THE DROP ISSUE 03

Chef Sean Connolly: Re c i pes fo r ho me

Winemakers and their regions Hensch ke Chris Ringl and S am Barr y Ro b D o l an Ri esli ng fre ak Chapel Hill

Ricky Ponting

Hi ts W i ne For Six

Fleur de Miraval

Brad P itt

& th e Ros ĂŠ Revo l u ti on On The Road with Andrew Caillard

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Mendoza Champagne Rioja Provence Otago Barolo & More

a s h o r t ys l i qu or.com.au produ c t i on

WELCOME TO A WHOLE NEW WORLD OF WINE.

INTRODUCING VIRTUAL GIFTING

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Search and shop for everyone

Add your recipients & personalise

Search from our huge array of products at every price point – simply add to your gift bag to review.

Add the recipient’s name, mobile and email, and assign their gift. Add a personal or video message.

3 Send your gift with ease!

Confirm order & send! Your gift is en route in an email and text message with your personalised message, ready for your recipient to confirm their preferred delivery address and dispatch date.

3 steps to simple gifting!

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ifting has never been easier with the launch of the Shorty’s Virtual Gifting Experience – a unique gifting platform that only requires a recipient’s name, phone number and email to surprise with a gift delivery.

“This is virtual gifting at its finest,” says David Short, CEO of Shorty’s Liquor. “It’s a gamechanger for everyone – especially for festive season. The current work-from-home environment means that delivering traditional corporate gifts is harder due to privacy and logistics, so we’ve developed this gifting platform to make connecting with clients, colleagues and loved ones a simple and seamless journey.”

Taking Gifting OUTSID E THE BOX “To surprise someone with a gift, all that's needed is the recipient’s name, email and phone number. We do the rest by contacting them by email or text and allowing them to choose a delivery address that suits them best!”

The site is particularly beneficial for busy corporate EAs who are shopping for hundreds of clients and colleagues in the one go, but it’s also the perfect platform to provide a pandemic present to cheer up family and friends anywhere in Australia. The Shorty’s Gifting Concierge service is also available to provide advice on gifts for hard-to-buy people, best bottles for your budget and personalised presents.

e Try m now!

“I especially love our video messaging integration,” adds David. “You can record a video message on your phone, upload it to the platform and we’ll embed the link in the email or text delivery – the perfect way to send personal wishes as we still grapple with travel and lockdown restrictions. It’s an extra special way to surprise someone for Christmas or just because. The recipient will also love that they can choose when and where to receive it – perfect if they’re going away and want to delay delivery or even if they want to have a beautiful bottle arrive at their destination.”

To use the platform customers simply add or upload a spreadsheet of recipients and then match them with a product choice. And don’t stress about missing those tight Christmas delivery dates, as Shorty's send the gift message instantly!

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Dear all –

We’re so excited to share this issue of 'The Drop' with you, our third magazine. We’ve all been through some challenging times this year, so it’s great to be able to dive into some of the many positive stories in the drinks industry. This magazine was founded on the experiences that are powered and shared by our favourite drops, and that’s never been more essential than now. More than ever, it’s important to come together, as families or as colleagues or friends, over a fantastic glass of wine or a cold beer to chat about the things that matter (and the things that don’t, but are good for a laugh!).

In this issue, we’re particularly chuffed to launch the Shorty’s Virtual Gifting Experience, which we think is a true game changer. On this new platform you’ll be able to select your choices from our industry-leading range of gifts and simply add your recipient's name, phone, email, and a personalised message and/or video. The note drops right into an email inbox and a text message, where the recipient confirms their dispatch date and delivery address, tracks the order, and can even shoot back a thank-you note. At a time when so many people are feeling a little isolated, we’re hoping this system celebrates connectedness between colleagues and friends.

We’ve also talked to some of our favourite winemakers to hear stories of their favourite styles and wines from their region. Twelve months ago the idea of asking a winemaker to dish on the competitors they secretly love would’ve seemed ludicrous! But the eagerness with which they embraced this idea really captures the spirit of camaraderie and generosity that has been the shining light of a tough time.

For those feeling the sting of international travel limits, we’ve asked Andrew Caillard, our in-house Master of Wine, to take us on a bit of a spiritual journey of his favourite wine destinations. Acclaimed chef Sean Connolly has given us some great recipes for those who’ve been spending their extra time at home in the kitchen (He picked some wines to go with them) and Robbie Robinson, Managing Partner of Virtual Working at Deloitte, gave us his expert view about the future of workplaces.

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This issue is genuinely jam-packed full of interesting stuff, from interviews with brewers to how-to guides and carefully curated lists of the wines you should be drinking. We couldn’t be prouder of the result. As you buckle down and adapt to new and exciting ways of living and working, we hope this little publication is a blend of usefulness and laughs, providing a little advice and a little fun to your journey in the drinks industry.

As always, from myself and the whole Shorty’s team, we raise a glass to our partners, our suppliers and our customers. We look forward to many more drinks together.

Cheers, David Short.

Managing Director Shorty’s Liquor

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Feature Stories

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THE ART OF WINE WITH ANDREW CAILLARD, MW

GIDGET FOUNDATION ADVOCATES

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ON THE ROAD WITH A MASTER OF WINE

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RICKY PONTING HIT FOR SIX

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CLASSIC COCKTAILS TO MIX IT UP

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THE LORD OF BEER WITH LORD NELSON BREWERY

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DELOITTE & THE FUTURE OF WORK

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UP CLOSE WITH JIM BARRY WINES

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EXPLORING SEPPELTSFIELD

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YARRA VALLEY PINOT WITH ROB DOLAN

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RIESLINGFREAK

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RECIPES FOR HOME COOKS WITH SEAN CONNOLLY

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EDEN VALLEY SHIRAZ WITH JUSTINE HENSCHKE

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CHAPEL HILL'S MICHAEL FRAGOS

Editor Robert O’Reilly Creative Director Miguel Sicari Writer/Consultant Andrew Caillard, Shorty's Master of Wine

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Shorty’s Liquor Managing Director: David Short shortysliquor.com.au orders@shortysliquor.com.au 1300 746 789 ABN: 44036395077

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EXPLORING THE BAROSSA WITH RINGLAND

sh or

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0 746 7 130 FOR ULTIM GIF T ATE G FLIP UIDE BACK TO M OF s li AG q u o r. c o m

Wigwam Solutions wigwamsolutions.com Managing Director: Robert O’Reilly robert@wigwamsolutions.com 0421 557 958 Products subject to availability, prices subject to change.

Always enjoy alcohol responsibly.

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CRAFTING THE PERFECT CHEESE PLATTER

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This magazine is to be enjoyed by an audience over the age of 18 years old in Australia. It contains information about alcoholic products for a mature audience only.

Liquor Licensing: Shorty's Liquor 770010255 Wine.com.au 770016995

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Something soft

Perfect Platter Planning Something striking

Something pickled

Something cured

Something fresh 8

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Something nutty shortysliquor.com.au

Something special

Something substantial

Something sharp

Something spicy

Something sophisticated

Something salty ! shortys.liquor

Something sweet Shorty’s Liquor - Passionately Delivered Since 2001

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The Art of Wine

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An Interview with Master of Wine, Andrew Caillard.

Could you tell us a bit about your role?

I'm really a consultant wine expert for Shorty's.

I bring my experience and skills in wine tasting and contacts to the business.

Shorty's has recently become part of a larger liquor retail family. Have you got any insight into how that might affect the Shorty's business? What does it bring to the table?

Well, from a customer point of view, Shorty's are going to be able to buy from a much greater range of wines at fantastic prices.

Basically, customers will enjoy the unique qualities of Shorty's and the contacts that business has developed over the years, as well as benefiting from the larger umbrella company's ability to source wines from all around the world, and also in Australia itself.

You're a Master of Wine. It's a notoriously difficult thing to achieve. For our readers, could you tell us a bit about what that entails?

What's the process?

Well, the Master of Wine program is considered the hardest kind of wine program in the world. Part of the reason for that is the tasting part of the exam is notoriously difficult. You have to taste wines blind, and you've got to be able to identify the wines, where they come from, their quality, how old they are, all those kinds of things. It's got this kind of reputation. You hear the word rigour as a part of the whole deal.

But it's something that doesn't really define me as a person. I did the Master of Wine exam way back in 1993, and you can't really kind of identify yourself with an exam that you did nearly 30 years ago. But certainly being a Master of Wine comes with a reputation, for your skills as a taster, and your knowledge as a wine expert. Because when you take

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the exam, you are expected to know pretty much everything, every point about fine wine and commercial wine at the time. It's a very complicated exam. I'm 30 years down the track, and the Master of Wine program allows me to reach into every single winery and wine figure in the world. The relationships, experiences, and skills, it gives me a unique perspective on wine, one which is pretty rare in the world of wine.

How many Masters of Wine are there?

You'd have to look it up, but I think there's about 400 that have passed. But how many there are alive changes, because the Master of Wine program was initiated in 1953.

How did you get started in your wine journey?

Was it something that you kind of were always destined to do? Was it something you were interested in at a young age? Was it something you kind of fell into and found that you had a bit of a knack for?

All of those things really. My mother's family were involved in wine. So from my accent, you can hear my English twang, but in fact, my mother's Australian, and her family were involved in bringing in some of the first vines into South Australia. I suppose, to some degree, wine has always been in my blood.

But in fact, I joined the wine trade because I joined the British army. It was such a bloody disaster that I had to find something else that I'd find really interesting. I'm a fairly creative person, and I should never have joined the army. I should have become a painter, which is really what I wanted to do when I was younger. But of course there's no money in painting! My first thing in wine was going to Bordeaux and doing the vintage in 1979. My formal career, if you like, in wine, is now over 40 years.

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types of problems before. This is not going to be the first year in which our vineyard gets destroyed by fire, or have our vineyards destroyed by flooding, or see market conditions change. We've seen that happen.

Do you think there are any parallels between painting and wine?

There's an element of having to be, isn't there?

Yes, definitely. In fact, I've just Yeah, that's right. If we look at what's written as essay called 'Art, Wine happening with Australian Chardonnay. and Me'. Some of the people I studied I mean, that's pretty bloody exciting with became winemakers, but it really stuff. Critics around the world are now In the 19th century, Australia had an wasn't the thing I wanted to do. But looking at top Australian Chardonnays extremely vibrant and successful export like Penfolds Yattarna, or Leeuwin in later life, I've really got very much market of Australian Burgundy to the involved in working with winemakers, Estate Art Series Chardonnay. People United Kingdom and to the British and blending, and new product are looking at these things as being Empire. And it was massively successful, Grand Cru-like Chardonnays. People development. It's varietal definition, but of course by the late 1890s, things richness of fruits, alcohol, whether are paying hundreds and hundreds of started to get a little bit difficult. And it's been in oak or out of oak. All of dollars for these types of wines out of those things relate to the Burgundy. And we can actually composition of a wine. Of buy these wines for. They're course painting is the same expensive, but for what they Wine merchants should be selecting thing. You're using different are, they're absolutely brilliant. the wines they really believe in it, colours when you paint. And And it's the same thing with you're also having to think some of our red wines. You saying: 'We've done the tastings, and of the composition and how look at Cabernet Sauvignon we know our customers. We are making the different colours bounce coming out of the very top those selections because we know off each other, or what you're echelons of Coonawarra, like trying to depict. There are Wynns Coonawarra Estate, our customers are going to enjoy the sensibilities that come in to John Riddoch, which I've just wines, because we've been listening to painting that are the same in written a book about, and what they like and we're matching that." winemaking. I suppose I have some of the very top Margaret a natural aptitude for tasting River wines like Cullen Diane That's what a wine merchant should be wine, as I do with mixing Madeline, or Moss Wood. doing. And that's basically what's lost in colour.

They're really, really exciting, wine trade in Australia. I think Dave Short beautiful wines.

If you'd gone down that path of being a winemaker, there is potentially more science, whereas you gravitated to those parts that combined science and creativity.

epitomises the classic wine merchant, if you like. There are very few of them left.

I think that was the main point. The artistic side of me and the creative side of me is a far more powerful thing.

The industry is going through a period of great transformation at the moment.

Are there any stories that speak to you about people that are adapting to this awkward period, and doing things that are a bit creative or interesting?

The wine business is bloody tough and it always has been. It's been a pretty bloody awful year with the bushfires, COVID, all of these things.

But if you know Australia's wine history, we've gone through these

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then by the time of the First World War, there was massive interruption in wine trade. And then coming out of the First World War, it was about trying to kind of kickstart the market again. It all changed Australia's wine industry, from essentially being a table wine producer to a fortified wine producer within one generation. And of course by now, people have forgotten that Australians in the 19th century were making some really magnificent table wines, that were garnering the attention of people like Queen Victoria and Emperor Napoleon the Third. Going back to your question, Australians are incredibly adaptable to new conditions, because they've had to be. They're also extremely resilient.

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I think the Australian wine industry is probably making the most diverse and most exciting wines they've done in its entire history. Think of sparkling wine. I just tasted the 2009 Arras, and it's absolutely bloody outstanding, it's as great as any top CuvĂŠe Champagne.

And so we have the capacity and we have the vineyards and we have the resilience and we have the vision and the creativity to overcome everything, in my view.

What's going on outside of Australia?

There are a lot of things, but sustainability is the number one key concern for all industries around the world. It doesn't matter whether you're winemaking, whether you're dairying, whether you're manufacturing clothing.

We always think of climate change as

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just the world heating up, but it's not just the heating up. It's the weather patterns changing, and not being sure whether you're going to get enough water, or whether you going to get too much water. That relates to how you're going to manage your vineyard and how are you going to grow your grapes.

We just really don't know where this whole story of climate change is going to take us.

So, who's doing that well?

Well, I think family winemakers are doing it particularly well, because they are able to 'pivot' more quickly than if you're in a corporate world. But if you look at Australian winemakers, generally, you're seeing moves into biodynamic, organic, sustainable practices, because it's all about putting back into the vineyard what you're

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taking out. So that's very much part of the sustainable thing.

In Europe, in Bordeaux or Burgundy and other places, they've got far more stricter laws for their Appellation ContrĂ´lĂŠe laws, and the equivalents in Italy. You find that you're only allowed to use certain permitted varieties in one region or another, so they're probably not quite as adaptable as winemakers are in the new world.

But sustainability is still the major thing. For instance, in the vineyards of Bordeaux, when I was working there in 1979, you wouldn't see a horse anywhere. But if you go into the vineyards of the Medoc now, during the times when there's ploughing happening or whatever is needed, you'll find horses everywhere, because they don't compact the soil in the same way, even though it is a costly thing.

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And this trend does affect price, of course. The same thing is happening in Burgundy, on a more smaller scale, but the prices of Burgundy have gone through the roof, as you probably know.

Some of the great Grand Crus wines out of Burgundy, particularly Pinot Noir, the prices are just phenomenal. They are just not wines that you or I will ever probably ever be able to drink. Or, very rarely, unless we know a billionaire, or somebody who's a complete nutcase.

If you want to buy a first growth Bordeaux, or if you want a Super Tuscan or something like that, you really pay through the roof for it, a minimum of 400 or 500 bucks a bottle. Those prices have escalated at a much higher rate than what's been happening in Australia. Australian fine wine drinkers are still able to drink much better value at that top end. We're starting to look for, well, where can we find value?

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If you look at Australian winemakers, generally, you're seeing moves into biodynamic, organic, sustainable practices, because it's all about putting back into the vineyard what you're taking out.

And here, we're finding value in things like Grenache, particularly in places like McLaren Vale and the Barossa. It's become really popular. These kinds of classic expressions of those varieties represent incredible value. The same thing applies to lots of other different varieties, of course.

I think we're living in really interesting times. And I think connoisseurship today is very, very much related to being able to find value. Any moron can go out and buy a great bottle of wine. You've just got to have the money to do it. But the connoisseur is the person who can really find great wine, a great drinking wine, that might not have a reputation or a brand or anything like that, that's just so delicious to drink and offers exactly the same sensibilities as something that's 30 times the price.

We're seeing that people have a better knowledge and understanding of the wine industry. And we often hear that there's a thirst for storytelling. Do you think that's true? Do you think there's a demand from customers and winelovers for more information, or just the right information?

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I think it's a really, really interesting question you ask for it, because that's what I hear too. 'Everyone wants more stories. Everyone wants to hear it all.'

And yet you speak to every retailer who's trying to sell the wine and they want the high tasting scores, that's all they want. I think there's a big disconnect between this idea of people wanting to know the stories, and the reality. The reality is people are busy, and wine is like food. It's sustenance and people love it and they enjoy it, let's not get it wrong. But they want a good glass of wine so they can worry about something else, the intellectual side of wine is not important to most people. I think what we need is real wine merchants, basically, who are using their own voices, rather than using the crutch of wine critics, to sell their wines. Wine merchants should be selecting the wines they really believe in it, saying: 'We've done the tastings, and we know our customers. We are making those selections because we know our customers are going to enjoy the wines, because we've been listening to what they like and we're matching that." That's what a wine merchant should be doing. And that's basically what's lost in wine trade in Australia.

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I think Dave Short epitomises the classic wine merchant, if you like.

There are very few of them left.

Is there a wine that you come back to every year? Is there something that holds a sort of special place in your heart?

For me, the wine experience is about the people that make the wine. I suppose Penfolds is probably the big story, the big anchor of my wine world. I've been involved with it intimately since the mid-1980s. I probably have had the longest and closest relationship with Penfolds of any outsider in its entire history, because it extends over 35 years. I feel I'm very connected to the history of Penfolds. And I would say that maybe I've actually even had an impact on the orientation of Penfolds and how its narrative is explained in the international marketplace. There are many others, but it's about the people, always. Some people choose to be accountants or bankers or whatever.

Other people choose to go into a trade. The wine community is just an extraordinary bunch of very creative, passionate and wonderful people.

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BAROSSA VALLEY Shiraz

BAROSSA VALLEY SHIRAZ

Celebrated winemaker Chris Ringland dishes on his love affair with Barossa Valley Shiraz and picks some of his favourites.

If you live in the Barossa and grow grapes and make wine, Shiraz will figure predominantly in what you do. It is the most commonly planted grape, with a history going right back to the beginning of winemaking in the region from the 1840s. The Barossa is the most locally and internationally recognised winemaking region of Australia and Shiraz is the grape variety upon which this reputation is founded.

Shiraz has no historical relationship with the city of the same name in Iran. In Australia and South Africa we have traditionally referred to the French grape variety Syrah as Shiraz. Syrah arose through cross-pollination of the grape varieties Dureza and Mondeuse Blanche in the Ardeche (RhĂ´ne Valley) some time late in the first millennium AD. It was very fortuitous that James Busby selected cuttings of this grape to transport to the new colonies of Australia. Shiraz was very well suited to the arid Australian environment and was very useful for producing strong, sweet vintage port style wines. As dry red table wines grew in popularity, Shiraz was equally well adapted to making the modern Australian red wine style.

The Barossa Shiraz wine style is very distinctive. There is always a richness and fruit sweetness that conveys the Southern Australian climate, bathed in sunshine. Yet, even within the different sub-regions of the Barossa, you can detect unique aromas and palate structures that belie the complexity of this environment. The fun lies in getting to know these differences.

I have selected five Barossa wines that I particularly enjoy, created by winemakers who seek to portray the unique characteristics of their vineyards within the complex Barossa landscape. >>

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BAROSSA VALLEY SHIRAZ

Watch a video with Chris!

Kyara Bush Lawyer 2015 Leon and Kylie Pendergast purchased this vineyard on Sawpit Gully Road, Eden Valley, on land that had been originally settled by Kylie’s ancestor, Heinrich Fiebiger. They produce this Shiraz and an excellent Riesling. This little valley is nestled between Mt McKenzie to the north-west, Sawpit Gully to the west and Peggy’s Hill to the south. This is the northern end of Eden Valley with an elevation around 450 metres. The 2015 Bush Lawyer displays aromas of baking spices and a hint of dried orange peel. There’s vanilla and toasted bread. The palate is plush and soft with a dark chocolate base note.

Rolf Binder Heysen 2016 I’ve known Rolf for more than 40 years. We studied winemaking and viticulture at Roseworthy from 1979 to 1981. His sister, Christa is also a highly regarded winemaker. The Binder family have quietly made a living from growing grapes and making wine just out of Tanunda since the early 1950s. Back in the 70s the 'too cool for school' theorists believed that the Barossa was finished, soon to be forgotten in the wake of newly developed cool climate growing regions in Victoria and Tasmania. Fortunately this never happened. During the early 80s the Valley experienced a revitalisation, with new wineries such as Charles Melton, Elderton and Rockford attracting attention. It also helped that Maggie Beer was cooking lunch. Rolf introduced me to the Barossa.

His vineyards are located in the centre of the Valley on the rise to the north-west of Tanunda. The Heysen 2016 shows hints of star anise with black plums and chocolate on the nose. The palate is powerful and concentrated, with chalky tannins and fresh acidity. This wine will age for several decades.

Max & Me Boongarrie 2016 When I was the winemaker at Rockford, I used to employ Philip Lehmann and his brother David in the winery warehouse during school holidays. Their family had a winery located just north of Tanunda. I’m sure you’ve heard of it. Philip and Sarah have a property and vineyards located near Keyneton on the eastern extremity of Eden Valley. This is the drier zone of Eden Valley and the vines survive in acidic, skeletal mountain soils. The 2016 Shiraz displays a tell-tale minerality with lifted floral perfume, aroma of nettle flowers and juniper. The tannins are chalky and the acidity is fresh. The palate finishes with a silky plushness.

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Ballycroft Small Berry 2017 American Oak We hired Joe Evans to work the vintage at Rockford in 1996. He and his partner Susan purchased a property on a beautiful rise, to the south-west of the town of Greenock, near the western ridge of the Barossa. Susan and her sister Tracy went into cheesemaking and their washed rind cheeses developed a great following. Vintage comes once a year. Cows milk every day. The relentlessness of the cheesemaking process eventually forced them to cease production and focus on tending their young vineyard and making wine. The soils in this part of the Valley tend more to redbrown earths over limestone. The 2017 displays concentrated aromas of cedar and vanillin with rich, ripe blackberries and a hint of roasting coffee. The palate is very soft, with gentle acidity, silky tannins and flavours reminiscent of milk chocolate.

Hobbs Tin Lids Aria Secca 2018 Greg and Alison Hobbs have always loved wine. They found their escape to the country opportunity in 1995, when they purchased a vineyard adjacent to my Stone Chimney Creek Road property high in the Barossa Ranges in Flaxman Valley. For the first few years they sold their grapes and Alison studied winemaking and viticulture by correspondence at Charles Sturt University. It was inevitable that by 1999 they were ready to start making their own wine. Greg has always been interested in wines produced using the appassimento method in which the freshly hand harvested grape bunches are partially dried before fermentation.

They have been experimenting with this technique for several years and I would venture that their expertise puts them solidly at the forefront. The 2018 opens up with aromas of vanillin, toasted bread and red fruits, then there’s a subtle note of star anise, which we commonly find with Shiraz ripened at our high elevation. The palate is full and rich with solid tannins balanced against a youthful freshness.

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BAROSSA VALLEY SHIRAZ

The Barossa Shiraz wine style is very distinctive. There is always a richness and fruit sweetness that conveys the South Australian climate, bathed in sunshine.

Scan to shop!

Chris Ringland's Six Pack — $299.99

The Shorty's Pick from

Chris Ringland Wines Chris Ringland Reservation Shiraz 2016 Concentration doesn't even begin to describe this truly luxurious Barossa Shiraz. When harvested, the fruit displayed intense jammy, plum and prune aromas which were simply crying out for some extra maturation.

After which the wine has now begun to show off a wonderful array of warm spicy notes with that trademark mouthfilling soft tannin and gentle acidity. With the capability to cellar for another 5 to 8 years, this is the Barossa Shiraz you have to own!

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Gidget Foundation Australia

While we’re all struggling to adapt to different ways of working and living, expectant and new parents are facing a particularly challenging time. For many years, Shorty’s Liquor has been proud to partner with the Gidget Foundation Australia, a remarkable organisation supporting expectant and new parents experiencing perinatal depression and anxiety. We caught up with Arabella Gibson, CEO at Gidget Foundation Australia, to chat about the challenges expectant and new parents are facing throughout COVID-19, and the ways they (and their friends and families) can be there to help.

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Talk to us about loneliness. Most people are spending more time at home because of COVID-19. Why would expectant and new parents be feeling more lonely?

Physically, we might be surrounded by our family but at some level there is another type of loneliness which is about real connection. Exposure to social media and how it portrays ‘perfect’ lives can enhance this feeling of isolation even more and if we add in the effects of continued restrictions and COVID-related issues some people are feeling less connected than ever before.

Some of us might be craving some time out for ourselves and some freedom to do what we would like to be able to do to recharge but being a new parent and getting space almost seems impossible. It seems that there is a real need for true connection with our loved ones whilst a need or yearning for some space! Some of us have been getting caught up with social media at bedtimes or throughout the day and this can lead us to wake up feeling overwhelmed or constantly worried about COVID and what lies ahead.

For some couples, there has been an increased understanding of each other’s lives and if there has been open, honest and sensitive communication, then maybe they are weathering this year of constant change and adaptation ok. For others, and we suspect most of our new parents, it has been tough.

Whilst under stress, it is difficult to always be sensitive to our partners needs and communicate effectively.

Whilst the pace of life has settled a bit, the extra stresses due to COVID have placed enormous stress on new families. Irritations and a new focus on the details or habits of our partners might be more obvious than ever before. Maybe you have noticed your partner half listening as they juggle life’s demands or be physically present but

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emotionally absent.

We know that being in a crisis exacerbates existing tensions in our relationships and in society in general.

It is important to remember that you are not alone in this although it might feel like it. In fact, for the first time in most of our lives, we are more connected than ever; all experiencing the same issues.

Have you got any tips on managing this loneliness?

Feelings of loneliness are very real right now. Firstly, acknowledge your feelings and accept them for what they are. Reach out to others and stay connected - it might alleviate some of those feelings of isolation. Particularly look to communicate with those who you feel will really listen and connect with trusted sources. Remember to pay attention to your own feelings and work out the best way to deal with those safely. Work out ways with your partner, friends and family, as to how to reconnect in a more meaningful way. Suggest some different ideas for activities together with friends. If that means doing it virtually, if restricted, then get a little creative! It’s important to take time out for yourself to reconnect with self and nature. Finally, reassure yourself that this too will pass.

Is there any advice you can give around relationships for expectant and new parents at this time?

It is hard to predict how much a baby can change a relationship.

No-one is totally prepared for it and this seems to be the main reason for relationship dissatisfaction early on. The juggle between work and family can be very difficult. There is less quality couple time together and often intimacy has decreased.

Men’s roles have also changed so much over the years and we know that they too need care, like the

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Tips For Expectant & New Parents While Being At Home

mums at this time in their lives. Both expectant and new parents have extra stresses to manage as they adjust to parenthood and adding in COVIDrelated stresses has put even more strain on daily life.

Whether we are amid a COVID-19 outbreak or not, relationships are a work in progress and realistically take continual effort in one way or another to help them grow and be sustained. COVID however, has meant an increase in both tensions at home for a lot of our clients and Australia wide, more reports of domestic violence.

Couples have been managing many new and prolonged stressors.

When stress is ongoing, the effects can impact negatively on our physical and mental health. More so now than ever, we need to work on our relationships, discuss what isn’t working so well and see if anything can be changed and emphasise what has been working well and celebrate that.

When we can manage conflict in a constructive way, we also model to our children how to deal with conflict.

They learn from watching how we process emotion (even before they are verbal), and how we manage our more intense feelings. So, for our own benefit, that of our partners as well as our children, it is worthwhile having some tips up your sleeve for managing relationships.

Dads can be attentive, show initiative and take responsibility on the domestic front. They can also take the baby/child to give their partner a break and gain confidence in parenting. It’s also important to listen and understand what is going on with their partner and try not to fix things quickly.

Mums can try to understand that partners struggle too. Check in with your partner, allow them some space, and give positives. Learn and respect the fact that we all have different communication styles.

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For expectant and new parents who are spending more time in their home, it is very important to still find ways to keep occupied and connected during this unusual and dynamic time.

Some of these activities you can do by yourself, with your partner (or older children at home) and some you can do with your infants. Please keep in mind some of these will be easier either antenatally, or if baby is sleeping. Add your own, get creative and share it with your family.

Decide what fits for you. It’s hard to take it all in but here are some general tips.

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Close quarters can impact on everyone’s frustration levels. If you need a break, even if it’s just to be in another room by yourself, let your family know.

Washing and housework when you are sitting amongst it each day can be overwhelming and never ending. It is ok to put it aside and schedule laundry time/cleaning time, so that you are able to do other pleasurable things.

Screens/televisions are a useful distraction but too much, especially before bedtime, can impact our ability to sleep well and reduce our energy levels.

Moderate how much screen time you are getting particularly before bedtime.

Try turning everything off at least one hour before bed. If you like to listen to a meditation or sleep story, set your phone to switch off once it ends without having to look at your screen. Similarly, if you are a breastfeeding mum, try not to read too many news articles or scroll on social media during night feeds as this may impact on your ability to go back to sleep between cycles both due to being on a screen, and also due to the content of the news currently.

Give each other space and time out when you can, for example, walk the dog.

Keep walking if you can, for example, at quiet times by yourself or with someone - whatever works.

Break up your day into sections e.g. in morning do one thing you enjoy.

Start a gratitude journal- this helps develop a more positive headspace.

Think of acts of kindness you can carry out Still try to get your take away coffees etc, go for a drive.

Limit watching TV series and movies with pandemic content, watch a funny movie instead.

Be mindful of the language you use with children and yourselves e.g. not pandemic but outbreak, reduces sense of panic.

Remind yourself the world has been through many challenges and that this one too is time limited.

Find ways to connect with people who fuel your soul through video platforms like WhatsApp or Zoom.

Be creative in how you keep in touch with work friends e.g. do a regular Zoom meeting and check in Be compassionate towards yourself and be realistic about what expectation you have of yourself and others.

Keep life simple and focus on what really matters to you e.g. family, love, being together, friends, pets, hobbies, or just surviving each day.

Be a good monitor of yourself and ask for support if it gets tough.

Maintain helpful self-talk .

Focus efforts on what is within your power.

Try to eat a reasonably balanced diet, avoid excessive alcohol, caffeine and sweets.

Be kind to yourself, your partner, and your infants. Remember each day is a new day – if yesterday wasn’t great, today can be better. And take everything day-by-day.

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On The Road...

Notes from the world of wine, with Andrew Caillard MW

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CHAMPAGNE 48.9169° N, 4.1514° E A visit to the pretty village of Hautvilliers, where Dom Pérignon is buried, is a romantic introduction to Champagne. The village, nestled on the edge of a forest, looks down on the various plots of vineyards towards the River Marne. Many of the Champagne houses around Reims have magnificent underground drives where Champagne is left to mature.

Some of these chalk cellars date back to Roman times. Many of the Champagne houses offer visits but

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my favourites are Charles Heidsieck (Reims), Bollinger (Ay) and Joseph Perrier (Chalons). Reims, Épernay, Aÿ and Le Mesnil-sur-Oger are great destinations. The fascinating Musée de la Reddition (surrender) is where the armistice was signed in 1945 concluding the war in Europe.

Champagne was in the firing line of both 1st and 2nd world wars. Notre Dame de Reims cathedral, which took 64 years to build (1211-1275), has remained a resilient symbol of civilisation. Although severely

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damaged by bombardment in 1914, restoration work was completed in 1938 with the addition of Marc Chagall’s stained glass windows in 1974. Musée de Beaux Arts in Reims is a lovely art gallery with an impressive collection of paintings

by Camille Corot and many other works by celebrated artists including Auguste Renoir, Pierre Bonnard, Claude Monet, Paul Gauguin etc.

The Brasserie Le Jardin Les Crayeres set in beautiful parkland in Reims is a great place for lunch or dinner.

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CENTRAL OTAGO 44.9566° S, 169.3988° E

Explore Shorty's Central Otago wines

Flying into Queenstown in Central Otago is one of the most exhilarating experiences as the aircraft’s wings almost touch the sides of the mountains on final approach. The spectacular rugged landscape and beautiful lakes set the scene for a great holiday getaway. Winter sports, especially skiing and snowboarding, or summer trekking, mountain biking or rafting can be combined with visits to the many wineries and restaurants in the area. The biodynamic Rippon Vineyard on Lake Wanaka is often described as the most beautiful vineyard in the world. You could include a side trip to the nearby Warbirds and Wheels Museum (which includes a Canberra jet my father flew in the 1950s!). Most of the key wineries including Felton Road, Mount Difficulty, Akarua, Valli (Kinross cellar door), Chard Farm, Mount Edward and Amisfield welcome visitors. But actor Sam Neill’s quirky and fun Two Paddocks winery, including its free ranging pigs, will only welcome cellar club members.

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I love the history of the Rioja region. A few years ago, I wrote a book, 'A Travel Through Time', about the region’s oldest winery Marques de Riscal (1858) and centred the story around an historic vertical tasting of wines from 1862 to recent times. I have never tasted so many 19th Century wines in one day. The 19th Century facades, labyrinthine cellars, state-of-the-art winemaking, templelike barrel maturation and the sublime modern architecture of Frank Gehry are marvellous. Marques de Murietta, also

established 1858, has also gone through a superb detailed restoration. The Reserva wines from both these estates are wonderful and probably the best value fine red wines in the world. The remarkable museum of wine culture at Bodegas Vivanco is also a must visit.

The collection of artefacts, artworks, implements, machinery and displays combine the history, art. science and culture of wine into an extraordinary immersive experience. The corkscrew collection is amazing.

RIOJA

42.2871° N, 2.5396° W

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Mendoza is Argentina’s wine capital and produces around 70% of the country’s wine production. It is most famous for the Bordeaux grape variety malbec which was brought out during the 1850s. The wines are simply fabulous with amazing density, generosity of fruit and vigour. Mendoza’s Achaval Ferrer, Altos Los Hormigas, Trapiche, Catena Zapata, Decero, Kaiken, Lagarde, Ricitelli, Rutini, Santa Julia and Santa Paula all produce

exemplary expressions of the variety.

The region is dotted with amazing winery architecture and remnants of late 19th early 20th Century visions – some of which are still in working order. South America’s most famous chef Francis Mallmann’s 1884 Restaurant is situated in an old 19th Century winery on the outskirts of Mendoza at Godoy Cruz. His signature open-bbq cuisine offers the very best of Argentinian fare in a superb relaxed garden setting.

MENDOZA 32.8895° S, 68.8458° W

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PROVENCE 44.0145° N, 6.2116° E The biodynamic Chateau La Coste is the most exciting and progressive wine estate in Provence.

Combining wine, food, art, architecture and hospitality, the property is a paradise for wine and art lovers from all-walks-of-life.

The gravity-fed winery, designed by the great French architect Jean Nouvel, comprises a marvellous underground cellar. A sculpture park

representing many of the world’s greatest modern and contemporary sculptors (Tadao Ando, Louise Bourgeois, Hiroshi Sugimoto, Sean Scully and Alexander Calder), surrounds the vineyard. The estate has a wonderful luxury hotel, several restaurants for every budget and planned accommodation for backpackers. The stylish rosé wines, based on grenache, syrah, cinsault

and cabernet sauvignon are at the cutting edge of the Provençal aesthetic. They are modern, expressive, minerally and lovely refreshing styles. Chateau La Coste might not have the celebrity of Miraval or Whispering Angel, but it’s a wine project of great beauty, imagination and generosity of spirit.

A must visit!

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BAROLO 44.9566° S, 169.3988° E

Barolo is one of the most magical wine regions of the world with a unique wine and food culture. Within driving distance of Milan and in the shadow of the Italian Alps the dramatic topography of sweeping vineyard plots, ancient villages and hairpin roads is inspirational. It is here that Nebbiolo and La Dolca Vita reaches its glorious zenith. There are 11 communes in the region including Barolo, Castiglione Falleto, Serralunga d’Alba and La Morra each has its own distinct

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personality. Trattoria della Posta at Sant’ Anna near Monforte d’Alba, made more famous by the 2014 film The Trip to Italy with Rob Brydan and Steve Coogan, is a truly wonderful place for traditional Piedmontese cuisine. The wine list is quite amazing. Roberto Voerzio, Vietti, Ceretto and Aldo Conterno are my favourite producers but I have a special soft spot for Michele Chiarlo who makes some of the best value wines of the region.

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Explore Shorty's Prosecco wines

PROSECCO 45.9013° N, 11.9959° E

Prosecco, a grape variety as well as an Italian DOC or DOCG, is famously associated with the sparkling wines of the Veneto and Friuil Venezia Giulia wine regions of North East Italy. These styles are fun, relatively inexpensive and a great alternative to champagne. They also capture the relaxed, noisy and effervescent Italian lifestyle. Venice is really the gateway to Prosecco. While it can be very touristy during the height of summer, it is a great place to walk for hours along the narrow ! shortys.liquor

streets and canals. My favourite place is the Guggenheim museum of modern art on the Grand Canal. Verona – where vinitaly takes place – is a chaotic but charming ancient city with a wonderful Roman Amphitheatre.

Santa Margherita at Villanova Santa Margherita (Venezia) and Zonin at Gambellara (Vincenza), which both produce beautiful proseccos are wonderful places to visit. They offer really interesting guided tours of their wineries and informative tastings.

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SET SAIL! Not flying to London Business Class this year?

Treat the team to a luxurious boat experience on the harbour. Upgrade the experience and ask Shorty’s about hosting an exclusive champagne or cocktail experience onboard!

shyc.com.au | info@shyc.com.au Bookings +61 2 9954 5126

Sydney Harbour Yacht Charter is Sydney’s leading luxury yacht charter specialist. Synonymous with extraordinary experiences made on the Sydney Harbour, a charter onboard any of our vessels will exceed all of your expectations. Our team of knowledgeable experts takes the success of every charter as a personal responsibility.

Numerous repeat clients testify to the superior level of quality, service and reliability.

Sydney Harbour Yacht Charter offers endless opportunities from a formal boardroom meeting to a relaxing weekend with family and friends. We also specialise in birthday parties, private events, corporate cruises, New Year’s Eve functions, overnight and extended charters.

Sydney Harbour Yacht Charter has years of experience assisting clients in booking the perfect harbour cruise. Our esteemed clientele expect unsurpassed seaworthiness, luxurious surroundings, impeccable service, and five-star cuisine, which our professional crew are dedicated to providing and consistently deliver.

Mention 'The Drop' for a special offer: book 4 hours and get the 5th for free, or if you're restricted to 4 hours event time, we can upgrade the top beverage package to our special Magnum beverage package!

PONTING'S HIT FOR SIX We caught up with cricketing great Ricky Ponting to chat about his new winemaking venture. >>

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Talk to us about the new brand. Where are they made? What’s the style?

We are currently producing wines out of South Australia and my home state of Tasmania. With the South Australian wines we have an Adelaide Hills Sauvignon Blanc, Langhorne Creek Cabernet Sauvignon and McLaren Vale Shiraz. The wines are all made by winemaker Ben Riggs. Ben’s winemaking philosophy is to make wines that people find delicious, wines that make consumers want to have a second glass. We wanted to ensure we made wines for people to enjoy. I’ve really enjoyed the McLaren Vale Shiraz with a good steak on the BBQ over recent months.

Is there much teamwork in winemaking? Who’s on your team?

There is definitely teamwork in getting the wines completed.

My wife Rianna and I both worked with Ben Riggs on the blending, which was a great experience. Working together on the final blends to deliver wines we were all happy with required plenty of teamwork over many sessions. From the winery side, whilst Ben heads up the winemaking there’s a full team at the winery and in the vineyards who all have an impact on the final result. >>

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What’s been your journey into wine? Have you always loved wine?

How did you find the process? Were there any surprises along the road?

I grew up in more of a beer and a barbeque, blue collar setting in Launceston in Tasmania. Rianna was really the one to introduce me to wine. Since I have retired, I’ve learnt more about wine than during my playing career. Rianna and I enjoy sharing a glass together after a busy day.

It has taken time to understand the complexity of wine production and the variation in wine styles. But it has been great to get immersed in the whole process of bringing our wines to life. It’s been great to get immersed in the whole process of bringing our wine styles to life.

How do you think cricket and wine tie together? Are there similar qualities - maybe an element of creativity or perfectionism - that overlap?

What’s next for the brand?

The dedication to the craftsmanship is where I have seen similarities. Winemakers like Ben Riggs are so dedicated to their craft, in the same way I have seen dedication from batsmen and bowlers through their cricketing careers. Honing their craft and continuing to deliver their best at every opportunity, the pride in the performance are obvious similarities.

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There will be new releases in the next few months. Something to watch out for. We have sold out of the Tasmanian Pinot Noir and have almost sold through our first vintages of McLaren Vale Shiraz and Langhorne Creek Cabernet Sauvignon so new vintages will be coming through soon.

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Classic Cocktails

A brief guide to three of our favourite tipples

1 part Campari, 1 part Gin, 1 part sweet red Vermouth The iconic cocktail was supposedly first crafted at Caffe Casoni in Florence in 1919, when the Count Camillo Negroni requested that his friend and bartender, Forsco Scarselli, strengthen his Americano by switching soda water with gin. After some time traveling America as a cowboy in his 20s, the Count Negroni had lived in London for several years, where (legend has it) he developed a love for gin. Not to be left out, the bartender Scarselli imparted his own twist on the drink by adding the signature orange garnish, instead of the lemon used in an Americano. The rest is cocktail history - crowds began to flock to Caffe Casoni for the revered cocktail, now served and loved all over the world. For that, we’ll raise a Negroni and say cheers to the Count.

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45ml Tequila 15ml Cointreau 30ml Lime juice One of the earliest stories of the invention of the margarita dates back to 1938 at the restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California . Owner Carlos "Danny" Herrera, the legends goes, created the drink for his customer (and former Ziegfeld dancer) Marjorie King, who was allergic to many spirits, but not to Tequila.

Old Fashioned 60ml Bourbon or Rye 1 sugar cube 2 dashes Angostura bitters A few dashes of plain water The Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky, claims the old fashioned cocktail was invented there.

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Our beers are 100% natural, but they vary a little from brew to brew, as happens in winemaking.

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The Lord of BEER Up close and personal with Blair Hayden, Founder and Managing Director of the oldest pub brewery in Australia, the Lord Nelson Hotel.

How did the Lord Nelson story begin?

A few decades ago, I was in the export and import industry. A very good friend of mine and I met regularly – well, we were fairly tired of drinking the same mundane beer all the time, by the big breweries. There were only lagers available at the time and they all tasted pretty similar.

At that time, the campaign for real ale was growing in the United Kingdom, which inspired us to want to create beers in the style of the traditional English style ale with no added sugar and full of flavour. We purchased some second-hand equipment out of the UK and opened two breweries, one in Port Adelaide, and the Lord Nelson in Sydney's The Rocks precinct, where a ‘craft’ brewery was built in the back area of the bar and cellar. And as they say, the rest is history. Over 30 years, in fact.

Why do you think the Lord Nelson has such a big cult following nationally and internationally?

I like to believe that it is because we brew ales, which are top-fermented beers, we don’t brew lagers which are bottom-fermented, use a different yeast and are brewed at much lower temperatures. So, the beers that we brew are no different to making wine. Every time we do a brew it’s a bit like doing another vintage in the wine industry, because its naturally fermented.

We are the oldest craft brewer in Australia, one of the early pioneers in craft brewing, and I think that people were looking for something that tasted a bit different. We were not packaging either, so people had to come to the Lord Nelson to drink these beers, creating a memorable beer experience for visitors both nationally and internationally.

What is the difference between enjoying a regular tap beer to a fresh beer that has been brewed downstairs?

If you can drink the beer on the premise, then it always has a bit more mystique. Mentally, it always tastes great from the source. That continues in my mind today, whether you’re drinking our beers or any other craft brewery beers form the source.

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I know this is a tough question: do you have a favourite Lord Nelson beer and what inspired you to make it?

brew ales – it’s a combination of the malts we use and hop choices that create the unique beers we make.

I do, as a matter of fact. 3 Sheets is my favourite beer, and that’s because it was part of my design, my recipe!

Even though I don’t do the brewing, we have full time brewers here. Three Sheets was something that I wanted to introduce, to give a little bit of innovative freshness into the palate of pale ales. We wanted carbonated beer, because in Australia that’s what we drink, and I wanted to experience fresh herbaceous notes - that’s what we achieved by using floral hops in 3 Sheets. It became an instant hit.

It was a session ale before everyone thought of session ales.

Where do you get your hops from?

We already know there is no added sugars, preservatives, or additives in the recipe, but would you be willing to share the 3 Sheets recipe with us?

It is a bit of a KFC secret recipe! I mean people know generally how to

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Hops are extremely important in what we do. If you didn’t add hops to the beer it would be particularly sweet.

That’s why hops were introduced – for bitterness, and they also impart aromas and very lovely floral profiles, and the more adventurous we have become with new strains of hops the more exciting those aromas and characters have become. So, we have used hops from a number of different countries. Obviously, Australia, but we also have hops from Europe and New Zealand. And a lot from the USA, which is a very big hop growing source in the world today, because of the strength of the US craft brewing business. Quite amusing, when you think it came from a country that used to produce Budweiser - such a one-dimensional beer! It’s great to see they have moved up in the world in terms of flavour profile.

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Have you ever lost a batch of beer?

Yes! This was mainly due to me insisting that we remain open doing major renovations in the hotel. My son Tristan was brewing at the time, and was complaining bitterly every day that it was a hopeless task because the brewery was actually outside at this stage, open to the weather, and there was major construction works.

He kept suggesting it was impossible to brew in those conditions, and I told him to get on with it. One day he gleefully told me he was going to have to drop a brew because rubble from the construction had fallen into the tank!

During those renovations we never closed the bar. Once there was a gentlemen sitting at the bar as we did some drilling. I told him he’d have to move, because he might get squirted by water when the core drilling comes through. Sure enough, he didn’t move and the drill squirted water, sand and brick debris everywhere, all over him and the bar. I said, I told you to move!

He said it doesn’t matter, I kept my

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coaster over the beer and none went in there. Good to see real beer lovers can live through anything!

We recently tried your canned 3 Sheets beer and it was delicious.

What can you tell us about the difference between can and bottles?

We started to bottle the beer and our emphasis was the on-premise market restaurants in particular. We wanted to get it in to the hands of the sommeliers to start getting them to understand that beer was a force to be reckoned with. Like wine, it had nuances, it aged, it had different profiles. We worked hard to push it through the sommeliers in Sydney and we got a lot of support in NSW. That’s how the packaging business started for us, and we then distributed through people such as Shorty’s, we were thankful for that.

If you don't drink two beers, you're not drinking our beers.

As craft brewing got momentum,

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it was obvious Australia was particularly led by the US market. Of course everything in the US was being put into cans. I always thought beer tasted better out of glass bottles, personally, but cans were the way people were heading and we had to be on the bandwagon! In saying that, I think there is no doubt that beer in a can certainly maintains quality better – this is due to the absence of light, one of the great things that affects beer. Cans also seal particularly very well.

How do you think breweries are adapting to COVID life?

I'm very concerned for the brewing industry and the hospitality industry. That’s not a selfish attitude, please don’t misunderstand. There are lots of people that have been and are being affected by COVID-19, but in hospitality we’re affected more than most. It’s putting enormous pressure on the hospitality industry in general.

I think there will probably be a bit of a shake out. Some people won’t be able to survive this and I feel very much for them.

What do you think are the broader trends in beer?

It’s now a craft artisanal, hands-on business. When we made our Peking Poppi – it had star anise in it – because we were trying to make a light ale that would complement Asian style dishes! This is the excitement of today’s brewing world: people are brewing wild and wonderful things. It’s all positive and still representative of the art of making these fine crafts. Beers made with imagination.

When our readers pay a visit to the iconic Lord Nelson Hotel, what should they order from the menu?

Well, my background is the meat business, so I guess our Rib Eye from South Australia, sourced by my good friend John Struick. It’s 30-days aged, vacuum packed, grass-fed and consistently delicious.

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SIP & SEARCH. Browse online & sign up to the Shorty's email list for our newest releases, competitions & special offers.

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Fleur de Miraval, a truly exceptional new Rosé Champagne, is the product of the only Champagne house exclusively devoted to Rosé Champagne. The idea of Fleur de Miraval sprang from the association of the two families – Jolie-Pitt and Perrin – who had already united the wine world with that of the arts through the introduction of Miraval Côtes de Provence Rosé in 2012, and a third family with roots in Champagne for six generations: the Péters family.

Brad Pitt has been totally committed to creating this Champagne house, which is not some new "celebrity wine", but an authentic project of wine growers combining their expertise, skills and passion. This new, family-run adventure is, now, more than ever, focused on excellence and inspired by the legend of Countess Fleur de Miraval.

The Péters family, established in Le Mesnil-sur-Oger, have been making Champagne from their own grapes since 1919. Today Rodolphe Péters runs the 50 acre estate, 40 of which are Grand Cru vineyards mainly around Le Mesnil-sur-Oger in the Côte des Blancs. Rodolphe's Champagne is sold in some 70 countries around the world and delight all lovers of great Blanc de Blancs Champagnes. Rodolphe has long been a fan of the wines of Château de Beaucastel and is close to the Perrin family.

"This project is, first and foremost, an artistic venture, because producing fine wines is a form of artistic creation," explains Famille Perrin. "We have known ! shortys.liquor

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Rodolphe Péters for many, many years and, like him, we are passionate about the great wines of the world. Yet, each time we've gotten together to taste fine, vintage Rosé Champagnes, we've come to the same conclusion: We love the aromas that these great Champagnes develop with age, especially when they lean towards Chardonnay, but we often also find heavy aromatic notes from the red wine, which create an overall conflict with the harmony and nobility. This is why we wanted to create a different kind of Rosé Champagne that blended mature Chardonnay grapes with young Pinot Noir grapes."

This blend of Chardonnay grapes of different ages makes up 75% of the final Fleur de Miraval blend. The remaining 25% is from young Pinot Noir grapes, which gives the wine its subtle, pink colour. Its tangy notes of red currant and red raspberry energise the delicate minerality, salinity and iodized expression of the Chardonnay grapes. The wine is then aged on lees in the dark cellars in Le Mesnil-sur-Oger for three years before being released. Because Champagne is particularly sensitive to ultraviolet rays and sunlight, which can easily damage the wine, each Fleur de Miraval bottle is lacquered so that the wine is never exposed to light until the day the bottle is opened.

"Fleur de Miraval Rosé is the culmination of five years of work, research and tasting done in the utmost secrecy", Rodolphe Péters adds. "It is also a very exclusive wine as only 20,000 bottles were produced for this first edition".

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The Future of Dave Short caught up with Robbie Robertson, Managing Partner of the Virtual Office at Deloitte, about how the pandemic has accelerated the ways companies will transform how they work in the years to come.

Tell us about your role.

Robbie Robertson: I'm a partner in our digital practice within consulting. I specialise in employee and customer experience and around the idea of - how do you bring the digital and physical worlds together? I'm a designer by background and I've spent the last 25 years helping organisations design innovation centers, workplaces of the future, retail stores, training centers, and more. So, think about the Millennium Dome in London - that was one of the first projects I worked on back in the '90s. And also the Guinness Storehouse in Dublin, which is an incredible kind of fusion of corporate training center, headquarter building for Guinness and a multi-sensory tourist attraction.

In my virtual office Managing Partner role, I help to really understand - what is the next step in the journey of creating the right experience for all Deloitte staff as we start to embrace flexible ways of working.

We had a program that our people team developed 18 months ago called Deloitte Flex, and it was really on the back of a few key things. First, talent attraction.

We recognised a lot of our subject matter experts were wanting to not live within a CBD location - so how do we start to ensure that we have the technology and the ways of working, the infrastructure, that if you wanted to live in Wollongong, or Newcastle or wherever, that was okay.

You'd still be a successful member of the Deloitte community. We needed to be able to prove to ourselves that this hybrid workplace was going to be successful.

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One of the key things was the acceptance at the leadership level of people not being in the office. In the more traditional parts of the organisation, leaders were very used to seeing their team and their colleagues come into the office at nine o'clock every morning. That control structure was being taken away or eroded as people started to choose when they were coming in, and for the length of time they were coming in for.

The other thing was people's ability to be able to successfully host meetings that were hybrid. If you have five people in a room and two or three people on a call, the five people in the room start to forget the three people on the call, and don't use very inclusive behavior to bring them in.

So people were choosing to get onto a plane and travel extensively to be able to make sure they were in that room. We wanted to get rid of all that. So we created a virtual office hub, an entire team for answering those challenges with training programs around new ways of working.

And then COVID hit, but by that point we'd already taken our technology team, our training teams and our leadership on the journey around the role and importance of virtual working. So we pivoted 97% of our team of 10,000 people to working virtually in two days.

Wow. That fast? Remarkable.

Didn't skip a beat. We had no VPN issues, we made sure that we'd already worked with Microsoft and Apple, everyone had already shifted onto laptops. That was the biggest issue to come out of COVID - people threw money at IT to make sure that people could take their equipment home, but they didn't actually train them how to use it correctly. So, "Here, have Microsoft Teams. Figure it out for yourself."

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Work Whereas we'd put in an entire infrastructure - tech savvy training to ensure it was absolutely ingrained into the mindset of those leaders, the managers and the team players.

And you already had this training in place? To coach the leadership through these changes?

We had identified it and we'd called it out at the partner conference last year. We'd launched a tech savvy training program, getting people from being dinosaurs to superheroes - what did the levels of maturity look like, depending which part of the organization you were in? And how is the role of technology played within your team? But it really wasn't until COVID hit that we saw the bulk of people moving across, as they began to understand they had no choice. They needed to do the training and they needed to embrace it.

The other thing that we are seeing is a significant increase in mental and physical wellbeing challenges. People not being able to switch off, feeling the pressure to be at their desk all day.

It's the leadership within organisations that have to start to think about these new ways of working, of embedding the opportunity for all team members to say no or to choose when it's okay to leave their desk.

What about events? Functions?

One of the things that we've recently launched is community catch-ups.

Suburb by suburb, catching up for a drink, in groups. Where it’s allowed, we want to get people out of the house.

But I also think it’s going to be a really important way for us to start to forge a better cultural community, so that we can share ideas and thoughts in person.

It's the leadership within organisations that have to start to think about these new ways of working...

The challenges are significant productivity, trust, wellbeing – mental and physical – culture, onboarding, creating communities... How do you start to provide the principles that allow people to make informed decisions every single day? Inconsistent messaging is a big challenge, from different leaders, around the roles, tasks and functions that are better done in a physical space versus a virtual one.

Virtual coffees and catch ups - when is it appropriate to have video on or not?

I know it sounds basic, but these are the challenges that are keeping people awake at night.

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When it comes to wellbeing, how can virtual events tie in? Are there things you think are essential to add, on top of just work?

Yeah, a hundred percent, and we're already doing them. We run and host virtual lunches with clients where we send a lunch to the home of that client, so we’re all eating and chatting at the same time. That easily extends to a wine tasting or gin tasting session, or even a cooking class.

We're so used to now having family Zoom catch-ups and using House Party as an app, that we're now seeing it translates into opportunities for us to connect with our colleagues and clients with trivia nights and quizzes.

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Sure. It'll be a trend toward smaller, boutique and kind of regional events, rather than no events… Fast forward 36 months, and we’re back to some version of normalcy - what’s that blend between virtual and physical going to be?

I've probably spoken to fifty companies around the hybrid workplace, and from state government, federal government, all of the top banks, the major insurance companies - all of them, bar none, are moving to a hybrid workplace.

Which means they're giving people the choice to work from home two to three days a week, and in the office for two, three days a week.

The reason for that is every data point shows that employees want that flexibility embedded into their role. Secondly, it gives organisations an ability to become more efficient, potentially giving them a big cost saving. The other thing that we're looking at is using AR and VR opportunities, looking at new types of technology for meetings.

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So what do physical workplaces look like in the future? Is it a hot desking environment, is it a flexible environment, is it somewhere for interactive events?

It's community hubs. We're calling it kind of 'hot desking 2.0'. You’ll just book a desk in advance before you leave home, so you know you have a physical workplace available. You'll also see a lot more of the WeWork type drop-in hubs.

We touched on emotional wellbeing as something that we've really got to be aware of with all of these changes. Are there things that you think that bosses and HR teams need to keep top of mind?

I think - empathy. And I think you're already seeing that a lot. You're going

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to see more people wanting joy and fun, to put some enjoyment back into conversations and work. It's good for your mental wellbeing, and it helps build culture and communities. To create shared experiences and stop talking about technology. Technology is like air and electricity - it's just there.

It shouldn't be what we talk about, it should be the thread that holds us all together.

The Sydney workplace you’ve been working on - how does it look?

Traditionally a lot of offices are very fixed in their design - they'll create rooms, fix desks onto floors. We're going to have everything on castors.

Everything will be able to move. So that's first -ultimate flexibility.

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Second thing is we are embedding technology and sensors, to allow us to get data into every single space that we create, so that we can create real time understanding around how people are using the space. Smart workplaces are going to be the thing of the future.

And then the third thing is that we're exponentially increasing the spaces for community hubs and client connectivity and creativity. If we are inviting somebody into our office, it's got to be a very imaginative experience – not just another meeting room with four chairs and a table and a plasma on the wall.

The future of work is going to be phydigital, and the future of work is here, now.

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Social Drinker Follow Shorty’s Liquor for competitions, events & advice.

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Jim Barry Wines Sam Barry, from Jim Barry, talks about his favourite emerging varietals.

Alternate varieties are not a new phenomenon in Australia, however due to nurseries like the Chalmers, there is now greater availability to new varieties and different clones.

Producers are also thinking more about what varieties they plant and making sure they are suited to where they will be planted. In the past, many producers planted cool climate varieties in warm regions, which loose acidity in the heat and become flabby and not enjoyable to drink.

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Watch a video with Sam!

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JIM BARRY WINES Varieties from Portugal, Southern Italy and Greece are being planted in warmer regions as varieties from these areas are more suited to warmer climates such as Clare Valley, Barossa and McLaren Vale. In the early days of alternative varieties, it was cooler climate varieties such as Sangiovese and Nebbiolo being planted but now we are seeing more warmer climate varieties becoming available.

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When I picked six wines to bring together, I thought about what I would want to drink over the course of a dinner party and how the wines and food would flow over an evening.

Nocturne Sangiovese Nebbiolo Rose 2020 Margaret River Julian and Alana Langworthy lived in Clare for a few years before heading to Margaret River in 2011. Since that time Julian has done amazing things with Cabernet and Chardonnay at Deep Woods and this side project is the real deal. The rose is particularly delicious with juicy red fruit and great texture.

Chalmers Greco 2019 Heathcote Bruce and Jenni Chalmers have pioneered the introduction of new and emerging varieties into Australia since establishing their nursery in Euston near Mildura in 1989. I have always been a huge fan of their wines and this Grecco from Heathcote is a real winner as it remains fresh and zippy with bags of flavour and personality. We have recently taken Aglianico cuttings from the Chalmers family and planted them in Clare so we are looking forward to seeing how it performs.

Greco originates in Campania in Southern Italy and can be fuller bodied whilst retaining acidity and freshness.

Stefano Lubiana Gruner Veltliner 2018 Derwent Valley Steve (Stefano) Lubiana and Dad (Peter Barry) went to Roseworthy together in the late ‘70s and in 1990 Steve established Stefano Lubiana Wines on the Derwent River just north of Hobart.

Lubiana were the first Tasmanian winery to become certified biodynamic and have been a champion of cool climate winemaking in Tasmania. Gruner Veltliner has its origins in Austria and the Derwent’s cool climate are perfect for this late-ripening variety. This wine has delicious flavours or pear and honeydew melon and beautiful texture due to eight months of ageing in large Austrian oak.

SC Pannell Montepulciano 2018 Langhorne Creek Steve Pannell’s parents Bill and Sandra established the iconic Moss Wood winery in Margaret River in 1969 but Steve has crafter his own very impressive resume in becoming Chief Red Winemaker at Hardy’s before establishing S.C Pannel in 2004. Steve is a master at the classics such as Shiraz and Cabernet Sauvignon but it is his work with alternate varieties that has set him apart from the pack.

Montepuliciano is perfected suited to McLaren Vale’s warm climate producing a medium-bodied wine packed with juicy black fruit with a lick of herbal notes. This can even be served slightly chilled for summer time drinking.

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Frankland Estate Mourvèdre 2018 Frankland River We started collaborating with Hunter Smith in 2014 to form Riesling Downunder and he is one of the most under-rated winemakers in Australia. Barrie Smith and Judi Cullam established Frankland Estate in the Great Southern region of Western Australia in 1988 and have championed the region ever since and become a benchmark producer of Australian Riesling. This Mourvèdre comes from the family’s iconic Isolation Ridge Vineyard planted on ironstone and gravel and packs a serious punch. Plums, charcuterie and ironstone lead to very earthy tannins with a burst of ripe fruit. This is a serious wine to be in awe of!

The Shorty's Pick from

Jim Barry Wines Jim Barry Assyrtiko This is Australia’s first Assyrtiko, originally planted in August 2012 at the Lodge Hill Vineyard on the eastern ranges of the Clare Valley. The wine has been praised for its similarity to its Greek counterpart and has great natural acidity with flavours of pear, apricot and apple. A mediumbodied wine with a fine texture that we do not see in Riesling.

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Sam's Six Pack — $179.99

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Assyrtiko: From Santorini to Australia The connection between Assyrtiko and the Greek island of Santorini is ancient and indivisible. The vine’s roots run deep in the island’s soil and in its soul. The wines are taut and tensile with impressive structure and bright acidity.

They express a distinctive and deep set minerality born of Santorini’s volcanic soils.

With an annual rainfall of less than 300mm and winds that once carried ancient fleets still blowing strong today, Santorini presents challenging conditions for grape growers. This has led to the development of the ‘kouloura’ method for training vines, where each plant is worked into a basket shape in order to protect precious bunches from strong winds and the harsh sun.

While Santorini presents some viticultural challenges, it also provides opportunities.

The island’s sandy, volcanic soils provide immunity from the threat of phylloxera, the destroyer of Europe’s vineyards in the late 19th century. The hardiness of the vines, the freedom from the phylloxera threat and the unique kouloura method, means Santorini is home to some of the world’s oldest vines, with some having soaked up the sun for nearly four centuries.

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The acronym, Every Time Choose Health, embodies the values and attributes of this fresh, elegant addition to the Australian beverage market. Emanating from a foundation of good health and inclusion, The ETCH Sparkling range offers alcohol-free adult sparkling beverages utilising Australian native fruits and herbs.

ETCH Sparkling consists of three products, each presented in a single serve 275ml twist top:

With native Australian plants providing the base of the ingredients and no preservatives, there is no sugar in the ZST and PLM beverages and natural honey sugars in the HNY.

1. ZST: a citrus based sparkling using finger lime, lemon myrtle and a hint of rosemary.

"Ultimately, ETCH is all about delivering premium, understated and ‘table proud’ drinks. We bring a satisfying option for people utilising uniquely Australian plants. ETCH is perfect for designated drivers and those with health and fitness top of mind. Above all, our drinks satisfy the tastebuds in a healthy and positive way."

2. PLM: dry but fruit-driven sparkling using Davidson plum, riberry and strawberry gum.

3. HNY: dry with a touch of sweetness provided by raw, native flora Mornington Peninsula honey and a touch of rosewater (think Turkish Delight).

Our philosophy is delivering health-based and adultfocused beverages, each designed to meet reduced alcohol objectives, says co-founder of ETCH, Jason Quin.

Seppeltsfield: The Next Chapter Notes from the 2020 Release from Andrew Caillard, Master of Wine

Seppeltsfield, under the ownership of entrepreneur and winemaker Warren Randall, has undergone a remarkable transformation.

Although best known for its fortified wines – especially the Centenary Para Liquor Tawny series – the brand has now returned to making table wines under the Seppeltsfield brand name. The complicated agreements and restrictions imposed through acquisition are now unravelling allowing Seppeltsfield to steer a more direct course into the future.

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Anyone who visits Seppeltsfield will know that it is a remarkable 19th Century vision in perfect working order. The 1888 gravity fed cellar is a jewel in the Australian wine industry’s crown.

A portrait photograph of Benno Seppelt’s late 19th Century winemaking team alongside a more recent example, in exactly the same setting, shows that the essence of the Seppelt family’s dream is still in motion. >>

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Warren Randall has updated the cellar by lining all of the open fermenters with stainless steel to promote hygiene and continuity. Add a remarkable team of winemakers headed up by ex-Penfolds winemaker Fiona Donald and some of the best vineyard resources in the Barossa Valley, it becomes quite clear that Seppeltsfield promises so much more.

Imagination, energy, bloody good craftsmanship and empathy for the Barossa environment all play their part in building a fascinating picture of modern Australian wine making.

The Seppeltsfield brand reaches back into the history of the Barossa and the remarkable Seppelt family heritage to build a new vision. The connecting rods are the living museum of 19th and 20th Century Para Liqueur Tawnies, the 1888 gravity flow cellar and Fiona Donald’s winemaking “philosophy.” The latter element is related to the way winemakers employ their craft and differentiate their wines.

Without going into detail there is a direct line of winemaking techniques that have taken place over the last 150 years

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that bring about an Australian way of winemaking. These Seppeltsfield wines in many ways show these bloodlines. It starts with the scribblings of “Maro” (Sir William Macarthur) and continue through the influence of Alexander Charles Kelly, Professor Arthur Perkins, Thomas Hardy and others.

The techniques employed by Ray Beckwith and Max Schubert consolidated many of the technical advances of the times.

Although there are variations on many themes, further field initiatives, technical breakthroughs and sparks of individual genius, many winemakers throughout Australia, through their education and experience handed down through the generations, are intuitively making wines that have the stability, freshness and balance to age for the long term. The winemaking and oak maturation techniques at Seppeltsfield have distinct Australian flavour. In addition to the tried and tested, the exploration of new grape varieties and the characteristics of individual vineyard site establish a diverse and interesting hymn sheet of wine styles and tastes. As a consequence, Seppeltsfield is very much at the forefront of Australian winemaking premiumisation and authenticity.

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ine Words Talking a little too much after that first glass of wine? Here are five wine words to fill your palate (and keep the table entertained with).

Corked: /kɔːkt/ a tasting term for a faulty wine that has cork taint.

As in: ‘This wine I brought is corked, and it still tastes better than the dishwater you’ve been serving us.’

Cuvée: /ˈkjuːveɪ,French kyve/ a wine blended from several vats or batches, or from a selected vat. Also used in Champagne, referring to the juice from the first pressing of grapes.

As in: ‘This Cuvée is delightful, though I fear it has been pressed by foot - this may be a toenail.’

Dry: /drʌɪ/

Jeroboam: /ˌdʒɛrəˈbəʊəm/ a large bottle holding 3-5 litres, the equivalent of 4-6 regular bottles.

As in: 'Bring out the Jeroboam to celebrate, the Zoom call didn’t drop out for once!'

Vinous: /ˈvʌɪnəs/ a term used to denote anything relating to wine.

As in: ‘this evening will be vinous. Today was also vinous.'

wines with zero or very low residual levels of sugar.

As in: ‘This wine is as dry as cricket commentary on a rainy day.’

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Yarra Valley Pinot

Celebrated Australian winemaking icon Rob Dolan chats about his love for Pinot and the Yarra Valley.

Watch a video with Rob!

YARRA VALLEY PINOT People are really starting to figure out the beauty of a good Pinot Noir. Shiraz has been the front-runner red wine in Australia for a long time. Now, don’t get me wrong, I love a good Shiraz – some steaks are just begging for one. With bursting fruit flavours, you don’t have to try too hard to like a Shiraz. But Pinot is something special. In the best Pinots, the flavour doesn’t jump out at you… instead, it brings you in. The flavours have elegance and restraint, and the best will progress seamlessly from the initial taste to the finish.

The hard part with Pinot, is buying the right one. It’s a pesky little thing in the vineyard and takes strong winemaking to bring out its fullest expression. I’ve chosen wines from different wineries, sites, vintages and contrasting winemaking techniques. You will see subtle variances in both the Upper and Lower Yarra Valley wines. The key is the grape quality from the sites that contrast the beauty and depth of the Yarra Valley.

Here are my top picks for great Yarra Valley Pinot Noir >>

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The hard part with Pinot, is buying the right one.

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2018 Rob Dolan White Label Pinot Noir I’m kicking off with my own, not to pat myself on the back, but because this Pinot comes from a seriously good vineyard… in fact, probably the best in the Yarra. Willowlake sits in one of the coolest parts of the Yarra, and in combination with its deep red soils, grows near-perfect pinot grapes (MV6 Clone). Vintage 2018 was a warm, bountiful year and certainly a high-pressure vintage due to different varieties ripening at the same time – its rare to be harvesting Pinot Noir at the same time as Cabernet Sauvignon. This wine is a delight right now with its supple cherry and plum aromas and savoury tannins. Give it another year in bottle to allow tannins to integrate. Mid-term cellaring for a minimum of five years will be rewarded.

2019 Dappled Single Vineyard Champs de Cerises Winemaker Shaun Crinion has a great understanding of Pinot Noir and Chardonnay through his many and varied Winemaking roles over 20 years, both in the Yarra and internationally. Fruit is hand sorted prior to being lightly de-stemmed, then combined with 30% whole bunch fruit. This is a handmade, wild yeast and foot stopped wine style that exhibits complex savoury bunchy and stalky characters on the nose and palate. Dappled Wines was recognised by James Halliday as the Best New Winery of 2018. Shaun focuses on making small quantities from distinct sites in the cool upper Yarra. This style really shows the beauty of Yarra Pinot Noir.

2017 Santolin Gladysdale Pinot Noir Adrian Santolin really understands wine. He grew up on a vineyard and has spent his whole life in the industry, making him a wizard in the winery after many hard yards in the world of wine.

He believes that a low-intervention style reveals the true characters of a wine and his Gladysdale single vineyard Pinot Noir is a great example of this. This wine is from the cooler benchmark 2017 vintage (my favourite) which produced pure varietal and finely textured savoury wines. Adrian uses small open pot ferments with some whole bunch and foot stomping to ensure softness and complexity. This wine has bottle age and is great drinking now and will develop added complexity and depth with careful cellaring.

2018 Stefani Estate The View YV Pinot Noir A complex, single vineyard wine that will continue to develop in the bottle. With notes of sour cherries, Christmas pudding and cinnamon on the nose, the palate is rich and textural with hints of strawberries, forest fruits and earthy undertones. Enjoy now or cellar for up to a decade - it’s got a great capacity to age.

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2018 Rob Dolan True Colours Pinot Noir While the White Label tells a story of a vineyard, the True Colours tells a story of the Yarra. The fruit comes from 16-17 vineyards around the Yarra Valley, making a style very true to our region, so if you’re new to Yarra Valley Pinot this is a great place to start.

Easy drinking, and great bang-for-buck! The wine is varietal, soft and fleshy and great drinking now. The vineyards involved in this blend stretch from Woori Yallock, Chirnside Park to Coldstream through to Gruyere, Yarra Glen and Dixons Creek.

2019 Mandala Estate Pinot Noir This wine is sourced from sites in Dixons Creek and Yarra Junction. The style is fruit-driven soft and textural with aromas of cherry, pomegranate and soft tannins. Mandala are a family-run winery in the Yarra, and a lot of love goes into their vineyards. I love their style of Pinot Noir – fresh, bright and fruit-driven with supporting oak and natural acidity. Another brilliant example of Yarra Valley Pinot!

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Rob Dolan's Six Pack — $199.99

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Digital Revolu We caught up with Aparna Gray from dotdigital to chat about how they're adapting to different ways of working (and how they're having a blast doing it!).

What’s your role in the company and what does it entail? Tell us about the business…

I am the Head of Marketing for APAC for dotdigital and have been with the company for more than four years. I oversee all strategic marketing, brand and lead generation initiatives, including industry events, thought leadership opportunities, digital marketing, social media, PR, client marketing and more! My favourite marketing initiatives, by far, are the ones where I get to work with our amazing clients, enabling them to tell their success stories through key thought-leadership opportunities, while helping them connect with like-minded peers within our industry. dotdigital was established in 1999 in the UK, with APAC offices in Sydney, Melbourne and Singapore. We are an omnichannel marketing automation platform that enables marketers to connect with their customers across various channels including, email, mobile, social media, push notifications, live chat and landing pages.

Last year, dotdigital was the winner of the Best Marketing Automation category at the 2019 NORA Solution Partner Excellence Awards, an achievement I am truly proud of!

How important is it to keep your staff engaged during these difficult times?

The last six months have been a roller coaster for all of us – we’ve all had to change the way we live, work, and socialise – and that hasn’t been easy. With a remote work environment, we are confined to our homes and the need for more structured work habits is greater now than ever before.

Keeping staff motivated at work during

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these unprecedented times, as well as understanding and empathising with staff members is so crucial. Each person has a different story and might face a different challenge while working from home.

Therefore, keeping the team spirit high and morale positive is critically important to ensure that we continue to work as a closeknit group.

Are there any specific things you’re doing to keep the team feeling close and motivated?

Have Shorty’s factored in that?

At dotdigital, we have done a few things to continue business as usual.

By keeping clear and open channels of communications between managers and their teams, through face-to-face video conferencing and formalised cross-team collaborative campaigns, we have ensured that employees are motivated and more connected than ever before. Where offthe-cuff 'meetings at desks' are no longer an option, we encourage all meetings to be video conferences to ensure we keep the face-to-face interaction going.

We’ve also organised twice weekly, 'watercooler' catch-up calls, where the only rule is not to discuss work! Other games such as Guess Who (baby photos/trivia about team members), Video Dumb Charades, Virtual Lip-Sync Battle and Create a Meme, encourage us to put our thinking caps on and have a bit of fun, while learning a lot more about each other! Our Friday 4pm beer o’clock is now virtual, always a lot of fun, and usually runs past the allocated onehour scheduled for it. Staff members often continue to hang out after business hours, beers in hand, as they would have at the local pub down the road from the office, before the pandemic hit.

Our end of financial year winter party usually takes place in July with

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ution employees from all three APAC offices converging in Sydney to celebrate the end of a successful financial year. This year, it wasn’t possible, so we decided to bring the party to them! We sent through a Champagne party pack to each employee that they could enjoy during our end of financial year virtual allhands video conference.

The Shorty’s team add so much value to both our corporate gifting, and our own company purchases. PreCOVID, it was great having products arrive cold to our office in Sydney, because that meant the team could tuck into pre-chilled beers together on a Friday, and we could place orders ready for events. The Shorty’s team is always so positive and full of ideas to make their service unique and add value with their recommendations around event offerings. We love working in partnership with Shorty’s, and look forward to checking out their gift ideas, as we start preparing for the holiday season!

What about clients? Are there innovative things you’re doing to nurture relationships in new ways?

One of the first things we did was to shift our client-only Masterclass breakfasts to virtual meetings, to ensure we continue to engage with our customers and provide them with small-group sessions that are different to your standard watch-and-listen webinar.

We’ve tried to use small tactics that have big impact on keeping sessions collaborative. The simplest things such as introducing yourself to the other attendees can help with keeping the audience engaged. We’ve also introduced a competition element to each of our masterclasses to make things more interactive.

We also found very quickly that we’re moving away from quarterly reviews to faster moving shorter projects for our clients. This helps minimise both time and financial investment in larger projects that might need to pivot last minute to account for new COVID restrictions in bricks and mortar stores.

We’ve also helped a number of clients adopt live chat on their website, whereby they are using their knowledgeable store staff to drive conversions online via chat functionality, ensuring their customers can have access to the in-store experts from the comfort of their own home.

Our annual client awards dotties - were usually held in London, but are now going to be held virtually on November 4 as 'dotties connected'.

This has been a positive shift for us since a great number of clients across APAC can now nominate themselves and participate in the awards ceremony which will take place virtually at different times in the APAC, EMEA and North America regions. With stand-up comedian, Romesh Ranganathan as host, a live DJ and a cocktail mixologist class, our first virtual 'dotties' is shaping up to be a fantastic event!

The Shorty’s team add so much value to both our corporate gifting, and our own company purchases. Having products arrive cold means the team can tuck into pre-chilled beers together on a Friday, and we can place orders ready for events. The whole team is always so positive and full of ideas to make their service unique, and add value with recommendations around events offerings. We love working in partnership with Shorty’s, and look forward to checking out their Christmas gift ideas!

— Beatrice, dotdigital.com

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ey What yth sa

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Blood Orange Campari Spritz Britt, our resident cocktail and experience queen, shakes up a recipe.

Method 1. Add 30ml Campari to a wine glass.

2. Fill glass to the top with ice.

3. Add 60ml CAPI Blood Orange and 60ml CAPI Soda and give a good stir.

4. Garnish with lemon.

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For the love of Riesling Words by John Hughes from Rieslingfreak I suppose my love for the Clare Valley started when I was a youngster. My parents purchased a small vineyard in Penwortham in the mid 80s. The vineyard was a 5-acre old Riesling vineyard, which was previously owned by Spencer George, who owned Skillogalee at the time, and was the grape used in the early Skillogalee Rieslings.

This is where my passion for Riesling and the Clare Valley all began. I remember walking the vineyard with Dad, and having our neighbour, Ken Morrision coming over, introducing himself, having a pair of snips in hand, and gave Dad his first lesson on pruning. During these days, we were still pruning with rods on the vine, so I received my lesson in rod tying, which was then the job of many young children in their family vineyard.

This was also my first experience with ‘community’, and the introduction to the people of Clare. A lot has happened since 1985, with my family vineyard now being situated in White Hutt, north of the Clare township, the development of Rieslingfreak, and my association with many of the top Clare producers.

If you ask me what are the best things about being a winemaker, I suppose for me, it would be part of being part of the Australian wine industry. In this story, I am going to share with you some wines, made from a few of my ‘mates’ in the Clare Valley, and stories associated with the labels.

Rieslingfreak Rieslingfreak is all about the expression of Riesling. We at Rieslingfreak immerse ourselves in Riesling, showing different expressions of Riesling through regions and styles.

What I love about Riesling most, is the diversity of the grape. At Rieslingfreak we are deeply passionate about the variety and craft a range of Rieslings. Each of our Rieslings are numbered. The number representing both region and style. We source our Riesling from some of Australia’s top producing Riesling regions, including Clare Valley, Eden Valley and Polish Hill River.

Germany is the home of Riesling, and was one of the many reasons I fell in love with the variety. The German influence and traditional winemaking styles have had a great impact

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on our Rieslingfreak style, in particular our Sekt (sparkling), fortified, dry and sweet Rieslings. Each of our wines are handcrafted to produce regional and stylistic wines, that we believe signifies what Riesling is all about.

Rieslingfreak was established in 2009. I grew up on a family vineyard in the Clare Valley, and I've been driven by the versatility of the Riesling grape. My passion for Riesling was noted in my university days, where I always had a bottle or two of Riesling to share, and soon became known as the “Riesling Freak”.

A sense of Place The sense of place for Rieslingfreak comes from working with some of the top and iconic Riesling regions and sub-regions in Australia. The Clare Valley is one of Australia’s oldest wine regions and is situated 120kms north of Adelaide.

Our Clare Valley vineyard is situated in White Hutt, just north of the Clare township. The vineyards have heavy red clay soils over limestone. The heavier soils provide a fruit forward and generous Riesling.

The Polish Hill River Vineyard is 5kms south from our Clare Vineyard. Polish Hill River is a sub-region of Clare, situated between Sevenhill and Mintaro. It is one of the iconic Riesling regions in Clare, with the soil profile containing grey brown loam over sandy limestone and shale rock. The rock in the region delivers wines of a flinty and mineral style.

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2020 Naked Run Clare Valley The First Riesling Steve Baraglia has been a good friend of mine now for many years and I see Steve as one of the finest Riesling winemakers of the Clare Valley. Steve shows his passion for Riesling from vineyard to bottle. The Naked Run Vineyard is situated in Sevenhill and every vine is tended to by Steve from pruning to picking. Steve spends a lot of time in his vineyard, right up until harvest, where his love moves into winemaking. The 2020 Naked Run The First Riesling would have to be one of the most pure, delicate and refined Rieslings I have seen from Steve’s vineyard. A wine that will wow you now, and for many years to come.

2020 Jim Barry Lodge Hill Clare Valley Riesling Tom and Sam Barry are good friends of mine and follow in their father's footsteps very well.

The last few years have seen the Barry boys clean up at the Clare Wine Show with their amazing Rieslings. I would go as far as calling the Barry boys my 'Riesling Freak' brothers, as their passion and love for Riesling would be the a similar devotion as mine. The 2020 Lodge Hill Riesling excited me as soon as it was poured into the glass. Very pale in colour with aromas of violets, sweet spice and citrus jumping out of the glass. Flavours of lemon, lime, and lively acidity leaves you salivating.

2020 Koerner Brothers Clare Valley Riesling Made by Jono and Damon Koerner, the brothers have now been working together for a number of years, producing interesting and exciting wines from the Clare Valley. Having a drink with these boys, they are never short of a story, and you think the story has finished, and they have started with the next. The 2020 Brothers Riesling represents the guys well in the bottle. The Riesling is full of flavour, wild flowers, lemon pith, orange and herbal notes. The wine has complexity and texture which I see in all the Koerner wines.

2020 Shut the Gate Watervale Riesling Shut the Gate is run by Rasa Fabian and Richard Woods. This couple has now been in the Valley for the last 13 years. They started at Crabtree Wines, prior to starting up the Shut the Gate, focusing on single vineyard wines. They guys hit the Clare Valley with a heap of interest and passion, and are always a delight to have a drink or two with. Their energies and love for Clare is exciting, and you know when you are out with them, they always put Clare first. The 2020 Watervale Riesling is a bolder style with tropical, melon and apple flavours, but also has a good citrus profile to drive the wine.

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2020 Dead Man Walking Clare Valley Riesling Now this wine is made by my wife, Belinda Hughes, so obviously it is an awesome wine! This wine is a blend of vineyards, being my family vineyard at White Hutt, and from the Jaeschke family at Polish Hill River. Made in a more generous style, it is a wine for this summer. Tasting the wine, you are dragged deeper and deeper into the glass with the abundance of flavours and generosity. Orange, limes, lemons providing a citrus line in the glass, with green apple and pear also dominating. The intensity reminding me of a fresh fruit salad. A wine to enjoy with or without food.

The Shorty's Pick from

Rieslingfreak 2020 Rieslingfreak No.3 Clare Valley Riesling I make this wine from our family vineyard, situated in White Hutt, Clare Valley. The No.3 has always been a fruit forward and generous style. The aromatics inviting you to explore further and further into the glass. Aromas of tropical fruits, stone fruit and citrus claw you into the adventure of the 2020 No.3. Once tasted, there is an explosion of flavours.

Orange, mandarin, lemon pith, and some green citrus notes highlighting the seamless acid, finishing fresh and clean.

John's Six Pack — $159.99

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Meet Team Shorty’s

Billy: Brookie's Byron Slow Gin

...and their favourite drinks Hayden: Islay Single Malt Whisky Matt W: Felton Road Pinot Noir

Hamish W: Torbreck Runrig Shiraz

Dave: Leeuwin Estate Art Series Chardonnay

Rob O: Penfolds St Henri

Tom T: Victoria Bitter VB Stubbies

Robert T: 4 Pines

Aaron: Sommersby Apple Cider Bec: Peccavi Chardonnay

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Will: Watermelon Cruiser shortysliquor.com.au

Matt C: Torbreck The Struie Shiraz

Ryan: Italian Barbera

Kitt: Rob Dolan True Colours Pinot Noir

Todd: Young Henrys

Vicki: Ruinart Blanc de Blanc

Jimmy: Corona

Tony: Mr Riggs The Delinquent Shiraz

Andrew: Glenmorangie Signet

Mitch: Two Birds Pale Ale

Zeus Water Bowl Britt: King Of Clare Riesling

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Kitchen Confidential Celebrated chef Sean Connolly dishes up some recipes for at-home cooking magic.

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Ingredients

Tomato, Watermelon, Strawberry Salad 1/2 a punnet of cherry tomatoes 1/2 punnet of strawberries - sliced 1/4 watermelon - one inch cubes 1/2 cup of torn mint 1/2 pomegranate seeds, when available 100g marinated fetta, diced 1/2 sliced red chilli

Method

Dressing 2 tbsp white balsamic vinegar 1 cup extra virgin olive oil pinch of sea salt flakes 4 twists of freshly ground pepper

Spoon the red fruity salad onto a nice bowl or plate, pouring on any spare juices. Tear the mint leaves so the beautiful oils are released and scatter over the red fruit.

Place the ingredients in a jar & give it a good shake

Sprinkle a small knob of the feta over the top & finish with a sprinkle of sea salt flakes (preferably Murray River) & a cheeky drizzle of extra virgin olive oil.

This is a very easy salad to put together - throw in the cherry tomatoes, strawberries & watermelon, along with the chilli & the premixed vinaigrette.

Give it a gentle toss.

This salad could go either at the beginning of a meal, as a snack, or at the end - it could almost be a dessert. (tomatoes are a fruit after all!).

Try with: No.1 Family Estate Rose Pinot Noir Methode Traditionelle Rose NV — $49.99

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Lamb Cutlets ‘Scottadito’ In Italian the word 'scottadito' literally means ‘burnt fingers’ - because the lamb cutlets are so delicious that you can’t resist eating them sizzling hot, straight from the grill.

Sean’s Salsa Verde

This is a super easy recipe. Pick the best 12 lamb cutlets you can find. Drizzle & massage them with a touch of olive oil. Season with sea salt & freshly ground pepper on both sides. Place on a medium heat barbecue cook for 3 minutes either side. Let them rest for 6 minutes & serve with the sauce below.

Try with: Church Road McDonald Series Syrah — $39.99

For 4-6 people to share 1 cup chopped flat leaf parsley 1 cup chopped mint 1 cup chopped basil 2 large garlic freshly chopped 3-4 anchovies fillets finely chopped 2 teaspoons of dijon mustard 2 teaspoons of capers roughly chopped 4 twists of freshly ground pepper 1/4 cup red wine vinegar 1/2 cup of light extra virgin olive oil Mix all the ingredients in a bowl and put to one side to let the flavours steep. This is perfect for a starter or a main dish with sides of your choice.

Note: Salsa Verde is best chopped by hand, but you could throw everything in a food processor un-chopped - blend, stopping & starting every three seconds, about 5 or 6 times.

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Sean's restaurants: Esther, QT Auckland The Wild Flower Bar & Dining, Killcare - The Bon Pavilion, Gosford - Steak & Co by Sean Connolly, West HQ - The Morrison Bar & Oyster Room, Sydney - The Balcony Bar and Oyster Co, Byron Bay - Sean’s Kitchen, Adelaide

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Try with: Petaluma Project Company Chardonnay — $29.99

Caprese Salad

Ingredients

A Caprese salad is a simple salad made with ripe tomatoes, mozzarella cheese and basil. For the best results it's important to use quality ingredients!

Makes 4 servings, best as a starter.

4 vine-ripened or heirloom tomatoes (the redder & riper the better!)

2 balls of fresh Buffalo mozzarella or Burrata Buffalo cheese Handful fresh basil leaves Maldon sea salt Freshly ground white pepper Copious amounts of good extra virgin olive

Slice tomatoes into thick slices. For a more rustic salad with lots of shapes and textures I leave some slices as full circles and slice a few into quarters.

Tear the mozzarella cheese into large chunks.

Tear larger leaves in halves.

Method

Arrange half of the tomatoes onto a serving plate and lightly season with salt and pepper.

Add a light drizzle of the olive oil, and then tuck some of the basil and a few pieces of the torn mozzarella in and around the tomatoes.

Repeat with the remaining tomatoes, seasoning them with salt and pepper, and layering in more basil and mozzarella.

Set the salad aside for 5 to 15 minutes. In this time, the salt with draw some of the juices out of the tomatoes, which makes an incredibly delicious dressing at the bottom of the plate, perfect for mopping up with bread.

Caprese salad is best served within an hour or two after making, but must be at room temperature - be careful or the tomatoes will lose some of their texture!

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Eden Valley Shiraz

EDEN VALLEY SHIRAZ

Justine Henschke from Henschke chats about her love for Shiraz and the Eden Valley.

What do you love about Shiraz?

Elegant, spicy Shiraz, made from the correct sites for the variety has a bright future in Australia. There are so many contrasting styles that there really is something for everyone.

It is the variety that put Australia on the international stage.

Fourth-generation Cyril Henschke pioneered varietal and single-vineyard Shiraz wines in an era when blended wines and fortifieds were in vogue. His greatest legacy was the creation of Hill of Grace and Mount Edelstone in the 1950s - Shiraz wines from Eden Valley that have captured the red wine world’s imagination. Shiraz has always been a historical focus for Henschke and will continue to be into the future.

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What can you tell us about the story of Shiraz in Australia?

Syrah (Shiraz) was likely first brought to Australia with the Busby collection in the 1830s from cuttings in France and thought to be first planted in the Sydney's Royal Botanic Gardens. Within a decade, this variety was chosen as the most suitable for Australian conditions due to its small berries, good maturity figures, intense colours and flavours and suitability to dry-grown conditions. Shiraz is now widely planted in wine regions all over Australia with some vineyards over 150 years old. The original Hill of Grace shiraz was planted by Nicolaus Stanitzki from pre-phylloxera material. The early Australian settlers affectionately named the variety ‘Shiraz’, a corruption of the French name ‘Syrah’, and this is used almost exclusively in Australia. The grape produces varying styles depending on the region in which it’s grown and creates a rich, full-bodied and fruit-forward wine with spice in warmer regions and a more savoury, elegant and medium-bodied wine in cooler regions. These days, with the influence of climate change, we need to be careful as a country to only plant this variety in the bestsuited sites.

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What are the hallmarks of Shiraz from the Eden Valley?

In our case, since we are located in the Eden Valley region, the Mount Lofty Ranges plays a significant role on the balance within the grape and then the resultant wine.

The altitude of the Mount Lofty Ranges results in a more continental climate. There is also a delayed ripening, meaning that the fruit is picked in a later, cooler time during autumn, giving the benefit of longer slower ripening which increases flavour intensity, tannin structure and balance in the wine.

Due to its altitude and continentality, the Eden Valley region produces elegant Shiraz wines, that show extraordinary flavour and purity of fruit, black pepper, crushed herbs and spice, and the potential for ageing. Mount Edelstone, one of our top single-vineyard Eden Valley Shiraz wines shows these characters in spades. In comparison Barossa Valley Shiraz is generally richer in fruit and more powerful in structure.

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s, oint 97 P es Jam y ida Hall Henschke The Wheelwright Single Vineyard Eden Valley Shiraz 2016 The Wheelwright pays tribute to the founding father of the Henschke winery and vineyards, winemaker Johann Christian Henschke. He was among the first generation of the early Barossa German pioneers of South Australia, and established the family winery in 1868. Johann Christian arrived as a skilled stonemason and wheelwright and planted his first vineyards in the high country of the picturesque Eden Valley. This wine is produced from Old-Vine Shiraz planted in 1968, a century later, by fourth-generation Cyril Henschke. The inaugural release, the 2015 vintage, marked 150 years of Henschke family winemaking.

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Justine's Six Pack — $429.99

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Max & Me Boongarrie Estate Shiraz 2016 Max & Me Shiraz 2016 is sourced from the Boongarrie Estate ‘House Block’, a small ironstone-rich block planted in 1998 with cuttings from Poonawatta Vineyard, a legendary local Eden Valley old-vine source block. It is an intensely coloured deep purple red with a dark core. Powerful black cherry, mulberry fruit, some musk and red liquorice aromas, before underlying dried herbs and some earthiness.

Sons of Eden Remus Eden Valley Old Vine Shiraz 2017 To qualify for the Remus blend, vineyards need to have at least fifty years of age, and be managed sustainably. There’s a lovely story that inspired the name, the fable of legendary founders of Rome, the twins Romulus and Remus, abandoned at birth and reared by a she-wolf. Legend portrays Romulus as the stronger, more powerful of the brothers, while Remus was refined, elegant and focused. For an Eden Valley wine, the name ‘Remus' just sums up the style of the drop wonderfully!

Hutton Vale Farm Eden Valley Shiraz 2016 The pedigree and provenance of the Shiraz vineyards at Hutton Vale Farm is impressive. The ‘old’ block was planted in the 1960s with cuttings taken from the nearby Mount Edelstone vineyard.

50 years or more down the track, the old dry grown vines continue to survive, the dry conditions a perfect foil for the natural vigour of Shiraz. The ‘young’ block was planted to the East in the 1990s on a sloping site in a similarly tough environment, using cuttings taken from the ‘old’ block.

Eperosa Elevation Eden Valley Shiraz 2017 The 2017 Eden Valley Shiraz is from Phil and Sarah Lehmann's Boongarrie vineyard situated halfway between the townships of Keyneton and Eden Valley. The Lehmann's farm their vineyard organically using organic fertilisers and sheep for grazing. The vines grow on a light sandy loam over gravel and sandstone soil at an elevation of 440 metres. Aromas of blueberry, blackberry and briar, violets, olive tapenade and tomato bush fill the glass. The cool blue black fruits of the Eden Valley are wonderfully evident here sitting upon a savoury and herbal backdrop. The palate opens with energetic red and blue fruits working its way through the complex briary green and rocky shapes of the Eden Valley.

Brothers at War Single Vineyard Eden Valley Syrah 2017 This old vine Single Vineyard Syrah comes from 80+ year old vines from our Pendee Farm vineyard located in the Eden Valley. This wine is a tribute of what the beautiful Eden Valley region can produce, with its high altitude and cooler climate, producing an alluring elegance and finesse to the wines. Bright crimson in colour, this wine displays forest fruits, violets and wild berries with complex spicy aromas. The palate shows concentrated layers of black fruits and spice, with fine velvety tannins and incredible texture.

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Experiences

Whether you’re hosting an event at your office or online, Shorty’s are proud to offer a curated selection of fun, engaging and luxurious in-house events.

Prestige Champagne Experience Starting at $1,599.99 Join Bruce Nancarrow of Moët Hennessy as you taste your way through a selection of the world’s most prestigious Champagnes.

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Dom Ruinart Blanc 2007 Veuve Clicquot La Grande Dame 2008 Dom Pérignon 2008 Krug Vintage 2006

G.H.Mumm Tasting Experience

Perrier-Jouët Tasting Experience

Starting at $749.99

Starting at $849.99

Emmanuel de Madre, G.H.Mumm Brand Ambassador, will introduce the Champagne region, discuss Maison Mumm’s history and explain the differences between each cuvée and what makes them unique.

A Perrier-Jouët Brand Ambassador will introduce the Champagne region, their winemaking philosophy and the Maison’s history. Guests will walk away with an understanding of what makes each cuvée so special!

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G.H.Mumm Grand Cordon Brut NV G.H.Mumm Grand Cordon Rosé Brut NV G.H.Mumm Vintage 2013

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Perrier-Jouët Grand Brut NV Perrier-Jouët Blanc de Blancs NV Perrier-Jouët Blason Rose NV

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Cocktail Masterclass

Premium Barossa Shiraz Experience with Torbreck

Starting at $1,059.99

Starting at $749.99 Kicking off with a cocktail on arrival, Brand Specialist Alice will teach you how to make a Kahlua Espresso Martini and an Altos Margarita. Plus you’ll walk away with recipe cards and some tips on how to make these at home!

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Torbreck Woodcutter's Shiraz 2019 Torbreck Hillside Rousanne Torbreck Old Vines Shiraz 2017 Gift Box Torbreck The Gask Tobreck The Factor

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TO K A E SP TEAM OUR DAY TO

Understand the nuance of Barossa Shiraz through the wines of Torbreck Vintners. Join James Young of Torbreck Vintners as we taste our way through a range of shiraz based wines from many of the great sub-regions of the Barossa. With some of the oldest Shiraz vines in the world, the history of the region can be tasted through wines.

Wines being tasted include:

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SHAKE THINGS UP AND ENJOY THESE EXPERIENCES ON A LUXURIOUS BOAT! ASK THE TEAM FOR MORE INFORMATION.

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DISCOVER SHORTY’S LIQUOR

DEDICATED ACCOUNT MANAGER YOU’LL NEVER HAVE TO WAIT FOR YOUR CALL TO BE ANSWERED Our knowledgeable team is available to assist with product selection, ideas and provide inspiration. We'll learn about your needs and work with you on a tailored solution!

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WE'VE BEEN PASSIONATE ABOUT BEVERAGE SUPPLY FOR MORE THAN A DECADE. IT'S WHO WE ARE. A corporate beverage business and hospitality team that is authentically customer-centric and trusted by many of Australia’s largest and most respected businesses.

EXTENSIVE RANGE ONE STOP SHOP FOR BEVERAGES We are constantly sourcing new and unique products to expand our range and meet the needs of our customers. We thrive on a challenge – if you have something you want, we'll endeavor to find it for you!

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K TOM A E P S TEA R U O AY TOD t y s l u o r. iq

EVENTS CONCIERGE WE ARE YOUR EVENT PLANNING PROS

Be it an office presentation, product launch, directors meeting, showcase, celebration, function on a boat, an outdoor event or anything in between, we ensure your beverages are on point and to budget!

ORDER YOUR WAY PLACE YOUR ORDER WHEN & HOW YOU WANT We’ve got the systems and people in place for service your way –personalised chats or expedient online portals & tools are at your fingertips.

McLaren Vale Grenache

MCLAREN VALE GRENACHE

Chapel Hill winemaker Michael Fragos chats about his love for McLaren Vale and Grenache.

Why do you love about Grenache?

Grenache is undisputedly the variety that expresses the personality, history and charm of McLaren Vale. I grew up in McLaren Vale surrounded by these adorable stoic vines, there is something so reassuring and grounding about them.

The first vines were planted in McLaren Vale in 1838, so we are so fortunate to be blessed with this amazing resource of gnarly old bush vines. Grenache is really suited to bush vine viticulture as the vines have a vertical growth pattern.

The last five years have been phenomenal for McLaren Vale Grenache as the variety has moved from unsung hero to now achieving the celebrity-like status that it truly deserves.

What are the hallmarks of Grenache from McLaren Vale?

From a grape growing perspective, the variety requires a long, warm and dry ripening season and as the variety has relatively thin grape skins it can be susceptible to disease.

One of the many virtues of these resilient old vines is that they are stressed, which results in low grape yields, smaller berries and thicker grape skins, which are packed full of delicious flavour and silky tannins. This is one of the main reasons that McLaren Vale Grenache is so distinctive with its berry fruits, spice and floral flavours and textural palate.

McLaren Vale enjoys a vibrant food culture, the enjoyment of wine at the lunch or dinner table has always influenced our wine styles. Grenache is the ultimate food wine, it is compatible with so many different cuisines and food styles as it's balanced and delicate nature is never intrusive. It is the go to wine for our cellar lunches and it has never disappointed.

Watch a video with Michael!

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How did Grenache arrive on the scene?

Grenache was first planted in Australia in the 1800s and was the backbone of the fortified winemaking and generic blended reds that founded the Australian wine industry. It was Australia’s most planted variety until it was surpassed

by Shiraz in mid-1960s and it still one of the most planted varieties in the world. Looking back, I have quite a sentimental attachment with the variety. I grew up on our family vineyard in McLaren Vale and the Grenache block was planted the year I was born. I harvested my first grapes when I was six - Grenache, of course!- and from that year on I have fond memories of the annual family ritual of making, by hand, a barrel of Grenache wine. My father was so proud of these wines and it gave him so much pleasure to see others enjoying his wine. Admittedly, this is exactly what I now feel with our wines.

How does it change from region to region? Are there any other gun regions?

Grenache is the variety that really expresses the site on which it is grown, and it has the innate ability to communicate the story of a region. The Mediterranean climate of coastal McLaren Vale really shines through the Grenache wines as they are brimming with fresh fruit flavours and fine tannins. As Grenache requires a dry and warm growing season, it is more suited to South Australia’s climate and longer growing season. The variety is suited to the climate of the Barossa, which also has some wonderful old bush vine vineyards.

Tell us about making Grenache.

Grenache is a variety that requires a gentle touch in the winery and delicate oak handing so that the subtle nuances of the variety are showcased in the wines. The variety tends to do best in the hands of the winemakers that trust their grapes and who have the conviction to do less in the winery so that the characteristics of these wonderful grapes shine through in the finished wines. Interestingly, this quest for gentle Grenache winemaking has now influenced all red winemaking in McLaren Vale with a move towards balance and texture. With the Chapel Hill Bush Vine Grenache, we prefer gentle and traditional winemaking techniques. This includes open fermentation, plunging, basket pressing and maturation in both seasoned 500-litre French Oak barrels and small tanks. >>

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These five wines represent a disparate group of like-minded winemakers who adore Grenache and everything it stands for. The wines are made with such care and love, each wine is broadcasting a unique story of sense of place and provenance.

Aphelion Confluence Grenache The rise of Aphelion, since first vintage in 2014, has been rapid and widely celebrated. Rob and Louise Mack, the duo behind the brand, are now fervently watched by the wine community, bringing stacks of awards and demand for each new release.

Bondar Rayner Vineyard Grenache Sourced from a tiny block of 48-year old Grenache vines, planted in sand in the celebrated McLaren Vale region. Layers of complexity in the wine are all built for structure around the delightfully aromatic pure Grenache fruit.

Samuel's Gorge Grenache Gnarly old bush vines hailing from the sandy soils of the part of McLaren Vale known as Blewitt Springs yield tight bunches of small berries, full of contraction and complexity. Elegant yet serious, with bright red berry vibrancy and fine and silky tannins, this wine lingers and lingers.

Kay Brothers Grenache A soft and elegant wine, showcasing the best of McLaren Vale. Planted on the eastern facing slope below the winery, the wine is fermented in open top fermenters and basket pressed, with a short term in seasoned French oak puncheons. Elegant, juicy and expressive.

Geddes Seldom Inn Grenache 70% of this wine is made from 80-year-old bush vines from Blewitt Spring! The 2018 vintage was particularly exciting for the winery - warm days and cool nights resulted in moderate crop levels of vibrant, fresh fruit.

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The Shorty's Pick from

Chapel Hill Chapel Hill 2019 Bush Vine Grenache Communicating a rich sense of place since its very first vintage in 1975, Chapel Hill always show the best of McLaren Vale. This wine draws on fruit from old and lowyielding Grenache vines: bright, with some soft peppery spice, lovely savoury tannins and mouth-watering acidity.

Michael's Six Pack — $199.99

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PADDOCK TO PARTY.

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The Main Eve We caught up with one of Australia’s premier event companies, Team Event, to chat about party planning and the future of events.

Could you please introduce yourselves and your role in the company?

MF: I'm Mikey Filler. I'm Founder and Managing Director of Team Event. I started the business 21 years ago, and essentially I'm responsible for running overall strategy and the general direction of the business.

RB: And I'm Rebel Barty. I'm the General Manager at Team Event. I've been with the business coming on 10 years. I oversee a team of about 16 staff, to help produce and execute all of our events, and then I obviously work with Mikey on the broader management and strategy of the business.

So what can you tell us about the business itself? What's your bread and butter? What sort of events are you specialists in?

MF: Pre COVID or post COVID? RB: No, even through COVID, I think we're diverse. I don't think we have a niche style of event or type of client. The one thing I would say that connects all of our work is a creative edge to either the concept, or the problem solving, or the outcome of the event. And also, a super premium level of service and execution.

It goes without saying that COVID has been pretty catastrophic to the events industry.

How have you adapted? How are you getting through this? How are you changing the business?

MF: Look, we approached COVID with a very optimistic perspective. We kept, pretty well, our whole team engaged through this and obviously, through the

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help of JobKeeper and some amazing support from some very long-term clients, and fortunately some new clients that we've managed to pick up along the way, we've been able to stay engaged. I guess, to use the cliche of 2020, the 'pivot' for us has been into the virtual events space. There's the more conventional, 'conferencey' style of experiences, but then there's the more tangible virtual experiences that we've really been working to create for our clients, which I guess is probably the main point of difference... We've been trying to find a way to break the barrier of the screen and make those much more considered, fuller experiences.

Can you give an example on that? Is there a way that you're bringing the physical world into that digital, virtual experience?

MF: We've run a series of virtual experiences for a couple of clients that are all about craftsmanship. Working with celebrity chefs, boutique distilleries, florists, signature winemakers... We've created a platform with one of our production suppliers, and guests will log into that platform and have a one-onone experience. They're really intimate experiences with that personality, with a pack that allows them to participate, either simultaneously or afterwards, using the instructions, information cards, recipe cards... It's that idea of really making that experience as if they were doing it in a room together. We've tried to make those experiences as full as possible, giving them a forum to chat, and ask questions, and share images of what they're working on, so they feel like they're part of a community as well. It's not just about them feeling like they're isolated at home.

We've been doing a lot of staff engagement for a lot of our bigger clients as well.

They're trying to reach out to their staff

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ent that are stuck at home and stuck in isolation, with things like wellness programs, giving them the tools to cope with the stress and those feelings, and I guess the mental health issues that can potentially come out of isolation. Often, we're still sending along a hamper. We did a conference back in June where at the end we had a comedian come on.

We'd sent everyone a pack and said, "Don't open this until the end of the day".

They came on, we had little pre-batched cocktails we organised through Shorty's, and lovely olives and mixed nuts. And so she went, "Okay, you've all had a little surprise package.

Go there, open it up, get the cocktail, pour it into a shaker, shake it up, pour it out. Now everyone's got their drinks in front of them. Who's got a Negroni? Who's got an espresso martini? Who's got a gin martini?" And then the comedian did her act. She was getting people to give feedback to her – obviously comedians work off that dynamic of a live audience – but finding ways to still connect with the audience in a virtual platform.

We were lucky to have a larger client who adapted a big event, planned before COVID, to smaller groups, spread out over the course of a week. 20 people or so people would come through the event at a time, and experience a product launch.

We had a whiskey ambassador that was there doing whiskey flights and whiskey tastings in the evenings. A coffee story in the mornings. Live performances, still having the theatrics of a reveal. And

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we were essentially bringing groups of twenty through, completely COVID safe, with check-ins, and health declarations, and masks, and gloves, and temperature checks, and all that sort of stuff. And then we would clean clothes and clean the venue for an hour in between. And then we rolled that through. So we're still very much finding ways to be able to do what we do. It's looks different, obviously.

Everything's going to look different for a while. There's no dancing, but I guess

we're finding our way through this.

At this time of the year, a lot of people are planning towards their end of the year party. How that's going to look?

Obviously it's a bit of a lucky dip in terms of what the restrictions are going to be in any particular city. What would be your advice for how to plan ahead?

RB: My advice would be to work with an excellent event agency that is wellresourced to adapt to the change as it happens. As a business, we love selling

Shorty’s Liquor - Passionately Delivered Since 2001

a dream and an event concept. But once we've sold it, what we really do is crisis forethought, and management planning, and thinking about anything that could go wrong. Because in events if it can go wrong, it will go wrong. If you have a good wet weather plan, you won't need it. If you don't, you will. Having a scalable, adaptable COVID-safe plan is the new wet weather plan. You just have to have a couple of different plans that range from a physical event to a digital only event to what we call hybrid events. And you've just got to have a sliding scale, and a good team who understand the deadlines in place to help guide a business through that process, and offer them the best advice we can.

And also working with people, I think, who understand that ultimately we're all crystal ball gazing at the moment. There is no hard and fast answer.

There's no black and white. One of our clients, we've been running a 350 person Christmas party for five years for them, we've just come up with a plan with four different concepts.

Looking at precinct parties, where we'd take over a bigger precinct and run smaller group parties. Or three parties of a hundred people each that are all distanced in bigger precincts. Or going all the way to having something just digital. Or having departments run and manage their own small parties in smaller venues, but with us arranging touchpoints and packaging and a live stream message from the CEO...

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When the dust settles, let's say 12 months, 24 months down the track, how do you think the face of the events industry is going to have changed? Is it going to be what it used to be?

MF: Look, I think in the short term, hybrid is going to win out. I think as long as there is a little bit of uncertainty around, people are going to take that slightly more cautious approach to planning these things and finding a way of, I guess, straddling both the lines.. I think you're going to have events where ultimately you're going to need to be able to adapt to a scenario whereby those that aren't comfortable can potentially stream it, or can experience it from home, or find ways to engage with the event on a safer level.

But I think long-term, certainly what we're hearing from clients is that they cannot wait to get back to where things were and the way things were. I mean the number of clients that have said to us, "When this is over, we are throwing one hell of a party." Even a lot of the Christmas parties, we've got some clients that we do national parties for, and they're saying, "It's not really right to do a party in some cities if others can't have one. So look, let's just postpone it to next year. And when we throw one next year, it's going to be bigger than Ben-Hur." I mean I think it's human nature. We crave human connection. We crave that

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experience. I think there's only so long that we can continue to live in the virtual world. There's only so long that people are going to be satisfied with living behind a screen. So I think it's going to be a slow build back. I don't think we're going to click our fingers and find ourselves back to where we were in any great hurry , but I think inevitably we're going to end up back there.

One of the things you touched on is that it's in our human nature to connect and interact. That's something that you guys obviously enable as an events company, and something that Shorty's obviously enable as a liquor supplier - that connection between humans and that ability to come together.

People are not socialising in the ways that they usually do. Is that something you're hearing from clients?

RB: I think one thing that's happened is the online or Zoom fatigue has really had lots of peaks and troughs. And at the beginning of this, everyone wanted to go digital and thought digital was going to be easy and a great solution. And there was that period of scramble where the energy was high to adapt and change.

But once that dropped off, and everyone started getting burned by terrible connections, or badly formatted digital meetings and things, it really changed‌

that would never have previously ever come together in one conference, because they're split over four countries, and it would never have been a priority for the business to get them together. But this crisis has meant that several thousand people are so distanced that bringing them together is really important. And I think that's a nice thing to come out of this - those businesses realising that they do need to bring staff together. And I would hope that they will continue that after COVID in a way that maintains digital connection for people who can't physically be together, but it's also ramming home the importance of that connection.

And I think that it's a really interesting dichotomy between a lot of the press, about us never going back to the office and how offices aren't needed anymore versus these huge companies that are spending a lot of money just to engage their staff because they're so missing that office interaction, and what everyone calls the 'water cooler' talk, the Friday night drinks. Those little things that, once they're taken away, you realise they're the culture of a workplace and the reason you work there. People are looking for ways to engage their staff and get their staff together. And certainly brands we work with are dying for ways to engage with their customers.

On the other side, we're doing a big digital webinar conference for a business

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Meet your

Gifting Concierge Selecting a gift for a colleague, team member or client can be a challenging and delicate process (A three-pack of socks or the newest paperback thriller probably won't cut it!). The occasion, the length and nature of your business relationship, and the type of industry or company you're both part of are all things to be considered.

Luckily for you, we've helped choose and deliver tens of thousands of corporate gifts (literally!) over almost two decades of catering to Australia's biggest corporate customers, from the finest Champagnes and rare wines to gifts that are quirky, personal or representative of your business DNA. Tapping our relationships with centuries-old Champagne and wine Houses, as well as local producers and experts, we're privileged to be able to offer you, our valued client, a Gifting Concierge service, providing access to a huge range of rare and remarkable products at any budget.

So, are you ready to meet your concierge? Drop us a line with your availability and budget, and let's chat over a glass of something special.

ChMeaett,rBsilly,,

Kitt, Kelly , Ryan & it r B tany

Free virtual or face-to-face Gift Consultation Multi- gifting solution in 3 easy steps!

Budget Management

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Our expert team has carefully curated this selection of unique gifts, from remarkable regional wines to premium Champagnes, international stars and exciting tasting experiences. >>

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One is never ! enough

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Double Trouble

These twin packs of wine tell rich stories of wineries and regions, from bold Barossa reds to international drops and fresh dry whites.

Croser Double — $59.99 • Petaluma Croser NV Adelaide Hills • Petaluma Croser NV Rose Adelaide Hills • Wooden Gift Box

Chardonnay Double — $59.99 • Californian Dreamin' Big and Buttery Chardonnay'17 Hunter Valley • Scarborough Yellow Label Chardonnay 2017 Hunter Valley • Wooden Gift Box

Colpasso Double — $49.99 • Colpasso Fiano 2019 Italy • Colpasso Pinot Grigio (Vegan Friendly) 2019 Italy • Wooden Gift Box

International Reds — $49.99 • Macho Gaucho Malbec 2018 Spain • Lovers Not Toreadors Tempranillo 2017 Spain • Wooden Gift Box

Shiraz Double — $75.99 • Hewitson Joey's Blend Shiraz 2016 Barossa Valley • Hentley Farm Rascal Shiraz 2018 Barossa Valley • Wooden Gift Box

Big Barossa Double — $184.99 • Hentley Farm A2 Block Old Vine Shiraz 2016 Barossa Valley • Torbreck Old Vines Shiraz 2017 Barossa Valley • Wooden Gift Box

Wooden Latch Gift Box d Include

*Prices, vintages & allocation may vary.

Provence Triple — $89.99 • Gilardi Bertoulet Provence Rose 2018 Cotes de Provence • AIX Maison Saint AIX Dry Rose 2019 Cotes de Provence • Colette Cotes de Provence Rose 2018 Cotes de Provence • Wooden Gift Box

Triple Tipples Enjoy our carefully handpicked three packs of wine, from fine French rose to big reds and crisp whites. The perfect picks for gifting season.

Wooden Latch Gift Box d Include

Clare Valley Riesling Triple — $79.99 • Jim Barry 'JB Range' Clare Valley Riesling 2019 Clare Valley • King Of Clare Riesling 2019 Clare Valley • Vickery Watervale Clare Valley Riesling 2020 Clare Valley • Wooden Gift Box

Chapel Hill Triple — $78.99 • Chapel Hill Chardonnay 2019 McLaren Vale • Chapel Hill The Parson Shiraz 2017 McLaren Vale • Chapel Hill McLaren Vale Vermentino 2019 McLaren Vale • Wooden Gift Box *Prices, vintages & allocation may vary.

Australian Sauvignon Blanc Triple — $99.99 • Bird in Hand Sauvignon Blanc 2020 Adelaide Hills • Leeuwin Estate Art Series Sauvignon Blanc 2018 Margaret River • Coldstream Hills Sauvignon Blanc 2018 Yarra Valley • Wooden Gift Box

Barossa Triple — $114.99 • Hewitson Joey's Blend Shiraz 2016 Barossa Valley • Chris Ringland Sealed Barossa Shiraz 2018 Barossa Valley • Hentley Farm Rascal Shiraz 2018 Barossa Valley • Wooden Gift Box

Cabernet & Friends — $239.99 • Henschke Apple Tree Bench Shiraz Cabernet 2016 Eden Valley • Grace Farm Reserve Cabernet Sauvignon 2015 Margaret River • Robert Oatley Pennant Cabernet Sauvignon 2013 Franklin River • Wooden Gift Box

Mixed Six

Wooden Latch Gift Box d Include

Our in-house experts have curated a selection of six packs for every taste and occasion, from fine bold red wines to fresh whites! Enjoy these picks of the bunch.

*Prices, vintages & allocation may vary.

Highly rated!

Critics' Choice — $199.99 • Vickery Watervale Clare Valley Riesling 2020 Clare Valley • Hewitson Miss Harry Red Blend 2017 Barossa Valley • Cape Mentelle Chardonnay 2017 Margaret River • Hentley Farm Rascal Shiraz 2018 Barrossa Valley • Bird in Hand Sauvignon Blanc 2020 Adelaide Hills • Charles Melton Rose of Virginia Rose 2018 Barossa Valley • Wooden Gift Box

Deluxe Shiraz Pack — $434.99 • Hentley Farm The Beauty Shiraz 2017 Barossa Valley • Torbreck The Struie Shiraz 2018 Barossa Valley • Leeuwin Estate Art Series Shiraz 2017 Margaret River • Penfolds St Henri Shiraz 2017 South Australia • Hewitson Falkenberg Shiraz 2015 Barossa Valley • Wynns Black Label Shiraz 2013 Coonawarra • Wooden Gift Box

Highly rated!

Margaret River Chardonnay — $384.99 • Leeuwin Estate Art Series Chardonnay 2017 Margaret River • Robert Oatley Pennant Chardonnay 2013 Margaret River • Leeuwin Estate Prelude Chardonnay 2018 Margaret River • Cape Mentelle Chardonnay 2017 Margaret River • Deep Woods Estate Reserve Chardonnay 2018 Margaret River • Devil's Lair Margaret River Chardonnay 2018 Margaret River • Wooden Gift Box

Entertainers' Pack — $174.99 • Gerard Bertrand Cote des Roses Rose 2019 Cotes de Provence • Petaluma Croser NV Non Gift Boxed Adelaide Hills • Jim Barry 'JB Range' Clare Valley Riesling 2019 Clare Valley • Hentley Farm Rascal Shiraz 2018 Barossa Valley • Bird in Hand Sauvignon Blanc 2020 Adelaide Hills • Lovers Not Toreadors Tempranillo 2017 Spain • Wooden Gift Box

Premium Pinot Pack — $224.99 • Rob Dolan True Colours Pinot Noir 2018 Yarra Valley • Two Paddocks Picnic Point Pinot Noir 2018 Central Otago • Dalrymple Pinot Noir 2018 Tasmania • Ten Minutes By Tractor 10X Pinot Noir 2019 Mornington Peninsula • Isabel Estate Pinot Noir 2018 Marlborough • Lake Hayes by Amisfield Pinot Noir 2018 Central Otago • Wooden Gift Box

Shiraz Sampler — $174.99 • Ben's Run Vineyard Shiraz 2016 Hunter Valley • Chapel Hill The Parson Shiraz 2017 McLaren Vale • Parker Coonawarra Estate Shiraz 2018 Coonawarra • Chris Ringland CR Barossa Shiraz 2018 Barossa Valley • Backline 'Block Raiders' Shiraz 2018 Langhorne Creek • Collector Marked Tree Red Shiraz 2017 Canberra District • Wooden Gift Box

Champagne

Veuve Clicquot

Shorty'se Exclusiv

Veuve Clicquot Yellow Label Pencil Tin — $67.99

Veuve Clicquot Rosé Comet Gift box — $99.99

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Magnum

Veuve Clicquot Yellow Label Magnum (1.5L) — $149.99

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Veuve Clicquot Rich — $99.99

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Veuve Clicquot Rosé 'Colouring In' Gift box — $99.99

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G.H. Mumm Limiteildity v A ailab

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G.H. Mumm Celebrate Glass Set Cordon Rouge + 2 flutes — $64.99

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Magnum

G.H.Mumm Brut Rose NV — $84.99

$119.99

G.H.Mumm Cordon Rouge NV 3L Jeroboam Wooden Bo $299.99

Piper-Heidsieck to 4 boxes ! t c e ll co

Gift for ? the boss

Piper-Heidsieck Millesime Rare 2002 — $299.99

Piper-Heidsieck Brut NV Prohibition Edition Gift Box — $47.99

Fun & l Practica

Piper-Heidsieck Brut NV Lifestyle Sleeve — $47.99

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Piper-Heidsieck Brut NV La Glace Icecream Cone — $79.99

Passionately delivered since 2001

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n o s n a L g n i t s a l a e v a e L ! n o i s s e impr

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Lanson Black Label Champagne Mini 200ml — $19.99

Lanson Black Label Non Vintage Gift box — $54.99

Champagne Lanson

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Lanson Brut Rose Gift Box — $69.99

Magnum

Lanson Le Noble Cuvee — $199.99

Lanson Black Label Non Vintage Magnum — $119.99

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Perrier-Jouët

Magnum

Perrier-Jouët Belle Epoque Blanc 2012 Gift Boxed — $249.99

Magnum

Perrier-Jouët Belle Epoque Magnum Wooden Gift Box — $699.99

Perrier-Jouët Grand Brut NV 1.5L Magnum — $139.99

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Team e!

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Perrier-Jouët Belle Epoque 2012 + 2 Flutes — $299.99

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Perrier-Jouët Grand Brut NV Gift Boxed — $64.99

Passionately delivered since 2001

Perrier-Jouët Belle Epoque Rosé 2010 Gift Boxed — $369.99

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PLEASE DRINK RESPONSIBLY

This is ! as Christm Half Bottle

Ruinart Blanc De Blancs Brut NV Gift Boxed — $129.99

Ruinart

Ruinart Blanc De Blancs Brut NV Half Bottle 375ml — $72.99

ift?

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Ruinart Rose NV Gift Boxed — $149.99

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Ruinart Blanc De Blancs NV 1.5L Magnum — $269.99

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Dom Ruinart Rosé 2002 Gift Boxed — $1,299.99

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Moët & Chandon Brut NV Mini 200ml Bottle — $24.99

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Moët & Chandon

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Magnum

Moët & Chandon Brut Impérial NV 1.5L Mag GB — $149.99

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ing Someth ? for you

Dom Perignon Twin Vintage Brut & Vintage Brut Rose — $799.99

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Premium Champagne

Dom Pérignon 2010 Gift Boxed — $249.99

Team ! e Favourit

Krug Grande Cuvée 167èmé Édition Brut Gift Box — $289.79

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Johnnie Walker

Make iit a min t momen

Johnnie Walker Blue Label Scotch Whisky 200ml — $69.99

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Passionately delivered since 2001

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Limiteeadr 200 Yies Ser

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For the team?

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Boutique Whisky Group Vol 1. Greatest Whiskies Tasting Kit — $199.99

Tasting Packs

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Glenmorangie Expressions Tasting Pack 4 x 100ml — $69.99

Japanese Whisky Tasting Set — $99.99

Chivas Regal Whisky Blending Gift Kit — $69.99

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The Chap

Award g Winnin The Chap Shiraz Cabernet 2012 — $99.99

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John Walker Green label +2 Glasses — $89.99

Glasses Pack

A gift for her

Beefeater Pink Gin 700ml & Copa Balloon Glass — $59.99

Chivas Regal 18 Year Old Whisky 700ml +2 Glasses — $119.99

Chivas Regal Extra 13 Yr Old Whisky 700ml +2 Glasses — $69.99

Whisky Lover?

Baileys Glass Pack — $39.99

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The Glenlivet 12 Yr Old Whisky 700ml +2 Tumbler $69.99

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The Glenlivet Founders Reserve 700ml +2 glasses — $59.99

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Ask is aboutieth ce exper n

Tanqueray Mini 4 x 50ml packs — $34.99

Drinks by The Dram 12 days of Gin Gift Set — $74.99

Fever Tree The Ultimate GIN Tasting Selection — $54.99

Never Never Gin Gift Pack — $109.99

Plantation CIGAR Gift Pack 6x 100ml Plantation Rum — $99.99

Ki No Bi Japanese Tasting kit — $119.99

Gin Rummy

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Drinks by The Dram 12 days of RUM Gift Set — $99.99

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Top Shelf Spirits

Special Client?

Martell EOY21 Pierre Marie x Cordon Bleu 700ml — $249.99

Willett Bourbon Pot Still Reserve Kentucky — $139.99

Hennessy Paradis Imperial 700ml (Gift Box) — $3,499.99

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Glenmorangie Signet Scotch Whisky 700ml Gift Boxed — $239.99

Hennessy XO Cognac Ice Experience Bar Gift Set — $399.99

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CHOOSE FROM A RANGE OF BESPOKE MESSAGES TO COMMEMORATE YOUR NEXT MILESTONE OR OCCASION. EXCLUSIVELY AVAILABLE AT SHORTYSLIQUOR.COM.AU

ASK US ABOUT A PERSONALISED BOTTLE WITH YOUR BUSINESS NAME ON IT FOR CLIENT & TEAM GIFTING!

Vodka

Cocktails

Light me up!

Fun Bottle

Absolut Vodka Movement Bottle — $49.99

Belvedere Summer Escape – 2020 Limited edition — $62.99

Belvedere Vodka Pure Illuminated — $62.99

Belvedere Heritage 176 Malted Rye Vodka Spirit — $84.99

ce Experien Me

Belvedere x Mr Black Espresso Martini Pack — $129.99

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Grey Goose Vodka — $68.99

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Belvedere Brunch Jar and Pure Vodka 700ml Kit — $69.99

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Penfolds

Want to enrich your Penfolds experience? Purchase Bin 23 or Bin 311 and speak to us about the Penfolds Magill Estate Cooking Experience, with Executive Chef Scott Huggins.

Penfolds St Henri Shiraz 2017 Gift Boxed — $119.99

Penfolds Bin 23 Pinot Noir 2018 — $39.99

Penfolds Bin 311 Chardonnay 2019 — $42.99

For the r? collecto

Penfolds Bin 389 Cabernet Shiraz 2018 — $88.99

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Penfolds Bin 407 Cabernet Sauvignon 2018 — $119.99

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Penfolds Bin 95 Grange Shiraz 2016 Gift Box — $849.99

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Torbreck

Torbreck

a Once in e im t life

Torbreck The Laird Shiraz 2013 18l Nebuchadnezar — $22,999

Torbreck The Struie Shiraz 2018 — $52.99

k Torbrec es x o Gift B le b a il a Av

A gift for him?

Torbreck Old Vines Shiraz 2017 — $99.99

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Torbreck The Laird Shiraz 2012 1.5L Magnum — $1,900.00

Torbreck Descendant Shiraz Viognier 2016 — $124.99

Passionately delivered since 2001

Torbreck RunRig Shiraz 2017 — $299.99

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Barossa Magic

Milestones

Celebrate

a Once in e im t e lif

Castarede 1970 BA 700ml – 50 yr anniversary — $349.99

Francis Darroze 1990 Petit Carrique GBA 700ml - 30 yr anniversary — $249.99

1937 — 1987

The Seppeltsfield 100 Year Old Port Decanter - Lalique Crystal — $10,000.00

lised Persona Seppeltsfield Para Tawny Birth Year t if G 100ml Gift Boxed — $499.99

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Le Metre

Perfect for long lunches

Dinner party starter

Monfort Bellevue Médoc 2015 Wooden Gift Box — $59.99

Bordeaux

Château de Paillet-Quancard Cadillac-Côtes de Bordeaux 2010 3lt Jeroboam Wooden Gift Box — $149.99

Château de Paillet-Quancard Cadillac-Côtes de Bordeaux 2012 Wooden Gift Box — $59.99

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Wooden case with 5 bottles Hors Serie Malbec, Cab Franc, Petit Verdot, Sauvignon Gris, ColombardMuscadelle — $99.99

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Le Metre Des Grands Vin De Bordeaux 3 bottle Herb Box — $99.99

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Sparkling Aperol Spritz and Prosecco Gift Pack — $34.99

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Bellini Cipriani Harrys Bar Cocktail Mix — $27.99

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Chandon Brut NV - Not Gift Boxed — $22.99

Villa Calappiano 18 Carat Extra Dry Prosecco NV — $22.99

Bird in Hand Sparkling Pinot Noir 2019 — $24.99

Chandon Brut Rosé NV — $22.99

etaluma Croser NV Gift Boxed — $21.99

Petaluma Croser NV Rose — $21.99

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Non-Alcoholic Seedlip Garden 108 Gin Non Alcoholic Spirit — $49.99

Seedlip Grove 42 Non Alcoholic Spirit — $49.99

Seedlip Spice 94 Non Alcoholic Spirit — $49.99

Sweet Epicure — $139

Ultimate Foodies Hamper — $179

Foodies Hamper — $99

Lyres 200m 3Pack Negroni — $49.99

ETCH Sparkling Hamper — $50.00

Lyres 200m 2Pac Espresso Martini — $34.99

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Gin

Nosferatu Giselle Pavlova Gin — $79.99

Olive Leaf Four Pillars Gin — $83.99

Prohibition Trio Gift Box Original, Bathtub & Navy 100ml x3 — $89.99

Taylor & Smith Distilling Co Dry Gin 500ml — $84.99

Archie Rose Opera House 'Inside Gin' 700ml — $99.99.

Archie Rose Opera House 'Outside Gin' 700ml — $99.99

Archie Rose x Gelato Messina Neapolitan Gift Set — $109.99

Farmers Wife Distillery Autumn Dry Gin 700ml — $79.99

Four Pillars Bloody Shiraz Gin 2019 Edition 700ml — $89.99

Four Pillars Kyoto Changing Seasons Gin — $99.99

Prohibition Christmas Gin — $99.99

Gin Lane 1751 Victoria Pink Gin 700ml — $54.99

Manly Spirits Co. Australian Dry Gin 700ml — $79.99

Melbourne Gin Company Dry Gin 700ml — $79.99

Nosferatu Blood Orange Gin — $79.99

Four Pillars Christmas Gin — $99.99

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