Seppeltsfield Wines, FINO restaurant and JamFactory At Seppeltsfield have rallied together to support the Country Fire Service through a combined donation effort, following the extensive mid-North fires throughout the region in November.
Seppeltsfield Wines’ Events Executive Chef, Owen Andrews, will launch a range of provedore on Friday 19th February, as part of a food revolution continuing to take place at the Barossa estate.
Seppeltsfield estate has topped the state tourism charts, winning the 2015 South Australian Tourism Awards category for wineries, distilleries or breweries.
An 1889 vintage Tawny (Port wine) from Seppeltsfield has been tasted on the summit of Kilimanjaro, in an effort to raise funds for international aid organisation, UNICEF.
Resident JamFactory at Seppeltsfield hat maker, Julie Fleming, has turned to the estate’s vinous history for inspiration, releasing a new line of wine-inspired head wear.
Seppeltsfield has been honoured at the 2015 South Australian Regional Awards, being named winner in the Tourism category for the Barossa region.
Barossa Valley wine estate, Seppeltsfield, today unveiled a new suite of tourism experiences within its renowned 1878 Centennial Cellar, following a Royal visit from Charles, Prince of Wales and Camilla, Duchess
Seppeltsfield estate is turning to its 164 year old food history for inspiration, as it prepares for the next instalment of the successful unearthed@seppeltsfield pop-up event series this month.
Seppeltsfield’s culinary connections have been graced with further endorsement, with FINO Seppeltsfield restaurant and Owen Andrews Barossa Catering receiving honours at the 2015 South Australian Restaurant & Catering Awards.
The Barossa Valley’s FINO Seppeltsfield has been graced with a glowing 4/5 review by The Weekend Australian Magazine’s John Lethlean, who prompted the question “Is this the best place in Australia for
