SPRING 2025 Mid-Western Living | 23 Beyond the Cellar Door: How Local Venues and Young Talent Shape Our Wine Identity In a renowned wine region such as ours, the cellar door experience is iconic. It’s where the story of the soil and the season is told, one glass at a time. However, the narrative doesn’t end at the vineyard gates. The true ambassadors of our region’s diverse wine portfolio are often found in the bustling heart of our towns: the local restaurants, bars and pubs that act as the crucial final link between producer and consumer. These venues are the unofficial cellar doors of the main street and their impact on our wine culture shouldn’t be underestimated. A thoughtfully appointed wine list at the local does more than just offer drinks, it tells a story of the region’s viticultural landscape. While tourists may only have time to visit a handful of wineries, a well-designed list can present a snapshot of the entire area, showcasing everything such as a classic Mudgee Shiraz from one of the First Family’s of the region to an alternative variety from an up-and-coming boutique producer. My recent trip to Adelaide for the wine industry technical conference once again reinforced that commitment to quality and variety prevents regional stagnation. Central to this is the rise of knowledgeable and passionate young hospitality staff. No longer just order-takers, they are sommeliers-in-the-making, storytellers and educators. When a young employee can confidently articulate the difference between two Mudgee Rieslings or recommend a lesser-known Tempranillo to pair perfectly with a dish, they transform a simple meal into a memorable experience. 2024 TETO Lola’s Blend Cabernet Nero It is an unusual blend of 90% Cabernet Sauvignon and 10% Nero d’Avola. Winemaker Tom Dunstan has cleverly used Cabernet for length and Nero for fruitiness/suppleness. It has an acid freshness with front/mid palate strength of dark ripe fruit, followed by soft tannins and gently handled (French) oak. Spice and berry complexity. This wine is a classic case of being greater than the sum of its parts. 14% | RRP $50 tetowines.com.au Winemaker Robert Black has been making wines under the BLACK label since 2013, and he continues to make wine from fruit grown in both the Mudgee and Orange regions. BLACK wines are available online and at Lawson Park Hotel, Oriental Hotel, Paragon Hotel, Woolpack Hotel, Kelly’s, Federal Hotel, Court House Hotel, Post Office Hotel Gulgong, Globe Hotel Rylstone, Kandos IGA and The Small Winemakers Centre SCAN FOR MORE INFO Their enthusiasm is critical in demystifying wine and making it more accessible. By investing in training and empowering their young staff, venues create a powerful sales force for the entire region. These informed recommendations build trust with consumers, encouraging them to step outside their comfort zones. And at the same time fostering a deeper appreciation of the quality of local wines. Ultimately, the partnership between wineries and hospitality venues is a two-way street. Venues provide a platform for wineries to reach a broader audience, while a diverse, highquality wine list elevates the venue’s own reputation. This collaboration is well embedded in Adelaide along with a passion that hospitality can be a rewarding career for a new generation of young professionals. That positive nurturing will ensure that our region continues to be recognised not just for its grapes, but for the vibrant culture that surrounds them. 2017 Gilbert Methode Traditionelle First-rate fizz has three attributes: Complexity, balance and length. Simon and Will Gilbert have realised all three blending Chardonnay, Pinot Meunier and Pinot Noir with 63 months on lees. Chardonnay opens the fresh palate with length from the Pinot Noir crunch, Meunier filling out the middle. Complexity from the biscuity lees and impeccable balance thanks to zero dosage. 12.4% | RRP $66 gilbertfamilywines.com.au WORDS ON WINE by Robert Black BLACK SPRING PICKS:
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