Barossa Valley Wine Immersion
This is one for the real wine lovers…or those that just love doing cool things.
Two days in the Barossa Valley.
Spend time with Wolf Blass chief winemaker, Chris Hatcher and Saltram Winemaker, Alex Mackenzie. Go behind the scenes with them as they show you why the Barossa Valley has been making some of the greatest wines in Australia since the 1840’s.
Visit the local cooperage and see how barrels are still hand made. Maybe have a go yourself?
Taste a wine from your birth year…as long as you were born after 1910!
Enjoy some amazing local food.
Taste some incredible wines- old and young.
Learn about the art of matching steak to shiraz…and so much more. This truly will be an amazing trip.
Time: All people will be picked up from Adelaide airport on November 16 at 10 AM. They will then be returned on November 17 at 4 PM.
This includes all costs (all meals, transfers, hotel accommodation at the Barossa Novotel Hotel, wine, experiences and other activities).
Cost does not include transport to and from Adelaide airport- this allows interstate guests to decide when and how they would like to get to Adelaide.
Inclusions:
Transfers to and from Adelaide airport/Barossa Valley
Accommodation at Barossa Novatel Hotel – including breakfast
Transport around Barossa Valley
A vertical tasting of the iconic Wolf Blass Black Label with Wolf Blass Chief Winemaker- Chris Hatcher
Gourmet lunch- celebrating the Barossa’s food history influenced by generations of immigration matched to great local wines
Enjoy a tour of the amazing Seppeltsfield Village, including the Centennial Cellar and a taste of history- the 1922 Para Vintage Tawny…an incredible 100 year old wine rated 100/100 by James Halliday
Saltram premium wine dinner- in the depths of the old Saltram winery , with winemaker, Alex Mackenzie
Meat and shiraz masterclass & lunch- with a Saltram Executive chef and Pepperjack winemaker
Date
The [Drinks] Edit
The [ Drinks ] Edit is the brain child of George Samios
He has always loved drinks- all sorts of drinks…but especially wine.
He grew up in a household where table, glasses and food meant laughs. He cut his wine teeth [so to speak] on wines from the Canberra Region – given he grew up there and owned and operated a restaurant there it made sense.
Dr Edgar Riek…the pioneer of the Canberra wine industry would have Friday lunch with George and others in the drinks/hospitality industry, and they talked, ate, tasted and laughed.
George decided this was a good thing to do!