Urban Winery Project - Season 2017

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If you've followed the evolution of the Vinteloper Urban Winery Project from its inception then the following will come as no surprise.

If not, then heck! Where have you been!?

We are gearing up to bring our winery to you in 2017. 


Some of you know the drill...but for the newbies, once a year during harvest, we bring our entire winery, grapes, barrels, presses to a pop-up space and we get everyday people to take off their shoes and stomp grapes with us.

Once again we are partnering with some of Australia's best chefs to bring you an unforgettable food and wine experience.

See what the fuss is about at the website urbanwineryproject.com and register to get first access to announcements and tickets.

2016 was a sell-out season, so jump on it and register now.

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Wines you should match with Christmas lunch

Posted by David Bowley on

Matching wine with Christmas Lunch

With all the effort that goes into creating the perfect festive feast, now is not the time to pull out the cask wine. You're an adult. An adult that can wield a prawn on a barbie, pull a ham outta the oven, and possibly carve a Turkey.

On Christmas day, you need something fitting of the occasion. Something that's going to knock the edge off seeing your weird Uncle and his new girlfriend. 

If you've been paying attention to our previous tips about which wine to take to a friends house, the temptation is to pick something that will just look good on the table. Well it's time to graduate from showy impressions and consider something that'll also work perfectly with the food. 

Give your palate the gift of harmonising flavours this Christmas, and try these winning combinations:

To drink when opening presents:
Last week we told you why you should be popping Prosecco this Christmas.

To drink with seafood:
It's gotta be a classic Clare Valley Riesling. Despite perceptions otherwise, Aussie Riesling is typically dry, and with its complex citrus flavours, ideal for whiting, prawns or oysters.  
Go for our R/16 Riesling or check out one of our favourite friends, Vanguardist Wines.

To drink with Turkey:
First thing to remember, Turkey is a lean meat and that means medium bodied wine. Think Pinot Noir or Nero D'Avola. You see the astringency you feel from most red wines (Tannin) is highly reactive with fat molecules. When matched with lean meat big red wines may appear overly astringent and unpleasant. Our tip? Dig something old out of your cellar and let it shine. Tannins will naturally diminish with cellaring and you've been saving that bottle for a special occasion anyway!  

To drink with ham:
Have you noticed all these freshly released 2016 vintage red wines on shelves already? These are going to sing when paired with Christmas ham. They have loads of complexity but plenty of freshness and just the right amount of astringency to play off the fat content of the ham. 
One of our favourites right now is Park Wine / Red / 2016. A bright, fresh Dolcetto dream.

To drink with pudding:
Port. I know you've got a bottle lying around somewhere. Remember how delicious they are? Pop open a tawny and it'll last right through the festive season. Perfect for all those left overs.

To drink the next day while watching the cricket?
You can't go past a cold draught.

Cheers and Merry Christmas.
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Make it Prosecco pronto this Christmas.

Posted by David Bowley on

Corks will be popping in a little under two weeks, so it’s time to think about which fizz you’ll have chilled for December 25th.

Prosecco is for picnics

Champagne has always been the go-to wine for celebration but as we rapidly roll toward 2017 there’s a new kid in town.

Prosecco is the Italian counterpart to Champagne, and it’s rapidly gaining popularity. Us Aussies have slurped more Prosecco in the last year than the previous five years combined. It’s the new black.

Hailing from the North East of Italy, Prosecco is made from a variety called Glera, but prior to 2009 it was actually called Prosecco.

So originally this is where the name came from but why the identity crisis?
With the newfound success of this Italian sparkling wine, authorities renamed the variety so Prosecco, also a village near Trieste, could be registered as a region and protected in the same way as Champagne. Prego.   

With its fresh, fruity, easy drinking yet sophisticated style, Prosecco has become a must have in your fridge this summer.

Like its Italian roots, Prosecco feels luxurious without the need for ceremony. Like a mini celebration everytime, it’s just as acceptable to pop a bottle with some cheedar and jatz as it is on a big occasion.

Easily the best reason to be on trend with these bubbles this season is its incredible value. Prosecco has that Champagne feeling without the Champagne price. When it comes to bang for buck, it’s almost impossible to beat. 

You’ll find great examples, both Aussie and Italian, on the shelves well under $25.

Here's our pick of some great value bottles and where to get them.


La Prova $25

Made by Sam Scott in the Adelaide Hills with fruit from the alpine climate of the King Valley VIC. Light, bright and vibrant.

Available online at differentdrop.com


Guerrieri Rizzardi $22

Fresh & Dry. Available from East End Cellars, Adelaide.


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From Pushups to Pinot Gris. Meet the people growing grapes for Vinteloper

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How-to-guide: the best wine serving temperatures

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Did you ever think there was an adult adaptation of the story Goldilocks and the three bears? Hey, slow down, it's not that type of blog.

But just as Goldilocks had OCD about porridge, when it comes to getting the maximum out of your next bottle of wine, you need to remember;
'not too hot, not too cold, it's just right.'

Red wine is served at 'room temperature', of course, but think about that for a second. Where is this room?

The concept has been adopted from our European cousins, where they are naturally holding wine at 
between 14 and 18 degrees year round, thanks to the stone buildings and cooler climates. Here in the sunburnt country, too warm can happen too easily and before you've even hit a second glass, your favourite drop can get flabby and very unappealing. It's a bit of a challenge, but remember that more full bodied wines like Shiraz can usually stand up for themselves, but the weaklings like Pinot Noir, will benefit from a few minutes in the fridge before serving.

A cool white wine on a hot day is refreshing, but if that wine is too cool, the taste will be frozen out. To savour all the flavours, complex white wines, like an aged chardonnay, benefit from hardly any chilling at all. Generally speaking, white wine should be served between 8 and 12 degrees. If you're like most Aussies, your fridge is going to be set at a sensible and food safe 4 degrees. You can see the problem here, so straight out of the fridge, and straight down your throat probably isn’t a great idea.

Now that’s something to remember for barbecue season.

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