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‘A tale of two Barossa vintages’

Seppeltsfield is one of Australia’s most historic wineries, established in the Barossa in 1851.

Seppeltsfield has long been internationally renowned for its treasure trove of fortified wines, highlighted by the Centennial Collection – the world’s only unbroken lineage of single vintage Tawny dating back to 1878. But the spotlight is now on the luxury collection of still wines only possible since recently gaining full ownership of its trademark in 2017.

Today, Seppeltsfield unveil their annual collection of luxury still wines – the story of the exceptional 2020 and 2021 vintages. The release follows the vision to match the reputation of the fortified wine collection with the luxury still wine collection.

Headlined by the second release of the 2021 Great Terraced Vineyard Single Vineyard Grenache, hand pruned and hand-picked from the Estate’s icon vineyard, firmly positioned as the jewel in the crown for the luxury still wine collection going forward. The Great Terraced Vineyard consists of bush vine Grenache and was originally planted in 1855 and re-planted in contoured rows to follow the natural shape of the land, commencing in 1958. Original cuttings were vigorously selected to ensure the best possible quality. Fermented in the historic 1888 Gravity Cellar, gently extracting colour and tannin, resulting in a pure and fine translation of the Great Terraced Vineyard.

In addition, we see the 2020 vintage release of the ‘Grounds’ range – Single Vineyard Barossa Shiraz. This is the very first Southern Grounds expression, ‘The Southing’ sourced from ‘Chooks Block’ as well as the follow up from the Western Grounds, ‘The Westing’ sourced from ‘V Block’. The range takes inspiration from Barossa Australia’s ‘Grounds project’, a comprehensive study of the district’s sub-regionality, bringing together winemakers, grape growers and soil and climatic science experts, to evaluate and identify the variations in Shiraz wine expressions across the various parishes of the region. ‘The Southing’ and ‘The Westing’ showcase the differences that vineyard location and regional terroir can make to Shiraz from the 2020 vintage. The wines were harvested just 11 days apart, fermented through the historic 1888 Gravity Cellar and matured in new and seasoned French oak hogsheads for 14 months. The 2020 vintage is the third release, expect to see wines released from all four points of the compass in future vintages.

Further, ‘Bench Blends’ new releases are available, this year showcasing the 2020 and 2021 vintages. The range is centred on the winemaking art of ‘assemblage’, with the ambition to achieve a final blend that is greater than the sum of its parts. This is the very first release of a traditional Barossa blend, 2020 ‘No. EC405’ Barossa Shiraz, Mataro, with a strong influence of Mataro making up 34% of the final blend. Alongside this, a more contemporary expression of traditional Portuguese varieties from the 2021 vintage, ‘No. EC3’ Barossa Tinta Cao, Tinta Amarela, Touriga. Red varietal blends carry an ‘EC’ (East Cellar) number were first released by Seppeltsfield’s founding family in the 1960s and formed the inspiration for this range.

Fiona Donald, Chief Winemaker, said:

“This year’s luxury collection of wines is representative of the distinctively different 2020 and 2021 vintages. Both vintages however, delivered wines of style and depth, with future ageing potential in ideal cellaring conditions”.

“In 2020 we experienced a warm, dry and low yielding season with a mild finish, whereas in 2021, a cooler ripening season from start to finish, delivered a balanced crop of exceptional quality”.

“The 2021 vintage delivered a stellar Great Terraced Vineyard Single Vineyard Barossa Grenache, now firmly positioned as the jewel in the crown of our luxury still wine collection”.

Donald added, “We remain dedicated to our ambition to match our reputation for the fortified wine collection with the luxury still wine collection. Fortunately, we have the means to do so with the combination of superior luxury vineyard holdings, historic 1888 Gravity Cellar and a focussed team”.

The Seppeltsfield Winemaking team consists of Warren Randall (Executive Chairman and Proprietor), Fiona Donald (Chief Winemaker), Charlie Seppelt (Senior Winemaker), Matthew Pick (Senior Winemaker), Henry Slattery (Winemaker) and Kingsley Fuller (Group Viticulturist).

Now available to purchase here or at Seppeltsfield Cellar Door. 

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Grapes of Mirth launches Barossa Valley line-up and ticket sales

Grapes of Mirth Festival at Seppeltsfield Winery

Two side-splitting days of comedy and wine, Seppeltsfield Estate 29 & 30 October.

Australia’s renowned Seppeltsfield Estate located in Australia’s Barossa Valley will play host to comedy greats for a world-first, two-day wine and comedy festival – Grapes of Mirth The Festival – this 29 and 30 October. After a series of successful one-day events around Australia, Grapes of Mirth ‘Head Clown’, comedian and connoisseur, Merrick Watts, has curated a line-up of best-in-class wines, fine foods and nouveau and vintage comedy talent, transforming the estate into an entertainment village.

Watts says that Grapes of Mirth The Festival has reached a ‘whole new level’ with the launch of the new two-day festival, after the 2021 festival was cancelled due to covid restrictions. “Missing last year was a bummer but rather than shrink we decided to expand the offering in all aspects – more comedy, more food, more wines, more music and more good times. Although we did reduce the amount of Merrick. That was unanimous”.

The huge comedy line-up includes sets from, Judith Lucy, Tom Gleeson, Melanie Bracewell, Nazeem Hussain, Geraldine Hickey, Rhys Nicholson, Chris Ryan, Peter Helliar, Michelle Brasier, Dane Simpson, Lizzy Hoo, and Dave Thornton.

Some of Australia’s favourite comedy podcasts will be recorded in the Vintage Cellar with a live audience, including Myf Warhurst and Zan Rowe’s hit ABC podcast, Bang On, The Chaser Report hosted by Charles Frith and Dom Knight, as well as Peter Helliar’s You Ain’t Seen Nothing Yet, and Kyran Wheatley’s Wax Quizzical. Luke Heggie and Nick Cody round out the Podcasts with their smash hit show Mid-Flight Brawl.

Culinary expert, food writer and presenter, Melissa Leong, will join our comedians for the ultimate stand-up cook-off, challenging the festival’s top talent to create a dish highlighting some of the Barossa’s best produce. Drinks expert Mike Bennie will challenge comedians to make him a cocktail that nearly killed them. Live cooking demonstrations continue with Ivan Aristeguieta’s lockdown cooking sensation, About This Much, making its stage debut. The program is rounded out with live music performances, and DJ sets from GOM resident DJ Pedro Moshman.

Festival Hub Highlights
The Grapes of Barossa Bar will host wines from Seppeltsfield as well as acclaimed producers including Paulmara Wines, Whistler Wines, Forage Supply Co, Yelland & Papps and Alkina Wines. Tastings will be hosted by Merrick Watts, Mike Bennie and other loose units of wine. Grapes of Mirth – The Festival is also where visitors can take advantage of a customisable wine bottling station, indulge inside a walkthrough Gin and Tonic mister, relax at the Seppeltsfield Rosé Nail Bar with Nails By Kirsten, get a caffeine hit at the Espresso Martawny bar, get their fill of gourmet food from Seppeltsfield’s award-winning FINO, and sip on an endless supply of Seppeltsfield wine.

Travel details
Seppeltsfield Estate is located in the heart of the Barossa, just an hour from the Adelaide CBD.
Return bus transportation direct to Grapes of Mirth will be available from multiple locations including Adelaide CBD. Interstate ticket-holders can stay at Hotel Indigo, a boutique hotel located at Adelaide’s Central Markets, for a discounted rate of $275 per night, or the Novotel Barossa for a discounted rate of 10% per night (minimum 2-night stay).

Ticket sales
A 48-hour pre-sale discount ticket opportunity is available from Wednesday 6 July. General release sales from Friday 8 July.

Purchase ‘Grapes of Mirth – The Festival’ tickets here.

 

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Seppeltsfield brings exclusive taste of history to Five Regions Restaurant

Oval Hotel and Seppeltsfield

Food and wine lovers can tick several items off their bucket list this winter as Seppeltsfield arrives at Five Regions Restaurant, bringing its iconic 1922 100 Year Old Para Vintage Tawny with it.

The three-month collaboration between two South Australian icons will see the world-class chefs at Five Regions work with Seppeltsfield Chief Winemaker Fiona Donald to craft a degustation menu that matches the Seppeltsfield luxury collection of wines, including the 1922 100-year-old Para Vintage Tawny.

It makes Five Regions the only place in the world that wine lovers can taste this historic drop by the glass, outside of the Seppeltsfield Estate in the heart of the Barossa. And in doing so, diners will go into the draw to win truly exceptional prize – a Seppeltsfield wine decanter by French crystal house Lalique accompanied by a Magnum of Seppeltsfield The Westing Single Vineyard Barossa Shiraz wine.

“Seppeltsfield is one of Australia’s most historic wineries, established in the Barossa in 1851. We are thrilled to be partnering with Five Regions – a special place where we can showcase our luxury collection of wines and our stories with exceptional food and conversation,” Seppeltsfield Chief Winemaker Fiona Donald said.

“The collaboration allows wine lovers to taste our collection of wines with food designed to bring out the best in each glass, all while overlooking the hallowed turf and soaring grandstands of Adelaide Oval.

“It’s a distinctly South Australian and uniquely Seppeltsfield experience – we can’t wait for guests to try it.”

Oval Hotel Executive Chef Daniel Simpson said diners can expect more than just traditional winter flavours on the Seppeltsfield-inspired menu.

“Our approach is always wine first – we taste, we select, and we listen to the history and ethos behind the winemaking,” he said.

“The Seppeltsfield collection of wines showcases the complexity of the Barossa as a wine region. It may be known for its bigger, more full-bodied reds – but we’re starting with a crisp Vermentino and fresh seafood, travelling through different styles of red and ending on a rich dessert and the beloved 100 Year Old Para Vintage Tawny.

“At every stage of the menu design, we are guided by what will make the wine sing, as well as any hidden stories or personal touches we can bring to the table – keep an eye out for those.”

Five Regions Restaurant is Oval Hotel’s seasonal degustation restaurant, inviting a South Australian winery to collaborate every three months. Each winery’s chosen wines provide inspiration and guidance for menus that prioritise local ingredients and storytelling through food.

The Seppeltsfield menu will be available from July through September inclusive, with Five Regions restaurant open for dinner Tuesday to Saturday.

For a chance to win the Seppeltsfield wine decanter by French crystal house Lalique, accompanied by a Magnum of Seppeltsfield The Westing Single Vineyard Barossa Shiraz wine, diners must sign up to receive news from Five Regions and Seppeltsfield on the night of their visit.

Reservations are essential via the Oval Hotel website here. 

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‘Introducing Pie July at FINO Seppeltsfield’

Pie July at Seppeltsfield FINO

FINO Seppeltsfield opened its doors in the Barossa in 2014, led by Co-Founders – Executive Chef, David Swain and Front of House extraordinaire, Sharon Romeo.

Introducing ‘Pie July’ at FINO Seppeltsfield – a month long celebration in July, of the very best regionally inspired pies with matching wines from Seppeltsfield.

Each week throughout July, you can expect a different pie and wine match offering, showcasing the very best of the Barossa region, carefully curated by FINO Seppeltsfield Head Chef, Daniel Murphy and Seppeltsfield Chief Winemaker, Fiona Donald.

FINO Seppeltsfield Head Chef, Daniel Murphy said ‘We are thrilled to continue the legacy of our FINO pie offering, now in its twentieth year. Hence fitting we introduce a new pie and wine match each week. We will start with our iconic Hutton Vale Lamb & Torzi Kalamata olive pie in a rich tomato gravy (K&R Produce, Barossa Valley Farmers Market) encased in a beautiful sour cream pastry, served with dutch cream potato. Paired with the Seppeltsfield 2021 Barossa Mataro’.

Seppeltsfield, Chief Winemaker, Fiona Donald added ‘Pie July is a great excuse to sit by the fire at FINO Seppeltsfield and indulge in a unique Barossa wine and pie pairing”.

The FINO Seppeltsfield pie and wine matches for the month of July include:

Week 1: 4th July – 8th July

Hutton Vale Lamb & Torzi Kalamata olive pie in a rich tomato gravy (K&R Produce, Barossa Valley Farmers Market) encased in a beautiful sour cream pastry, served with dutch cream potato. Paired with Seppeltsfield 2021 Barossa Mataro.

Week 2: 11th July – 15th July

Roasted Duck (Tony Edwards, Cockatoo Valley) & Chestnut pie, silverbeet (K&R Produce, Barossa Valley Farmers Market) set in our beautiful sour cream pastry, served with a silky celeriac creme. Paired with Seppeltsfield 2021 Barossa Grenache.

Week 3: 18th July – 22nd July

36 degree south short rib pie, silverbeet, roasted shallots (K&R Produce, Barossa Valley Farmers Market) wrapped in our beautiful sour cream pastry. Paired with Seppeltsfield 2020 Barossa Shiraz.

Week 4: 25th July – 29th July

Smoked Spencer Gulf Kingfish, Collard Greens (K&R Produce, Barossa Valley Farmers Market) & Lentil (Dirty by Simon Bryant) to sit in our beautiful sour cream pastry, served with roasted mushrooms. Paired with Seppeltsfield 2018 Watervale Riesling.

Pie July is on offer for weekdays only, Monday to Friday – ‘Prix Fixe menu’ $60 per person, includes – snack / entrée, pie, matching glass of wine.

Reservations are essential via the FINO website here.

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New Six-Star Luxury Hotel For The Barossa Given Go Ahead

The Oscar, a new $50 million six-star luxury hotel at Seppeltsfield which is set to become an iconic landmark for the Barossa and tourism in Australia has been given planning approval.

The Light Regional Council approved the project at a council meeting with construction works expected to commence later in 2022.

Project Director Toby Yap says, “We are thrilled to finally have approval and to move into the next phases after investing almost $2 million into the project to date.”

The project is being funded and driven by a dynamic group of South Australian business leaders who are still 100% committed to move forward with the Barossa’s first proposed six-star luxury accommodation.

Oscar Seppeltsfield will be located in the Barossa region of South Australia and is expected to bring an additional $90M in tourism expenditure and attract new markets to the region and drive growth in domestic and international visitor economy within the first five years. The project will create an additional 363 construction jobs and 350 ongoing jobs for the region once operational

The luxury 12-story hotel will have 71 rooms, including suites and penthouses, with a private balcony for every room.

There will be a viewing deck on the top level with 360-degree sweeping views of the Barossa. The ground floor will have a wellness day spa including world-class treatment experiences, relaxation spaces and an infinity pool. The hotel will also offer a world-class restaurant, private dining room and boardroom.

Yap continued, “A tender process has been undertaken to choose a luxury hotel operator and we look forward to announcing this exciting partnership soon.”

Seppeltsfield proprietor and Executive Chairman Warren Randall said, “The Oscar Seppeltsfield will complete the grand vision of our tourism master plan – to be the most desirable epicurean destination for tourists worldwide. A national icon for South Australia, a Sydney Opera House for the Barossa.

“Positioned gently in the middle of our Great Terraced Vineyard, the Oscar Seppeltsfield will be surrounded by century old bush vines, an amazing tranquil location and a short walking distance to the Seppeltsfield precinct – home to our world-class Cellar Door, Centennial Cellar, 1888 Gravity Cellar, FINO restaurant, Jam Factory Craft and Design Studios, Artisan Knife Making, Vasse Virgin, Master Cooper, Segway Vineyard Tours, Fine Art Photography Gallery and Artisan Caterer.

“After wide and extended community consultation and support for the first 6 Star luxury resort and spa in an Australian wine district, the Barossa is the winner,” Randall concluded.

“It is anticipated that the construction of this iconic building will drive visitation in the broader region and act as a catalyst future new development activity,” Yap concluded.

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Celebrating our partnership with Tasting Australia into 2022

Seppeltsfield Para Grand Tawny Cocktail for Tasting Australia Partnership

We are proudly continuing our partnership with Australia’s premier eating and drinking festival, Tasting Australia into 2022, taking place in South Australia Friday 29th April – Sunday 8th May, presented by RAA Travel.

To celebrate, we invite you to indulge in our classic cocktail with a twist – the traditional Espresso Martini will be mixed with our house style fortified wine, Seppeltsfield Para Grand Tawny and freshly roasted espresso from our friends at Veneziano Coffee Roasters

Fittingly remixed as an ‘Espresso Martawny’, this bootleg cocktail takes the bittersweet flavours to a new level of complexity. Our ‘Espresso Martawny’ will be available at the Tasting Australia Town Square Cocktail Bar, for the duration of the festival.

Hosting Two Very Special Masterclasses

Dark and Delicious in collaboration with Haigh’s Chocolates

Rich. Lavish. All-consuming – and very indulgent. Seppeltsfield’s Centennial Collection of fortified wines are the rarest in the world and date back to 1878. Discover all the secrets behind this treasure trove of fortified wines while tasting some rare and special bottlings. Each is sensational on its own, but a revelation when paired with the perfect Haigh’s chocolate in this tasting.

Seppeltsfield chief winemaker Fiona Donald will take you through the stories behind these ancient drops and pairings.

Limited tickets remaining, purchase yours here > Dark & Delicious | Masterclass, Event | Tasting Australia

The Grenache Clash

Wildly delicious wine tasting The Grenache Clash returns to our masterclass line-up. Prepare for more minced words and vinous blows as the Barossa and McLaren Vale clash where it counts. You’ll decide which region triumphantly takes top billing as the source of South Australia’s best Grenache.

In the Barossa’s corner is a duo to be reckoned with, our very own, Chief Winemaker, Fiona Donald teams up with Sam Wigan from Yalumba to showcase the region’s best.

Representing the vale: the one and only Chester Osborn – legend of d’Arenberg – plus Samuels Gorge winemaker Riley Harrison, who honed his craft internationally and returned to work in the Barossa before pursuing his passion for Grenache in McLaren Vale.

Limited tickets remaining, purchase yours here > The Grenache Clash | 2022, Event | Tasting Australia

We look forward to seeing you there!

To explore the program further, go here > Tasting Australia presented by RAA Travel | 29 April – 8 May 2022


Seppeltsfield and Tasting Australia Partnership


Seppeltsfield and Tasting Australia Partnership


Seppeltsfield and Tasting Australia Partnership


Seppeltsfield and Tasting Australia Partnership

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Daniel Murphy returns to FINO Seppeltsfield as Head Chef and celebrates with new menu

FINO at Seppeltsfield Lunching and Dining

FINO Seppeltsfield opened its doors in the Barossa in 2014, led by Co-Founders – Executive Chef, David Swain and Front of House extraordinaire, Sharon Romeo.

Today, we see new Head Chef, Daniel Murphy take the reins, with over 10 years experience, having refined his culinary expertise working for some of South Australia’s leading restaurants. With a passion for showcasing local Barossa and South Australian produce, his focus is on simple dishes that respect ingredients, in order to interpret the location best. Daniel honed his skills in the kitchens of award-winning ‘Eleven’ and ‘Appellation Restaurant at The Louise’.

FINO at Seppeltsfield Head Chef Daniel Murphy

Owner and Executive Chef, David Swain, FINO Seppeltsfield said ‘It is a pleasure to welcome back Daniel to FINO Seppeltsfield, having worked with us here as Sous-chef when we initially opened. His food philosophy compliments our approach of progressive regional dining with a focus on produce and its provenance, the importance of connection to the region, its culture and our customers”.

Head Chef, Daniel Murphy, FINO Seppeltsfield adds “I am thrilled to be joining the team at FINO Seppeltsfield and very much looking forward to re-connecting with the Barossa community and being part of the world class Seppeltsfield Estate. But most of all, working with the team to elevate the FINO Seppeltsfield long lunch experience”.

To celebrate Daniel taking the reins, today we also see a new menu that celebrate FINO Seppeltsfield’s ongoing commitment to showcasing the very best produce from the Barossa and South Australia and Seppeltsfield Wine pairings, with highlights including:

  • Spencer Gulf Kingfish crudo, white radish, pear
    Spencer Gulf yellow tail Kingfish crudo with white daikon radish, spring onion oil and green apple gently cooked in Henschke Verjus and a dressing made from the roasted bones of the Kingfish, wakame, ginger and lime juice.
    Paired with Seppeltsfield 2021 Barossa Vermentino
  • Spencer Gulf Prawns, grapes, fermented chilli, ajo blanco
    Spencer Gulf King Prawns, split and simply cooked under the grill with olive oil and salt, a fresh grape salsa, fermented chilli and an ajo blanco sauce made with local almonds, garlic, our spent bread and sherry vinegar.
    Paired with Seppeltsfield 2021 Barossa Grenache Rose
  • Lamb croquette, beetroot, labna
    Hutton Vale lamb croquette made from the shoulders and legs of the lamb. We spice braise the lamb overnight with a rich brown stock made from roasted lamb bones. Then the next day we shred the lamb and spice it with a light vadovan spice mix, orange juice and confit leeks, which is then pressed and crumbed using our leftover FINO signature sourdough bread. We cut through the richness with pickled beetroots sourced from the Barossa farmers market, cardoons from Ngeringa and Fleurieu yoghurt.
    Paired with Seppeltsfield 2020 ‘No EC3’ Barossa Tinta Cao, Tinta Amarela, Touriga
  • Wagyu brisket, savoy cabbage, black vinegar
    Mayura Station Full Blood Wagyu Beef Brisket braised overnight in a Chinese style masterstock, young savoy cabbages charred and warmed in the masterstock, accompanied with a fresh radish salad, the radishes sourced from the Barossa Farmers Market with the sauce made using the spent masterstock as a base, adding a black pepper, ginger and coriander paste, a touch of chilli and chinese black vinegar for balance.
    Paired with Seppeltsfield 2020 Great Terraced Vineyard Barossa Grenache
  • Basque Cheesecake
    Basque Cheesecake served with caramelised honey from the Barossa Farmers Market, Barossa fresh figs, Barossa Carlyle Farm walnuts and thyme from Murphy’s home grown garden in Nuriootpa.
    Paired with Seppeltsfield 1922 100 Year Old Para Vintage Tawny
FINO at Seppeltsfield Kingfish Meal
FINO at Seppeltsfield Wagyu Dish
FINO at Seppeltsfield Desert
FINO at Seppeltsfield Prawns
FINO at Seppeltsfield Lamb Croquette

FINO Seppeltsfield is open 7 days a week for lunch only and bookings are essential. The iconic courtyard is subject to weather conditions.

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Seppeltsfield Unveils 1922 100 Year Old Para Vintage Tawny

Seppeltsfield 1922 100 Year Old Para Vintage Tawny Release

Seppeltsfield was established in 1851 by Joseph Seppelt and is one of the oldest wineries in Australia. 

Today, Seppeltsfield celebrate the unveiling of one of Australia’s most significant wines, with the 1922 100 Year Old Para Vintage Tawny. The release coincides with the Seppelt family having moved into the homestead on 20th February 1851. 

This is the 45TH consecutive 100 Year Old Para Vintage Tawny to be released from the historic 1878 Centennial Cellar – seeing 100 Summers and Winters maturing in oak. This continues the lineage of releases first conceived by Oscar Benno Seppelt in 1878, now commonly known as the ‘jewel in the crown’ at Seppeltsfield.

The custodian of the Seppeltsfield Centennial Cellar, Fiona Donald, Chief Winemaker describes the 1922 100 Year Old Para Vintage Tawny:

“Great intensity harnessed by citrusy acid and notes of sun dried stone fruit – nutty, spicy, with terrific length. A more savoury expression with focused lift and intensity of spicy walnut liqueur – woody, toasty, some herbal notes too”.

The Seppeltsfield 100 Year Old Para Vintage Tawny is rated as ‘Exceptional’ in the Langton’s Classification of Australian Wine.

The 1922 100 Year Old Para Vintage Tawny has limited availability in 100ml format – hand filled to order, individually numbered and authenticated for collection purposes. Presented in a Jarrah timber gift box with a certificate that can be personalised accordingly. 

Available from Seppeltsfield Cellar Door or via Seppeltsfield.com.au with shipping possible worldwide.

This can also be exclusively tasted at the Seppeltsfield Cellar Door in the Barossa, just under one hour’s drive from Adelaide.

RRPs

Seppeltsfield 1922 100 Year Old Para Vintage Tawny in gift box 100ml – $1,500

Seppeltsfield 1922 100 Year Old Para Vintage Tawny

Cellar Door Tasting (10ml Tasting) – $90

Explore our Seppeltsfield Centennial Collection here. Available for worldwide shipping or from our Cellar Door.

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Seppeltsfield Crowned ‘Best Of The West’ At The 2021 Maranaga Wine Show

Seppeltsfield have been recognised at the 2021 Marananga Wine Show, with three trophies including overall ‘Best Exhibitor’. 

This is Australia’s only sub-regional wine show, celebrating the very best of the Western Ridge, one of the Barossa Valley’s most highly acclaimed districts. 

The two other trophies include ‘Best Grenache of Show’ for the 2021 Barossa Grenache and ‘Best Alternative Red Wine of Show’ for the 2021 Barossa Nero d’Avola.

Chief Winemaker, Fiona Donald, Seppeltsfield said ‘It is a pleasure to be apart of the Western Ridge community and to be recognised at the Marananga Wine Show with three trophies this year is a real honour’. 

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Grapes Of Mirth Biggest Ever Festival At Seppeltsfield

GRAPES OF MIRTH BIGGEST EVER FESTIVAL AT SEPPELTSFIELD

Barossa Valley South Australia, will host the biggest names in comedy, the funniest podcasters, and Australia’s finest food and wine experts as part of the biggest ever two-day festival from the popular national comedy and wine event creators, Grapes of Mirth (GOM) this October.

Grapes of Mirth – The Festival, to be staged at the stunning Seppeltsfield Winery in the heart of the Barossa Valley is the vision of GOM Director and Head Clown, Merrick Watts to curate the perfect line up of comedy, music, food podcasts, masterclasses, and a wine list that is world-class.

“This festival is GOM at a whole new level. The biggest line-up we’ve seen will converge for this two-day offering as we convert Seppeltsfield into a comedy village. The wine offering will give ticket holders the perfect representation of what the Barossa has to offer, with several local producers on show. As a Barossa Master, having recently passed my exams, I’ll be personally curating the wine list. Take a weekend in spring to shake off the year and prepare for summer! See you there amigos”, said Merrick Watts.

The festival’s comedy line-up is the biggest in its history with sets from Judith Lucy Tom Gleeson Peter Helliar Tommy Little Nazeem Hussain Zoe Zoë Coombs Marr and the 2021 Melbourne Comedy Festival, Best Show winner Geraldine Hickey. Geraldine’s fellow Best Show nominees will also be coming to South Australia, with Michelle Brasier joining Rhys Nicholson and more in the Late-Night Cellar Bar.

The Barossa line-up will also bring Australia’s favourite comedy podcasts to the stage with its program featuring live recordings from Myf Warhurst and Zan Rowe with their smash hit Double J podcast Bang On, Peter Helliar with his podcast You Ain’t Seen Nothing Yet, and Kyran Wheatley’s hilarious Wax Quizzical. Luke Heggie will also present his podcast Mid-Flight Brawl with co-host Nick Cody before they both take to the main stage.

The food line-up will feature Melissa Leong (MasterChef) and Colin Lane (Lano and Woodley) who will be hosting a comedian’s cook off on the main stage. Ivan Aristeguieta will present the live debut of his lockdown cooking sensation About This Much. Merrick Watts will also host the ultimate BBQ masterclass as part of the festivities. Festival goers will enjoy tunes from Big Bad Barry and DJ Pedro Moshman.

Grapes of Mirth – The Festival will deliver a weekend of non-stop entertainment, wines from Seppeltsfield and Friends, gourmet food stalls and roving performers on Saturday 23 and Sunday 24 October 2021

For further event information and bookings please visit www.grapesofmirth.com.au

———-

When

Saturday 23 October 2021
Sunday 24th October 2021

Tickets

Reward Price (to be offered to the top 200 Audience Republic fans)

Saturday only: $99.00
Sunday only: $99.00
Weekend: $159.00

Pre Sale Price

Saturday only: $109.00
Sunday only: $109.00
Weekend: $165.00

General Public Price

Saturday only: $119.00
Sunday only: $119.00
Weekend: $189.00

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Complimentary freight Australia wide on orders of 6 or more wine bottles - T&C apply