Here’s another chance to help yourselves to some of the world’s best wines – while also helping your favourite restaurants to stay healthy in what has been a deeply challenging time for the hospitality industry.
As well as offering special six-pack pricing to you, we’re handing 20% of the proceeds from sales of this product back to the restaurant.
CellarHand was founded by a sommelier and is a business largely built on partnerships in Australia’s world-class restaurant scene. We’re immensely proud of these friendships – honoured, in fact to be part of the hospitality ecosystem – which makes it devastating to witness the hardships suffered by this cornerstone of Australian culture.
So we want to celebrate and support these champions.
Sam opened his seminal Sydney restaurant, Longrain, in Surry Hills back in 1999, the same year CellarHand was founded. We’ve enjoyed a close friendship over the intervening years as new venues The Apollo (2012) and Cho Cho San (2015) have come along to brighten up the dining scene.
“I’ve been stocking CellarHand’s wines firstly at Longrain Melbourne and Sydney then at The Apollo and Cho Cho San for some 16 or so years,” says Sam. “I really love the variety of their offering from their standout Australian classics to the best representation of German Riesling this side of the Rhine River.”
Sam has curated this six-pack of wines bursting with zip, crunch and flair that capture the vitality that has characterised Sam’s ventures and their adventurous cuisine.
With each pack, you’ll also receive a recipe card for The Apollo’s delicious slow-cooked shoulder of lamb, which goes down a treat with the G.D. Vajra Langhe Rosso.
While this has plenty of citrus flavours with a moreish lemon saline acid line, it’s really textural, too and just glides across the palate. Stone fruit and ginger spice also add to its appeal.92 points. Jane Faulkner, Halliday Wine Companion 2021
This is a really pretty riesling with bright lemon curd, orange blossom and lime cordial. Signature minerality and depth for this price point; this is a medium-to full-bodied riesling with smooth, textural appeal, but a vivacious backbone of acidity. Drink now.93 points. Nick Stock, jamessuckling.com
Strawberry and redcurrant, a slight smokiness, and green herb. Fresh style, all about acid drive, crunch and juicy blood orange tang. Chalkiness on a tart and lively finish. More a white wine style of Rose, but good energy here.91 points. Gary Walsh, The Wine Front
From three vineyards: Onannon’s original Red Hill site (23-year-old vines, MV6, 777) and a site in Shoreham (19-year-old vines, MV6) and a site in Merricks North (20 years old, MV6). About 5% new oak. 10% whole bunches. All the 777 and some of the MV6 clone from the Red Hill site used as the whole bunch portion. One week post-ferment maceration. Perfumed, bright nose with cherries and stone fruits. Nice, juicy core with a sense of roundness. Orange peel note and some chew to the tannins, which carry the fruit well. – Ed Merrison, CellarHand
Raspberry, iron-filings, flowers and spice. It’s medium-bodied, juicy and lively, exuberant, but not sweet, with an under-current of ironstone, fine-grained tannin, cranberry acidity, and a musky perfumed finish of solid length, a stroke of emery tannin keeping it neat. It’s flat out delicious. Highly recommended.92 points. Gary Walsh. The Wine Front
Described by Giuseppe Vajra himself as a ‘hug from Piedmont’ this thist quenching red blend is a blend of local varieties and is made to be enjoyed rather than contemplated. Silky, savoury, juicy and moreish all at the same time.