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We’re privileged to have a great relationship with many of Victoria’s iconic wineries and vineyards. Having their wines on our list is an absolute pleasure, collecting and keeping back vintages to release later on is a very special treat.

In the exclusive Cellar Series – we welcome a few of our favourite winemakers to Lake House including Bindi, Dalwhinnie and Curly Flat. Experience an intimate shared table lunch where you will get the chance to enjoy a selection of older and current release wines alongside a four course menu in the private dining room at Lake House.


Dalwhinnie Wine Lunch

Saturday 11th May | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from the iconic Dalwhinnie.
Hosted by Winemaker David Jones.

In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.” Huon Hooke

One of Victoria’s oldest, family run vineyards…. David & Jenny Jones have been growing grapes for more than 37 years at Dalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of Western Victoria.

Regarded as a super-premium producer of Shiraz, Cabernet Sauvignon and Chardonnay these are as James Halliday says “wines with tremendous depth of flavour, reflecting the relatively low-yielding but well maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.

The 16 hectare vineyard is now fully mature, producing true varietal fruit characters with great concentration of flavours. At 595 metres above sea-level Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. Surrounded and sheltered by the highest range, this unique bowl of vines is a world unto itself, located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.

Saturday 11th May | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from the iconic Dalwhinnie.
Hosted by Winemaker David Jones.

In Dalwhinnie, the Joneses have happened upon that rare but blessed confluence of factors: site, soil, climate, cultivars, viticultural practices and sensitive winemaking. Sit back and watch, as Dalwhinnie etches a name for itself, not only among the great wines of Australia, but the world.” Huon Hooke

One of Victoria’s oldest, family run vineyards…. David & Jenny Jones have been growing grapes for more than 37 years at Dalwhinnie, located near the small village of Moonambel in the heart of the Pyrenees region of Western Victoria.

Regarded as a super-premium producer of Shiraz, Cabernet Sauvignon and Chardonnay these are as James Halliday says “wines with tremendous depth of flavour, reflecting the relatively low-yielding but well maintained vineyards. The vineyards are dry-grown and managed organically, hence the low yield, but the quality more than compensates.

The 16 hectare vineyard is now fully mature, producing true varietal fruit characters with great concentration of flavours. At 595 metres above sea-level Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. Surrounded and sheltered by the highest range, this unique bowl of vines is a world unto itself, located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.


Curly Flat Wine Lunch

Saturday 13th July | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from Curly Flat, Macedon.
Hosted by Winemaker Matt Harrop & Owner Jeni Kolkka.

The magnificent site of Curly Flat is located in Lancefield in the Macedon Ranges. Chosen in 1989 because of its well-drained volcanic soils, moderate rainfall and high altitude; the goal for original owners Phillip Moraghan & Jeni Kolkka was to emulate the wines of Burgundy.

Now Jeni alongside chief winemaker Matt Harrop (previously at Brokenwood and Shadowfax) tend to 33 acres of vines majority planted with Pinot Noir (69%), Chardonnay (26%) and a small area of Pinot Gris.

Curly Flat started farming along the sustainable agricultural model and have moved further down that road by firstly ceasing to use herbicides in 2006. They believe a marked improvement in the soil micro fauna and the resulting increase in organic matter bodes well for a healthy future for the vines.

The Macedon Ranges cool climate produces fruit of innately high natural acidity and intense, elegant structures. The team believe that as a result there is little need to meddle with what the vineyard delivers. We believe that it still requires a master to produce some of Victoria’s consistently highest rated Pinot and Chardonnay. As The Australian’s Angus Hughson says “wines of rare elegance and power that reflect the wide variety of vintage conditions in the Macedon, and can age for a decade or more.”

Saturday 13th July | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from Curly Flat, Macedon.
Hosted by Winemaker Matt Harrop & Owner Jeni Kolkka.

The magnificent site of Curly Flat is located in Lancefield in the Macedon Ranges. Chosen in 1989 because of its well-drained volcanic soils, moderate rainfall and high altitude; the goal for original owners Phillip Moraghan & Jeni Kolkka was to emulate the wines of Burgundy.

Now Jeni alongside chief winemaker Matt Harrop (previously at Brokenwood and Shadowfax) tend to 33 acres of vines majority planted with Pinot Noir (69%), Chardonnay (26%) and a small area of Pinot Gris.

Curly Flat started farming along the sustainable agricultural model and have moved further down that road by firstly ceasing to use herbicides in 2006. They believe a marked improvement in the soil micro fauna and the resulting increase in organic matter bodes well for a healthy future for the vines.

The Macedon Ranges cool climate produces fruit of innately high natural acidity and intense, elegant structures. The team believe that as a result there is little need to meddle with what the vineyard delivers. We believe that it still requires a master to produce some of Victoria’s consistently highest rated Pinot and Chardonnay. As The Australian’s Angus Hughson says “wines of rare elegance and power that reflect the wide variety of vintage conditions in the Macedon, and can age for a decade or more.”


Bindi Wine Lunch

Saturday 14th September | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from world class Bindi Wine Growers.
Hosted by Winemaker Michael Dhillon.

One of the icons” says James Halliday. And so it is. Established in 1988 – just after Lake House first opened its doors; Bindi is now renowned as one of the best wineries in Australia serving up top shelf chardonnay and remarkable pinot noir. 50 kilometres north-west of Melbourne in the Macedon Ranges, it is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir.

The Bindi vineyard is the fundamental focus. The vineyard and winemaking philosophy is to seek balance and purity of expression in the various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.

Winemaker Michael Dhillon’s blog reads as a poetic ode to the land, vines and wines is just one of the reasons we cherish this very special relationship. The fact that they have been supplying wine to us since day 1 when it was his father at the helm is another.

If you’ve tried and failed to get your hands on the Block 5 Pinot Noir you’re not alone; the cult wine has a strong following as does the Quartz Chardonnay and Original Vineyard.

This wine lunch coincides with a special weekend in the Cooking School at Lake House. Why not stay and enjoy a demonstration with visiting chefs Andrew McConnell & Matt Moran the following day.

Saturday 14th September | 12pm – 4pm | $295 pp

A special four course shared table lunch with wines from world class Bindi Wine Growers.
Hosted by Winemaker Michael Dhillon.

One of the icons” says James Halliday. And so it is. Established in 1988 – just after Lake House first opened its doors; Bindi is now renowned as one of the best wineries in Australia serving up top shelf chardonnay and remarkable pinot noir. 50 kilometres north-west of Melbourne in the Macedon Ranges, it is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir.

The Bindi vineyard is the fundamental focus. The vineyard and winemaking philosophy is to seek balance and purity of expression in the various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.

Winemaker Michael Dhillon’s blog reads as a poetic ode to the land, vines and wines is just one of the reasons we cherish this very special relationship. The fact that they have been supplying wine to us since day 1 when it was his father at the helm is another.

If you’ve tried and failed to get your hands on the Block 5 Pinot Noir you’re not alone; the cult wine has a strong following as does the Quartz Chardonnay and Original Vineyard.

This wine lunch coincides with a special weekend in the Cooking School at Lake House. Why not stay and enjoy a demonstration with visiting chefs Andrew McConnell & Matt Moran the following day.



Cellar Series Terms & Conditions

All events are subject to availability.

Cellar Series tickets are non-refundable.

Tickets are transferable up to 30 days prior to the class but Lake House must be notified at info@lakehouse.com.au

Please note that whilst every effort is made to ensure all events continue as planned – we are subject to last minute changes in event of an unavoidable circumstances

Cellar Series Lunch guests must be 18 years of age or older.

 

A Note on Allergies

Lake House makes every effort to do what’s possible to accommodate guests with food allergies. However, please note, flour, dairy, fructose, onion, garlic, and other similar traditional cooking ingredients are routinely used in our kitchen as part of our normal daily preparation. As a result, a complete lack of any trace of any of these routine ingredients cannot be guaranteed.

Further, given the nature and complexity of our dishes not all ‘diet’ preferences & intolerances can be accommodated.

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