Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!“We are farmers, growers, and makers of grapes, beef, farm produce and wine,” says Richard Leask, who runs Hither & Yon alongside his brother Malcolm.In the late 1970s, the Leask family moved from the Hunter Valley in NSW to McLaren Vale, where their father Ian developed the family’s vineyards and services from scratch, while mother Margaret juggled caring for the boys, with running the office and also undertaking vintages.A natural expression of the original family business, Hither & Yon opened its doors in 2013. Now Richard is the viticulturist, growing the grapes and making the wine, while Malcolm is responsible for strategy and marketing.“Together, we now nurture the vineyards and wine brand, with great help and passion from all of the family and our wonderful team” says Richard.“Making high-quality table wines is important to us. Capturing the essence of the vineyard and variety, bottling that freshness – wines that taste like the fruit did on picking day, perfect for sharing with food and friends – is what’s important to us.”“Our aim with Hither & Yon is very simple: to respect our family’s hard work and leave our land in an even better state for the next generation of Leasks. We do this with regenerative farming techniques and respecting the vineyard ecosystem, which is influenced by McLaren Vale’s amazing geology and maritime nature.“We try to live by our clan motto, just as our parents have – 'by virtue I grow.'"Hither & Yon was awarded 2019 Best Wine of Show at the McLaren Vale Wine Show for its 2018 Nero d'Avola, leading to Mal and Richard being crowned Bushing Kings at the McLaren Vale Wine Show Bushing Lunch.PAIRING“With our tempranillo, we ferment slowly and macerate gently, to produce a dark, fruity, spicy, earthy and bold style, great for matching with chargrilled squid, chorizo, or mushrooms. Then there’s our cabernet, which we pick early, so it has a crunchy, herbaceous edge, light on oak, with a medium body – concentrated but elegant and perfect with local lamb or cheddar.” CELLAR DOOR “You can discover our intimate cellar door on High Street in the historic village of Willunga, nestled in between an art gallery and a providore café. With our long wooden tasting table, comfy armchairs and homey décor, it’s like having a wine at a friend’s house. We also have a private tasting room for groups by appointment.”ADDRESS: 17 High Street, WillungaWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!Daringa House is on the site of historic Oxenberry Farm, the first settlement in McLaren Vale. Daringa, built in 1840 and the first house built in McLaren Vale, was inhabited by the Colton, Semmens and then Maxwell families until 2000, when the building slowly succumbed to the elements of time and became dilapidated. In 2013, the Scarpantoni brothers, Fil and Michael, undertook the enormous task of restoring the ruins of Daringa to its former glory. “It was a labour of love to preserve the earliest history of the region,” says Michael. The restoration was completed in late November 2018 and is now open for the public to stay and experience the history of McLaren Vale. “We kept the exterior completely original, as is most of the interior – but we’ve incorporated modern touches inside to provide luxury accommodation that captures the era in which it was built,” says Michael. “Daringa House provides 5-star historic accommodation in arguably the prettiest and most scenic part of McLaren Vale, which is why it was the first spot to be settled.” Overlooking wetlands, majestic gums and vineyards, with the Shiraz Walking Trail located right on its front door, Daringa House is within walking distance of McLaren Vale’s restaurants, cafes and services. ADDRESS 26-28 Kangarilla Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!When 20-year-old Thomas Hardy arrived in Australia from Devon, England, in 1850, he found his first job with South Australia's pioneer winemaker, John Reynell. A year later however, like so many others of his generation, he left for Victoria to join the gold rush in the hopes of finding a fortune, but like so many others of his generation, he found no gold. He did, however, make some money as a butcher in the gold fields selling meat to the miners. Then, fortunately for his great-greatgrandson William David Hardy, he returned to South Australia and to winemaking. “I didn’t intend to follow in his footsteps,” says William. “I’d really enjoyed working on my uncle’s farm during school holidays, so I started a degree in Agricultural Science with the intention of becoming a wheat/sheep farmer. Midway through my studies however, my peers suggested I should investigate the opportunities in the winemaking business that my family had been running for generations. In a matter of months, I was smitten! “The fundamental agricultural base of winemaking and the challenges of dealing with subtly different raw material (grapes) each year, certainly appealed to my love of nature, of agriculture, of hands-on, outdoor work. “This new passion for wine, and especially its production, ultimately took me to the Universite de Bordeaux where I obtained the French national qualification in winemaking, the Diplome National d’Oenologue. It has turned out to be the best decision I have made in my life!” Whilst Hardy’s Tintara makes a small amount of white wine, the majority of the production is premium and ultra-premium red wine made from renowned French, Spanish, Italian and Portuguese grape varieties. Winemaker Matthew Caldersmith is the man responsible for making the reds. “Thomas Hardy hopped off that boat in Port Adelaide in 1850 with 30 pounds sterling in his pocket and no job,” says William. “And yet, today the company he started is the backbone of the largest wine producer in Australia, and the Hardy’s brand is the biggest-selling wine brand from anywhere in the world in his home country – the United Kingdom. Knowing that, I think you begin to understand what an amazing journey it has been.” Winemaker Matthew CaldersmithCELLAR DOOR “A visit to Hardy's Tintara is not just about tasting wine, but experiencing the rich history that goes into running a business over 165 years. “The Hardy's Tintara winery, on the main street of McLaren Vale, has been at the heart and soul of the region from the very beginning. In 1878 Thomas Hardy transformed an old flourmill into one of the region’s best wine cellars, and with his success, the township of McLaren Vale began to prosper and grow. “Today, we are proud to still be the home of Hardy's and able to showcase the original winery, as well as combine time-honoured winemaking techniques with the best of today’s technology. “Experience it for yourself from our new Winery Viewing Platform, or explore our history in our Fortified Room, wander through our gardens, browse through the Fleurieu Arthouse and make sure you experience our tastings of icon, regional and cellar-door-only wines.” PAIRING “Try Hardy's Tintara 2018 Fiano with a plate of freshly caught Myponga salt and pepper squid.” ADDRESS 202 Main Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!Jeff Goodieson is the head of Goodieson Brewery, a craft brewery dedicated to making small-batch, award-winning brews. “After experiencing McLaren Vale in the mid- ’90s, my wife Mary and I fell in love with the region and, knowing that eventually we were going to start a microbrewery, we earmarked it as our destination for our business and especially to raise our children,” says Jeff. “I brewed for Lion Nathan in the ’90s and ’00s, but eventually the time was right for us to set up in McLaren Vale. We’d been living in Sydney with two young boys and it just wasn’t how we envisaged our life, so we tossed it all in and moved to McLaren Vale, bought a couple of acres, a brew house and a shed. It took over two years of teeth grinding, hair pulling and patience to get to the point of opening our doors. “We opened in January 2010 and have just celebrated our 10th anniversary. We have a lot of people to thank for their support and for their physical help – there is no way we could have done it all ourselves. “Our view from the window is a constant reminder that we’re part of the great wine district that is McLaren Vale,” says Jeff. “We love that, at the end of a hot brewing day, we can fall into the ocean at Maslin Beach and look back at the awesome coastline of the Fleurieu. Living here, we have endless choices of great wine and great food, as well as the feeling that we are part of a great community. “We love too that we can get up each day and create beer that people love to drink, either on a day out in the wineries or after a hard day’s work. Currently, Goodieson Brewery is producing over 27 different beers across the year, with at least 20 on the go at any given time. “Our brand is a promise, and you have to live up to that promise. If I’m not 100% happy with the beer, it doesn’t go out the door.” CELLAR DOOR “Our cellar door is in the middle of our brewery, which is a great place to sample our beers while seeing exactly where they are made. Our customers can see, smell and taste right there in the brewery, or they can choose to sit on our terrace overlooking our vineyards and the southern Mt Lofty Ranges.” PAIRING“Goodieson makes a traditional European Pilsner with a delicate balance of sweet, malty notes and spicy citrus notes from the Czech Saaz hops. Filtered for a lovely clear, clean, crisp finish, our Pilsner is best paired with a summer afternoon BBQ.”ADDRESS 194 Sand Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!In 1998, Mike and Melissa Brown decided to have a go at making their own wine from shiraz fruit grown on the family’s McLaren Vale vineyards. That first vintage made 500 dozen, and Melissa’s father, Paul Buttery, declared, “If you can’t sell it all, we will have to drink the rest, so don’t make too much!” They knew they were on to something when they didn’t have a lot to share around the family table, and they have been making wines ever since – 2019 marking Gemtree’s 21st vintage. Melissa is a third-generation vigneron who joined the family farm in 1994 – the same year that she met and fell in love with Mike Brown, an aspiring young winemaker. After Mike returned from a workshop on biodynamic wines, blown away by the quality, he encouraged Melissa to trial biodynamic farming. The trial was a success, and in 2007 all the family vineyards were converted to biodynamic farming. In 2011 the vineyards achieved organic and biodynamic certification, and Gemtree is now one of the largest producers of biodynamic wine in Australia. In 2013, they built and opened their Sustainable Tasting Room in McLaren Flat. “I love growing grapes that make great wine for people to enjoy with family and friends, and in a way that cares for the environment and the community we live in – with a firm eye on the future for the next generations,” says Melissa, Gemtree’s chief viticulturist and co-owner. “My philosophy is ‘be the change you wish to see in the world’.” Mike, in his role as managing director and chief winemaker of Gemtree, travels from Queenstown to Quebec, sharing the stories of his McLaren Vale wines. “I’m passionate about sharing stories around the world about what we do, and humbled that people are interested,” he says. “Wine is fascinating, and I am fortunate to craft it from the ground up every year. I’m also privileged to be working with an amazing team of people, most importantly my righthand woman, Melissa. And, as a parent, I feel it’s an amazing achievement, giving our three kids a fantastic opportunity to continue a generational business.” In recent news, Mike was recently appointed as a board director of Australian Organic Limited. GEMTREE - CELLAR DOOR “Like the rest of Gemtree’s winery and vineyards, our tasting room has been purpose-built to be sustainably run and have minimal impact on the environment. Built using recycled materials, the tasting room is powered by solar panels and uses only rainwater. Even food scraps aren’t wasted, going straight to the worm farm in the garden. Visitors can book one of our curated Tasting Experiences, relax on the deck and enjoy the unparalleled views of Gemtree’s vineyards and beyond to the sea. Or book one of our guided tours and learn more about our wines and how we make them. We’d also recommend visitors take a selfguided walk along the Ecotrail, with its beautiful native plants, birds and animals. It’s open to the public daily and the use of the playground and BBQ facilities is encouraged. You can even collect some wine and one of our take away picnic packs to be enjoyed there.” PAIRING “The Phantom Red Blend is medium-bodied with a fresh and lively palate. There is an abundance of blackberry and mulberry fruit characters on the front palate, which are complemented perfectly by the elegant, silky tannins and brown spices on the back palate. “Pair with garlic and rosemary-studded roast lamb and Mediterranean roast vegetables or oven baked spinach and ricotta-filled eggplant lasagne.” ADDRESS 167 Elliott Road, McLaren FlatWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!Fox Creek is the product of a passion that dates back to 1984 when Dr Jim Watts, a professor of surgery, and wife Helen, a registered nurse, purchased the 32-hectare McLaren Vale property that is now home to Fox Creek Wines.Jim and Helen were keen to have some land away from the hectic world of medicine and their son Paul was eager to grow grapes and join the wine industry. Together with their three daughters – Kristin, Georgy and Sarah – the Watts went about planting vineyards.With the very first Fox Creek wine awarded the ‘Bushing Trophy’ for the best wine of the 1995 McLaren Vale Wine Show, their future as winemakers was bright. This achievement has been reached twice since and has been met with Langton’s Classification for the Reserve Shiraz.McLaren Vale’s climate and regional diversity facilitates a broad range of grape varieties. This enables an extensive portfolio of high-quality wines at Fox Creek, ranging from sparkling white through to shiraz and some alternate varietals also.“The food producers of the region excel on quality and make for a perfect match to the wine culture,” Helen says, "and having such beautiful beaches just down the road doesn’t hurt either.” CELLAR DOOR“At Fox Creek, we bring a little bit of the past into the future. It’s a fine balance of old and new. The 19th-century stone cottage, home to our cellar door, is just 400 metres away from our state-of-the-art winery.“The cellar door is surrounded by a cottage garden and vineyards, providing a relaxing atmosphere in which to taste our wines, together with regional produce platters. Visitors can experience the bi-monthly art exhibition, while the kids venture off throughout the gardens to test their treasure-hunting skills.”PAIRINGReserve Shiraz is a full-flavoured McLaren Vale shiraz, elegant and balanced, courtesy of a parcel of fruit from 1910-planted vineyards and sympathetic oak use. It showcases flavours of plums, cherries, mulberries, raspberries and dark chocolate, framed by textural tannins and well-integrated oak.Pair with slow-cooked lamb roast with roasted veggies, or a generous fillet steakADDRESS: 90 Malpas Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!When Fleurieu Distillery first started beer production back in 2006 under the name Steam Exchange Brewery, it was one of few breweries in South Australia and the first all-grain brewery on the Fleurieu Peninsula. Twenty-eight Australian and International Beer Awards later, managing director Gareth Andrews saw whisky as the next logical step. “In 2011 we decided to expand into whisky production, but it wasn’t until 2013 that we were able to commission our still and begin laying down barrels. From there the business gradually made the transition from beer into whisky.” In the process of making their award-winning Single Malt, Gareth and partner Angela Andrews have found that their barrels reap the benefits of South Australia’s coastal climate. “We’re well situated for whisky production and barrel aging,” he explains. “Our aim is to preserve the cultural terroir of climate and its effect on the spirit through the barrel, to give people the taste of the Fleurieu.” The distillery is situated on the water’s edge in the river port of Goolwa, with the coast ranging either side from the sandy surf beaches of the Coorong to the rugged, rocky coastline of Cape Jarvis. As a result, barrels housed here absorb environs of river and sea through changes in the humidity and air pressure. This process helps to develop the specificity of place, distinguishing one distillery from another. “Distilling whisky is a process that is old and new,” says Gareth. “While traditional techniques and equipment are used, whisky spirit also embodies the present in that is a reflection of the place, philosophies and culture of the region in which it is made.” As winners of the Best International Whisky in 2018 in the USA and Champion Australian Whisky of 2019, the Andrews have a real sense of pride in being able to take a local product to a global market and gain international and national recognition for the Fleurieu region.CELLAR DOOR The equipment takes centre stage at the Fleurieu Distillery – visitors are able to talk directly to distillers as they work and watch the process take place. The layout and physical location of the distillery in the Goolwa Wharf Precinct, also allows tourists to experience a ‘steam-to-steam’ transfer between the Steam Ranger steam trains and the PS Oscar W paddle steamer.PAIRING “The highest quality grain, premium spring water and carefully chosen yeast profiles, create the perfect spirit to age in port and sherry barrels. In the distillery’s maritime environment, the hand-crafted whisky develops expressive maple and vanilla oak overtones mixed with spicy sea-air aromas. These elegantly combine to create a smooth-bodied character that comes only from maturation on the southern coast. “Fleurieu whiskies partner beautifully with either a selection of cheeses or decadent chocolate desserts.”ADDRESS: 1 Cutting Road, GoolwaWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!Dom Palumbo and Elise Cook are the husband and wife team behind Down The Rabbit Hole Wines.“The Fleurieu is home for us,” says Elise. “We love everything about it – the coastline, the landscape, the food and wine, the communities, the people ... especially the people.“Dom's mentor is Walter Clappis, who is based in McLaren Vale, and they began making a special wine together eight years ago. It was a wine that Dom had a strong vision for – and had always wanted to drink.“We went out with a very small batch that first vintage – and it went bonkers. Everyone else loved it too. So he made a little more ... and a little more … and we realised that this passion project could be a thing. People loved what we were creating!”Dom grew up making and enjoying wine with his Italian grandparents.“It was family, home-style wine … so I learnt to make wine in the most natural and sustainable form,” he explains. “Then, with Walter, I began learning more about organic and biodynamic practices, which now play an integral role in our business – and in our approach to life.”A few years ago, the pair slowed things down a little and moved into their Kombi van.“We took a sabbatical to think about how we wanted to live and to give … and about how we wanted our business to work as a tool for that,” says Elise. “We kept showing our wines around the country as we travelled, but it was definitely life in the slow lane for two years.“It was during that time out that our dreams and plans really took shape, with a clear vision of how we wanted to use Down The Rabbit Hole as an engine for love. So we feel very happy to have returned home to the Fleurieu to bring those dreams to life.“That first wine Dom made was our shiraz, which is still our flagship wine, and eight years in, we now have six on offer, with some special cellar door releases coming soon. We only put into bottle what we absolutely believe in,” she says.“We have just recently opened our Source Of Love store – currently open on weekends at our cellar door. We are selling Source Of Love branded products – with 100% of the sale price going to charity – and homewares and bits and bobs by other brands with 10% of the sale price donated.”DOWN THE RABBIT HOLE - CELLAR DOOR“We’ve just opened our cellar door here in McLaren Vale, which we've been dreaming of doing for many years. We wanted to create a place and space that was warm and welcoming, a place that drew people in, and created a beautiful outflow. We have also introduced booked à la carte lunches on weekdays. This is a special, intimate experience with a menu created just for these lunches.”PAIRING“Our 2016 Shiraz fills your mouth with rich red berry flavours and peppery undertones, which are augmented by the maturation in French oak. It's juicy, soft and velvety, with a long, smooth finish.“Pairs beautifully with something like ... eggplant and mushroom ragout, with a quinoa spaghetti, truffle oil, and a sprinkle of romano cheese.”ADDRESS: 233 Binney Road, McLaren ValeWEBSITELearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!Dowie Doole is the story of two terroirs and time. Its estate vineyards are located in two of McLaren Vale’s most sought-after and unique terroirs: the sandy soils of Blewitt Springs and the ancient rocks of Tatachilla.Dowie Doole was founded in 1995 by two great mates – Drew Dowie and Norm Doole. Drew had a vineyard in Blewitt Springs and Norm had one in Tatachilla. So while talking over a few glasses of wine, they concluded that each of these unique terroirs had strengths for different varieties – and could also be blended together to add complexity. Essentially a partnership of the two terroirs would allow the winemaking to use the strengths of each to craft unique world-class wines.In 2015, winemaker Chris Thomas and a group of likeminded wine enthusiasts purchased the winery and estate vineyards to continue the Dowie Doole story.Chris Thomas, chief winemaker and managing director of Dowie Doole, has a passion for McLaren Vale and the diversity of the varietals in the region, especially grenache.Chris produces elegant fruit-driven wines, encapsulating the essence of the vineyards in which they were grown and the vintage in which they were produced.“I look at it as capturing the grape’s sense of place in a bottle,” says Chris, who describes himself as a person who “thinks outside the box and loves to fly the flag for Australian wine.“McLaren Vale is such an amazing place to grow grapes,” he says. “It has incredibly diverse geology, and a unique climate. Being so close to the ocean gives it a maritime influence, like the Mediterranean. And with so many soil types, it is such an interesting place to make wine. It is the creative side of winemaking, crafting expression of these terroirs, that I love.“I also love the social side of my role, getting to meet new people, sharing the story of Dowie Doole, our wines and McLaren Vale.“It is such a beautiful environment to work in, so close to both the beach and the hills, with an ever-evolving vista from season to season.” CELLAR DOOR “The Dowie Doole Tasting Pod opened in Spring 2019 at our California Road estate vineyard. Four shipping containers have been fitted out to give a refined tasting experience in a raw environment.“Our tasting flight gives guests the chance to sample wines from our portfolio, from the Estate Range through to our Reserve Range, and also cellar-door exclusive wines. With multiple flight options, visitors will find something to enjoy.“If you can’t make it to the beautiful Fleurieu, you can now order our immersive at-home tasting pack offering an essence of the Tasting Pod experience at home. This innovation, started during COVID, has been incredibly popular and as such, it remains part of the Dowie Doole offering.” PAIRING “Dowie Doole’s G&T Grenache and Tempranillo blend showcases the best of McLaren Vale’s Mediterranean climate, with lifted grenache fruit on the nose and tempranillo’s chalky tannin lines. This expressive, fruit driven wine is super food-friendly. Being an Australian twist on a traditional Spanish red blend, it is particularly well suited to tapas style dishes.” ADDRESS: 695 California Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!In 1912 Joseph Osborn sold his stable of prizewinning racehorses to purchase the d’Arenberg property in McLaren Vale, where he worked the land and lovingly planted the vineyards.Joseph’s son Frank left medical school to work alongside his father, choosing pruning shears over a scalpel. Over the years Frank increased the size of the vineyard and sold fruit to local wineries until 1927, when he decided to build his own winery and make his own wine. In 1943 Frank’s son d’Arry returned from school at the age of 16 to help his father run the business, eventually assuming full management in 1957. In 1959 d’Arry launched his own label named in honour of his mother, Helena d’Arenberg. The iconic d’Arenberg red stripe was inspired by d’Arry’s happy memories of his school days at Prince Alfred College, where he wore the crimson and white striped school tie.Fourth generation family member, Chester d’Arenberg Osborn, grew up on the family property helping his father d’Arry in the vineyards and the cellar during school holidays.In 1984 Chester took over the reins as chief winemaker, and today makes distinctive wines using traditional methods both in the vineyard and the winery.“All of my wines, including the whites, are basket-pressed,” says Chester. “The reds are traditionally fermented in open, wax-lined concrete fermenters and stainless-steel replicas.“I like to make wines that have a fragrant fruit character, with palate structure showing long, balanced vibrant tannins, soil and geology characters”When you visit d’Arenberg, you will also see a building shaped like a Rubik’s Cube, set amongst a block of mourvèdre vines. This is the d’Arenberg Cube, a five-storey multi-function building with views overlooking the rolling hills of Willunga and the 19th-century homestead that houses d’Arry’s Verandah Restaurant.The d’Arenberg Cube was Chester’s vision, inspired by the complexities and puzzles of winemaking and featuring casual dining, art installations and wine experiences designed to challenge convention.An unfortunate casualty of the COVID19 pandemic, the Cube Restaurant has closed. There is a new offering within the d’Arenberg Cube called Eat@Polly’s. Soak up the d’Arenberg Cube experience over a seasonal casual food menu from the team behind d’Arry’s Verandah Restaurant. Enjoy alongside a cocktail or of course, d’Arenberg's acclaimed wines. Coffee and morning tea also available.Other recent developments at d’Arenberg, The Dead Arm Shiraz 2017 was announced as the 2020 Wine of the Year at the London Wine Competition. Not only that, d’Arenberg was awarded the top five awards for the competition including a Gold Medal, Wine of the Year, Best in Show by Country, Best Wine by Quality and Best Wine by Value.In other news, d’Arenberg has released a new range of organic and biodynamic certified wines aptly named The Organics. First to be adorned with a new organic label are The Witches Berry’ Chardonnay, Stephanie the Gnome with Rose Coloured Glasses Rosé and The Love Grass Shiraz.d’ARENBERG - CELLAR DOOR “Our cellar door is located on the top level of the d’Arenberg Cube. The tasting room has panoramic views over McLaren Vale, the Willunga Hills and Gulf St Vincent. Advance bookings are recommended. All pre-booked tasting experiences include the admission fee for the d'Arenberg Cube. Entry includes a self-guided tour of the Alternate Realities Museum, located on the ground floor. Enjoy a complimentary tasting of a selection of d’Arenberg wines, or upgrade to a premium tasting flight.”PAIRING “Try our Beef Cheek Pie, paired with The Dead Arm Shiraz.” ADDRESS: 58 Osborn Road, McLaren ValeWEBSITELearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

The team at the Fleurieu App wish you and your family a happy and safe Easter - see you back next week for our Sunday profile.

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!For the Curtis family, making wine and growing grapes stretches back to central Italy and the fifteenth century – selling to major city merchants in Naples and Rome, after Paolo Curtis received a parcel of land by cardinal decree in 1499. The name Curtis is thought to derive from Curtius, a noble family from the Roman Empire era. “My grandparents and dad came over to Australia in 1956, looking for better opportunities, the Second World War having had a devastating effect on their Italian vineyards,” says Mark Curtis, managing director of Curtis Family Vineyards. “Early life in Australia was hard work, with my grandparents sharing farming land, growing vegetables to sell to market. Eventually, they were able to save enough money to buy their own dairy farm near Myponga, which is still in business to this day. In 1970, they purchased a block of land near the McLaren Vale township where they planted vines straight away. Three years later, in 1973, we had our first harvest in McLaren Vale.” In 2009, Mark – along with his brother Thomas and sister Jenna Zohar – took over the management of the Curtis Family Vineyards operations. Since then the winery has been under constant construction upgrades to compensate for growth in wine sales, all under what is now the fourth generation of family stewardship. “Growing up in the industry I was very lucky to be exposed to vineyards and wine at a very young age,” says Mark. “Many a school holiday was spent pruning vines, seeding crops, picking grapes and spending time in the winery during vintage. It was great fun and there was always something new to learn – eventually, it all became second nature.” PAIRING “Our Curtis Limited Series McLaren Vale Grenache 2016 is best paired with chilli rubbed flank steak with white polenta.” CELLAR DOOR “Our new tasting room and cellar door showcase our vast portfolio of award winning wines. We can also accommodate bespoke events such as weddings and the McLaren Vale Sea & Vines Festival. Tastings and functions by appointment.” ADDRESS: 514 Victor Harbor Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!CORIOLEAs you drive up the long, windy driveway to Coriole, you're reminded of just how Mediterranean the McLaren Vale environment is. Coriole itself is like a little slice of Italy. It’s beautiful in whichever direction you look, from the rolling vineyards in the foreground to the Willunga Hills in the south and all the way across to the ocean. The lovely cottage gardens, initially planted by Molly Lloyd in the 1970s and now cared for by daughter Ann Wilson, surround the restaurant and cellar door, and the colours and scents are intoxicating. Members of the Lloyd family are scattered around Coriole on any given day – senior winemaker Duncan Lloyd; Mark – Duncan’s father and Coriole owner; Paul, his uncle; third-generation family member, Peter Lloyd, who has recently taken over from his father Mark as general manager of Coriole Vineyards. Mark continues as a business advisor – he’s not quite ready to retire just yet! The Lloyds make you feel like you are part of the family – as if you have simply been invited to their home to enjoy some good food and wine. Mark Lloyd enjoys doing a few shifts in cellar door and is often visiting to meet with customers.Duncan works with over twenty different varieties, grown across four family vineyards, and is passionate about capturing each variety to show its greatest varietal expression. “The blending is really done in the vineyard to ensure we get the right balance of fruit, structure and acidity, while keeping things simple in the winery,” says Duncan. “There is a great joy in bringing wines to life that the whole family has had input into. For years we’ve had lively debates around the dinner table on different varieties and wine styles. “Without the family contribution, we wouldn’t have products such as our dry aperitif-style prosecco or experimental small batch wines such as our Montimaro (a co-ferment of montepulciano, barbera, negroamaro and sangiovese). “It really is a great way to keep pushing the boundaries and sharing these new wines over the next meal,” says Duncan. In 2017, Mark Lloyd was awarded the Len Evans Award for Leadership by Gourmet Traveller WINE magazine; and in 2019, Coriole celebrated 50 years of family business.CELLAR DOOR “Our cellar door is located in an old ironstone barn built in 1860. We offer a range of wines for tasting, from our well-known and loved estate grown wines to new and alternative varieties which the family has pioneered in Australia, such as fiano and piquepoul. We even offer tastings of our Lloyd Reserve Shiraz which is made from 100-year-old vines. “We offer a traditional cellar door experience, with passion and commitment to our wines. Our customer service philosophy is to be warm and welcoming, and our staff shows genuine pride in not only the wines but the whole region. “Our cellar door also showcases a selection of local food produce and cheeses produced by our family’s sister company, Woodside Cheese Wrights.” PAIRING “Our 2018 Sangiovese pairs beautifully with a mixed mushroom risotto – or for a late afternoon tipple, team with cured meats and pickled vegetables.” ADDRESS Chaffeys Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!CHAPEL HILLChapel Hill winery and vineyard is at the northern end of McLaren Vale, perched on the edge of the spectacular Onkaparinga Gorge. The historic ironstone chapel was built by Methodist settlers in the McLaren Vale area and served as a place of worship, school and social gathering spot for local farming families for a century. The chapel began its winery chapter in the early 1970s when, though in disrepair, it caught the eye of Adelaide Professor Thomas Nelson. Tom purchased the building and surrounding land from the Uniting Church and planted the first vines on the site in 1972.Chapel Hill has had numerous custodians since, with the Sellick, Gerrard and Schmidheiny families all adding to the rich tapestry of buildings, brand and place. Michael Fragos, who is chief winemaker and CEO, mentors and guides the Chapel Hill team through both winemaking and business management. He’s also known for being pretty unflappable and very positive. “We’re trying to get this whole-village feel here,” says Michael. “We want people to feel welcome and be part of what we’re doing. It's about being inclusive and generous with flavours – and generous in spirit as well.” Michael's first vintage in McLaren Vale was in 1990, and after 30 vintages, his respect for the land and environment runs deep. Sustainability, soil and vine health are important. “That's something that inspires our winemaking vision. Everything we do in the vineyard and everything we do in the winery is about achieving purity and balance.” Bryn Richards, also Chapel Hill winemaker for over a decade, has also helped shape and drive the winemaking program at the winery. Michael, Bryn and their team emphasise traditional, small-batch, purity and balance in their work. All grapes benefit from gentle handling and patient winemaking. Michael, who has a particular fondness for grenache, says: “McLaren Vale as a region has been at the forefront of emerging varieties for some time. The bush vine grenache in this region has a wonderful history. We've got these beautiful gnarly vines that are over 100 years old in our backyard – that’s amazing.” Chapel Hill has recently gained new ownership under Endeavour Drinks. There have been no changes made to winery personnel, with the ongoing focus on commitment to quality and excellence.CELLAR DOOR “Our cellar is housed in the historic chapel, and we have created a precinct of user-friendly and diverse spaces, reminiscent of the way the chapel was used as a gathering spot for groups from 1865 to 1965. The combination of our history, architecture, setting and surrounds, arts focus, unique tasting experiences, outdoor spaces for families and groups, along with knowledgeable, personable staff, make the Chapel Hill cellar door something special. We are continually releasing new wines in our Small Batch range, and this range is exclusive to our cellar door, so come on in and join us." PAIRING “Chapel Hill McLaren Vale Bush Vine Grenache – it goes deliciously with crispy pork belly with fennel salad!”ADDRESS 1 Chapel Hill Road (corner Chaffey Road and Chapel Hill Road) McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!CHALK HILL WINESThe story of Chalk Hill started in 1839 when John Harvey arrived in Adelaide, which was then a three-year old colony of just 6,000 people. John was the second person to plant grapes north of Adelaide, in the town he established and named Salisbury, in honour of his wife's birthplace in England. Little did he realise, when planting those grapes, that he was starting a grape-growing and wine-making heritage that now continues six generations and over 180 years later. “Both my father, Walter Harvey, and I moved from Salisbury to establish vineyards in McLaren Vale, after recognising the superior grape-growing conditions here,” says John Harvey, the patriarch of Chalk Hill. “The vineyard I purchased in Willunga was first planted with grenache in 1897, and these centurions are still producing fantastic grapes today. It was also at this vineyard where Diana and I made our home and raised three children – Kate, Jock and Tom. “Today, they are all involved in the wine community, with Kate a general manager at Wine Australia, Jock running his own vineyards and Tom running Chalk Hill Wines. So, I guess you could say the sixth generation is keeping the family wine heritage alive!” Today, Chalk Hill has five vineyards across McLaren Vale, including the Chalk Hill vineyard which was planted in 1969 and is now home to the newly opened Chalk Hill Tasting Room. The Chalk Hill brand started organically, as John explains: “Our focus was growing grapes for some of the best wineries in Australia. Each year we kept a few parcels of grapes to make some wine for gifting to family and friends, but that soon changed when we started getting hit up for orders before the grapes were picked. The business grew out of a demand instead of a business plan, and largely on the philosophy of making great wines to share with friends. “Wine tells a story of the place where we live. It shows the climate over the growing season, the soil in which it was grown, and the way the grapes have been tended from the vineyard to the bottle. There’s no more beguiling, rewarding and enjoyable experience than discovering this story with friends and loved ones.” There have been some exciting changes going on at the Chalk Hill site on Field Street McLaren Vale in 2020. Not only is it home to Chalk Hill Wines, but visitors can now find the Never Never Distilling Co. there, and Cucina di Strada (Street Kitchen in Italian), home of the ‘pinsa’ – a pizza native to the area around Rome.CELLAR DOOR “Chalk Hill Wines has a wine bar as well as the Alpha Crucis Tasting Lounge, named after the brightest star in the Southern Cross Constellation.” PAIRING “Our Chalk Hill Grenache, Tempranillo, Graciano – this is a wine with great versatility because it pairs well with everything from roasted chicken to a hearty steak. Grenache has been planted around McLaren Vale for more than a century, while tempranillo and graciano are mere babies by comparison.” ADDRESS 56 Field Street, McLaren Vale SA 5171 Find out more: Chalk Hill WinesLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!CAMWELL WINESCamwell Wines is a micro-batch wine company owned by husband and wife team, Brad and Kendra White Cameron. A fifth-generation grape grower and first-generation winemaker, Brad has been working in the vines of McLaren Vale and the Fleurieu his entire life.“My family has been a massive contributor to the viticulture industry for decades, and we wanted to expand on that tradition by adding winemaking to the mix,” says Brad. “Camwell was started in 2014 as a side project – it wasn’t until I met Kendra during 2015 that the company took shape.“Kendra’s passion for wine and her encouragement to grow convinced me to look beyond just viticulture and to create something special in the wine industry. Together, we’ve made what we feel are truly bespoke wines, and continue to expand on our dreams.“We started from scratch and made single barrels of shiraz in 2014 and 2015. From there we headed to Marlborough to do a vintage to see how the big-time wineries worked, soaking in as much education as we could. “We love that we’re able to be creative together and be the ying to the other’s yang in the winery,” says Kendra. “We’re addicted to the highs and lows of the wine industry, from the sleepless chaotic months of vintage to the quieter months in winter when we get to focus on the barrels.“We hand-make our wines with sustainably grown grapes from single sites, using minimal intervention in our solar-powered winery,” says Brad. “Every wine we make is no larger than two barrels per varietal and we work side by side with my father, Derek Cameron, and the rest of the family to find the very best fruit we can source.“Our latest news is that we are currently in the throes of building a new winery in the Willunga foothills, and we’re excited about our plans to have seasonal pop-up events there,” adds Brad.“We also have some new products we’re very proud of – our 2020 ‘Teli’ Skin Contact Viognier, 2019 Grenache and 2019 Nero d’Avola.” PAIRING “Our featured wine is our 2017 Cabernet Sauvignon. It’s a special clone of the grape called SAVII01, grown by the Cameron family, and is quite rare. The aromatics on this wine are absolutely mouth-watering, with green capsicum and soft, warm spices filling the glass. The palate is packed with fresh plums, ripe strawberries and milk chocolate – it’s velvety smooth and dangerously moreish! If we had our way, everyone would drink this wine with duck and a rich jus!”CELLAR DOOR“While we don’t have a cellar door, we encourage people to contact us to set up private tastings. We are always happy to showcase the winery or vineyard and let them experience an insider’s look at our small company. We can be reached via our Instagram account, Facebook, or email us at [email protected] 328 California Road, McLaren Vale SA 5171WEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!BREMERTON WINESA family-owned winery, Bremerton Wines is now run by sisters Rebecca and Lucy Willson, who have transformed the company into one of the best-known brands of South Australia’s Langhorne Creek wine region.“We took over from our parents Craig and Mignonne Willson, who established Bremerton in 1988, and we’re the first sisters to run a winery in Australia,” says Rebecca – winemaker and co-general manager.“We’ve created an environment that not only produces the very best wine experience, but a sense of place that reflects our family’s ongoing commitment to the region.”From an environmental standpoint, and as a family business, the sisters explain that the Bremerton ethos is to pass the property on in an improved environmental position for the next generation of winemakers and vignerons.The Willsons’ commitment isn’t just to their own winery, but also to promoting the Langhorne Creek wine region in the hope of elevating its global recognition.“Langhorne Creek is a special place,” says Lucy, co-general manager. “It has a fantastic maritime climate, gorgeous old vineyards, amazing regional produce, easy access to the South Coast and, of course, delicious wines. The wines here tend to be medium to full-bodied, aromatic, fruit driven and extremely approachable.“When we’re not hanging out with our children or talking food and wine with our partners (who are also in the wine industry), we’re usually consuming it,” says Rebecca. “It sounds clichéd but when we say, 'this is our life', it really is. This is what we do, and everything somehow comes back to work, food and wine – but that’s okay because we love it.”Bremerton has received five red stars from Halliday Wine Companion for the last 15 years, and they were also Langhorne Creek producer of the year in 2019.CELLAR DOOR"Our cellar door is based around a restored 1866 stone barn with our tasting area, large verandah and sprawling lawns, all set amongst the vines.“Visitors can taste their way through our premium wines, or if they prefer, select from one of our seated wine flight options. They can choose to enjoy a flight of our Willson Gins, and we also offer a regionally inspired luncheon menu including a variety of platters, tasty gourmet pizzas and desserts.“Guests can relax in our alfresco dining area, soak up the ambience of our historic stone barn or kick back on the lawns with one of our picnic rugs and enjoy the beautiful surrounds.“Our lunch menu is made to share, so guests can just graze the afternoon away. Art lovers can enjoy exhibitions on the mezzanine level, as well as David Dridan’s famous ‘Barrel Ends’ Collection in our dining area.” PAIRING“Our Tamblyn (cabernet/shiraz/malbec/merlot) is perfectly matched with a Mediterranean tapas spread – or just as comfortable alongside your favourite pizza on the couch!”ADDRESS14 Kent Town Road, Langhorne Creek SA 5255Bremerton Wines - Find out moreLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the Fleurieu - WIN a copy!

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!BATTLE OF BOSWORTH & SPRING SEED WINES“We make organically grown wines from our family vineyards in McLaren Vale,” says Battle of Bosworth owner Joch Bosworth. The winery – which takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485 – makes wines with flavour, texture, purity and balance, expressing the unique characteristics of their McLaren Vale foothills site. Joch runs the vineyards and winery, while partner Louise Hemsley-Smith takes care of the sales and marketing. The couple also makes the Spring Seed Wine Co range of wines, which – as with the Bosworth wines – are made using organically grown grapes from their vineyards. “The vineyards were established in the early 1970s by my parents, Peter and Anthea,” says Joch. “Willunga itself was settled in the late 1830s, and our family has been growing grapes in the district on and off since the late 1850s.” Joch took over the management and dayto-day running of the vineyards in 1995, and set about converting the vineyards to certified organic viticulture from this time. “We released wines from our first vintage (2001) in 2003. Our Battle of Bosworth Shiraz and Battle of Bosworth Cabernet Sauvignon were the first wines from an organically certified vineyard in McLaren Vale,” says Louise. “The humble soursob plays a very important role in our organic vineyard system,” says Joch. “It grows rapidly under vine when the winter rains come,” says Joch. “The soursob competes with and out-does other weeds in winter and forms a natural weed mat in spring and summer. The lifecycle of the soursob fits very well with the grape vine, as it uses water in winter when the vine is dormant and dies off in summer as the vines' water requirements increase,” explains Joch. The soursob (Oxalis pes-caprae) is the pretty yellow flower that features on the Battle of Bosworth label. CELLAR DOOR “Our cellar door is located just outside historic Willunga, in a restored 1850s chaff shed, with elevated views north over our vineyards and west to the sea.” PAIRING “Our 2018 Battle of Bosworth Shiraz has lovely oak, ripe red and black fruits, spice and toasty char characters. The result is a wonderful, balanced MV shiraz with richness, flavour and texture. Enjoy with a steak!” ADDRESS 92 Gaffney Road, WillungaWEBSITE: battleofbosworth.com.au springseedwineco.com.auLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the FleurieuWIN a copy!

Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.These are reproduced with permission from Soul Publishing and Rojina Duval.These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!ANGOVE FAMILY WINEMAKERSFounded in 1886 by Dr William Angove in the small town of Tea Tree Gully near Adelaide, Angove Family Winemakers is one of South Australia’s oldest family-owned wineries. “We’re a fifth-generation family company with a tradition of excellence,” says Victoria Angove. Today, the Angove family calls the Fleurieu Peninsula’s McLaren Vale home. The business, committed to remaining privately owned and operated, is currently run by fifth-generation siblings Richard, Victoria and Sophie. “Our family crafts a wide range of premium wines from vineyards across South Australia, with a focus on McLaren Vale, where our beautiful cellar door is located,” says Victoria. Sophie is all about the sustainability: “We are super-passionate about certified organic viticulture,” she says. “We’ve grown grapes in South Australia since 1886, and we want to grow grapes with the most flavour possible. If we have the healthiest soil possible, that is most likely to be the case. “McLaren Vale is the best place in the world for growing grapes. The community, climate, geology and geography make for unrivalled sites for growing the kind of premium grapes that go on to make long- lived and flavourful wines,” she says. “Working with family has its ups and downs,” laughs Richard, “but all our team members work hard together to make the best wines we can. Every season is different and the landscape is ever changing. The variability means there’s never a dull moment.” CELLAR DOOR “Less than one kilometre from the township of McLaren Vale, the family’s historic vineyard on Chalk Hill Road is exceptionally positioned and farmed organically. “The Angove Cellar Door is nestled amongst the vines and from the stunning terrace you are literally sitting in the middle of the vineyard, with panoramic 180-degree views of McLaren Vale – a serene place to relax, unwind and discover the regional wines of McLaren Vale.” PAIRING “Our Warboys Vineyard Shiraz is a single-site shiraz sourced from 80-year-old vines which are certified organic and bio-dynamic. A cooler, south-facing slope delivers fruit with perfume, spice, and dark purple and red berries. The wine is aromatic, lifted and fragrant, with classic McLaren Vale shiraz characters of pepper, spice, cherries and plums matched with dark chocolate and soft, silky-smooth tannins. Best served with slow-cooked, hearty lamb, beef or vegetarian casserole.” Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the FleurieuWIN a copy!