The Barossa Valley
After indulging in all that South Australia’s renowned wine region has to offer, you’re going to need a nap. And bigger pants, writes Vanessa Lawrence.
Friday
How do you feel about evenings that start with a generous glass of shiraz on a private verandah with vineyard views? If the answer is very kindly, thank you, then The Louise (hotel. qantas.com.au/thelouisebarossa valley) is the place you want to be. Once a country motel, it’s now the Barossa’s most luxe property, featuring an infinity pool and secluded suites with log fires and outdoor rain showers. The best part is that the property includes one of the region’s top fine-dining experiences: the award-winning Appellation restaurant. Executive chef Daniel Murphy and his team are guided by the rhythms of the seasons, harvesting produce from the kitchen garden, baking their own breads, curing meats and expertly pairing every dish with the exquisite local drops.
Saturday
Start early with a strong coffee in the heart of the community, the Barossa Farmers Market (barossafarmersmarket. com) in nearby Angaston. More than 50 purveyors of gourmet goodies congregate there to tempt hunters and gatherers (don’t miss artisan baker Eleni Michau’s stall, with its life-changing blueberry and custard buns). When it’s time to do what you came for – sample the region’s famous wines – there’s no better way than on a full-day private tour in the back of a 1962 Daimler. John Baldwin of Barossa Daimler Tours (barossa daimlertours.com.au) will ferry you to any six places of your choice, whether your interest lies in icons such as Penfolds, Yalumba and Torbreck or boutique gems like Two Hands Wines or the Barossa’s newest gin producer, Seppeltsfield Rd Distillers. Lunch at Vintners Bar & Grill and afternoon tea at Maggie Beer’s Farm Shop are also part of the experience. You won’t be starving when dinnertime rolls around but it’s worth adjusting your belt buckle to enjoy a feast in the striking 1850s ironstone building at St Hugo’s vineyard (sthugo. com). Former Appellation chef Mark McNamara and St Hugo chief winemaker Dan Swincer are at the helm, crafting fourand eight-course menus that perfectly showcase the winery’s whites, reds and fortifieds.
Sunday
You can spend an entire day at Seppeltsfield estate (seppeltsfield.com.au), home to the world’s only continuous collection of fortified wines dating back to 1878. Sign up for a tour and you can taste a fortified directly from the barrel of your birth year, along with a renowned 100-year-old Para tawny. Top it off with lunch at the innovative regional restaurant Fino (fino. net.au) in Seppeltsfield’s original bottling hall, a cavernous space that overlooks the garden terrace. The colourful co-owner and restaurant manager, Sharon Romeo, is passionate about local ingredients and her seasonally driven share plates are true palatepleasers. The beef cap with charred broccoli and anchovy and the crema Catalana are standouts.