Tellurian Wines has opened the oldest racks in the cellar for this special wine dinner showcasing their ‘Museum’ Heathcote Shiraz vintages.

There is no better marriage than Vintage Heathcote Shiraz & King Island Beef. Join Tellurian Chief Winemaker Tobias Ansted & Executive Chef David Hall as they take you on a culinary journey of Victorian Shiraz & Tasmanian produce. 

Heathcote’s Cambrian soils are ideal for viticulture, with deep, rich greenstone rock and soil depths up to two meters, allowing Tellurian’s organic vines to reach the subsoil of the Victorian high country. This remarkable makeup is reflected in the vintage’s depth and balance, which has made the region synonymous. The selection of ‘Museum’ Wines dates from 2009 to the current 2021 vintages, with Tobias guiding dinners through the years.

Executive Chef David Hall has again soured the best available produce from our small farmers in King Island and Tasmania, being flown to our kitchen across the strait on small planes. Hansow’s Farm Free Range Duck and Hardy Family Octopus sit alongside St Helens ‘Lease 65’ Oysters for this bespoke menu matching the complexities of the multiple vintages being served.

4-course matched menu | 235 pp