Variety Vintage Luncheon

Variety Vintage Event Enquiries

29 Apr 2022
National Wine Centre, Botanic Road, Adelaide SA, Australia

Variety Vintage Luncheon


Variety Vintage Luncheon 2022

Join us at the Variety Vintage

Your chance to mingle with SA’s leading winemakers, enjoy a three course lunch with wines paired to each course, and taste our exceptional Variety Vintage wines that can be purchased in the Main Auction.

Friday, 29 April, 2022

11.30am to 4pm
4pm to 6pm
After Party in the Vines Room

National Wine Centre

Jeremy Oliver (one of Australia’s foremost wine critics and educator)

Business Attire

The Variety Vintage Luncheon has fast become one of Variety’s most successful annual luncheons raising in excess of $2.1 million net over the past twelve years.
Twelve of SA’s foremost winemakers each produce a barrel of their finest 2020 vintage wine. Each barrel is bottled with a distinctive Variety Vintage back label, and auctioned off at the Luncheon. This wine is unique, one off, high quality and never to be purchased again.
Our 2022 supporting wineries include, Brothers in Arms, Charles Melton, Di Giorgio, Hentley Farm, Kaesler, Parker Coonawarra Estate, Paracombe, Penny’s Hill, Peter Lehmann, Seppeltsfield, Tim Adams Wines and Wicks Estate.

This luncheon is a highlight on the South Australian wine event calendar.

Latest Event

The 12th annual Variety Vintage Wine Auction Luncheon held at the National Wine Centre was a great success, raising a fantastic $257,000 net for SA kids in need.

Hosted by Jeremy Oliver, one of Australia’s foremost wine authorities, guests enjoyed a delicious lunch and got to taste a selection of stunning wines. Special thanks to our major sponsor AP John Coopers and the twelve supporting wineries, Brothers in Arms, Charles Melton, DiGiorgio, Hardys, Hentley Farm, Kaesler, Parker Coonawarra Estate, Penny’s Hill, Seppeltsfield, Peter Lehmann, Tim Adams Wines, and Wicks Estate.

All profits from the day will help support kids who are sick, disadvantaged or have special needs.

Thank you to our Major Sponsor


Participating Wineries

Participating Wineries


Back in 1998 we finally decided to take the hobby Guy shared with his late father to a new level. Our first vintage saw only 5 tonne of Shiraz produced, a volume which has now grown to over 700 tonne per year.

Our Metala Vineyards date back to our original 1891 plantings through to 2001 and Guy is proud to be the 5th Generation to live and work on the property. The original planting of Cabernet is the oldest family owned Cabernet Sauvignon vineyard in the world and the Shiraz is the oldest in the Langhorne Creek region.

In all we have 212 hectares planted to vines with the balance of the 1000 Ha property given over to Merino sheep and cropping. Having owned the property for nearly 140 years the family has taken the protection and enhancement of the environment as a badge of honour. Wherever possible our practices revolve around minimal intervention and finding balance.

Initially the wines were made at various wineries but by 2001 we could see the need to build our own facility, which was ready for the brilliant 2002 vintage. The winery was designed to be efficient, environmentally sensitive and above all innovative. 18 vintages down the track we don’t regret the effort that went into the designs as they have paid us back in spades.

Although our original focus was on Shiraz the wines in our portfolio have evolved over the past decade and we now produce estate grown Shiraz, Cabernet and blends thereof which showcase Langhorne Creek’s ability to offer elegant wines with balance, structure and texture.

Over the past few years we have also added an estate grown Malbec to our portfolio and recently have released a Chardonnay and Rosé.


Colour: A vibrant deep crimson

Nose: The nose has dark brooding fruits of ripe blackberries and plums, also showing a brightness with some lifted raspberries and just a hint of mint. There is also a touch of pepper and spice with some nice soft cocoa notes.

Palate: The palate shows generous dark fruits and a touch of mint. It is very textural with a balanced acidity and good length.


A range of techniques are employed during the winemaking process. These include whole bunch fermentation, open fermentation, pigeage and indigenous yeast fermentation, all of which allows a range of blending options to give the most complete wine in terms of balance between pure fruit flavours and more earthy/gamey characters. Showing complexity from this range of vineyard sites and premium vinification techniques, the wines have demonstrated over the last decade an ability to cellar gracefully into mature examples of the finest Barossa styles.

Tasting Notes

“Lovely deep, measured hue. Gently sweet, aromatic nose, hint of fine French oak cedar. Very smooth mid to full bodied palate with good grip apparent, which augers well for the future.”

Charlie Melton


2019 DiGiorgio Family Coonawarra Cabernet Sauvignon

The DiGiorgio Family had a vision to produce the highest quality wines from their estate

grown fruit and in March 2002 acquired the second oldest winery in the heart of Coonawarra, previously known as Rouge Homme. This has provided the family with a wonderful production facility and a centrally located cellar door. It has a blend of new and old technology allowing the family to produce premium hand crafted wines. This commitment has been rewarded by winning numerous awards and accolades.

In addition to producing premium wines from Coonawarra and Lucindale, the DiGiorgio family sources specific varietal fruit from different areas of the Limestone Coast where they believe the terroir is best suited to the variety. These wines make up the Renaissance Range and are a selection of varieties specially chosen to demonstrate the versatility of the region and the passion and ambition of our winemakers.

When visiting our cellar door you will have the opportunity to taste premium wines from our extensive portfolio, olive oil and local cheese. The outdoor seating area is the perfect place to enjoy a glass of wine with a ‘pick your own produce’ platter with family and friends.



This parcel of 2019 Cabernet Sauvignon was selected for its generous fruit and beautiful acid and tannin balance. The intense of cassis, blueberry and black fruit complements the hints of spice and black olives seamlessly matching the careful use of French oak.


For this vintage, we selected a parcel from our Glenroy vineyard  in the Northern end of Coonawarra, for its generous fruit, tannin structure  and  delightful acid balance.


Controlled small batch open topped fermentation on skins, pressed to complete malo-lactic fermentation before ageing in a new French oak barrel for 16 months.


The depth and complexity of this wine lends itself to a match with an aged eye fillet, smashed potato and current season greens that have been liberally coated in extra virgin olive oil.

Hentley Farm: History

Set on the red-brown soils of the western Barossa Valley, Hentley Farm founders Keith and Alison Hentschke acquired the 150 acre vineyard and mixed farming property in the 1990s. Following extensive research to find out where the best red wine grapes in the Barossa Valley were being produced, their studies led them towards the rich red soils of the Seppeltsfield area. Keith used an old soil map from the 1950s to strategically locate the best parcels of land and after a number of years acquired Hentley Farm.

With a focus on perfecting the vineyards, the first wines weren’t released from the property until 2002. The estate was extended with the purchase of the neighbouring high quality Clos Otto block in 2004.


Set among the rolling hills on the backs of Greenock Creek at Seppeltsfield, Hentley Farm is a boutique, single estate vineyard that produces distinctive wines reflective of the exceptional site.

Founders Keith and Alison Hentschke researched for years to find a Barossa Valley site that would produce word class single estate wines. They discovered the property that would become Hentley Farm, with the sought-after red-brown soils and remarkable diversity of soil types, aspects and altitudes. Keith’s expertise as an agricultural scientist ensured each vineyard block was planted with clonal material selected for orientation and aspect. As with many of the sites that the world’s best wines are grown on, it is a marginal site, and a unique Barossa proposition.

Since 2008 winemaker, Andrew Quin has influenced the evolution of our vineyard in creating wines that highlight the complexity of the site, the natural soft elegant tannins and vibrancy of fruit. Wines across the portfolio have been awarded high praise, ratings and award recognition across the globe, including being named James Halliday Wine Companion, ‘Winery of the Year’ 2015.

This is an early bottling pre-release especially for the 2020 Variety Vintage Wine Auction Luncheon.    The wine is a single Vineyard example of the Quintessential Australian blend of Shiraz and Cabernet.


This is an early bottling pre-release specially for the 2019 Variety Vintage Wine Auction Luncheon. The wine is a single vineyard example of the Quintessential Australian blend of Shiraz and Cabernet.

VARIETALS: Shiraz 48%, Cabernet Sauvignon 52%

REGION: Barossa Valley


Rainfall: No rainfall during the vintage period
Temperature: Warm conditions throughout
Upshot: Fast ripening conditions | Condensed vintage | Intense flavours and tannin | Wines of power and structure

VINEYARD:                                                                                                                                                          Various: Four individual estate blocks: Red clay loam top soil at varying depth | Shattered limestone, salt and pepper siltstone, and bluestone subsolis | North-South and East West row orientations | Varied micro-climates, elevation and aspect
Upshot: Complexity | Consistency | Intense Flavours | Vibrant Colours


Profile: Blackberry | Liquorice | Mushroom | Earth
Texture: Soft even tannins | Outstanding length | Balanced Oak

Hentley Farm: Vineyard Estate

We believe that Hentley Farm is a truly special property, hand-picked by our founder Keith Hentschke for its soil quality and geographical contours. For us, it’s all about listening to the land and planting the right vines in the right place, in the right way.

Our vineyards contain the following varietals: Shiraz (70%), Grenache (17%), Cabernet Sauvignon (10%), Zinfandel (2%), and a small parcel of Viognier (1%). Blocks were carefully selected for orientation and aspect with different clonal material used according to suitability.

The depth and complexity of our wines arises from the great variety of terroirs at Hentley Farm, created by the diversity within the 150 acre estate’s east and west facing slopes and altitude variances. Subsoils of tightly structured friable clay offer huge water holding potential, offering respite for our vines in times of low rainfall.

We acknowledge our custodial responsibility for the land, so vines are nurtured to their optimum potential through sound environmental practices that support agricultural sustainability and vineyard biodiversity. At Hentley Farm we use a dry-land farming strategy, with an emphasis on keeping the vine and earth in a natural state of balance with minimal interference.


Kaesler is located in the Barossa Valley. The vineyards date back to 1893 and 1899, with the Kaesler family migrating from Silesia to take up the property that is now the Kaesler winery and cellar door. Gotfried Kaesler was a shoemaker, who arrived with his family and planted his first vineyard on the Kaesler farm in 1893 – this vineyard today is used to produce the Kaesler Old Bastard Shiraz.

In 1998 Ed Peter and Reid Bosward purchased the property and there began a new lease on life for the old vineyards. Much of the property had vines planted in the 1960’s and 1970’s, and of course the 1893 Shiraz.

The Bogan Shiraz vineyard was planted in 1899 and is located at Marananga in the Barossa Valley. It is owned by Kaesler Wines.

Tasting Notes

Kaesler Bogan Shiraz is vinified from heritage clone shiraz planted in the Marrananga region of the Barossa Valley

The wine from 2018 was sourced from vineyards planted in 1899. Two weeks fermentation on skins has forged a solid ageing style that has all the Barossa hallmarks of deep set black and blue fruits. A kiss of spice and savoury tannin from Hungarian oak, give the wine and extra dimension.

2019 Parker Terra Rossa Cabernet Sauvignon


The marriage between Coonawarra soils and the noble Cabernet Sauvignon grape have long been known to produce wines of outstanding quality and longevity. Our Cabernet has benefited from the terra rossa over limestone soils of our ‘Abbey’ estate vineyard located in southern Coonawarra. The unique micro climate within this part of the region produces an extended ripening period which tightens the tannin structure and increases the fruit density.


The 2019 Terra Rossa Cabernet is sourced from four key sub-sections of the Parker Estate ‘Abbey’ vineyard – Scarlett, Pepper Tree-Single Wire, Pepper Tree Double-Wire and Ash Blocks.  Following harvest, fruit for this Cabernet was close-top fermented with grapes remaining on skins for thirty-two days to ensure extended ageing potential. Maturation took place in new (40%) and second-fill French oak Barriques for 14 months, before bottling.

COLOUR: Deep burgundy with a bright red tint.

AROMA: Hallmark Cabernet – lifted nose of red berries, leather, spice and earth. Enticing.

PALATE: Full and rich with complex black fruits and a firm tannin backbone with very good length. Regal and powerful, yet elegant structurally.


“Our wines reflect both the generosity of the McLaren Vale region and the individuality of our estate plantings.” Tony Parkinson, Owner

At Penny’s Hill we’re committed to growing outstanding fruit across our vineyard sites to deliver the finest wines possible. Our wines reflect the site upon which the vines are planted and winemaker, Alexia Roberts, spends time in the vineyards; walking, observing and tasting fruit to ensure optimum flavour, balance and ripeness before harvesting.

Each parcel of fruit is harvested separately, in small batches individually nurtured through the winemaking process before Alexia decides on the final blend prior to bottling. The Cracking Black Shiraz is named after the Bay of Biscay black soil which waterlogs in winter and then cracks open in summer, thereby naturally controlling vigour by breaking off superfluous rootlings.

Stylistically, this wine offers plush fruit on the mid palate and subtle French oak which supports rather than dominates. Tannins are soft and round and wrap the fruit to deliver a consistent wine year after year.


VARIETALS: Shiraz – 100%

REGION: McLaren Vale

WINEMAKER: Alexia Roberts

COLOUR: Deep red with bright purple hue

BOUQUET: Oozing with dark plum and black berry fruits, this McLaren Vale Shiraz is layered with mocha, oak spice and licorice notes with finely integrated French oak.

PALATE: Showing great depth and generosity, the palate is elegant and well defined. The tannins delicately wrap the fruit and guide it along the palate, resulting in a wine of exceptional length and character.

CELLARING: Ready to drink now or age for 5+ years



Sourced from selected parcels of premium Barossa Shiraz scattered throughout the Valley floor.


After reasonable winter and spring rainfall, soil moisture was adequate during the growing season and Barossa’s vineyards exhibited healthy canopies heading into summer. January and February were warm and dry, with very warm temperatures in February slowing down the pace of ripening. Vintage really ramped up in March, with the majority of Barossa’s Shiraz being picked during this period.


Grapes were picked in the cool of the night and crushed immediately into stainless steel fermenters for 7-10 days. After pressing off skins, the wine was then matured in new and older hogsheads for 15 months prior to bottling and release.


COLOUR – deep red with a black centre

NOSE – lifted red berries, charry spice choc and licorice

PALATE – choc carries through to the palate which is abundant with rich red fruits and a soft finish.


SERVING SUGGESTION: Try it with a good steak, barbecued quail, roast beef or a tasty Cheddar.

Seppeltsfield – 2019 The Barossa Shiraz

Seppeltsfield’s winemaking philosophy is guided by four elements, which reflect both our history and our future endeavours.Our promise, in terms of wine style, is to craft wines ultimately for enjoyment– that complement conversation, good food and good living. Alongside of this, for our premium red bottlings and fortifieds, comes an eye on ageability. We place significance in ensuring balance in the key elements of fruit character, tannin and oak to ensure each wine has the ‘structure’ to mature gracefully.  These elements are grounded in a belief of place over person. Our winemaking team’s primary aspiration is to translate the character of our vineyard sites and each season – in our wines themselves.

Chief winemaker Fiona Donald leads the Seppeltsfield Winemaking team and is the custodian of the Centennial Cellar. Fiona this year has celebrated her 11th vintage at Seppeltsfield. In 2012, Fiona was awarded Barossa Winemaker of the Year by the wine fraternity Barons of Barossa and in 2016 was inducted as a Baron of Barossa.

Tim Adams Wines, 2019 The Aberfeldy Shiraz

Tim Adams Wines was founded in 1985, when we crushed only 10 tonnes of grapes in our first vintage. The 2017 vintage saw us process our largest vintage on record at over three thousand six hundred tonnes — about 1000 tonnes for the Tim Adams Wines label, the rest for the Mr Mick label and also under contract to other South Australian labels. Fruit is sourced from 20 local growers as well as from nine of our own vineyards.

At our Sheoak Vineyard we grow Pinot Gris, Tempranillo and Shiraz. Our Ladera Vineyard, established in 2004, is planted to Pinot Gris and Tempranillo. At our Bayes vineyard we grow Riesling and Shiraz as we do on our Ireland’s vineyard along with a small area of Mataro. On the Sheoak West property, are the relatively new plantings of Cabernet, Malbec, Pinot Gris and Tempranillo. At our expansive Rogers vineyard, a total of 45 hectares is planted to Shiraz, Semillon, Pinot Gris, Vermentino, Grenache, Sangiovese and Tempranillo with a planting program of another 20 hectares in the coming few years. Our Schaefer block in Clare grows some of the Clare Valley’s best Shiraz, and recently we have added the adjacent Heinrich block to the portfolio, planted to Shiraz, Merlot, Cabernet, Riesling and Fiano. This brings our total Clare Valley vineyard holdings to 190 hectares.

In 2011 we acquired the site known formerly as “Leasingham Wines”, in the heart of Clare. This substantial winemaking facility has become the home of both Tim Adams Contract Processing and for a ‘value brand’ range of wines, named “Mr Mick” after Tim’s mentor Mr Mick Knappstein, with whom Tim worked with at this winery site for 12 years. Our popular tapas restaurant, “Mr Mick’s Kitchen” is open seven days a week for lunch as well as dinner on Friday and Saturday nights. This brand is kicking goals through Australia and internationally and promises to be very popular for years to come.

We focus our attention on making wines predominantly from Clare Valley grapes selected for their authentic varietal and regional characters. As well as traditional varieties of Cabernet, Shiraz and Riesling, the Mr Mick range showcases ‘alternative’ varieties/styles including Pinot Grigio, Vermentino, Tempranillo and a ‘nouveau’ style Grenache. These wines can be enjoyed in their youth for their vibrant fruit and fresh flavours, or be cellared for 10 to 20 years, depending on the wine. We now have strong sales throughout Australia and extensive distribution in New Zealand, the United Kingdom, Netherlands, Denmark, Sweden, China, Taiwan, South Korea, Singapore and Hong Kong.


Year after year “The Aberfeldy” continues to deliver the best that Clare Valley Shiraz has to offer, known also amongst keen wine enthusiasts and collectors as “Clare Valley’s Grange”.

Picked at optimum maturity in a vintage where flavour, tannin, hue and wine structure were exceptional and concentrated following a steady fermentation on skins for 14 days, the wine rested in American oak before a special dedicated bottling for “Vintage Variety”.

The strength of this wine mirrors and is testament to the hard work many avid Variety supporters contribute to this wonderful charity every year. The wine is worthy of cellaring for up to 20 years in good conditions.


All components of this blend were fermented to dryness on skins for 7 days and subsequently left on skins for an extra 7 days before being pressed to soften tannin and maximise colour and flavour extraction. All pressings were returned to the wine for body and richness. This wine spent 12 months in a new A.P John American oak hogshead in our cool room before blending, fining, filtering and bottling.


Wicks Estate is a truly vertically integrated wine business based in the cool-climate region of the Adelaide Hills. We own all our vineyards and tend to every grape that ends up in a bottle of our wine. Our state-of-the-art winery is situated right in the middle of our vineyards. We have total control over every aspect of the winemaking process, and for that reason quality is consistent year on year. Owners, Simon and Tim Wicks

Wicks Estate Variety Vintage
CJ Pinot Noir
The lead up to the 2020 harvest was certainly a memorable one. From extreme cold especially at flowering causing issues with fruit set to, drought like conditions and one of the worst catastrophic weather days we have ever seen, our poor little bunches of grapes had to endure a lot. Unfortunately, this meant that yields throughout the Mount Lofty Ranges were extremely low, but there was a silver lining. Despite the numerous hardships, the 2020 vintage produced some really vibrant, aromatic and delicate reds, exhibiting fine tannins and great structure.

This Pinot Noir was sourced from our Woodside Estate Vineyard and is a blend of four clones, being D4V2, D5V12, MV6 and 777. Our tiny berry clusters were hand-picked into two tonne open fermenters, ensuring a high proportion of whole berries and whole clusters (around 10-20%) were retained. Moderately warm fermentation followed, encouraging lifted aromatics, before each batch was gently separated to oak. Only then was this unique Variety Vintage Blend assembled and placed in an APJ Hogshead prior to bottling.

This wine is a delightful display of youthful exuberance, with an initial scent of dark cherry and a strawberry-like lift, coupled with enticing crunchy acidity. Softly defined tannins are superbly balanced by the plush mid-palate fruit and fine oak persistence, followed by an alluring aromatic finish.

Leigh Ratzmer