Palates of St Hallett – Wine Degustation Dinner on Wednesday 26 June 2019 from 6.30pm
Be treated to an evening of exceptional wines from one of Australia’s most respected wine brands, St Hallett. For more than 70 years, St Hallett has established a reputation for making wines with exceptional quality and character, focusing on varieties that thrive in the Barossa region, particularly Shiraz.
Under the soaring glass atrium of Alluvial Restaurant, on the evening of Wednesday 26 June, 2019 be taken on a journey from the vineyards of Adelaide’s Barossa to Melbourne’s Alluvial with Stuart Blackwell, St Hallett Chief Winemaker and be seated to experience 7 showcased St Hallett wines matched to an intricate 5 course degustation menu designed by our hotel’s celebrated Chef, Ian Lee.
Palates of St Hallett wine degustation dinner, an event months in the making and an evening no Shiraz or Barossa Valley enthusiast would want to miss.
Featuring Guest Speaker – Mr Stuart Blackwell, Senior Winemaker St Hallett
Stuart Blackwell’s winemaking career spans more than four decades, two continents and four regions. The consistency, reliability and diversity of the Barossa’s grapes and the availability of old vine fruit lured him to stay in the world-famous region.
Following a stint in McLaren Vale, Stuart first joined St Hallett in 1972 and has fulfilled many roles at the winery including General Manager, Chief Winemaker and Head Greenkeeper. During this time he has overseen a shift to table wine and has established St Hallett as one of the Barossa’s most iconic producers of Shiraz and Riesling.
Stuart’s wines have received many accolades in domestic and international wine shows throughout his career and he was recognised as ‘Barossa Winemaker of the year’ by his peers in 2003 and became a Baron of the Barossa in the same year.
Menu – 7 Showcased St Hallett wines alongside 5 course degustation designed by celebrated Chef, Ian Lee
ST HALLET ‘THE BLACK’ SPARKLING SHIRAZ NV
Paired with Cured salmon mi cuit, Ikura roe, fennel, radish , yuzu, palm heart and horseradish
ST HALLET RIESLING & ST HALLET ROSE
Paired with Air dried tomato stack, basil ricotta, steeped wild fig, green olive oil, balsamic pearls and Parmesan crisp
ST HALLET ‘DAWKINS’ SINGLE VINEYARD SHIRAZ & ST HALLET ‘SHOLZ’ SINGLE VINEYARD SHIRAZ
Paired with Smoked lamb loin, minted pea puree, braised witlof, black garlic paste, confit shallot, tomato chop and port wine jus
ST HALLET BLACKWELL SHIRAZ
Paired with Victorian cheese selection with quince and lavash
ST HALLET 10YO FORTIFIED
Paired with Crunchy hazelnut mouse layers, fresh honeycomb, Nutella sand and mango sorbet
Book now for Wednesday 26 June, 2019 at $159pp from 6.30pm-10.30pm.
Please be advised tickets are only available to guests over the age of 16 years.