Chief winemaker Liz Heidenreich, who was one of 12 participants at last year’s prestigious Len Evans Tutorial and has been with Peter Teakle Wines since 2019, is delighted to see the winery’s output grow from strength to strength:
“The 2023 growing season was a particularly great year for grape growing with little disease pressure and a long ripening period, so we are delighted to have such a great output from that harvest period, “explains Heidenreich.
We planted more rows of riesling in 2021 and had a small yield from these new plantings which shows great promise with the flavour profile and for things to come.”
Peter Teakle Wines’ 2022 Killer White Riesling was a top pick amongst locals (even Prime Minister Anthony Albanese listed it as his favourite when he visited the winery last October) and Heidenreich ensures this year’s drop will be just as popular.
“The 2023 Killer White Riesling has bright fresh acidity, which zings on the palate. It boasts orange blossom aromas with lime and lemon peel characters. It’s a great drop to drink now while young and fresh, but the natural acidity will also keep this wine fresh for several years, before slowly starting to become more toasty and buttery over the next 5-10 years.”
Heidenreich describes the 2022 Estate Chardonnay as having flavours of “brioche and nuttiness”.
“The primary fruit component gives our chardonnay its fresh granny smith apple acidity, with stone fruit, pear and minerality also prominent, while our 2023 Killer White Sauvignon Blanc is incredibly aromatic and varietal. It boasts aromas of freshly cut grass, peas and asparagus and the palate has a spectrum of tropical fruits, with passionfruit, apple and citrus notes. This drop is ready to drink as a young wine, but will remain fresh and bright with short term cellaring.”
In addition to the new wines, Heindreich is delighted to be co-hosting a Meet the Makers event alongside Mark Jensen, who is executive chef at Peter Teakle Wines’ award-winning restaurant, Line & Label. Meet the Makers II which is running on Sunday, 24th March gives wine connoisseurs an incredible opportunity to learn more about the vinification process onsite at the winery. Heidenreich will take guests on an intimate guided tour of Peter Teakle Wines’ state-of-the-art winery and explain each new wine while also hosting a remontage demonstration. Jensen will prepare a delicious array of canapes that will perfectly pair with each drop.
Heindreich said of the event, “I love to have an opportunity to share my knowledge and passion with other wine enthusiasts so I’m delighted to be taking part in another Meet the Maker event and to get to meet some of our biggest supporters and introduce them to our new wines. It’s also always great to work with Mark and I can’t wait to taste the canapes he’s curated for this event. He really knows how to complement food and wine perfectly.”
“Here at Peter Teakle Wines, we truly believe it's our produce and team members that makes our products stand out from the rest,” says TeakCorp Director, Ben Teakle.
“Events like Meet the Makers give our supporters a rare opportunity to get to learn directly from our team and to experience our wine and food from a different perspective. We are looking forward to hosting many more events in 2024. Between Meet the Makers II, and being a part of both Tasting Australia and Cellar Door Fest in Adelaide, 2024 is going to be a very exciting year for the team here at Peter Teakle Wines and we can’t wait to share what else we have coming up on the horizon.”
Peter Teakle Wines’ 2023 Killer White Sauvignon Blanc, 2023 Killer White Riesling and 2022 Estate Chardonnay are available to purchase from their Cellar Door and online store here.
Tickets to Meet the Makers 2 can be purchased here.
]]>Since their inception, Peter Teakle Wines has been committed to transforming the Eyre Peninsula into a premium tourist destination, from promoting the area as a must-visit food and wine hotspot with their state-of-the-art winery and award-winning restaurant, Line & Label, to last year attracting hundreds of regional football fans to Port Lincoln’s Centenary Oval for the inaugural Teakle Cup.
After the success of last year’s Anzac Day match, where over 2000 attendees witnessed Norwood Football Club’s victory against West Adelaide, Peter Teakle Wines is thrilled to once again be sponsoring the 2023 Teakle Cup on Saturday, May 13 as part of their three-year partnership with Norwood Football Club.
The Teakle Cup supports local football and showcases local talent in the Eyre Peninsula and gives many home-grown Eyre Peninsula players like Cameron Taheny and Jacob Kennerley a chance to play in their home region once again.
“It means a lot having not played at home for so long,” says Jacob Kennerley. “It will be an amazing feeling running out in front of people that I grew up with and those who supported me throughout juniors.”
“The EP community shows a real sense of care and support to everyone. Whether you grew up there, whether you are new to the area or are just passing through. There’s a genuine sense of pride about where each person comes from and their local town.”
“I’m super excited to get back home and play an official match in front of friends and family. I know we will all feel well supported back there and I hope we can put on a show for all those that make the effort to come and watch.”
“To play in front of family and friends on the EP for the first time in almost 6 years will be a very special moment,” says Cameron Taheny.
“The whole EP is very supportive and always takes a keen interest into all of us EP boys and how we’re going. The whole EP itself feels like one big community, everyone knows everyone and it’s full of friendly people.”
“We are thrilled to have partnered with Norwood Football Club and to once again be presenting the Teakle Cup here in Port Lincoln,” says Ben Teakle, Managing Director of Teak Corp. “Football is such an integral part of life here in the Eyre Peninsula and it was great to see the community come together and cheer on local talent at last year’s game. We hope the Teakle Cup will continue to be a highlight annual event that will unite the Port Lincoln community and attract the wider South Australian community to this beautiful part of our state.”
The 2023 Teakle Cup takes place on Saturday, May 13 at 2:10PM at Centenary Oval.
]]>Raise your glasses because we have some exciting news to share!
2023 has proven to be a busy year already for us here on the hill at Peter Teakle Wines; with exciting changes at our restaurant and Cellar Door, and new additions to our range. Following the overwhelmingly positive response to our 2022 Estate Semillon and our first-ever Rosé, which was released last month, we are delighted to announce that we now have two additional wines joining our range - the 2019 Shiraz and the 2017 Merlot Cabernet. Both wines will be available at our Cellar Door and award-winning restaurant, Line & Label.
The addition of the two new drops symbolises an exciting new chapter in Peter Teakle Wines’ history, as we now boast a full estate range.
“It’s amazing to see how far we’ve come in such a short amount of time”, says chief winemaker Liz Heidenreich who joined Peter Teakle Wines’ back in December 2019.
“The Eyre Peninsula isn’t known for being a wine region, so we took a real gamble investing in the Eyre Peninsula’s first-ever wine crushing facility and experimenting with the area’s unique climate; then the pandemic was a major curveball; but we’ve really overcome so many obstacles to get here and I’m so proud of the quality of the products that we’ve achieved.”
“Here at Peter Teakle Wines we strongly believe it’s the combination of the perfect product and people that makes our wines stand out”, says TeakCorp’s Managing Director Ben Teakle.
“We couldn’t be more proud of Liz and what she and her team have achieved in only a few years, and are grateful for her passion, resilience, determination and willingness to experiment and take chances.”
Of the new wines Liz says, “The 2019 shiraz boasts aromas of blackberry and savoury notes of leather and cassis. It has a long finish, with a hint of pepper and earthy spice and is beautiful to drink and enjoy now, but can also be left with medium term cellaring to increase complexity.”
“The Merlot Cabernet is a famous blend from Bordeaux in the South of France and the two grape components compliment each other beautifully. The soft, juicy red berry fruits of the merlot sit perfectly alongside the more intense tannins of the cabernet. This one is perfect to enjoy now or to be left for short term cellaring, which will soften the tannins.”
The addition of the two wines means visitors can now choose between four Tasting Experiences at Peter Teakle Wines’ Cellar Door which are all priced at $8 per person.
White Tastings: 2022 Rose / 2022 Semillon / 2020 Chardonnay / 2021 Sauvignon Blanc
Red Tastings: 2019 Shiraz / 2019 Merlot / 2019 Cabernet Sauvignon / 2017 Merlot Cabernet
New Releases: 2022 Rose / 2022 Semillon / 2019 Shiraz / 2017 Merlot Cabernet
Premium: 2018 Shiraz / 2022 Riesling
To coincide with the launch of our full estate and to thank you for your ongoing support, we have launched a series of specials at our Cellar Door.
Last year was a remarkable 12 months for executive chef Mark Jensen and his team at our award-winning restaurant Line & Label. From scoring a place in the highly-coveted Delicious 100: Top 100 Restaurants in SA (and being the only restaurant in the Eyre Peninsula to achieve such an honour), to consistently selling out our monthly destination dinners, we have been delighted with the response from our guests.
As the summer months roll on and we get back into the swing of things, it seems 2023 will be another strong year with Mark Jensen and his stellar team at Line & Label retaining their Chef Hat from the prestigious Australian Good Food Guide.
“It’s always an honour to be recognised by the industry and by our peers,” says executive chef Mark Jensen. “However our success wouldn't be possible without the ongoing support of our patrons. We are so grateful to our guests who allow us to do what we love day in and day out.
From first-time guests to our regulars who become friends, and all who appreciate what we are doing here at Line & Label and are enthusiastic about our approach to food and our commitment to showcasing the spectacular produce we have right here at our doorstep in Port Lincoln, we thank them.”
“Retaining our Chef’s Hat is a testament to Mark and the team at Line & Label’s commitment, skill and passion,” says TeakCorp Managing Director, Ben Teakle. “Here at Peter Teakle Wines, we believe in the philosophy that the right produce and people result in an incredible product, and that’s the case here with Mark.
His experience, together with his natural flair, appreciation, and knowledge of local produce, has really helped shape Line & Label to become a destination restaurant and a leader on the Eyre Peninsula, which is an emerging must-visit food and wine hotspot that we are so proud to be a part of.”
“2022 was the first year we really got to sink our teeth into the kitchen, and we can’t wait to share what we have cooking up behind the scenes for 2023,” says Jensen.
“We have a paddock to plate approach in our kitchen, and our homegrown produce has come leaps and bounds over the last year, so we look forward to showcasing more of that on our menu while highlighting the incredible seafood Port Lincoln has to offer.”
Come and experience our award-winning restaurant Line & Label for yourself. Click here to view our menus and to make your reservation. We look forward to seeing you then.
Cheers!
The Peter Teakle Wines Team
This weekend we are uncorking the first of our 2022 harvest. Be one of the first to sample our 2022 Killer White Riesling, which will be available exclusively from this weekend at our Cellar Door and restaurant, Line & Label for a strictly limited time.
“We are delighted to be sharing the 2022 Killer White Riesling with visitors this weekend,” explains TeakCorp’s Managing Director Ben Teakle. “This drop boasts lovely lifted aromas of lemon peel and fresh oyster shells. The palate is light and refreshing, with characters of stone fruit, lime and a lovely zingy minerality. It’s the perfect drop to enjoy during a relaxed afternoon at our Cellar Door, or over a delicious seafood meal at our award-winning restaurant, Line & Label.”
“At Peter Teakle Wines, we are passionate about using the best people and produce to create the perfect product, and our 2022 Killer White Riesling is a testament to that approach. Our Riesling was harvested under the watchful eye of our chief winemaker Liz Heidenreich. The fruit was vinified on our onsite state of the art winery.”
“This year’s growing season was cooler than average, which resulted in a longer ripening, which allowed the grapes to ripen slowly and evenly while retaining their natural acidity, and has resulted in a truly sublime drop.”
The limited edition 2002 Killer White Riesling is available until stocks last. Make your reservation at our Cellar Door or restaurant, Line & Label to try it for yourself.
]]>Since the inception of Peter Teakle Wines, we as a team, have always been incredibly passionate and committed to showcasing the beauty and uniqueness of the Eyre Peninsula, and what this beautiful region has to offer. From the picturesque locations, to its unique climate which results in our distinctive wines, to the incredible fresh produce available on our very shore.
We are passionate about supporting local and as part of our mission, we enlisted the help of acclaimed South Australian videographer Elliot Grafton and his crew to capture the winery estate, our team and suppliers, and Port Lincoln itself.
Peter Teakle Wines is built on the philosophy of creating the perfect product using the best produce and people, and we wanted to highlight this in our new campaign. Elliot and his crew interviewed and met with a handful of the many team members from Peter Teakle Wines who have helped shape this family company to be what it is today.
Teakcorp’s managing director Ben Teakle, chief winemaker Liz Heidenreich and The Line & Label Restaurant’s executive chef Mark Jensen spoke to the crew and took them behind the scenes of the vineyard and Cellar Door and into our award-winning restaurant, The Line & Label.
Our paddock to plate philosophy is an extension of our local approach - we use as much produce grown on site as we can, while also supporting local suppliers when we can. We go to great depths to source the finest and freshest produce and are thankful to have incredible suppliers like Gazander Oysters on hand; who also took Elliot and his crew behind the scenes to capture how their signature oysters are harvested.
We hope you can experience the beauty of Port Lincoln for yourself, and immerse yourself in the surroundings of our iconic Cellar Door, indulge in the finest local produce and experience our award-winning hospitality at The Line & Label Restaurant. We look forward to seeing you then.
Ben and the Peter Teakle Wines team
]]>This long weekend celebrate the best the Eyre Peninsula has to offer, from local wine at our state of the art Cellar Door, to local produce at our award-winning restaurant The Line & Label, to witnessing local talent play at the Bendigo Bank Mortlock Shield.
From Saturday, June 11 - Monday June 13, catch some of the Eyre Peninsula’s best football players play at Centenary Oval as part of the Mortlock Shield.
Reigning winners, Great Flinders, have another strong line up this year including Xavier Watson, Michael Crettenden, Matt Crettenden, Stephen Crettenden, Shaun Maxfield, Brayden Martin (United Yeelanna), Travis Beard (Lock), Yoey Wagner (Cummins Kapinnie), Joe Walker (Tumby Bay), Zane Montgomerie (Elliston Districts) and Lachlan Treloar (Cummins Ramblers).
“It’s no secret that we at Peter Teakle Wines are incredibly passionate about the Eyre Peninsula and we are delighted to announce we are a gold sponsor for this year’s event,” says TeakCorp’s Managing Director Ben Teakle.
“The Mortlock Shield is one of Australia’s longest-running country football carnivals, and we are thrilled to be involved in this long standing tradition. Here at Peter Teakle Wines we are always delighted to be involved in any event that celebrates the Eyre Peninsula and showcases this beautiful part of our state to the wider South Australian community, whether it be an event that celebrates our homegrown wine, food and produce, or local sporting heroes.”
“The Morlock Shield is a wonderful local tradition that brings the community together and we look forward to seeing you there”.
Click here to see this year’s fixtures and here to purchase your tickets. See you then!
The Peter Teakle Wines Team
]]>
This Mother’s Day spoil Mum with a gift that she’ll remember - quality time spent over a delicious 3 course banquet dining experience at our award-winning restaurant, The Line & Label. Mark Jensen and our team at The Line & Label Restaurant have curated a delicious menu that the whole family will enjoy.
Treat Mum to our signature fried Spencer Gulf king prawns with squid ink, wasabi, katsuobushi and our Masterstock pork belly for entree. Then for mains, you will indulge in our mouth-watering char grilled eye fillet with miso soubise, creamed leek and jus, along with steamed local fish, served with coastal succulents, cauliflower and radish and BBQ broccoli and roasted sweet potatoes for sides.
End your Mother’s Day dining experience on a sweet note with our Callebaut chocolate terrine, poached berries, raspberry sorbet.
While it’s Mother’s Day, the team at The Line & Label also haven’t forgotten about the kids, and have created a special menu just for them. For only $35 per child under 12 our kids menu includes chicken parmigiana, served with fries and garden salad, aioli and vanilla ice cream with chocolate sauce for dessert.
Click here to make your reservation but be quick as spots are limited. We look forward to celebrating Mother’s Day with you and being a part of your cherished family memories.
Cheers,
The team at Peter Teakle Wines
Harvest season is in full swing, but our chief winemaker Liz Heidenreich took some time out of her busy schedule to share her wine of the month - our 2018 Shiraz.
“This wine has lovely blackberry fruit on the bouquet. On the nose is power and concentration,” explains Liz. “The palate has great intensity of flavour and rich berry shiraz characteristics. The finish is long with juicy tannins, and lovely balance and length. It’s ready to drink now but will also continue to improve over the next 8 to 12 years, so it’s a great one to gift and keep in the cellar.”
Liz recommends drinking this wine with a cheese board and pairing it with a soft brie, camembert, or a decadent triple cream brie. “The cheese won’t overpower the merlot, but the nutty texture will really complement the wine.”
Click here to read more about our 2018 Shiraz and to make your order.
This Easter hop over to Peter Teakle Wines for great offers and delicious seafood feasts
With Easter right around the corner, there’s never been a better time to hop along to Peter Teakle Wines. Easter coincides with our harvesting season, which means if you head over to our winery you’ll see our garden and vineyards in full bloom and our chief winemaker, Liz Heidenreich, hard at work, doing the rounds through the vineyards and inspecting our grapes as they are ready to be picked.
The Easter long weekend is also a great time to visit the estate itself. If you’re on the hunt for a perfect destination in Port Lincoln for your Easter lunch celebrations, then make a reservation at The Line & Label and enjoy a delicious meal with your favourite wine while overlooking our beautiful vineyard. Our executive chef Mark Jensen and his team are also plating up some delicious seafood dishes as part of our Seafood Extravaganza on Good Friday.
If you aren’t able to make it to Port Lincoln over the Easter long weekend, we also have some great Easter offerings available including our Easter Bundle, so you and your loved ones can indulge in the flavours of Port Lincoln’s first winery from wherever you like.
We look forward to celebrating the Easter long weekend with you all.
The Peter Teakle Wines Team.
We are thrilled to announce that our restaurant The Line & Label has been awarded a coveted AGFG Chef Hat for 2024. We’d like to formally congratulate our executive chef, Mark Jensen and his incredibly talented team who have consistently continued to deliver a high standard of food and service.
We would also like to take this moment to thank you for your ongoing support and enthusiasm. It is thanks to you that we are able to do what we love every day. We thank you for choosing to dine at The Line & Label and we look forward to being a part of many more of your celebrations and cherished memories.
Click here to make a reservation and experience our award-winning restaurant. We look forward to seeing you then.
]]>To coincide with the most romantic month of the year, our chief winemaker, Liz Heidenreich has selected something a little sweeter for our wine of the month - the Late Harvest Semillon.
This drop is perfect for any kind of date. Liz explains, “The Late Harvest Semillon is perfectly suited as a wine to start the meal, have as an aperitif or serve as a dessert wine. The palate is rich and creamy with flavours of candied lemon rind and a buttery nut finish. It has a balanced sweetness and acidity giving it freshness and punch.”
Liz recommends pairing this wine with a rich buttery dessert or some intensely flavoured cheeses, and points out that this wine like any great love story just gets better with time.
Use the code Lateharvest15 at Checkout to receive 15% off the Wine of the Month.
Happy New Year! We hope you enjoyed a safe and happy festive season surrounded by good food, excellent company and of course….great wine.
We are delighted to welcome you back to our Cellar Door and The Line & Label Restaurant and thank you for your patience and understanding. As you are hopefully aware by now, we have made some important changes including the requirement that, as of Thursday 20th January 2022, all guests 16 years and over will need to provide proof of double vaccination from Covid-19 or present their medical exemption from SA Health upon arrival at our restaurant and cellar door.
We will continue to review these temporary measures in accordance with any government guidelines. We appreciate your understanding in assisting our team to support the wellbeing of our staff, our families, our guests and the wider community.
Thank you,
The Peter Teakle Wines Team
Unable to make it to Port Lincoln or The Line & Label Restaurant? You can still enjoy the flavours from your very own home, thanks to our Duty Manager Kristie Brockmuller, who has shared our signature mojito recipe.
“A mojito is perfect for this time of year,” says Kristie. “It’s light and fresh and is great to enjoy during the day with a cheese board or a charcuterie style lunch.”
Read Kristie’s recipe below and recreate our mojito for yourself. Make sure to tag us @peterteaklewines so we can re-share your posts.
INGREDIENTS
240mls white rum
120mls fresh lime juice
60mls simple syrup
Bunch of fresh mint
Bunch of fresh lemon balm
One lime cut into quarters
Soda water
Add fresh lime, mint and lemon balm to a 1.5L jug. Muddle to bruise fruit. Add ice, rum, sugar syrup and fresh lime juice. Top with soda water and garnish with extra herbs and lime wheels.
In the meantime, check out this recipe from Restaurant Manager, Kristie Brockmuller, which was a hit last year.
45mls Roku Gin
30mls Chambord
30mls egg white
45mls fresh lime juice
15mls sugar syrup
30mls V.S.O.P Brandy
30mls espresso
30mls Kahlua
30mls milk
30mls egg white
1/2 teaspoon of ground nutmeg and cinnamon mix
From a four generation family of wine label makers, Ben has been involved in the wine industry all of his life and now oversees the production of our award-winning wines at Peter Teakle Wines. While Ben is passionate about all of our wines, he’s particularly excited to announce the latest drop - our 2018 Estate Shiraz, which he reckons is one of our best wines to date.
“The 2018 vintage has been recognised as one of the best vintages in recent times across South Australia. Mother Nature treated us well with sufficient spring and early summer rainfall to keep ground moisture at an optimum level,” explains Ben.
“A long, even ripening period during the summer meant that there was terrific canopy growth with a great fruit set and balance. The fermenting grapes and juice were hand plunged twice daily, with daily pump-overs to integrate the colour and tannin into the ferment. Once fermentation was completed, the must was pressed into new and second use French oak for malolactic fermentation. The wine was in a barrel for 30 months, with rack and returns every 3 months and was lightly filtered before bottling.”
“This wine has a great intensity of flavour and boasts rich berry shiraz characteristics. The finish is long with juicy tannins, and has a lovely balance and length. It’s ready to drink now and pairs perfectly with a delicious steak. You can also leave it to improve in a cellar for the next 8 to 12 years.”
The 2018 Estate Shiraz is available exclusively at our Cellar Door, The Line & Label Restaurant or via our Wine Club Membership. To secure your bottle today, sign up for a Wine Club Membership here or make a reservation at the Cellar Door or The Line & Label Restaurant.
]]>Port Lincoln foodies - all of your Christmas wishes have come true, because for the first time we will be open for Christmas Eve! Celebrate the best time of the year in arguably the best dining venue in Port Lincoln.
Enjoy a delicious meal from our a la carte menu, a glass of your favourite Peter Teakle Wines, sample one of our limited edition Christmas cocktails and enjoy the stunning view while celebrating the holidays in good company.
]]>
Watch the interview with Mark from 12:40 - 14:18
]]>Indulge in fried Spencer Gulf king prawns, char grilled sirloin, Masterstock pork belly, yellowtail kingfish, lotus root chips, salad and baklava.
Only $75 per person.
Ideal for work celebrations and large bookings.
Available from November 4.
enquiries@thelineandlabel.com.au
]]>Picture: (c) Cleve Harvest Music Fest
End the month on a high note and get tickets to Cleve Harvest Music Festival, arguably one of the biggest and best music festivals to hit the Eyre Peninsula. This year’s festival includes a stellar line up of Aussie music icons including Aria-award winners Killing Heidi, pop group Germein and Adelaide songstress Alana Jagt. Book your tickets here.
Kristie is the mastermind behind our famous cocktails, from Espresso Martinis to our spicy Margarita. Kristie shares her cocktail recommendations with us below.
You can never go wrong with a classic cosmo, but Kristie recommends this staple when you’re dining on our light bites menu.
“Our Cosmopolitan is made with Finlandia vodka, Cointreau, lime and cranberry juice but it’s the rose water spritz that sets it apart and makes our Cosmo a real aromatic style of cocktail.”
Kristie recommends enjoying this classic as a pre-dinner drink with a cheese board from our light bites menu.
“After all, what more could you want on a Friday afternoon than cocktails and cheese? It’s a perfect combination.”
“Our Old Fashioned is the perfect post-dinner cocktail and makes for a great palette cleanser. We use local Eyre Peninsula honey for the syrup - it’s seasonal meaning they only use the honey from the last season, so we are currently using Autumn florals and you only have a few weeks left to try this one as the flavour of honey constantly changes throughout the year.”
]]>“Our Gin Martini goes perfectly with seafood. It’s quite light and fresh. It’s a classic martini but we have added some thyme syrup which is herbaceous and will stand up with the Asian influences and spices on the menu. I’d recommend having this with market fish or oysters and sashimi.”Margarita
Kristie believes no drink says Sunday sesh quite like a classic Margarita.
“A Sunday session calls for tequila so I can’t go past a Margarita. Our Margarita is made with Espolon Tequila, Conintreau, lime, jalapeño and apricot nectar and goes down a treat with our squid, prawns and anything with a bit of spice.”
Here at Peter Teakle Wines, we know a thing or two about making an impressive grazing platter. Our Eyre Peninsula charcuterie board is a hit with our Cellar Door guests and goes down a treat with a glass of your favourite tipple.
Read our tips below on how you can recreate an epic grazing platter at home.
We pride ourselves on using the very best seasonal and local produce. Our selection of fruits is dependent on what’s available in season - there’s no point adding strawberries and blueberries to your platter if they’re not in season because they just won't taste good. A good grazing platter shouldn’t just be bursting with colour, it should also be bursting with flavour!
Another reason we love a grazing platter is because they pair so well with wine! If you’ve included seafood on your board we suggest opening a bottle of our 2018 Estate Sauvignon Blanc. The palate is zesty with fresh acidity, and buttery notes and goes down a treat with seafood.
If you’ve got a great variety of cured meats on the plate, then we suggest pairing your platter with our 2017 Estate Shiraz.