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Sal Johnson
5 February 2016 | Sal Johnson

It takes two to Tango!



What's the latest - Greg and Ali are back from the beach and the 2013 Tango Shiraz Viognier is now in the building! The Shiraz and Viognier for the Tango are co-fermented with naturally occuring yeasts. The Viognier grapes are late picked, left on the vine to intensify their flavour compounds which add a layer of complexity to the wine. The wine is then left to age in 100% new French Oak for 24 months, resulting in a complex and rich wine with plenty of life ahead of it yet. 

What's on the pour this weekend at Artisans - This week's tasting list is all about some of our (and your) favourite's, one of the perks of building the tasting list is getting to pour your faves. From the much loved Freya Riesling, via the delicious Grenache based blends of Esprit, Plexus, Kennedy and Thiele Road, the trio of iconic Barossa shiraz in the Entity, Bete Noir and Eleventh Hour and rounding out with that classic Aussie Blend of Shiraz and Cabernet.
To view what's on the pour this week at Artisans click here
What's cooking -  Now that School is back and the sun is shining, what better way to enjoy the day than lunch on the deck. The perfect dish for these sunny days is the Vermouth and dill cured salmon with pickled kohlrabi and fresh horseradish, and the perfect glass to go with it is the Spinifex Rose. Harvest Kitchen is also the perfect place to wind down at the end of the work week, with the kitchen open till late and so many delicious dishes to choose from why not head on up the hill for a sundowner.



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