A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
Seppeltsfield Cellar Door and FINO restaurant officially opened
Seppeltsfield Directors with Premier Jay Weatherill, Carl Lindner, Warren Randall, Nathan Waks and Randolph Bowen.
Seppeltsfield’s re-developed c1900 Cellar Door and new restaurant, FINO at Seppeltsfield, have been officially opened by South Australian Premier, The Hon Jay Weatherill MP, in what has been celebrated as one of the Barossa’s most significant gastronomic tourism endeavours in recent history. At a launch event on November 21, the $3 million dollar Cellar Door project was unveiled to the wide acclaim and enthusiasm of over 500 guests, which included State MPs, Federal Senators, local councillors, South Australian business leaders and Barossa food and wine identities. Following a Welcome to Country by representatives of Ngadjuri traditional land owners, an official ribbon cutting by the Premier took place and commenced a night of much verve, ceremony and multi-cultural entertainment. Amongst the evening’s highlights, emceed by media personality, Merrick Watts, were performances by the Barossa’s Marananga Brass Brand, Scottish Pipers, German dancers and Spanish Flamenco, with the night’s end culminating in an impressive fireworks display to Coldplay’s ‘Paradise’. Earlier in the proceedings, an auction of a 3m panorama by Dragan Radocaj took place, resulting in an $8,750 donation to the Seppelt Family Trust - its charter to preserve the history of the Seppelt family and Seppeltsfield heritage. Seppeltsfield director and former principal Cellist of the Sydney Symphony Orchestra, Nathan Waks, also featured, with a composition played on an 18th century (1723) Cello in a private showing for VIP guests. The new Seppeltsfield terraced courtyard, a result of a removal of 2,500 tonnes of earth, hosted the opening’s official proceedings. With the design led by landscape architect, Brenton Hann, seven Canary Island palm tree transplants, bluestone terraces, sandstone promenades and a large water feature have been sympathetically added to the surroundings,
making for a dramatic sense of arrival to the estate. Further elements of detail include Romanesque-inspired walling (matched to established Seppeltsfield architecture), Barossa marble aggregate pavers and eclectic lighting, completing the new courtyard which will also feature as an alfresco dining terrace for FINO restaurant. In his speech, Seppeltsfield Managing Director, Warren Randall referenced the Seppelt family’s legacy and how Seppeltsfield was “now back to where she belongs, as Australia’s iconic wine estate”. He went on to credit the many Barossa tradespeople and artisans involved, referencing how a “passionate buy-in” had been achieved, with those involved going beyond the regular call of duty to deliver the project on time. Expansive works to the heritage-listed Seppeltsfield Cellar Door - originally a Seppelt wine bottling hall - were revealed on the night. This includes a world-class tasting room interior centred on a ‘POD’ concept, whereby individual wine educators are located in 4 circular service alcoves, designed by renowned architect Max Pritchard. A VIP mezzanine lounge is also part of the structural additions. Throughout the Cellar Door, repurposing of Mintaro slate, most of which from Seppeltsfield’s 1888 gravity Cellar, has been expertly entwined to the original bottling hall architecture. Highlighted as wall features, fire place surrounds and stair treads, the slate has been complemented by Bluestone, ornate brick window arching and priceless Oregon and Jarrah timbers, all of which have been exposed after decades hidden under an inherited paint scheme. Abutting the new Cellar Door and in a coup for the Barossa’s burgeoning culinary scene is FINO At Seppeltsfield - David Swain and Sharon Romeo’s new restaurant undertaking,
as a complement to their original (and highly awarded) Willunga venue. FINO At Seppeltsfield is a substantial increase to their Willunga foot-print, boasting four dining zones and a 140 seat capacity, yet brings a similar concentration on progressive regional cuisine where local produce is unashamedly left to shine without over-manipulation. An ethos which head chef, Sam Smith, has been guided by David Swain closely on - the pair already forming a number of Barossa produce relationships including the Angas family’s Hutton Vale Lamb and SchuAm Berkshire Pork of Freeling. The dining locales include the outdoor terrace where Parisian furniture is shaded by palm trees, a glass by foldenclosed room in eye line of the open kitchen and Cellar 1 - a tunnel-like laneway no doubt to become one of the venue’s most popular spaces. Here, 1860s wine blending tanks have been hollowed out, to enable diners to sit under Seppeltsfield’s famed Centennial Cellar, which holds every barrel of Tawny (Port) from 1878 to current year. A wine list punctuated with Seppeltsfield’s best of the best, but also broad in local and international selections, will work in synergy with a contemporary cocktail list. Sherry cocktails are a speciality, as is a weekly-topped barrel of Seppeltsfield Fino Sherry (Dry Flor Apera), allowing for fresh off-flor glass pours daily. Having an already established presence at Seppeltsfield (2013), JamFactory, South Australia’s contemporary art and design studio, have been weaved into FINO’s ambience, with table furniture and ceramic table ware commissioned especially for the restaurant. It is no wonder that FINO at Seppeltsfield is the most anticipated regional dining and hospitality experience of this decade and why Seppeltsfield’s redeveloped Cellar Door must be on the travel list for all epicureans.
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2 - Seppeltsfield Re-development, “The Leader”, November 26, 2014
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Premier Jay Weatherill with Nicolla and Warren Randall showing the plaque unveiled to commemorate last Friday’s official opening celebrations.
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A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
Premier Jay Weatherill cuts the ribbon to officially re-open the re-developed Seppeltsfield Cellar Door and new FINO restaurant on Friday evening, much to the delight of Seppeltsfield’s Nicole Hodgson, Project Manager and Seppeltsfield Wines Tourism and Events Manager.
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Brett joins Seppeltsfield as Cellar Door Venue Manager
the Centennial Tour and Taste Your Birth Year experiences,” said Brett. “These occasions were shared with special members of my family (one who is no longer with us) and are something that will stay with me forever. “When the job was advertised in mid 2014, it was a no brainer for me to apply.” Brett says that he put his hand up for the role because he knew there would be lots of challenges. “Warren Randall and the Seppeltsfield team have created something that has not been seen before in South Australia,” he said. “I am sure there will be unforeseen obstacles along the way, but that makes the challenge that much more appealing.” He says that he is looking forward to the opening of the newly re-developed cellar door. “I can’t wait to show people this space,” he said. “It will blow their mind!” Brett’s new role coincides with the opening of the new tasting pods at the cellar door, which will provide guests with an exciting way to sample the extensive range of table wines, fortified wines, ciders and whiskies that are currently on offer. “The five pods create a welcoming and less rigid environment for tastings and step away from the generic long bars found in other cellar doors,” said Brett. “This is a great feature to have as it sets us apart from all other tasting rooms. “It enables us to service more guests whilst providing them with a unique space to compliment the service and experience they deserve.”
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Brett Wadrop, Cellar Door Venue Manager at Seppeltsfield.
Congratulations on the new Cellar Door and Fino Restaurant DH3559
New Cellar Door Venue Manager at Seppeltsfield, Mr Brett Wadrop has been in his position for the past two weeks and says that so far he is enjoying working at such a spectacular venue. Brett has taken on this role after former Cellar Door Venue Manager, Mr Nigel Thiele moved into a VIP Manager role. “Seppeltsfield is one of the most spectacular places I have ever had the pleasure of working in,” said Brett. “The staff have all been fantastic and have welcomed me with open arms. “There is a real sense of family at Seppeltsfield and I can understand why everyone really enjoys being a part of something so special.” Brett’s new role involves the dayto-day running of the cellar door, coupled with meeting and greeting guests as they arrive into the new Seppeltsfield entrance. “This is an important meeting point as Seppeltsfield offers so many amazing experiences for guests,” he said. “Having a friendly face who can help out or point guests in the right direction is crucial to the overall enjoyment and experience of the re-developed space.” Over the past 16 years, Brett has been heavily involved in the hospitality industry. Previous experience for his new role includes working for six years at the Treasury on King William Street as a Venue Manager, following seven years at Hyatt Regency, now known as the Intercontinental in Adelaide. “Last year I was lucky enough to enjoy a couple of wonderful days out at Seppeltsfield, both involving
Seppeltsfield Re-development, “The Leader”, November 26, 2014 - 5
A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
FINO Seppeltsfield – a new dining destination
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“We are looking forward to finding more Barossa produce that will inspire our dishes,” said David. “We’d love producers to contact us if they have something they think will interest us,” added Sam. “We know we are just beginning to get to know about the wealth of produce that is available.” The wine list has been carefully selected with Sharon choosing wines that express a sense of place with weight and flavour that perfectly match the food. The FINO Seppeltsfield project has been in the making for a couple of years, with Seppeltsfield managing director, Mr Warren Randall admiring FINO in Willunga for sometime. “The enthusiasm, vision and planning Warren had for the revitalisation of the Seppeltsfield village seduced us to be part of this exciting venture,” said Sharon. “With a strong focus on regionality and pleasure we have in delivering a genuine regional dining experience after nine years of very successfully trading at FINO Willunga, the opportunity to expand to the Barossa region was irresistible.” Sharon, although familiar with many of the Barossa wines, is looking forward to the opportunity to learn more and to meet the locals who make them. Fino Seppeltsfield is opening everyday for lunch and Friday and Saturday nights for dinner. DH3597
DH3571
David Swain, Sharon Romeo and Sam Smith look forward to FINO Seppeltsfield.
Award winning FINO has opened its doors in the Barossa, building on the success of their Willunga restaurant which was established nine years ago. David Swain and Sharon Romeo intend to be hands on in their new venture at Seppeltsfield, bringing with them extensive experience in the restaurant industry. “This exciting project has been a long time in the making so we are thrilled that we are finally opening,” said David. “We have been thrilled by the amount of interest and support we have already from the locals and are really looking forward to welcoming them,” added Sharon. FINO’s philosophy is based on fresh, seasonal produce and its provenance – a deep commitment to the enjoyment of every customer and a connection to the region, culture and people. FINO Seppeltsfield consists of an a-la-carte restaurant and more casual food bar. The bar menu offers a more casual menu with lighter and smaller dishes that will also feature produce from the region and the best from South Australia. The first menu uses produce from Hutton Vale Farm, SchuAm, Jersey Fresh and Barossa Valley Cheese Company with David and head chef, Sam Smith looking forward to regularly changing the menu and are on the constant look out for local, seasonal produce.
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Warren Randall, Managing Director on opening day.
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Seppeltsfield Re-development, “The Leader”, November 26, 2014 - 7
A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
David Swain and Sharon Romeo are excited to bring FINO to Seppeltsfield.
Proud to be involved in the Seppeltsfield Project
g n i t e cr n o • C klaying ry c n i o r s B a • M e n • Sto tering s a l ing P v • o hm t r a •E 8 - Seppeltsfield Re-development, “The Leader”, November 26, 2014
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A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
Honouring the past Landscape and architectural designer, Mr Brenton Hann has been working in the industry for 40 years but is particularly proud of what has been achieved at Seppeltsfield. After designing for Chateau Tanunda, Yalumba, Grant Burge and Goat Square, Mr Hann was the obvious choice when it came to designing Seppeltsfield’s new look cellar door. Mr Warren Randall, Seppeltsfield’s Managing Director said it had been a pleasure to work with Mr Hann. “We spent some time collaborating ideas together,” he said. “Brenton deserves a lot of credit, the way he can bring thoughts to life is genius.” Brenton explained how the new cellar door was designed to honour Benno Seppelt. “The inspiration behind this design has been Benno Seppelt and the legacy he left behind with this extraordinary estate,” he said. “We have recreated the Romanesque feel of the old design to create the new area. “One of the most important things has been making sure everything looks like its always been here.” Mr Hann said this project was different to most other heritage restorations.
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“The great thing about this project is absolutely nothing has been taken away except for a great big asphalt car park. “We had to dig about three metres deep and remove about 5,000 tonnes of dirt.” One of the most impressive features of the design is the amount of local materials used. “All of the stone walls have been built from materials which were demolished inside, all of the slate has come from original Seppeltsfield tank tops and the pavers have been especially made out of marble from Angaston. “The palm trees are also from Seppeltsfield. “The palms are a very iconic feature of the design. We have one tree that we call the ‘hero palm’ which certainly has its pride of place in the centre of the design.” The Barossa community has played a major role in the completion of the project and Mr Randall couldn’t praise them enough. “It has been a true Barossan community effort,” he said. “It’s a real credit to theses guys, I have been really impressed with the tenacity, effort and work ethic shown by Barossa’s tradesmen and craftsmen. “What we’ve done here is really special, you have to respect the past by working towards a brighter future.”
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Seppeltsfield Re-development, “The Leader”, November 26, 2014 - 9
A NEW GOLDEN ERA BEGINS FOR AUSTRALIA’S ICONIC WINE ESTATE
VIP guests in good hands Nigel Thiele’s journey with Seppeltsfield began back in 1998 with a hand shake and the words, “The rest is up to you.” It’s a reflection of the unwavering trust the company has always given its team, echoing the long tradition of connecting with the Barossa community since Benno Seppelt’s time. That connection is key, said Nigel who has seen first hand the importance Seppeltsfield has in the hearts and memories of locals and visitors alike. He too is now firmly woven into that historic fabric and has worked his way from a casual cellar door team member through to the role of VIP guest manager following the official re-opening of the new cellar door and FINO restaurant. “That’s the title that has been bestowed upon me,” said Nigel with a smile as he polishes tasting glasses inside the brand new, modern cellar door in preparation for the influx of VIP’s invited to official opening day events. “We’ve got the business to the point where we can commit me as a resource for managing VIP guests and the more luxurious tour offerings,” he said. Overlooking the new courtyard that has been built to look as though it was here all along, the view is stunning and inviting as Nigel considers what has been achieved by the current owners. “We’ve been spoilt with some wonderful product....We’ve always felt that we’ve had that premium product and that
amazing lineage of wine. We’ve had a wonderful tourism destination here and now we really have the venue to showcase those products at their best. We’ve got to the stage where we have the product and experience for everyone now. Whether that be the VIP experience or whether it be just a great time with family out at the picnic grounds,” explained Nigel. “It’s probably one of the most significant developments of some time and in the context of being a really old, historic winery - it’s just a breath of fresh air for the grand dame of Barossa wineries. “It seems like it’s our time to shine.” Nigel said it’s an exciting path that Director and co-owner, Mr Warren Randall has chosen to take with Seppeltsfield. “He’s naturally tarred with that brush and wants to see things evolve and grow. He’s really enjoyed building a team here and is very much for family and connections to community - a real people person that tends to thrive on that sort of thing. That filters through the whole business,” Nigel said enthusiastically. The spacious, light filled cellar door area adjacent the new FINO restaurant is overlooked by a mezzanine VIP space for those seeking a truly luxurious experience. The areas are separated by a spectacular fireplace that Nigel calls the “widescreen version”. It’s a dream come true
for the custodian of the famous Centennial Cellar which houses Seppeltsfield’s iconic 100 year old tawny. “I’ve wanted a fire place for the last decade or so because we’ve always had those beautiful fortified wines. Now to have a fireplace in the winter.... it’s just those simple things.” The original wall of the Centennial Cellar forms the backdrop of the modern facilities that welcome visitors to experience the premium treasures beyond. Nigel is humbled to be the custodian of Benno’s legacy and the oak puncheons of old tawny quietly resting behind historic bluestone walls. “I feel very privileged... that collection is our story. Without that element it would be an amazing property and an amazing winery doing amazing things, but that is the core story - that’s what Benno Seppelt commenced in 1878. “We are still following his decisions today and are keeping that lineage of wine alive. That’s really something that everyone visiting Seppeltsfield should at least hear about and if they are willing to take the opportunity to experience that...It’s just so special for Seppeltsfield, the Barossa, South Australia and Australia. “We’re only caretakers now - the custodians, again that’s Benno’s legacy. It’s a toast to him for his foresight and we’re raising the glass today for this new era and taking a moment to enjoy it,” Nigel said.
Nigel Thiele, VIP guest manager in the exclusive mezzanine area overlooking the new Cellar Door and FINO restaurant.
CO N G R AT U L AT I O NS Bartsch Builders congratulate the custodians of the historic Seppeltsfield Winery on their vision for the restoration and Barossa site. new development of this iconic and contractors for their Our sincere thanks to our staff tment to this project. quality workmanship and commi olved in the refurbishment We are proud to have been inv tion of FINO Restaurant, of the Cellar Door and construc heritage for the retaining a part of our Barossa s. enjoyment of future generation
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10 - Seppeltsfield Re-development, “The Leader”, November 26, 2014
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Building history at Seppeltsfi eld Blending Cellar 1st stage 186
7 Blending Cellar 2nd stage 1878 Office, top section 1898 Vintage Cellar 1st 60 tanks 1888 Vintage Cellar 2nd 60 tanks 1905 Vineyard tanks 1938 Store 8 1908 Distillery 1st stage 1877 Distillery 2nd stage 1899 2 storey south section Distillery 3rd stage 1903 Rest of south end Distillery 4th stage 1929 North end Chimney 1877 Bond store 1st stage 1908 Bond Store 2nd stage 1915 Store 6 1st stage 1920 Store 6 2nd stage 1942 Wash Place 1945 Vinegar Factory 1882 Toilets near vineyard tanks 1946 Footbridge 1932
Grassmere Stables 1895 1850 Stable veranda enclosed 1930 Store 12 in 3 stages completed 1927 Store 21 in 3 stages over 5 years Comp 1935 Workshops 1950 Boiler House 1880 Laboratory converted from Boiler House 1945 3 cottages 1920 The Lodge 190 2 House near Lodge 1908 Palms along Store 1 1920s Palms Store 12 to Mausoleum 193 0s Dining Room 1st stage 187 0 Dining Room 2nd stage 1890 Tennis Court 190 5 Well 188 0s Home Commenced 1850 Vineyard Office 1945 New Cellar Door and FINO rest aurant 2014
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Managing Director, Warren Randall addresses the more than 500 guests at Friday’s official opening.
Congratulations Warren and the Seppeltsfield team on the cellar door and restaurant.
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