Australian Craft at its Finest
Brokenwood Wines, led by Managing Director and Chief Winemaker, Ian Riggs, is officially opening the doors to its new Cellar Door development this Saturday, 8th DecSee our handpicked guides to the HunterValley
BY ALICIA POOLE
Brokenwood Wines, established in 1970 has evolved significantly from the original weekend ‘hobby’ venture for three Sydney Lawyers, James Halliday, Tony Albert and John Beeston, into one of Australia’s most renowned premium wine labels.
The new $8M development, which has been under construction for the past year, officially opened on the 7 Dec 2018.
“We had lots of changes along the way. We had to work with the site, which is long and narrow. We interviewed five different architects, and only two companies got what we were on about. The whole idea of this was to bring the winery into the building. To feel as though you’re a part of it,” Managing Director and Chief Winemaker, Iain Riggs told us.
The striking design by Sydney-based architecture and design company, Villa + Villa showcases the new Cellar Door. Which will be one of the largest in the Hunter Valley wine region, not to mention one of the most aesthetically pleasing.
“The new offering will provide customers with a world-class experience and allow more people to taste our wines than ever before,” said Iain.
“This is a monumental step in our brand’s history and we are beyond excited.”
The new complex, designed with a mixed palette of natural woods and materials, will include a large tasting room that features circular tasting ‘pods’, an expansive outdoor terrace, two private tasting rooms, two private dining rooms, a wine museum and a lounge area.
As well as housing two dining venues, led by Andrew and Janet Wright; known for The Cellar Restaurant at Hunter Valley Gardens. Including the casual eatery, Cru Bar + Pantry and modern dining room, The Wood Restaurant.
The Wood Restaurant will be open for lunch daily and dinner on Friday and Saturday evenings, offering contemporary Australian dishes with a strong focus on seafood.
The 90-seat restaurant will feature a large display of fresh seafood from the Sydney Fish Market, all of which will also be available for retail along with condiments, Normandy fish stew, oyster knives and a verjuice made by Brokenwood.
Located out in the lounge area, the more casual and relaxed dining experience; Cru Bar + Pantry will be open for breakfast, lunch, and snacks every day. Serving homemade pies, toasties, wood-fired pizzas and cheese, and charcuterie boards.
A range of Brokenwood wines will be available at both dining venues, including an Enomatic self-service dispenser that will serve some of the winery’s rare wines, that ordinarily are not available for tasting.
The new venue also includes a museum that overlooks the working barrel hall and KB’s Lookout; a unique space above the tasting room named in honour of the late Keith Barry (KB) who was the winery’s Vineyard Manager for 23 years.
The museum will be devoted to Brokenwood’s rich history, with displays of significant ephemera and iconic and aged wines. Whilst KB’s Lookout will be home to an education display of the brand’s winemaking process.
Brokenwood’s new development is no ordinary cellar door and has taken a huge step forward in the wine industry customer’s experience. With their innovative Cellar Door design, integrative approach and incredible dining experiences, Brokenwood has also made the bold decision to go cash-less.