Milk Chocolate Marshmallows 54g x 2 packets, Crack’d Macadamia Nuts 125g, Falksalt Flake Salt - Black Salt 70g, J Friend and Co. Yellow Box Honey 160g, Maldon Smoked Sea Salt Flakes 125g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Simon Coll Chocolate Champagne Bottle 18g, The Fine Cheese Co. Fig, Honey & Olive Oil Crackers 125g, The Fine Cheese Co. Toast For Cheese - Plums, Dates, Linseeds 100g, Beautifully packaged + Gift card with personal message. $199.99 Hentley Farm Shiraz & Foodie Collection Pack Contents: Hentley Farm A2 Block Old Vine Shiraz 2016 750ml, Baru Milk Chocolate Marshmallows 54g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Milk Chocolate Block 200g, Beautifully packaged + Gift card with personal message. $199.99

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Veuve Clicquot & Foodie Collection Pack Contents: Veuve Clicquot NV 750ml, Baru Milk Chocolate Marshmallows 54g, Crack’d Macadamia Nuts 125g, J Friend and Co. Yellow Box Honey, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Small Champagne Bottle 18g x 2 pieces, Simon Coll Milk Chocolate Block 200g, The Fine Cheese Co. Fig, Honey & Olive Oil Crackers 125g, Beautifully packaged + Gift card with personal message. $139.99

Hentley Farm Shiraz & Ultimate Foodie Collection Pack Contents: Hentley Farm A2 Block Old Vine Shiraz 2016 750ml, Baru Milk Chocolate Marshmallows 54g, Crack’d Macadamia Nuts 125g, J Friend and Co. Yellow Box Honey 160g, La Maison d’Armorine Salted Butter Caramel in Wooden Box 50g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 10 pieces 110g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Chocolate Champagne Bottle 18g x 2 pieces, Simon Coll Milk Chocolate Block 200g, The Fine Cheese Co. Fig, Honey & Olive Oil Crackers 125g, Beautifully packaged + Gift card with personal message. $249.99

Foodie Collection The Ultimate Foodie Collection Pack Contents: Baru Milk Chocolate Marshmallows 54g x 2 packets, Cachet Belgian Milk Chocolate Caramel & Sea Salt 100g, Chocmod France French Tru es Coated with Grated Coconut 100g, Crack’d Macadamia Nuts 125g, Di Martino Linguine 500g, Fratelli Laurieri Crespini Sea Salt 125g x 2 packets, Fratelli Laurieri Frolletti Orange Cookies 100g, J Friend and Co. Yellow Box Honey 160g, Johnny Doodle Fudge Vanilla 200g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 20 pieces 220g, Sally Williams Chocolate Soft Nougat Bar 50g, Simon Coll Milk Chocolate Block 200g, Simon Johnson Pasta Sauce with Basil 560g, Simon Johnson Ka r Lime Leaves 2g, Simon Johnson Red Curry Paste 100g, Simon Johnson Thai Jasmine Rice 500g, Tasman Sea Salt Flakes 250g, The Market Grocer Dry Roasted Almonds 150g, The Market Grocer Wasabi Peas 200g, Tiptree Wilkin & Sons Barbecue Sauce 310g, Beautifully packaged + Gift card with personal message. $249.99

FOR INFORMATION ABOUT DELIVERY AND TERMS & CONDITIONS PLEASE REFER TO wattleandjones.com.au TO ORDER 1300 168 834 orders@wattleandjones.com.au wattleandjones.com.au

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Indulgence Collection

Indulgence Pack Contents: Moët & Chandon Brut NV 750ml, Pocketwatch Shiraz 2013 750ml, Baru Milk Chocolate Marshmallows 54g x 2 packets, Chocmod France French Tru es Coated with Grated Coconut 100g, Crack’d Macadamia Nuts 125g, Fratelli Laurieri Scrocchi Con Farro with Spelt 100g, Fratelli Laurieri Frolletti Chocolate Chip Cookies 100g, Fratelli Laurieri Crespini Sea Salt 125g x 2 packets, J Friend and Co. Yellow Box Honey 160g, Johnny Doodle Fudge Vanilla 200g, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g x 2 packets, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 20 pieces 220g, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Simon Johnson Ka r Lime Leaves 2g, Simon Johnson Chilli Jam 100g, Simon Johnson Green Coconut Curry 200g, Simon Johnson Thai Jasmine Rice 500g, Tasman Sea Salt Flakes 250g, Tiptree Wilkin & Sons Barbecue Sauce 310g, Beautifully packaged + Gift card with personal message. $349.99

Ultimate Indulgence Pack Contents: Veuve Clicquot NV 750ml, Domaine 3 Momes Provence Rose 2016 750ml, Hentley Farm Rascal Shiraz 2016 750ml, Baru Milk Chocolate Marshmallows 54g x 2 packets, Chocmod France French Tru es Coated with Grated Coconut 100g, Crack’d Macadamia Nuts 125g x 2 packets, Falksalt Flake Salt - Black Salt 70g, Fratelli Laurieri Crespini Sea Salt 125g x 2 packets, Fratelli Laurieri Scrocchi Con Farro with Spelt 100g, J Friend and Co. Yellow Box Honey 160g, Johnny Doodle Fudge Vanilla 200g x 2 packets, Monty Bojangles Milky Mischief Chocolate Tru es 150g, Ogilvie & Co. Chocolate and Cranberry Pudding 320g x 2 packets, Ogilvie & Co. Antipasto Olives & Dipping Bowl 200g, Paul’s Chocolate Hugs & Kisses 300g, Paul’s Chocolate Bliss x 20 pieces 220g, Riedel O Series Shiraz Stemless Wine Glasses, Sally Williams Chocolate Soft Nougat Bar 50g x 2 pieces, Simon Coll Chocolate Sardine 24g, Simon Coll Chocolate Champagne Bottle 18g x 2 pieces, Simon Coll Dark Chocolate Block 200g, Simon Coll Milk Chocolate Block 200g, Simon Johnson Ka r Lime Leaves 2g, Simon Johnson Chilli Jam 100g, Simon Johnson Green Coconut Curry 100g, Simon Johnson Thai Jasmine Rice 100g, The Market Grocer Dry Roasted Almonds 150g, Tiptree Wilkin & Sons Barbecue Sauce 310g, Beautifully packaged + Gift card with personal message. $499.99

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