The new Jayden Ong Winery & Cellar Bar.

Jayden Ong Winery & Cellar Bar

Looking for a way to spend an arvo in the Yarra Valley? Jayden Ong Wines has opened a new Winery & Cellar Bar in Healesville. Taste your way through the whole Jayden Ong portfolio, including the Moonlit Forest, One Block, La Maison de Ong wines. You can also book into their Wine Experience (A$20pp) for a tasting and chat with Jayden himself.

Take a seat inside the industrial-meets-chic space, or bask in the sunshine while munching your way through the grilled snack menu – we’re talking friggitello peppers, lion’s mane mushrooms and fresh grilled peach with Stone & Crow curd.

Visit for opening hours.
Morgan and Jayden Ong.
Winemaker for Handpicked Wines, Pete Dillon.
Daughter in Law's Jessi Singh and Sacha Imrie.

Handpicked in Melbourne

Handpicked Wines has a new home in the heart of the Melbourne CBD with the opening of their urban cellar door. Located in the high-end retail and dining precinct 80 Collins, the venue houses a tasting facility, wine retail offering and a bar. While you’re at the bar, enjoy a simple, but luxurious breakfast – think Merna crumpets with smoked trout and lemon curd – or settle in with cheese and charcuterie throughout the day featuring premium produce from near and afar. Wine-wise, taste your way through a Handpicked Wines flight, and there are future plans for tank tastings and regular workshops in the dedicated events space.

Oh and don’t forget, if you’re looking for a bottle you can buy directly at the venue, or order online for delivery within three hours.

Find out more at
Seville Kitchen Head Chef Soren T

Carbon Neutral in the Vale

McLaren Vale favourite Hither & Yon has recently been acknowledged as Carbon Neutral Certified by the Australian Government Initiative, Climate Active. The winery is the third in the country to reach this status, and the first in South Australia.

“Taking care of our soil and people comes first for us,” says Hither & Yon Director Malcolm Leask. “Our vision for Hither & Yon has always been to make better wines with a lighter footprint.”

Taylors Wines are raising money for the endangered White's seahorse.

Now for the Nebbiolo

John Ellis is behind South Gippsland’s Bellvale Wine, best-known as one of the region’s most consistent producers of dry-grown, expressive pinot noir, chardonnay, pinot grigio and now nebbiolo, too.

The new 2019 Bellvale Nebbiolo (A$45) is a great expression of Gippsland through a Piedmontese lens, with the flavour intensity we’ve come to love and expect from Ellis’ unirrigated vines – plus those classically firm nebbiolo tannins.

Calabria Family Wines have new tasting experiences on offer.

Latest Taste of the Riverina

Calabria Family Wines in New South Wales’ Riverina has opened its newly renovated cellar door – but that’s not all. Along with the fresh look, the Calabria team is also offering a new range of tasting experiences: the Cellar Door Tasting Flight; the Sorseggia e Assaggia Italian Tasting Experience, featuring the brand’s Italian-inspired wines; the Riverina & Regional Flavours Experience, showcasing Riverina varieties; and the Museum Calabria Three Bridges Durif Vertical Tasting, which is an insight into the region’s much-loved variety and includes back vintages from Bill Calabria’s cellar. A Wine Museum and Sensory Experience is coming soon with bookings recommended for all experiences.

In other news, Calabria have also announced their purchase of fellow Riverina wine brand McWilliam's. Calabria will be taking ownership of the McWilliam’s brands, including the Hanwood vineyard, winery and cellar door.

“It is a great honour for our family to become the proud custodians of Australian winemaking history with the purchase of McWilliam’s Wines” says Michael Calabria, third-generation General Manager.

Twenty-six year veteran Teresa Heuzenroeder is now at Tintara.

Tintara Welcomes New Winemaker

Teresa Heuzenroeder has been announced as the new Senior Winemaker and Manager for Accolade Wines’ Tintara. She comes from working in senior winemaking roles at Yalumba for the past 26 years.

“The Tintara site has such strong heritage as a distinguished winemaking facility and I am so excited to work with some of the most respected Australian wine brands,” says Heuzenroeder.

In her new role, she will also take on Senior Winemaker duties for the Petaluma and Croser brands, both of which have moved production to Tintara’s McLaren Vale site. Heuzenroeder takes over from Mike Mudge, who recently stepped down after 30 years.
Taylors Wines are raising money for the endangered White's seahorse.

Spice it Up

The award-winning Four Pillars have teamed up with Indian distillery Stranger & Sons to launch the Spice Trade Gin ($85). The new creation is part of the Four Pillars Distiller Gin Series, which features products made by the brand’s distiller Cam Mackenzie in collaboration with another distiller from around the world. It’s the fourth gin in the range, with previous products including team ups with Spain’s Santamania Destileria Urbana, Sweden’s Herno Distillery and Japan’s Kyoto Distillery.

The Spice Trade Gin features a blend of Australian and Indian botanicals, which Mackenzie describes as “quite literally a spice bazaar in a bottle, it is vibrant, aromatic and, if ‘colourful’ was a sense, it would be that too.”

For more info and suggested cocktail recipes, visit
Appellation Team (from left) Jenna Philpott (Venue Mgr and Sommelier), Duncan Peppiatt (Group Sommelier), Clinton McIver (Chef and Owner), Steven Harry (Head Chef).
Daughter in Law's Jessi Singh and Sacha Imrie.

Appellation in Armadale

There’s a new joint to check out on your next adventure to Melbourne, with the opening of Appellation wine bar. Developed by culinary star Clinton McIver of restaurant Amaru, Appellation boasts warm, yet chic neighbourhood vibes. McIver’s menu is inspired by Amaru’s pre-dinner snacks. When it comes to drinks, you’re in safe hands with sommelier Jenna Philpott offering an impressive selection of grower Champagne, along with boutique wines from Victoria and afar.  

“We want Appellation to represent the same level of quality that we have across the road at Amaru, albeit in a more accessible and relaxed format,” says McIver. “It will be the place to drop in for a wine after work, or a Champagne with a friend or a lover.”

Find out more at
Seville Kitchen Head Chef Soren Thogersen.

St Hugo's Racing Ahead

The Barossa Valley’s St Hugo, has joined forces with Australian Formula 1 racing star Daniel Ricciardo to launch the DR3 x St Hugo range. The long-term partnership will see Ricciardo take a hands-on role in making the wines, under the wing of St Hugo Chief Winemaker Peter Munro.

“Pete and I work well together,” says Ricciardo. “We want to challenge ourselves to go out of our comfort zones to produce something particularly special.”

The first release of the DR3 x St Hugo range features a 2015 Coonawarra Cabernet Sauvignon (A$65) and a 2014 Barossa Valley Shiraz (A$65).

Both wines are now available via
Phoenix Kamsteeg is the manager at Tamburlaine’s new cellar door.

Seed Returns

The Clare Valley has welcomed back much-loved restaurant Seed, previously known as Seed Winehouse + Kitchen. Housed in a former 1970s bank on Clare’s main street, Seed features a wine room (in the bank’s original vault) daytime deli and providore, night-time bistro, rooftop bar and an events space in the laneway.

The renovation is the work of original Seed chef and restauranteur Guy Parkinson, working alongside business partners Sam Macdonald, Candice Leighton and Sam Maitland.

“This new space means that we are able to deliver on the long-term vision that we have always had for Seed,” says Parkinson. “We can push ourselves further, and offer more for both Clare Valley locals and visitors to the region.”

Find out more at
Seville Kitchen Head Chef Soren Thogersen.

Marlborough Shines

Twelve of Marlborough’s premium sparkling wine producers have joined forces to launch the Méthode Marlborough society. The collaboration features wineries such as No1 Family Estate, Nautilus Estate and Saint Clair Family Estate and aims to promote and educate drinkers on the quality of the region’s sparkling wines.

Méthode Marlborough wines utilise the Méthode Traditonnelle sparkling technique, which sees the second fermentation done in the bottle, followed by riddling and ageing for a minimum of 18 months before disgorgement. Along with using this winemaking technique, Méthode Marlborough wines also must be sourced from only Marlborough chardonnay, pinot noir and pinot meunier to meet the criteria and display the logo of the group on their label.

Find out more at
Phoenix Kamsteeg is the manager at Tamburlaine’s new cellar door.

Cartel Bar & Tapas

Chippendale's Kensington Street has welcomed a taste of South America with the opening of Cartel Bar & Tapas. Grant Collins of Gin Lane and Blossom Bar has crafted an exciting drinks list for the venue, which features an impressive list of tequila and mezcal making it a destination for lovers of the Mexican tipples. You'll also find classic Aztec ingredients accopanying your sips, including “chapullines” (grasshoppers) and “sal degassano” (spiced worm).

The venue boasts a vibrant and fresh menu, featuring dishes like kingfish cevicheria, achiote chicken tacos and house-made guacamole and puffed corn. Chef Arnolfo Raimondi is behind the menu, taking his inspiration for the food from his time living in Panama and travelling around South America.

Cartel Bar & Tapas is open every Tuesday to Sunday 11.30am until late with both bookings and walk ins welcome. Visit
Cassegrain Wines will lead a study into the effects
of smoke taint.

Collectively Better

Australia’s Grower-Owned Collective have launched their premium wine brand The Group. The wine brand brings together over 100 growers to craft a portfolio of wines sourced from grapes from across Australia. The Group carries the important values of the Growner-Owned Collective: to support the local grower industry and share knowledge in the industry. The initiative is led by respected chef and restauranteur Matt Moran, along with The Group Winemaker Marnie Roberts.

“The collective knowledge, passion and experience that’s passed down through generations of growers is really special,” says Roberts. “These growers are experts on the fruit they grow, and what grapes make the finest wines possible. The Grower-Owned Collective enables growers and winemakers to join forces and in turn, make The Group’s range of truly exceptional wines.”

The Group Wines portfolio is inspired by collective nouns of animals, in line with their brand mantra ‘Collectively Better’. The range includes: 2019 The Shadow Adelaide Hills Pinot Noir (A$34); 2019 The Quiver McLaren Vale Grenache (A$34); 2018 The Fever McLaren Vale Grower Blend (A$34), 2017 The Murder McLaren Vale Shiraz (A$34) and 2019 The Siege McLaren Vale Shiraz (A$70).

The Group wines are available from Liquorland and First Choice Liquor Market stores. Find out more at
Merrymaker is now the highest rooftop bar in Adelaide.

Hotel Indigo in Aus

World-renowned, boutique accommodation brand Hotel Indigo has landed in Australia with the opening of Hotel Indigo Adelaide Markets. Located next to the famous Central Markets, the Hotel Indigo brand prides itself on reflecting its surrounding neighbourhood, showcasing locality through all aspects of its architecture and design.

This focus also carries through in the hotel’s culinary offerings, with the on-site Merrymaker Rooftop Bar (the highest in Adelaide), and Market & Meander Eatery and Bar both highlighting some of the state's best produce. On the menus, expect local delicacies like Coffin Bay oysters, gin-cured Port Lincoln sardines, Spencer Gulf prawns and cured meats from next door at the Central Markets. But make sure you leave room for dessert, with the Adelaide Hills 78’ Degrees Gin Cheesecake a must-try dish.

While to quench your thirst, you’ll be treated to premium, local wine and spirits from across the state – think names like Prohibition Gin, Brash Higgins, Goodieson Brewery and more.

To find out more, visit
Seville Kitchen Head Chef Sore
n Thogersen.

Heathcote Women in Wine

Six of Heathcote’s leading ladies have come together to launch Heathcote Women in Wine. The result of a tough 2020, the collective was established to help inspire young women in the industry as well as promote the region’s wine scene. So far, the group has developed the Heathcote Women in Wine Winery Trail, along with hand-picked packs, showcasing the versatility of local wines.

The collective is made up of Sanguine Estate’s Jodi Marsh, Silver Spoon Estate’s Tracie Young, Munari Wines’ India Munari, Vinea Marson’s Maddie Marson, Farmer & the Scientist’s Jess Dwyer and Armstead’s Emily Kinsman.

To keep up-to-date, follow the collective on Instagram at @heathcotewomeninwine
Bistrot’s team (from left): Michael Clift, Daniel Pepperell and Andy Tyson.

Bistrot 916

What happens when three of Sydney’s rising hospo stars come together? An exciting new venue in Potts Point is what. Bistrot 916 is the work of Andy Tyson (Hubert, Alberto’s Lounge), Michael Clift (Rockpool) and Daniel Pepperell (10 William St, Hubert, Alberto’s Lounge).

The venue takes inspiration from the new wave of Parisian bistros, with a moody yet elegant atmosphere. The team will be serving up French classics but with a avant-garde bent. Expect to see fresh oysters, lobster frites, steak au poivre and more. Tyson has you looked after on the wine front, where you can expect a list featuring exciting tipples from new generation French producers.

Visit to book your spot.
Bistrot’s team (from left): Michael Clift, Daniel Pepperell and Andy Tyson.

Gin from Gingin

A gin from Gingin sounds pretty fitting, right? Distiller James Young, of Old Young’s, travelled through the town of Gingin, north of Perth, for more than 40 years before he had the idea. Now, after perfecting the recipe for over eight years, Young has launched the Gingin Gin ($85).

The gin is crafted from native botanicals found in the township like Tuscan juniper, German Angelica and Spanish coriander. Young describes the tipple as “east meets west, Mediterranean meets east” with a palate boasting notes of deep juniper, along with refreshing citrus and elderflower. Locality is the focus of this gin, with $1 from every bottle sold going to the local Gingin community.

Purchase via
Hickson House is heading to The Rocks in Sydney.

Hello, Hickson House

Sydney’s The Rocks, is set to welcome a new crew to the neighbourhood with the opening of the Hickson House Distilling Co this June. Dynamic hospo duo Mikey Enright and Julian Train (from Sydney’s Duke of Clarence and The Barber Shop) have joined forces with distiller Tim Stones (ex-Manly Spirits) to develop the new distillery and cocktail bar. The venue will host the brand’s distillery, with the portfolio set to kick off with the Hickson Road Gin range showcasing local botanicals. While you can also enjoy the trio’s crafts with a bar, kitchen and mezzanine area offering a botanical-inspired menu.

“Our vision is to create a city distillery that feels balanced by a fully-stocked bar serving all of our favourite spirits, so patrons can come for a behind-the-scenes distilling experience, modern Australian cuisine or just a simple G&T,” says Enright.

Hickson House Distilling Co is set to open this June.
Cassegrain Wines will lead a study into the effects of smoke taint.

A Win for Winmark

Next time you’re in the Hunter Valley, be sure to take a detour through picturesque Broke to stop in at the recently opened Winmark Art Gallery. On the site formerly home to Poole’s Rock, the property is now run by visionary owner and vigneron Karin Adcock, who has combined her love of art and elegant chardonnay, resulting in one of the region’s most unique wine destinations. Situated next door to the tranquil cellar door, the Art Gallery, which opened in mid-February, currently represents renowned artists such as Rebecca Pierce, Felicia Aroney and David Ball.

For more info, visit
Seville Kitchen Head Chef Soren Thogersen.

A Life in Wine

Discover the story of wine icon, Steven Spurrier, in his book A Life in Wine (A$40). Spurrier, who passed away in March, takes you from his first taste of 1908 Cockburn Vintage Port as a teen, to owning a wine store in London, all the way through tales about developing his private wine school L’Académie du Vin and the Judgement of Paris competition. It’s an exclusive look into one of the wine industry’s most prominent figures, filled with history and insight into Spurrier’s intellect.

Seville Kitchen Head Chef Soren Thogersen.

Explore Victoria

If you’re planning a visit to Victoria, or want to explore from home, Wine Victoria has launched their Behind the Vines online directory. There’s more than 400 Victorian wineries listed, with everything you need to know on how to purchase wines or book experiences direct with the cellar doors. The site also has a quiz to help connect with wineries whose wines will suit your palate, and an itinerary builder to help plan your visit.

Visit Behind the Vines at
Phoenix Kamsteeg is the manager at Tamburlaine’s new cellar door.

I See Shiraz

Australian Distilling Co has added another product to their portfolio with their new Shiraz Gin (A$85). Crafted from premium shiraz grapes, the refreshing yet complex gin boasts notes of raspberry with hints of spice. The tipple is best paired with a lemon-flavoured tonic poured over ice.

To purchase, visit

NZ Viticulturist of the Year

In the February/March issue of Gourmet Traveller WINE, we were delighted to announce that Sherwyn Veldhuizen and Marcel Giesen of Bell Hill Vineyard located in Weka Pass, North Canterbury, were the recipients of the 2021 Gourmet Traveller WINE New Zealand Viticulturist of the Year Award.

In our article about the pair, we should have stated that Veldhuizen and Giesen met in Canterbury rather than Marlborough. We would also like to reiterate the award validates their pioneering efforts that began in 1997. Leaders, rather than followers, their journey has been entirely their own, learning about their vineyards over time. As Veldhuizen explains, “Our pursuit of limestone soils; our wine-growing ethos of Burgundian viticulture, high vine density (11,363 vines/ha) and dry farming; our low yields per vine and high, painstaking ‘doing it, not just talking about it’ attitude; as well as our detail in the vineyard partnered with organic farming and biodynamic methods have all combined to elevate the quality of fruit from which our wines are made.”

In recent times the pair have put much time and effort into regenerative farming and working to actively improving their land. Their wines are already highly acclaimed, but don’t be surprised if the best is still to come.


Mentelle Notes

In the December/January issue of Gourmet Traveller WINE, we invited both print and digital subscribers to tell us in 25 words or less why they would like to win a rare collection of Cape Mentelle wines and an Aquabumps print, together valued at A$1,000.

Our judges couldn’t go past the entry from Gladys Kahar, of Dianella, WA, who wrote: “After a year like 2020, nothing like a vinous victory to boost my Mentelle health.”

We couldn’t agree more!

See this edition's subscription prize here.