Good food and good wine go hand in hand. At our Winemaker Waiter event in December, we will be taking the opportunity to introduce you to both Alex Head and Michael Wohlstadt. Both Alex and Michael are local producers of wines and food, and we are delighted to be helping them showcase their quality goods.
In 2006, Alex founded Head Wines. Alex pays careful attention to that maturation process of wine-making and this results in wines that are known for their freshness and balance. Alex will be giving us a real treat in bringing some of the finest wines he produces. Here’s a brief look at the wines your palate can look forward to at the next Winemaker Waiter event:
This creamy wine, which has an aroma of apricot, has been made from bio-dynamic Grenache grapes. Extra creaminess is added thanks to the welcome addition of barrel fermented Viognier. The grapes are pressed with the same techniques used for making white wines. This rosé has a deceiving look of delicacy about it but don’t be fooled because it has quite a kick.
If you like a wine that has a nose packed with herbs and spices, the Head Red GSM is for you. It is blended from multiple Barossa vineyards, allowing us to get a peek at the quality of the vintage overall. Alex tells us that this is the best value and most approachable expression of the Southern Rhone blend he produces.
Contrarian by name, contrarian by nature. The contrarian shiraz is a delicious and approachable wine. It’s Alex’s attempt at presenting a shiraz in a contrarian manner, hence the name. This wine has a nose of blue fruit and balanced tannins driven by the quality of the fruit.
This is a plush, silky wine that is packed full of flavours of fruits both black and red. The fruity body is complemented by the tannin structure that coats the mouth. It also has an aftertaste that lingers pleasantly in the mouth.
What you don’t need is for us to tell you that good wines are symbiotic with good food. As such, we have a great producer pairing to help make the most of the wonderful wines we will be enjoying on the night.
Michael is the man behind The Dairyman, one of Barossa’s traditional mixed farms. He is a maker of handmade butter and cream as well as fresh, cured and smoked pork products. His focus on the paddock-to-plate ethos not only supports the local produce industry but also ensures the highest of quality in all that he produces.
On the night, Michael will be supplying Bistro Blackwood with his free-range Berkshire and Tamworth pork – these are amongst very few pig herds fed milk opposed to grains in Australia. He will also be indulging us in handmade butter and cream made using a manual milk machine. All this love and labour does not go unnoticed, Michael was a finalist in Delicious Magazine’s National Produce Awards this year and is sure to nab himself a few awards along the way.
We will have the pleasure of Alex and Michael’s company from 6pm on December 6th, 2018. Alex and Michael will be here in person and will be glad to share their passion with you, happily answering any question you may have.
Tickets are not necessary, but bookings are essential. The evening will cost $77 per person for a set menu, not including drinks.