Wine o’clock officially starts this Friday 26 February 2016 at 5pm at the 2016 Sydney Morning Herald Cellar Door and extends to 5pm Sunday 28 February 2016 in Hyde Park, South.
Sydney Cellar Door brings together winemakers from all over New South Wales to create a microcosm of the State’s diverse wine regions. This year, more than ever before, Cellar Door will put a spotlight on specific regions, celebrating the local wineries, producers and food from Mudgee, Orange and the Hunter.
Joining from Mudgee will be 16 wineries including Burnbrae, Huntington Estate and Robert Stein Winery.
From Orange, Cumulus, Logan, Philip Shaw and Tamburlaine will be joined by 13 of their peers to give a real taste of the region.
The Hunter will have 21 wineries both boutique and larger, including Brokenwood wines, Mount Pleasant, Tempus Two and Tyrrell’s wines alongside a TAFE NSW and Pukara Estate food offering. From outside of the Hunter, Mudgee and Orange regional offerings,
Sydney Cellar Door will also welcome a host of individual wineries including the likes of Moppity Vineyards from the Hilltops, Warburn Estate from Riverina, Warrumbungle Wines from the Northern Slopes and Vale Creek Wines of Bathurst from Bathurst’s Central Ranges.
Alongside the NSW wineries involved, Sydney Cellar Door will welcome some of Sydney and the participating region’s best restaurants, growers and artisans. The ever-popular local crew from Surry Hill’s Porteño will return to serve up barbecue pork belly sandwiches with jalapeño aioli and leeks, and their barbecue Porteño sausage served with grilled peppers with chimichurri. The trendy Newtown bloodwood are joining the food line up this year to offer up polenta chips and delicious cheese and meat boxes, and will also be joined by PaperMill with their creative new fresh rice paper rolls, ‘spurritos’ (spring roll burritos) and Portuguese chilli lamb rolls.
With the 2016 emphasis on the regions, this year’s celebration of local cuisine will see Mudgee’s Baxter & Bird appear to offer up delicious buttermilk hotcakes using local Mudgee produce to enjoy with your wine. Hailing from the Orange region, Franklin Road Kitchen will serve up tender marinated chicken skewers with rice and a rich kasundi sauce. Also from Orange will be Greentrees Gourmet Preserves with jams, jellies, marmalades and preserved fruits to take home or enjoy onsite.
Major Partner, Castello will be offering a deliciously different experience at Cellar Door, the Castello Cheese Bar where visitors can bring in their glass of wine to be paired with one of their complimentary cheeses including Castello Creamy White which goes well with a NSW sparkling or Chardonnay.
Beyond the incredible wine and food on offer, there is truly something for everyone at this year’s Sydney Cellar Door including an opportunity to get involved in some Mudgee grape-crushing. This feet tingling experience of stomping grapes in purpose-built oak barrels will offer a ‘real-deal’ experience of wine making. Head to the Mudgee region area at Cellar Door on Saturday or Sunday between 11:30am – 12:30pm or 3:30pm – 4:30pm to join in the fun.
Over 78,000 wine and food lovers attended the three-day festival in 2015 to enjoy the diverse offering and this year’s crowds are expected to love the grouped regional offerings. ‘
Stay informed by visiting the website www.sydneycellardoor.com.au/, following us on Facebook www.facebook.com/sydneycellardoor and Instagram @sydneycellardoor and joining the conversation using #SydneyCellarDoor. –
For ticket prices, go to: http://www.sydneycellardoor.com.au/tasting-glass-tokens/