The new Simon Tolley Cellar Door in the Adelaide Hills.
has opened a new venue in the heart of Sydney’s Surry Hills, led by local hospo star Ella Stening
. In store, you’ll find her carefully curated line-up of wines and spirits.
“Ranging in style from the weird and wonderful to the traditional, there is something for every consumer in here. Our products are all from smaller producers who are farming well, and giving back to the earth and the community,” she says. “I am trying to be way more discerning with my purchasing practice, so alongside sustainable farming, I am making sure I buy from good people; sustainability from every angle – economical, cultural, social, etc."
You can also catch a range of free tastings and ticketed events at the space, with Stening already hosting sold-out nights on The Women of the Winemaking World, Orange Wine, Lebanese Natural Wine and more. Visit
nativedrops.com.au for more info.
Waste Nothing, Taste Everything: That’s the motto of Sydney’s newest bar Re
. Developed by local hospo stars Matt Whiley
(Scout) and Maurice Terzini
(Icebergs), Re is aiming to shift the perception around how venues can be built and operate at around a low to zero waste status.
“We want to show how you can have an impact, so that other venues can look at us, then do the same”, says Whiley. “Yes Re is built on waste, but it’s this really incredible, refined space with heritage character. We want to change people’s expectations of what low-waste means, and encourage others to build and operate this way.”
This focus is carried throughout every aspect of Re, even with the building itself which is a historic locomotive workshop located in Eveleigh. Re worked with creative production company Alfred
to implement the sustainable design, which includes the bar and tables made from Re-Plas recycled bottles and tupperware and furnishings produced from recycled materials.
Whiley’s drink offerings are impressive. Featuring all the classics, alongside the venue’s “Re-Search” list, which features drinks crafted around a theme, the opening one being “intergalactic”. While with Alex Pritchard (Icebergs) in charge of food, expect a snack-focused offering featuring sustainable, reclaimed produce. Re is open Tuesday to Saturday 4pm to 12am, visit
Cassegrain Wines will lead a study into the effects
of smoke taint.
When Bollinger released their 2007 R.D or ‘recently disgorged’ Champagne (A$440), there were a few surprises. It had reinstated the declaration of the disgorgement date on the front label – a tradition pioneered by Madame Bollinger when she launched the R.D in 1952, but abandoned in favour of providing the information on the back of the bottle for many vintages. The wine, too, was a little different from what might be expected from die-hard R.D fans, still showing complexity of an old vintage but with plenty of freshness and vitality.
At the same tasting we were asked to pick the vintages of two mystery Bollinger R.Ds, and most of us failed. As it turned out, they were both from 1976 but one was disgorged in 2014 after 37 years, and the other, disgorged more recently, had spent 43 years on lees. The difference in the colour and the flavour of the wines confirmed the extraordinary impact that time of disgorgement can have. JUDY SARRIS
Merrymaker is now the highest rooftop bar in Adelaide.
Lark Meets the Mark
Tassie’s Lark Hill
has announced its Carbon Neutral Certification
– making it the first distillery to reach the status in Australia. This certification by Australian Government Initiative Carbon Active recognises Lark Hill’s operation at a zero net emissions.
“We are committed to improving our work practices to ensure we take as little from the earth as we possibly can during a time of unprecedented concern for the future of our planet,” says Managing Director Geoff Bainbridge. “The achievement of this milestone truly represents the best of Lark in terms of our pioneering spirit, the brand values and community contribution.” Visit